Tag: Feed the Planet

Worldchefs’ Sustainability Around the World Reaches 50 Episodes of Global Knowledge-Sharing

Post author By Julia
Post date August 26, 2025

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.

Each episode offers unique perspectives on critical topics from sustainable event planning and tourism, to food waste, to refrigeration.

Many sessions also highlight cutting-edge products, helping chefs discover solutions like cage-free eggs, emerging fungi varieties, and algae-based innovations.

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.

Sustainable seafood UN Oceans Conference Worldchefs — 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

To find out when our next episode will be taking place, follow Worldchefs on Instagram, Facebook and LinkedIn. Previous episode replays are available on Worldchefs website or YouTube channel.

All Latest Webcasts

About Worldchefs’ Feed the Planet

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/

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability

Member News

Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland

Post author By Julia
Post date August 25, 2025

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.”

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!

To learn more and get involved, visit: https://feedtheplanet.worldchefs.org/food-heroes-challenge/

“If we all change one life, we can change the future.”

Food Heroes Challenge

About Worldchefs’ Feed the Planet

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability

Industry Trends

Behind the Pass: Sustainable Gastronomy Spotlight

Post author By Editor
Post date June 16, 2025

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.

According to the FAO:

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.

sustainable gastronomy — 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.

Chef Harish shares more of his strategies in Episode 125: Making Every Ingredient Count: Leading Zero Waste Efforts with Sodexo Chef Manager Harish Arya, and you can find more ideas in this guide on how to go zero waste.

sustainable gastronomy
third millennium farming

Ingredient Innovation

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.

Catch their conversation on Sustainability Around the World #48: Insect Protein for Chefs: The Next Frontier in Sustainable Cuisine.

Culinary Heritage for the Future

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.

You can hear more from them on Sustainability Around the World #45: Ristolab, Where Science Meets Sustainable Gastronomy and find more on this topic in our recent article, Preserving the Past, Cooking for the Future: How Heritage Cuisine Nourishes Culture, Health, and Innovation.

Local, Seasonal, Smart: A New Kitchen Standard

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.
Watch our UN Oceans Conference side event webcast, Sustainably Sourced: Science & Seafood.
Register for the upcoming Art&Science webinar From Waste to Wonder.
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.

Learn more about Worldchefs’ sustainability initiatives at feedtheplanet.worldchefs.org.

Tags #ThisIsWorldchefs, Feed the Planet, Future-Proofing, Learning and Career, Sustainability, Sustainability Education for Culinary Professionals, Sustainable Gastronomy

Uncategorized

Worldchefs to Host Second UN-Accredited Digital Event at 2025 UN Ocean Conference

Post author By Editor
Post date May 30, 2025

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.

For live updates from the Conference, follow @UnitedNations, @GlobalGoalsUN, @joinundesa, @sustdev on Facebook and @UN, @GlobalGoalsUN, @UNDESA, @SustDev on X, engage with chefs on Instagram @worldchefs and @WACSworldchefs on X, and and track the event hashtag #SaveOurOcean.

About UN Ocean Conference

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.

More information about the third UN Ocean Conference is available at https://sdgs.un.org/conferences/ocean2025.

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.

Visit www.worldchefs.org to learn more.

– END –

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Photo credit (in order of appearance):

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.

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability, Sustainability Around the World, Sustainable Development Goals

Partnership

Calling All Young Chefs: Worldchefs Collaborates with World Food Forum Youth-Led Initiative for Sustainable Gastronomy Week 2025

Post author By Editor
Post date April 29, 2025

Calling All Young Chefs: Showcase Local Flavors, Champion Sustainability for 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.

For more information about Sustainable Gastronomy Week, visit:
youth.world-food-forum.org/culture/sustainable-gastronomy-week/

– END –

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

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.

Visit www.worldchefs.org to learn more.

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Tags #ThisIsWorldchefs, Feed the Planet, Partnership, Sustainability, Young Chefs

Education FeedThePlanet

Like a Chef Launches in Argentina: Cooking Up Opportunity and Inclusion

Post author By Julia
Post date April 25, 2025

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.”

