This summer, Worldchefs’ Feed the Planet partners, Electrolux Food Foundation (EFF) and AIESEC, came together in Sri Lanka to host the world’s largest Food Heroes Workshop, inspiring thousands of young changemakers to take action for a more sustainable future.
Food Heroes, an educational initiative for kids, is a part of UNICEF’s World’s Largest Lesson. It teaches young people about the relationship between healthy food, our bodies and our environment, through an interactive workshop.
Since 2018, over +247,000 kids have been reached by Electrolux Food Foundation, AIESEC, and Worldchefs across +30 countries.
Empowering Youth Through Education
This summer in Sri Lanka, a multi-day event united 261 delegates from 63 countries, using the Food Heroes workshop to make a tangible difference through education.
On Day 1, AIESEC participants joined a training and brainstorming session designed to help them deliver impactful Food Heroes workshops. Led by the Electrolux Food Foundation team, the session equipped participants with tools to engage students on the topic of sustainable eating.
Feeding the Future
Day 2 began with an inspiring keynote by Cosimo Scarano, Head of Electrolux Food Foundation, titled “Feeding the Future: How Purpose, Food, and Action Can Change the World.” The momentum carried into classrooms, where trained youth leaders delivered 86 Food Heroes sessions to 2,889 students, ages 11–17.
86 Food Heroes Sessions 2,889 Students
Through interactive activities and discussions, the students explored how their daily food choices can drive change. Once the sessions concluded, participants left with clear next steps to drive sustainable change:
Serving and eating only what’s needed
Eating more plants and local food
Shopping and planning meals mindfully
Reusing leftovers and reducing food waste
Spreading awareness and leading by example
“At the Electrolux Food Foundation, we believe that sustainability starts with awareness — and that education is the most powerful tool we have to inspire change,” said Cosimo Scarano. “By helping children understand the link between food and the environment, we are planting the seeds for a future where sustainable choices become the preferred ones.”
In total, 277 facilitators brought this Food Heroes event to life. As the world’s largest edition, these workshops in Sri Lanka served as a powerful demonstration of how collaboration across borders can spark global action.
Cosimo Scarano, Head of Electrolux Food Foundation
For many volunteers, the experience was impactful and deeply personal. Elcan Bayramli, one of the facilitators, shared:
“Being in that classroom was not just teaching, it was learning, and it reminded me why this has always been a dream of mine,” said Bayramli. “When we empower the next generation with knowledge and values, we are planting the seeds for a world where young people can truly save the planet.”
Elcan Bayramli leading a Food Heroes class.
On the final two days of the event, Electrolux Food Foundation joined the Youth Speak Forum, contributing to the panel “Inclusive Job Markets and Equity in Access to Opportunities.” During the Excellence Awards ceremony, AIESEC’s 30 national offices were recognized for their ongoing dedication to the Food Heroes program.
A Growing Global Movement
This World Food Day, we are proud to officially announce the achievement of having reached our 2030 goal of educating 300,000 kids worldwide through our Food Heroes initiative. An objective originally planned for 2030, we are now more than five years ahead of schedule, inspiring a new 2030 goal to educate 1 million people on sustainable food habits. To learn more, click here.
The Food Heroes Workshop in Sri Lanka marked a major milestone in the shared mission of Worldchefs, Electrolux Food Foundation, and AIESEC to build a more sustainable food culture through education. Together, we’re showing that the path to a better planet begins with small actions, and that young people have the power to lead the way.
Watch the aftermovie to relive the experience:
Thank you to the teams at Electrolux Food Foundation and AIESEC who made this event possible. Your continued support and ambition further the success of Feed the Planet.
To learn more about Food Heroes or register your workshop, click the button below:
Here at Worldchefs’ Paris headquarters, we’ve just celebrated the autumn equinox. In the northern hemisphere, it’s the start of fall. South of the equator, it marks the welcoming of spring. But no matter where you are, the change in seasons means new opportunities in the kitchen.
This is the time of year when we celebrate the shifts in seasons and get those exciting dishes that can only exist for a few weeks a year. It’s when we get the “last-ofs”, the “I’ve been waiting fors” and the “I look forward to all years”.
