Right now, you are building the pantry you’ll pass on. Your contribution to culinary heritage is taking shape with each recipe you test, each ingredient choice you make.
Would it make a menu you’d be proud of?
Food is the ultimate connector, bridging time and space, and bringing people together in ways not much else can. Our plates can be a celebration of identity, connection, and ecology. Food culture is something we inherit, transform, and share. Rooted in the past and growing into the future, it is a living legacy and an invitation to be a part of the process.
Written in time-honored techniques and place-making ingredients, on jars and in cookbooks, the culinary traditions in our kitchens are alive, simultaneously preserving and making collective memory.
Chefs are active stewards of food culture’s living legacy. In this article, we reflect on simple ways that chefs can make the most of their role as food culture custodians and future ancestors.
Food Makes Future
The future is what we make it, through everyday actions. Here are four areas of action that every chef can incorporate into their culinary practice and the pantry they’ll pass on.
Nurture intergenerational relationships
Intergenerational knowledge is power. We’ve written plenty about the importance of mentorship, but it doesn’t even need to fit into that box. Family, friends, colleagues – seek out and foster relationships with elders and up-and-comings in a spirit of openness and curiosity.
We inherit what we see and learn, and we pass on what we learn and do. There are more opportunities than you realize to engage with and influence others of all ages, in your home or professional kitchen.
SEE THIS IN ACTION
The World Food Forum (WFF)’s Young Chefs Programme equips chefs (aged 18-35) with skills, knowledge, and networks to take a leading role in transforming agrifood systems through culinary practices. From advancing better nutrition to promoting food security and biodiversity, its ultimate goal is to create leaders that can inspire and guide other chefs to advocate for more sustainable and healthier consumption habits. Each participant is paired with a mentor from Worldchefs’ community.
Put underutilised ingredients back on the menu
Cook more beans. Source the greens your grandmother used to talk about. Recipe test like the future depends on it, because it does!
We have a world of biodiverse pantry items to pull from, but yet nearly half our calories come from just three crops: rice, wheat, and maize. Rediscover and promote heritage ingredients native to where you live. Learn and tell their stories. Talk to your local farmers and food producers for inspiration and start collaborating.
SEE THIS IN ACTION
Three Michelin-Starred Chef Ana Roš views local sourcing as a commitment to the legacy and the future. Hear from here why memory-making matters.
“I want people to remember what they had, not just, ‘Oh, do you remember that dish? Maybe yes, maybe not.’ No, you have to remember it. It’s important.”
Some of our best and most innovative technology is as old as dirt.
Take a moment to reflect on how much observation, experimentation and skill sits behind processes like fermentation. Or the brilliance of nixtamalization. Think about the creativity and cunning required to process and use every part of an ingredient.
These are some of our oldest food technologies. Perfected through practice and intergenerational learning, all across the globe we find diverse examples of the scientific process from farm to table. From regenerative agriculture to salt curing, research and explore an ancient innovation and see how it can inspire your next menu.
SEE THIS IN ACTION
Zimbabwean cuisine is rich in heritage, flavor, and sustainability, yet many traditional foods and techniques remain underutilized. In this webcast, Fezile Ncube in Masvingo, Zimbabwe and Martin Christensson in Rome, Italy, introduce the unique ingredients and techniques of Zimbabwean cuisine, the challenges in food knowledge, preservation and sustainability, and the role of chefs in shaping sustainable food systems through the ‘Whatz Cooking’ project.
Explore heritage recipes and make them your own
Every recipe is a living document. They are testaments of someone’s day, markers of a growing season’s climate, stories of migration and movement and of staying put. Become a part of your heritage cuisine’s story by working with and adapting its recipes.
SEE THIS IN ACTION
Chefs, as storytellers, create delicious ways for people to reconnect with food culture, putting agricultural origins, cultural traditions, and shared values on a plate. Through their craft, chefs can inspire others to try new things and learn more about what they may have previously ignored.
In this article you can find chefs sharing their take on heritage recipes and the stories behind them.
These are just four simple suggestions, courses of action with huge potential. Your next menu is an opportunity. We know that chefs have an incredible, unique capacity to inspire change as trusted messengers. Bringing these four areas of action to your community through food can have more of an impact than you might realize, and the stories of these ideas in action show us just that.