Hear more from Ikal Luzón on World on a Plate:

What’s Next for 2025?

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.

Watch the 2025 graduation ceremony:

Inspiring Change in Africa with Worldchefs’ Sustainability Education for Culinary Professionals

Post author By Julia
Post date April 4, 2025

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.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

take the free course

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability

FeedThePlanet Partnership

Electrolux Group’s ‘For the Better’ Magazine Highlights Feed the Planet’s Impact

Post author By Julia
Post date March 28, 2025

Electrolux Group shared its impressive sustainability results for 2024, publishing their new For the Better magazine:

Celebrating a year of achievements, the magazine highlights the accomplishments of Electrolux Food Foundation and its collaboration with Worldchefs through Feed the Planet. From educating kids on sustainable food habits to empowering communities through culinary training, the edition underlines how 2024 was a year of strong social impact.

Read some of the year’s highlights from Cosimo Scarano, Head of Electrolux Food Foundation:

💡 Food Heroes workshops—including Cook School partnership’s lessons—inspired over 81,000 children on sustainable eating, a 71% increase vs. last year. Thanks to the dedication of Electrolux Group employees and Worldchefs members, volunteers stepped up to deliver engaging workshops across 180 sessions, dedicating 2,700+ hours to educating kids worldwide.

🌍 Electrolux’s biggest volunteering initiative to date: More than 400 employee volunteers in 30 countries joined forces for World Food Day, educating kids worldwide on sustainable eating.

👨‍🍳 Like a Chef, an initiative co-developed by Electrolux Food Foundation and Worldchefs, expanded to Buenos Aires, Argentina, equipping 300+ people globally with professional culinary skills focused on sustainability—a 31% growth vs. 2023.

📚 Sustainability Education Curriculum trained almost 3,000 professional chefs—a 63% increase vs. last year—with a new Arabic version expanding access via the Worldchefs Academy app and a Spanish version to be finalized soon.

These achievements for 2024 are yet another testament to the power of collaboration. Worldchefs would like to thank our Feed the Planet partners Electrolux Food Foundation and AIESEC for their profound commitment and dedication to empowering people around the world with culinary education and sustainability initiatives.

To learn more about sustainable eating, visit www.replate.com.

Tags #ThisIsWorldchefs, Electrolux Food Foundation, Feed the Planet

Education FeedThePlanet Worldchefs Academy

Worldchefs Launches Arabic Edition of Sustainability Education for Culinary Professionals

Post author By Julia
Post date February 14, 2025

See the Arabic version below / انظر أدناه للاطلاع على النسخة العربية.

Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Arabic on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems.
With the expansion of this course to its second language on Worldchefs Academy, it becomes more accessible, now able to reach tens of thousands of Arabic-speaking chefs around the world.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.

Paris, 1 February 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course now in Arabic— a significant step in making this valuable education even more inclusive and accessible.

This launch marks a significant milestone for Worldchefs, as the course becomes a resource available for the tens of thousands of Arabic-speaking chefs worldwide.

A Global Initiative with Local Impact

Recognizing the growing demand for sustainability education from Arabic-speaking chefs, Worldchefs took a major step forward in 2023 by launching the Arabic version of the Sustainability Education trainers’ program, made possible by the expert translation of Ms. Shourouk Mohamed and Chef Haitham H. Hassoon.

This year, Chef Majed Al Sabagh, a highly respected culinary educator and Director of the Chef International Center (Chef Training And Consultancy) (CIC) in the UAE, along with his team, volunteered to adapt all of the Sustainability Education for Culinary Professionals curriculum into Arabic on Worldchefs Academy, ensuring the program resonated with Arabic-speaking learners. Thanks to the help and support of these key contributors, Worldchefs deepens its commitment to providing accessible learning opportunities for chefs around the world, inspiring positive environmental and social impact in kitchens and communities.