It’s also an especially important time to improve the adaptability of your kitchen, reduce waste and food loss, and build stronger relationships with local food producers. By celebrating what’s in season, we can end up with less in the bin, help farmers move what’s in abundance, and grow demand for speciality produce.
Here are a few things to think about to seize the opportunity, waste less, and celebrate seasonality in your kitchen, whether you’re moving into fall or spring.
Northern Hemisphere
FOOD PRESERVATION
Build your skills with food preservation and hone new techniques to extend the life of seasonal ingredients into the colder months. Flavors and textures can be transformed by pickling, canning, fermenting and drying. Beyond just giving you more to play with in the winter season, the craft of food preservation is another way to highlight the versatility of locally available ingredients.
ASK YOUR PRODUCER
Ask your producer: what do you have in abundance? Think wider than your kitchen to help ensure that local farmers don’t have food loss. Making the most of their surplus means less waste and usually lower cost, too. Plus, it’ll help you build stronger relationships with your suppliers. Over time, this can help you to gain an edge with early notice of seasonal availability and know that you’re part of the local food community.
CREATE A SEASONAL SPECIALITY
Create a seasonal special that keeps customers coming back each year. When your menu shifts with the seasons, you can offer consistency and comfort with some added anticipation. Think fungi, short-season fruits like quince and sea buckthorn, fresh nuts like chestnuts or green walnuts, and specialty greens like puntarelle. Need inspiration? Go to your local farmers’ market!
Southern Hemisphere
FORECAST FLAVORS
Familiarize yourself with the harvest schedule in your area. Start thinking about how your menu can feature seasonal ingredients throughout the upcoming months. Growing your awareness of what’s in season helps you to plan menus that are more cost-effective and allows you to work with your suppliers to secure quality ingredients, season after season. It also gives you more time to get creative with recipe ideas and ways to use every part of what you buy.
By appreciating seasonality and planning ahead, your menu can reconnect you, your staff, and your customers with where ingredients come from and how valuable they are.
THINK DIFFERENTLY ABOUT OFFCUTS
Think differently about offcuts. Everything that comes into your kitchen has value. From pestos to stocks to colored powders, think about how you can creatively utilize the whole ingredient.
Don’t forget your beverage program. Not only can coordinated efforts between back of house and the bar help to set your restaurant apart, but they can also extend the possibilities for ingredients. For springtime’s bounty of berries and stone fruits, often easy bruised, work with your beverage manager to create cocktail pairings. Try seasonal specials in collaboration with the kitchen, like infused simple syrups, shrubs, bramble purees, etc.
LEAN INTO SHORT SEASON SPOTLIGHTS
Lean into short-season spotlights. Ask your supplier ahead of time about specialty produce like asparagus, artichokes, and stone fruits. Or even early varieties of favorites you can get all year, like spring-only mangoes. You’ll secure unique flavors while also supporting local farmers to move precious volume quickly.
Tag us in your next dish or recipe @worldchefs #ThisIsWorldchefs
Cover photo: Martin Rodriguez sells his vegetables at the Corona Farmers Market in Queens, New York, one of the most dynamic and diverse farmers markets in the city. USDA Photo by Preston Keres
Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation
Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.
Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.
This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.
Skill-Building for Impact
Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.
Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.
“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”
For People and the Planet
Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.
“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”
Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.
The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.
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About WFF
The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
This month, Worldchefs’ webcast series Sustainability Around the World reached an exciting milestone of 50 episodes! Launched in May 2020 as part of Worldchefs’ Feed the Planet initiatives, Sustainability Around the World has become a platform for culinary professionals worldwide to connect with sustainability experts and advocates, explore solutions, and inspire action in kitchens across the globe.
The very first episode, hosted by Worldchefs’ former Feed the Planet Chair Chris Koetke, set the tone for what has become a rich archive of sustainability conversations (watch the first episode here). Now under the leadership of current Feed the Planet Chair, Shonah Chalmers, Sustainability Around the World has continued to grow, offering monthly deep dives into topics shaping the future of food. This year alone, over 300,000 people have tuned in, whether joining live or a replay.
A Platform for Expertise and Ideas
Since its beginnings, Sustainability Around the World has brought leading voices to share insights on building sustainable food systems. Chefs, educators, entrepreneurs, and researchers have chimed in to share their expertise, empowering culinary professionals to take action.
