Waste Less Food – Learn from the experts

Radhika Khandelwal

Chef and Owner, Radish Hospitality, @pandoodle

Radhika Khandelwal moved to Melbourne, Australia at the age of 17 to pursue a degree in Psychology. She began working at a fine dining restaurant to support herself, and sparked a passion for cooking. When she returned to India in 2013, she founded Radish Hospitality, an umbrella company for her restaurants Ivy and Bean (founded 2013) and Fig and Maple (founded 2016). Fig and Maple was founded as a canvas to showcase the vast indigenous biodiversity of India by using local, seasonal, and lesser known ingredients. The arrival of Fig and Maple in Delhi marked the beginning of a new movement in sustainability and was quickly adopted across the city by numerous chefs.

As an advocate of sustainability and a member of the Chef’s Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste. Radhika – as a Chef and as a food security activist – has spoken and represented India at the the World Economic Forum and the 75th UN General Assembly and has been featured in eminent publications like Salty Magazine, Vogue India, Condé Nast Traveller, The Economic Times, GQ India, The New York Times, Verve, The Hindu, Lifestyle Asia, Indian Express, and many more.

Daniel Schneider

Regional Corporate Chef, Electrolux Professional

Daniel realized his passion for cooking at a very young age while cooking with his mother and grandparents in his home country Germany. After starting his culinary apprenticeship with 15 years,  his passion for food only grew stronger over time. After finishing his apprenticeship in Germany, Daniel moved to Switzerland and cooked in different small restaurants to gain a deeper understanding of the culinary world. After working with the Marriott Group for some years in Zurich, Daniel decided to take a leap of faith and moved to Singapore.

Here, the exposure to many unfamiliar spices and ingredients made cooking for Daniel even more interesting; as the saying goes, “as a chef, you never stop learning”. After working in Singapore in different locations within the same group, Daniel decided to move into the corporate world and started to work for Electrolux Professional. Here, another passion began to develop “sharing his knowledge with other chefs around the world”. Daniel is teaching and training chefs in South East Asia & India on how to use Electrolux Professional’s Kitchen Equipment to its fullest potential and increase their revenue at the same time.

Daniel has led workshops and training that focus on lowering food waste in professional kitchens utilizing modern equipment such as Cook&Chill and Sous Vide technologies for a long time. Lately, Daniel has put more time and effort into “Zero Waste all Taste”, a concept developed by the Electrolux Professional Chef’s Academy that aims to foster a Zero Waste Culture in professional kitchens.

Daniel wants to ensure that current and next generations of chefs handle food with respect and act sustainably.

Chris Koetke

Chairman, Worldchefs Feed The Planet Committee

Christopher Koetke has worked in culinary arts for well over 3 decades and is now President of Complete Culinary LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 campuses in 12 countries. He is currently the chairman of the Feed the Planet Committee of Worldchefs. Before culinary education, he worked as a chef in gastronomic restaurants. Prior to that he worked in some of the finest restaurants and patisseries in the USA, France, and Switzerland. He hosted his own national TV cooking show for nearly 5 years, written for prominent newspapers and trade publications, and authored a well-known culinary textbook, The Culinary Professional. He is an expert on food concept development, culinary sustainability and on the culinary application of amino acids as flavor elements. He is also opening a new concept in post secondary culinary education at the Sun Valley Culinary Institute in Idaho.

Ekaterina (Kate) Trofimova

Community Investment Program Coordinator, Electrolux Food Foundation/Electrolux Sustainability Team

Ekaterina (Kate) Trofimova was raised in the artistic family and came a long way from studying design, later shifting to management and marketing and finally finding herself applying design principles in order to develop community investment program for the business.

Currently Ekaterina is working at Electrolux Group Sustainability Affairs team and Electrolux Food Foundation. Ekaterina is responsible for the engagement projects such as Food Heroes and www.replate.com aiming to educate broader audiences on making sustainable eating the preferred choice. She is humbled to combine her own passion for food and sustainability and work with it on every day basis. Since the end of 2015 Kate advocates for SDG 12 – Responsible consumption and production in her private life and aspires to optimise her own consumption patterns.