Celebrating Graduates from Arabic-Speaking Countries

The response to the Arabic version of the course has been overwhelmingly positive, empowering 12 newly-approved trainers from Arabic-speaking countries to lead the way in sustainability education. Already, over 3,600 students have graduated from the program including:

Egypt: 2,262 graduates
Saudi Arabia: 361 graduates
Iraq: 662 graduates
Jordan: 314 graduates
Algeria: 60 graduates

“Translating and recording this course into the Arabic version alongside my family and colleagues proved to be real teamwork. It’s not simply a matter of changing the words, but we worked to find new examples to place throughout the curriculum that align with Arabic culture and are meaningful to the Arabs who enroll. I’m looking forward to not only study it, but also implement it in our lifestyle,” said Chef Majed.

To hear more about this important project, click here.

“We now have a remarkable opportunity to more deeply connect with Arab-speaking chefs through education. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone whose dedication and expertise made this possible. We are extremely proud of this achievement and we look forward to furthering Worldchefs’ commitment to providing sustainability education in as many languages as possible,” said Worldchefs President, Andy Cuthbert.

Get started today by enrolling in Sustainability Education for Culinary Professionals, in Arabic or English at https://worldchefsacademy.com/.

– END –

About Worldchefs

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

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.

Worldchefs تطلق النسخة العربية من دورة تعليم الاستدامة للمحترفين في فنون الطهي

تعليم الاستدامة للمحترفين في فنون الطهي، الذي تم إنشاؤه من خلال مبادرة “إطعام كوكب الأرض” التابعة لـ Worldchefs، أصبح الآن متاحًا باللغة العربية على أكاديمية Worldchefs . يقدم هذا المقرر الدراسي منهجًا مجانيًا من 8 دورات لتوسيع معرفة المتعلمين بأساليب الطهي المستدامة والموضوعات الرئيسية في نظم الغذاء

مع توسيع هذا المقرر ليصبح متاحًا بلغة ثانية على أكاديمية Worldchefs ، أصبح الوصول إليه أكثر سهولة، حيث أصبح قادرًا الآن على الوصول إلى عشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم

للتعرف على المزيد حول برنامج “إطعام كوكب الأرض” بما في ذلك تعليم الاستدامة للمحترفين في فنون الطهي، يمكنك زيارة الرابط feedtheplanet.worldchefs.org

باريس، 1 فبراير 2025 – أكاديمية Worldchefs تفخر بالإعلان عن إطلاق دورة “ تعليم الاستدامة للمحترفين في فنون الطهي” الآن باللغة العربية — خطوة هامة في جعل هذا التعليم القيم أكثر شمولاً وقابلية للوصول

يُعد هذا الإطلاق علامة فارقة لـ Worldchefs، حيث أصبح المقرر الآن موردًا متاحًا لعشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم

مبادرة عالمية بأثر محلي

مع تزايد الطلب على تعليم الاستدامة من الطهاة الناطقين بالعربية، اتخذت Worldchefs خطوة كبيرة إلى الأمام في عام 2023 بإطلاق النسخة العربية من برنامج تدريب “تعليم الاستدامة للمحترفين في فنون الطهي”، الذي تحقق بفضل المترجمة الخبيرة للسيدة شروق محمد والشيف هيثم حسن حسون.

هذا العام، تطوع الشيف ماجد الصباغ، وهو معلم طهي محترم ومدير مركز الشيف للتدريب والاستشارات (CIC) في الإمارات، وفريقه لتكييف جميع مقررات برنامج “تعليم الاستدامة للمحترفين في فنون الطهي” إلى اللغة العربية على أكاديمية Worldchefs، لضمان أن البرنامج يتناسب مع المتعلمين الناطقين بالعربية. بفضل المساعدة والدعم من هؤلاء المساهمين الرئيسيين، تعمق Worldchefs التزامها بتوفير فرص تعلم متاحة للطهاة في جميع أنحاء العالم، مما يلهم تأثيرًا بيئيًا واجتماعيًا إيجابيًا في المطابخ والمجتمعات.