To make sessions more dynamic, several episodes feature live demonstrations. “From Ikejime to Caviar: The Global Evolution of Seafood“, the first episode of 2025, included a live demo of Ikejime. This taught viewers the traditional Japanese method of harvesting fish that enhances flavor, quality, and freshness.
Barton Seaver
This session was led by Barton Seaver, Founder & Chief Education Officer at Coastal Culinary Academy and one of the world’s leading sustainable seafood experts. After a celebrated career as an award-winning chef, Barton became an Explorer with the National Geographic Society and has led initiatives with Harvard School of Public Health and the US. Culinary Ambassador Corp. Having joined the webcast three times, Barton represents the caliber of expertise that is offered from all the experts who join Sustainability Around the World.
For those who want to dive further into specific topics, many of our webcast guests have generously provided presentations for continued learning, such as exploring the Mediterranean diet and how Crete is utilizing regenerative agriculture.
Shining Light on Different Corners of the World
One of the series’ strengths lies in its ability to highlight and spread global perspectives. Sustainability Around the World has showcased case studies from various corners of the globe. It shares local challenges, cultural traditions, and innovative solutions that can be adapted in other parts of the world.
Episodes have taken viewers to Crete, showing a powerful model for sustainable food destinations that connects farmers, tourism leaders and local communities; to a culinary research lab and restaurant in Southern Italy; and to Zimbabwe, where initiatives like the ‘Whatz Cooking’ project help local chefs protect the food system and address its challenges.
These regional insights provide practical inspiration for Worldchefs’ global community.
Exploring Bold Ideas and Pushing Boundaries
Part of Sustainability Around the World’s impact also comes from sparking important conversations about where the industry is headed. Episodes have explored innovative, and sometimes even controversial ideas, such as using insect protein as an alternative source of nutrition. These boundary-pushing topics often generate lively debate but reflect the importance of curiosity, courage, and open dialogue in driving sustainable progress.
Paving the Way for New Collaborations
In June 2025, Worldchefs was proud to host a digital side event at the UN Ocean Conference, bringing Sustainability Around the World to a wider audience and reaffirming our role as a leading voice for the industry. Our Sustainability Around the World episode, Sustainably Sourced: Science & Seafood, connected chefs worldwide with a sustainable seafood expert and a senior marine biologist to explore how culinary professionals can safeguard ocean ecosystems.
Diver; photo from UN Ocean Conference
The discussion focused on practical strategies for sourcing seafood responsibly, covering aquaculture, supplier transparency, traceability, and the role of chefs in building fairer, healthier food systems. This marked the second time Worldchefs has been accredited to contribute to the UN Ocean Conference, reflecting our profound commitment to sustainability and opening doors for further collaborations with UN bodies.
A Recognized Impact
Feed the Planet, the umbrella initiative behind Sustainability Around the World, has earned international recognition for its contributions to sustainability. Recent awards include the “Best Non Profit Initiative” from the LIFE Climate Smart Chefs Awards and the “Sustainability Education Excellence” Award from Acquisition International in 2025, underscoring the program’s influence in reshaping the future of food.
With 50 episodes completed and more to come, Sustainability Around the World continues to inspire and empower Worldchefs’ global community. By sharing knowledge, skills, and inspiring stories, the series helps chefs lead the way in building a sustainable food future.
Ragnar Fridriksson, Worldchefs Managing Director, representing Worldchefs at the LIFE Climate Smart Chefs Awards
Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.
In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/
Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland
Around the world, Worldchefs’ Food Heroes program is inspiring positive change, teaching young people about the importance of healthy food for our bodies and environment. One of Worldchefs’ Feed the Planet sustainability initiatives, Food Heroes is an interactive workshop that has reached more than 247,000 worldwide. Paolo Armani, an employee of Compass UK in Ireland, shares how this program is changing lives and launching careers. To date, over 19,000 children and parents have participated in Ireland alone.
For Paolo and Compass Group, Worldchefs Food Heroes platform has become a hands-on, adaptable structure that enables children and young adults to step into the kitchen, understand healthy choices, and gain excitement for food.
Paolo’s journey originally began in disadvantaged schools, called ‘Desh schools’ in Ireland, where Compass Group’s original idea of a Healthy Starts program brought cooking a healthy breakfast into these institutions. Over time, they added nutritional education, along with Worldchefs Food Heroes curriculum, with its structured resources and take-home worksheets that provided the ideal framework for their needs.
Amidst the work, a chance conversation with Children’s Health Ireland sparked a new chapter for Paolo, expanding these workshops to support children and families within the hospital system.
Tailoring Culinary Education to a Hospital Setting
Today, Paolo and Compass Group supports Children’s Health Ireland with two projects. The first is a W8TGO program for kids referred due to obesity and unhealthy eating. This 6-week program teaches how to read labels and shop, building up to the session where Paolo’s team joins to invite kids and families to their Aviva Stadium site. Taking the Food Heroes principles, Paolo and his team utilize this time to shape the next generation of culinary leaders.
“We then have the kids cooking and we engage with the parents, trying to make it a fun event and very laid-back approach as we are there to support, advise and help them.”
The second is a program for diabetic clinics, where they provide education on carbohydrate counting, following a similar interactive format as the Food Heroes workshop. Paolo notes that in general, the participation of the parents helps the children be more involved.
Leaving a Lasting Impact
One memorable moment for Paolo was learning that two children who participated in his sessions later pursued catering college:
“I was informed that 2 of the kids that were on the Children’s Health Ireland program later finished school and went on to catering college. Must admit I did get a tear in my ear when I heard that, as it made me feel as though I had actually made a difference in someone’s life which I don’t think you can really articulate into words the feelings or emotions that has on you.”
Food Heroes shows children and young adults that small dietary changes can have significant results on their health and wellbeing. It teaches them that anybody can be involved, and most importantly, according to Paolo, that cooking is fun.
“Cooking should be fun and if people really enjoy it, the fine tuning of healthy eating, sustainability etc, is a lot easier to get across.”
Food Heroes in Ghana,in the Philippines,and in Pakistan.
Become a Food Hero
Paolo’s work with Children’s Health Ireland exemplifies how this Worldchefs initiative can support people of all backgrounds and environments. By fostering culinary education and promoting healthy habits, anyone can become a Food Hero and champion a more sustainable future.
Worldchefs invites you to join our network and host a Food Heroes workshop in your local communities. Let’s all shape a healthy, sustainable future!
Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.
In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/
At a busy kitchen in Singapore amid serving 40,000 consumers a day, Executive Chef Harish Arya has struck gold. He and his team have reduced food waste in their kitchen by an incredible 95%. For them, it’s both a point of pride and proof that getting creative with ingredients, training staff, and rethinking prep can make a measurable difference.
Stories like this are happening every day in kitchens around the globe. From high-end restaurants to vocational classrooms, chefs are finding smarter ways to work with what they have, reducing food waste, sourcing local, and reconnecting with seasonal ingredients.
Sustainablility asks chefs to make decisions that go beyond the plate. What’s in season? Where did this product come from? How can I use the whole ingredient? What’s the environmental cost of my protein choice? These questions are shaping how chefs cook, and how people eat.
Worldchefs members like Chef Harish offer real-world examples of how chefs are putting a new kitchen standard into practice through sustainable gastronomy.
Let’s go Behind the Pass with them to learn practical steps to create menus that check the boxes for flavor, creativity, sustainability and story.
“Trim – don’t consider it as a waste. It’s a kind of gold. We have to use it. And definitely we’ll have a global impact if you are able to reduce that kind of waste.”
Chef Harish Arya
Understanding Sustainable Gastronomy
What does sustainable gastronomy really mean in today’s kitchens? It’s about building a system that works for the planet, for producers, and for the people we feed. It connects the joy and creativity of cooking with a responsibility to use the power of food for good, protecting our planet’s resources, preserving cultural heritage, and supporting local economies.
Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.
Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown, and how it gets to our markets and eventually to our plates.
Culinary arts is an art. Caring is an integral part of the craft. By choosing ingredients that are seasonal, locally sourced, and ethically produced, chefs can translate this care into that measurable difference we’re all hoping to make.