الاحتفال بتخريج المتعلمين من الدول الناطقة بالعربية

كانت الاستجابة للنسخة العربية من الدورة إيجابية للغاية، مما أتاح لـ 12 مدربًا جديدًا معتمدًا من الدول الناطقة بالعربية قيادة الطريق في تعليم الاستدامة. حتى الآن، تخرج أكثر من 3,600 طالب من البرنامج بما في ذلك:

مصر: 2,262 خريجًا

السعودية: 361 خريجًا

العراق: 662 خريجًا

الأردن: 314 خريجًا

الجزائر: 60 خريجًا

قال الشيف ماجد: “ترجمة وتسجيل هذه الدورة إلى النسخة العربية جنبًا إلى جنب مع عائلتي وزملائي كان عملًا جماعيًا حقيقيًا. لم يكن الأمر مجرد تغيير الكلمات، بل عملنا على إيجاد أمثلة جديدة لتضمينها في المنهج تتماشى مع الثقافة العربية وتكون ذات معنى للعرب الذين يلتحقون بالدورة. أتطلع إلى تنفيذ هذه الدورة في نمط حياتنا أيضًا.”

للاستماع إلى المزيد حول هذا المشروع المهم، يمكنك الضغط هنا:

رابط الفيديو

قال رئيس Worldchefs ، آندي كاثبيرت: “نحن الآن أمام فرصة رائعة للتواصل بشكل أعمق مع الطهاة الناطقين بالعربية من خلال التعليم. نيابةً عن مجلس إدارة Worldchefs، نود أن نشكر كل من ساهم بخبراته واهتمامه لتحقيق ذلك. نحن فخورون جدًا بهذا الإنجاز ونتطلع إلى تعزيز التزام Worldchefs بتوفير تعليم الاستدامة بأكبر عدد ممكن من اللغات.”

ابدأ اليوم بالتسجيل في برناج “تعليم الاستدامة للمحترفين في فنون الطهي”، باللغة العربية أو الإنجليزية على الرابط: https://worldchefsacademy.com/.

النهاية

عن Worldchefs

جمعية الطهاة العالمية، والمعروفة باسم Worldchefs، هي اتحاد مكون من 110 جمعيات طهاة وطنية. باعتبارها صوتًا رائدًا في صناعة الضيافة، فإن Worldchefs تحمل تاريخًا طويلاً منذ تأسيسها في عام 1928 في السوربون على يد الطاهي الشهير أوغست إسكوفية.

تمثل Worldchefs أعضاء دوليين نشطين من المهنيين في فنون الطهي، وهي ملتزمة بتطوير المهنة واستخدام تأثير سترة الطاهي لتحسين صناعة الضيافة وإنسانية العالم.

تعمل Worldchefs على رفع معايير الطهي وزيادة الوعي الاجتماعي من خلال مجالات التركيز الأساسية التالية:

الإنسانية والاستدامة – برنامج “إطعام كوكب الأرض” و”طهاة بلا حدود” تخفف من فقر الغذاء، وتقدم الدعم في الأزمات، وتعزز الاستدامة في جميع أنحاء العالم.

التعليم – تقدم Worldchefs دعمًا للتعليم والتطوير المهني من خلال برامج أكاديمية Worldchefs التدريبية عبر الإنترنت، وشبكة متنوعة من شركاء التعليم التابعين لـ Worldchefs والمناهج الدراسية، وأول شهادة طهي عالمية معترف بها عالميًا للاعتراف بالمهارات المكتسبة في مجال الضيافة.

التواصل الشبكي – تقوم Worldchefs بربط المهنيين في مجال الطهي في جميع أنحاء العالم من خلال منصتها المجتمعية عبر الإنترنت وتوفر بوابة لفرص التواصل الصناعي من خلال الفعاليات المعتمدة ومؤتمر ومعرض Worldchefs biennial .

المسابقات – تحدد Worldchefs معايير عالمية لقواعد المسابقات، وتوفر ندوات حول المسابقات وضمان القضاة المعتمدين من Worldchefs، وتدير تحدي الطهاة العالمي المرموق.

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability

Education FeedThePlanet

Celebrating 14,000 Graduates and Counting: Discover How Our Sustainability Trainers Are Driving Positive Change

Post author By Julia
Post date December 26, 2024

Sustainability Education for Culinary Professionals has now reached 14,000 graduates, marking another milestone for the program.