From here we’ll dive into how Worldchefs’ industry leaders are making an impact, from zero-waste menu development to experimenting with alternative proteins.
Worldchefs Global Vegan Chefs Challenge, Denmark culinary team
Zero Waste for the Win
At the Sodexo kitchen in Singapore, Chef Manager Harish Arya is working to change mindsets through inventive menu items, pulling from his experience as an award-winning competition chef and inspiration from his mother’s approach to Indian cuisine.
With a focus on repurposing trimmings as valuable ingredients, Chef Harish integrates zero waste principles into routine culinary operations. His team prepares 20 to 30 dishes a day, each an opportunity for a creative spin, including zero-waste soup and shredded watermelon salad.
Deeply influenced by his upbringing in India, Chef Harish’s practices are inspired by the root-to-tip cooking he observed in his mother’s kitchen, and further informed through his experience in culinary competitions.
By using what others might consider waste, Chef Harish creates unique and delicious menu options that celebrate creativity. This everyday ingenuity in the kitchen reflects a broader vision of sustainable gastronomy, one that begins with how we see and use our ingredients.
At Humber College in Canada, Professor of Culinary Arts Mark Jachecki is helping future chefs discover an unexpected protein that is gaining traction. Working with Jakub Dzamba, Co-Founder and CEO of Third Millennium Farming, he introduces insect protein as a practical solution for the modern kitchen with huge menu development potential in sustainable gastronomy.
Insect protein, derived from sources like crickets and mealworms, is packed with essential nutrients and requires far fewer resources to produce compared to traditional animal proteins. Insect protein can be used in a wide range of dishes, offering new textures and flavors to experiment with while reducing environmental impact.
These ingredients are already making their way into classrooms and kitchens, helping to shift perceptions and broaden ingredient choices. As part of Worldchefs’ Feed the Planet webcast series, Mark and Jakub shared insights on how chefs can help mainstream insect protein, such as cricket flour in pasta or high-protein snack bites, that are both novel and nutritious.
By exploring sustainable protein alternatives like insect protein, chefs can play with taste, versatility, and push the boundaries of what’s possible on the plate, for the palate and the planet.
In the hills of southern Italy, Ristolab is future-proofing the Mediterranean diet by looking both to the past and to the future. Led by Chef Amabile Cortiglia and food scientist Dr. Sofia Cavalleri, this unique culinary research lab and restaurant blends scientific and traditional knowledge to craft menus that promote sustainability, health, and culture.
Their approach uses food experience to protect biodiversity by using local, seasonal, and wild ingredients, many of which have been part of regional diets for centuries. By studying traditional farming methods and food preservation techniques, and pairing them with nutritional research, they create climate-friendly menus that shine a light on a budding future of eco-conscious dining and sustainable tourism.
For Chef Amabile and Dr. Cavalleri, preserving culinary heritage honors the past and applies it to today’s challenges. Through their menus, they show how heritage cuisine can guide the future of sustainable gastronomy.
From whole ingredient cooking to inspiration from generations past, these examples illustrate how much there is to explore when it comes to sustainability. It’s both a responsibility and an exciting lens that challenges us to get curious and creative.
How will you apply an understanding of sustainable gastronomy to your cuisine?
Next Steps for Chefs: Sustainable Gastronomy
For Chefs & Organizations:
Celebrate Sustainable Gastronomy Day on 18 June by signing for Sustainability Education for Culinary Professionals, a free, open-source course available in eight languages on Worldchefs Academy. Get certified in culinary sustainability and drive sustainable change in your daily life. You’ll gain a digital badge to promote your new knowledge and skills.
Become a Sustainability Education for Culinary Professionals Approved Trainer and join our global network of sustainability experts. At the end of training, you’ll receive the trainer digital badge and certificate from Worldchefs and be able to teach the curriculum to your school, association or workplace.
Worldchefs Returns to UN Ocean Conference with Accredited Virtual Event on Sustainable Seafood
The World Association of Chefs’ Societies (Worldchefs) accredited UN Oceans event, Sustainably Sourced: Science & Seafood, highlights chefs’ power to protect oceans and promote sustainable seafood.
Worldchefs will host an accredited virtual side event during the third 2025 United Nations Ocean Conference, to be held in Nice, France, from 9-13 June 2025.
This marks the second time Worldchefs has hosted a UN-accredited side event, following its 2022 event, Solutions for Food Services: Sustainable Seafood Consumption.
The 2025 Sustainably Sourced: Science & Seafood event will bring together leading voices in seafood sustainability and marine science to spotlight the essential role of chefs in ocean stewardship.
Paris, 30 May 2025 – The World Association of Chefs’ Societies (Worldchefs) has been granted accreditation to host a digital side event as part of the third UN Ocean Conference, taking place in Nice, France from 9 to 13 June 2025, to support the implementation of Sustainable Development Goal 14 – Life Below Water: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
The Sustainably Sourced: Science & Seafood live online session will connect culinary professionals worldwide to a chef and sustainable seafood expert and a senior marine biologist, to explore chefs’ role in the overarching theme of the Conference: “Accelerating action and mobilizing all actors to conserve and sustainably use the ocean”. Through a live discussion and audience Q&A, the event will dive into essential knowledge for culinary professionals about aquaculture, sourcing choices, supplier relationships and traceability, to explore how chefs can contribute to fairer, healthier, and more sustainable seafood systems.
Sustainably Sourced: Science & Seafood
Moderated by Worldchefs Feed the Planet Chairwoman, Chef Shonah Chalmers, the 2025 event features:
Barton Seaver, Founder of Coastal Culinary Academy and one of the world’s foremost experts in sustainable seafood. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise has garnered him positions with the United States Culinary Ambassador Corps, the New England Aquarium, and the Harvard School of Public Health, leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities. He has authored seven seafood-centric books, including American Seafood, and contributes to numerous publications and media programs.
Børre Erstad, Senior Biologist and Head of Research & Development at Sterling White Halibut, a pioneer in aquaculture and traceable seafood production. The company farms halibut and is one of the few companies in the world that produces this exclusive fish species. Sterling White Halibut has control over the entire value chain from egg to slaughter, and Børre leads their R&D efforts to ensure sustainable practices and innovation in aquaculture.
Together, they will discuss topics including how chefs can support sustainable seafood supply chains, address common myths in seafood sourcing, and make choices in their kitchens to safeguard ocean health.
Worldchefs Builds on 2022 Legacy with Second Accredited Side Event at This Year’s UN Oceans Conference Event
Reflecting a continued effort to provide chefs with knowledge to help reshape the seafood system from the kitchen out, this event marks the second time Worldchefs has received accreditation to contribute to the UN Ocean Conference. In 2022, Worldchefs organized a virtual side event entitled Solutions for Food Services: Sustainable Seafood Consumption during the UN Ocean Conference in Lisbon, Portugal. The session gathered 102 live participants and reached over 34,000 via social media. The expert-led webcast raised awareness around responsible seafood sourcing, overfishing, and shed light on sustainable practices for chefs to minimize the impact of the hospitality industry on oceans and their wildlife. The recording of this session is available on Worldchefs TV.
Influencing an Industry Commitment to Ocean Action
“Chefs can influence both the supply chain and consumer choices,” says Chef Shonah Chalmers, Feed the Planet Chairperson and Culinary Professor at Humber College. “By understanding the science behind sustainable seafood, we can make informed decisions that protect our oceans. This event is about inspiring chefs to source and serve responsibly.”
Speaking to the organization’s commitment to sustainability and education, “We are very happy to be organizing this important UN-accredited side event. Chefs have a responsibility to know where their food comes from and how it impacts the world around us,” shares Worldchefs President, Chef Andy Cuthbert. “This joint initiative with the UN Ocean Conference marks a significant milestone for Worldchefs and our commitment to the ongoing education of chefs around the globe. Collaborations like these are essential to advancing sustainability in our industry, and they allow us to bring impactful opportunities to our members across the world.”
Sustainably Sourced: Science & Seafood is the 49th webcast from Sustainability Around the World series, part of Worldchefs’ ongoing Feed the Planet initiative. Developed in partnership with Electrolux Food Foundation and AIESEC, Feed the Planet empowers culinary professionals to promote sustainability, including through the free Sustainability Education for Culinary Professionals e-learning course, available at www.worldchefsacademy.com.