Worldchefs’ Sustainability Education for Culinary Professionals is a free course designed to help chefs think and act sustainably in their kitchens. Part of Worldchefs’ Feed the Planet initiatives, this course empowers culinary professionals to engage with key sustainability topics and promotes positive industry change.

The course is available in both English and Arabic, and can be accessed online through Worldchefs Academy or completed in-person led by a Worldchefs’ certified sustainability education trainer.

With 157 registered Sustainability Education trainers across the globe, Worldchefs continues to expand its global network of students and trainers, advancing in our mission to upskill chefs on sustainability.

Read below to hear from some of our dedicated sustainability education trainers who are making a significant impact in their communities.

Training Supermarket Chefs with Dr. Wafaa Hassanein in Egypt

Dr. Wafaa Hassanein’s idea to teach sustainability education to supermarket staff came from a simple observation. During one of her visits to a large market, Hyper 1, she noticed that several sections, including prepared meals, bakery, and fresh food counters, were staffed by chefs actively involved in food preparation. Recognizing an opportunity, she proposed offering the sustainability course specifically tailored for these chefs. After sharing the course content and explaining its value to the training manager, the course was soon put in place across various sections of the market.

Dr. Hassanein was well-aware of the significant environmental impact of large supermarkets and hypermarkets, which are often overlooked as venues for sustainability training. By equipping chefs in these areas with practical knowledge, she saw the potential for a widespread positive change, suggesting sustainable practices in their day-to-day operations, not only in professional kitchens but also in sections like bakery, prepared meals, and fresh food counters.

The response from the supermarket staff was overwhelmingly positive. Chefs were eager to learn and expressed gratitude for receiving insightful information, highlighting how the course had opened their eyes to sustainability practices they could immediately implement. The success of this initiative led the supermarket to request an additional course focused specifically on sustainability within kitchen operations.

Hands-On Sustainability Education with Viktorija Baltutyte-Bacheva at HRC Academy in Bulgaria

In Bulgaria, Viktorija Baltutyte-Bacheva has brought sustainability education to life at the HRC Culinary Academy in Sofia. Her inspiration for offering students a hands-on experience in sustainable education stemmed from her deep passion for supporting their growth and her desire to provide students with the bigger picture of sustainability in hospitality and foodservice.

Twice a year, as part of the academy’s curriculum, students engage in sustainable practices such as gardening and responsible recipe creation. The academy collaborates with a local garden to give students a real-world understanding of how food production and sustainability are connected.

By instilling sustainable practices in her students early on, Victorija helps them develop into leaders who will inspire broader change as they advance in their careers. She regularly reminds her students, “Remember that the power to make changes is within you and the white chef jackets you are wearing. Being a bit more responsible can change way more than just the image of what kind of a chef you are.”

The HRC academy students are adopting responsible habits, such as recycling and developing no-waste recipes. For some, the realization of environmental challenges can be overwhelming, yet it motivates them to consider how their individual practices can directly have both positive and negative impacts on the future.

At the HRC Culinary Academy, about 30-50 students participate in sustainability education each year. Viktorija encourages active participation with hands-on training and discussions.

These trainers serve as just two examples of how Worldchefs’ Sustainability Education for Culinary Professionals is making an impact around the world. Whether in a hypermarket in Egypt or a culinary academy in Bulgaria, sustainability education is empowering chefs to make a difference in their kitchens and beyond. We look forward to the continued growth of this training and discovering more sustainability champions across the globe

Thank you to Dr. Wafaa Hassanein and Viktorija Baltutyte-Bacheva for sharing these inspiring stories with us and supporting your students while driving innovative, positive change.

To learn more about becoming a sustainability education trainer, click here.

Take Action

Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.

The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.

Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless 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.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

take the free course

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability

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Calling All Young Chefs: Showcase Local Flavors, Champion Sustainability for Sustainable Gastronomy Week

Worldchefs Calls Young Chefs to Action

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Sustainability Education in Africa

A Movement Shaping Our Industry’s Future

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Celebrating Graduates from Arabic-Speaking Countries

Worldchefs تطلق النسخة العربية من دورة تعليم الاستدامة للمحترفين في فنون الطهي

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