Registration is open for the accredited Sustainability Around the World #49 webcast, Sustainably Sourced: Science & Seafood, which will be held 12 June at 14:00 CEST, and available for livestreaming on Zoom, Facebook Live, Twitter, and YouTube.
The 2025 United Nations Ocean Conference, co-hosted by France and Costa Rica, will mobilize people around the world and across sectors—including decision-makers in government, scientists, Indigenous communities, and business and civil society leaders—to accelerate action to conserve and sustainably use the ocean.
The ocean is essential to all life on Earth. But ocean health is threatened by interconnected environmental challenges, known as the triple planetary crisis: climate change, pollution, and biodiversity loss.
Despite headwinds, collective action on ocean governance to address these challenges is moving forward. When delegates gather in Nice, France between June 9 and 13 they will unite behind core themes and policy frameworks that collectively benefit climate, ocean, and people. This is a pivotal moment to unite global voices and catalyze bold action on Sustainable Development Goal 14: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Donato Anselmi / Worldchefs: Cover image and final image from Worldchefs 2024 Global Chefs Challenge European Semi-Finals
Shaun Wolfe / Ocean Image Bank: A scientific diver records observations while diving on a coral reef in American Samoa—part of efforts to protect coral reefs in the Pacific.
The Ocean Agency: A fisherman uses sustainable trawling methods in the Seychelles. Healthy marine environments support the livelihoods of nearly 3 billion people living in coastal communities around the world.
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainabilityfor Sustainable Gastronomy Week
Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.
Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.
Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.
Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”
Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”
Worldchefs Calls Young Chefs to Action
Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.
Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.
Approved participants will:
Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.
Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.
Applications are open now and close on May 15, 2025. Apply here: Application Form
Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.
About World Food Forum’s Global Youth Action Initiative
The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.
The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.
About Sustainable Gastronomy Day and Sustainable Gastronomy Week
Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.
In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.
The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.
The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
In 2024, Worldchefs’ Feed the Planet initiative proudly expanded its Like a Chef program to Argentina, marking a significant milestone in the initiative’s development. This global culinary training program, created in collaboration with the Electrolux Food Foundation and AIESEC, is designed to empower underprivileged communities with culinary skills and pathways to employment while promoting sustainable cooking.
Argentina’s first wave of Like a Chef concluded this February, honoring the achievements of 44 graduates. Among them, four participants took a bold step forward by launching their own food sales cooperative, while another secured a professional cooking position – clear indicators of the program’s transformative potential.
A Safe Space for Learning
Implementing Like a Chef in Argentina marked the first time that the project was aimed at the transvestite, trans, and non-binary (TTNB) community. Together, Carrefour Argentina, Electrolux Group and Mocha Celis, implemented this inclusive training program at Mocha Celis Popular Travesti-Trans High School.
Mocha Celis is an NGO that promotes social inclusion and civic participation among transvestite, transgender, lesbian, gay, bisexual, intersex, queer, and other gender-sex dissident communities through the design, organization, and implementation of various initiatives.
Electrolux and Carrefour partnered with Mocha Celis not only to conduct the classes, but also to provide the physical space—a fully renovated kitchen at the civil association’s headquarters, made possible through a donation from the Electrolux Food Foundation. All appliances were also generously donated by Electrolux Group in Argentina. Through this powerful collaboration, the Like a Chef program provided a place of belonging and possibility.
“This new kitchen is not just a physical space, but a symbol of inclusion and growth,” said Francisco Quiñones Cuartas, Director of the Mocha Celis school. “We thank Electrolux and Carrefour for their support and for believing in our mission.”
Thanks to generous donations, including over 700 kilograms of food from Carrefour, students gained hands-on experience, practicing zero waste techniques. The kitchen itself was purpose-built at the Mocha Celis headquarters, making it a lasting resource for future cohorts.
“Cooking has always been very important to La Mocha,” explained Quiñones. “Our idea is to also begin to develop projects here that can generate a network, a framework from the kitchen to improve the quality of life for the population.”
Real Skills, Real Impact
As part of Worldchefs’ Feed the Planet sustainability initiatives, Worldchefs furthers its mission to shape a brighter and greener future through the Like a Chef program, providing curriculum oversight and certifying the graduates.
Like a Chef offers more than just cooking classes. It’s a life-changing opportunity to build careers. As Evelyn “Tuti” Ojeda, a graduate of Mocha Celis, shared:
“This course is very important because through knowledge, one can work or start their own business, which is essential today.”
The program puts sustainability at its core, as Ikal Luzón, program coordinator of Like a Chef Argentina, explains:
“One of the most effective ways to combat global warming is to fight food waste.”
Building on the success of its debut year, Like a Chef Argentina is poised to expand its impact in 2025. Three waves of training are planned:
Wave 1: Begins in May, with a graduation expected in July
Wave 2: Scheduled for July
Wave 3: Launching in October
As we look ahead, our mission remains clear: to create opportunities, foster inclusion, and advocate for sustainability through the universal language of food. Argentina’s journey is just getting started and with each new cohort, the table grows longer, more inclusive, and more hopeful.
As climate change and resource depletion continue to challenge the world, the role of culinary professionals in driving sustainable change is more crucial than ever. Worldchefs’ Feed the Planet initiatives are making an impact globally, with our Sustainability Education for Culinary Professionals program greatly contributing to this success. Through both online training and in-person workshops, we’re equipping chefs with the tools they need to create lasting impact. To date, over 14,200 culinary professionals have completed the free 8-module curriculum.
Sustainability Education in Africa
Recently, Worldchefs Certified Trainer Chef Aldina (Din) Plaza Jimenez from the Philippines, empowered chefs in Africa as she guided them through the Sustainability Education for Culinary Professionals curriculum. In collaboration with the Chef Mentors Embassy, Chef Din’s sessions were designed to inspire these chefs—specifically from Nigeria, Ghana, Sierra Leone, Uganda, and Botswana—to embrace sustainable culinary practices. The course ran from February 22, 2025, to March 15, 2025, and was attended by 30 passionate culinary professionals eager to make a positive impact.
The training focused on a variety of essential sustainability topics, from responsible sourcing and waste reduction to eco-friendly kitchen operations. Chef Din shared her expertise and enthusiasm across every aspect of the curriculum. The chefs not only gained strategies for implementing sustainability in their kitchens but also experienced a shift in their mindset. The hands-on approach, which included real-world case studies and practical demonstrations, was particularly impactful.
“The sessions have been truly enlightening, equipping us with invaluable knowledge and practical strategies to integrate sustainability into our culinary practices… As we reflect on this transformative learning experience, we are confident that the insights gained will significantly influence our culinary decisions moving forward.”
– Chef Nathan Joseph, Head of Administration at Chef Mentors Embassy
The impact of this training extends beyond just the participants. Through these collaborations, Chef Din observed a growing awareness of sustainability within the African culinary community.
“Chefs and culinary professionals are increasingly embracing sustainable practices, becoming powerful advocates for change. My journey has shown me that sustainability knows no borders. By sharing knowledge, embracing cultural diversity, and working hand-in-hand with communities across Africa, we can cultivate a future where both people and the planet thrive. It’s a collective effort, a shared table where we all have a role to play in nourishing a more sustainable world.”
– Chef Din Plaza Jimenez, Worldchefs Certified Sustainability Education Trainer
A Movement Shaping Our Industry’s Future
Worldchefs’ Sustainability Education for Culinary Professionals is not solely about reducing waste or sourcing locally – it’s about cultivating a deeper understanding of the interconnectedness between food and the environment. It’s about inspiring culinary professionals to lead by example and inspire others in their communities to follow suit. It’s a movement that encourages a shift in how we think about food, cooking, and sustainability.
As Chef Mentors Embassy’s mission emphasizes, mentorship and collaboration are essential to shaping the future of the culinary industry. Through platforms like Feed the Planet, Worldchefs is fostering a global network of culinary professionals dedicated to advancing sustainability.
Thank you to Chef Din Plaza Jimenez and our many dedicated trainers for continuously inspiring our community and driving change.
Take Action
Start Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com. Once completed, you’ll receive a digital badge to show your achievement.
Download the Worldchefs Academy Mobile App on both the App Store and Google Play at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
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