Worldchefs’ recent UNESCO participation also shared this lesson. UNESCO guidelines remind us that safeguarding heritage means ensuring its vitality, not freezing it in time. Culinary heritage is alive, and we are its heartbeat. How will knowing that change the pantry you protect?
Resources
The word innovationgets thrown around a lot these days, as if it’s something out of reach. Just like the word future. But neither really are – they’re right with us, on our plates. Below are three resources to get more involved in the future of food.
Sign up for The Mindful Kitchen #3: Facing the Guest
Learn how you can drive impact and inspire smarter food choices and sustainable kitchen leadership. On July 28th, we have the last installment of a three-part series on The Mindful Kitchen, part of the FoodChoices4LIFE initiative.
The Mindful Kitchen #3: Facing the Guest, presented by Chef Shonah Chalmers, dives into menu psychology, sustainable menu engineering, and subtle guest communication techniques that help drive climate-smart choices in food service environments.
Read more about chefs as trusted messengers in our June article:
A chef’s recommendation is more than a selling point. It’s an opportunity to rebuild trust and drive change.
From chefs’ specials to viral recipes, what a chef recommends means more now than ever. Whether it’s a new ingredient or an issue they advocate for, people care what’s cooking. Why?
Worldchefs just launched a new Young Chefs Mentorship Program Toolkit, a practical resource created to help National Chef Associations build structured mentorship opportunities for young chefs in their communities. The toolkit offers associations a clear starting point to connect young chefs with experienced culinary professionals, turning mentorship into a more accessible and consistent pathway for learning, confidence-building, and career development. Learn more about it here.
Find Worldchefs at the World Food Forum this October
Find Worldchefs at the World Food Forum (WFF) from 8 to 16 October 2026 at the FAO headquarters in Rome!
Learn more about the WFF Young Chef Programme here.
A chef’s recommendation is more than a selling point. It’s an opportunity to rebuild trust and drive change.
From chefs’ specials to viral recipes, what a chef recommends means more now than ever. Whether it’s a new ingredient or an issue they advocate for, people care what’s cooking.
Why? Every restaurant visit is a small exercise in trust. If a chef suggests a dish, a customer orders it not because they’ve studied its origins, ingredients, or technique. They try it because they trust the chef.
That trust is powerful. It can help to shape what and how people eat. It is fundamental in systems change and development, a binding agent — an essential ingredient of growth, societal well-being, and governance. Trust is also sorely lacking in so many institutions today, and much more difficult to add than a bit of salt.
The food service sector occupies a unique position between producers, policymakers, and consumers, making it a powerful driver for healthier and more sustainable food choices. Restaurants are increasingly serving as educational spaces and cultural conduits. In the halls of the United Nations, school canteens, community kitchens and boardrooms, chefs are showing up to deliver important recommendations.
Chefs have been recognized as agents of change for decades. But today they have a bigger platform than ever to drive change, as trusted messengers in their communities and in the global movement towards good food for all. In this article, we explore how building trust, insights from behavioral science, and global initiatives are providing chefs everywhere with opportunities to make an impact.
Trusted Messengers: Chefs deliver more than food & flavor
WHAT IS A TRUSTED MESSENGER?
We’re borrowing the termfrom public health. Trusted messengers are who people turn to for reliable, unbiased information. They can take many forms, from individuals to organizations. Be it a local health clinic, hairdresser, preacher or chef, who communities consider to be trusted messengers varies based on shared experience, identity, values, and built relationships. They earn this confidence by participating in and understanding culture. Their position and perceived credibility means they can deliver messages that make sense to their community, messages that are more likely to have influence.
Beyond being respected sources of information, trusted messengers are also conduits, helping to deliver information across their network. They are essential in communicating the needs and concerns of their community to others. They help to center values by sharing them in an authentic way, and by doing so, ensure that our food systems are grounded in lived experience and wellbeing, not just technical solutions.
Who delivers a message matters. They are the bridge between information and action. Whether or not the messenger is trusted makes all the difference.
CHEFS & THE STATE OF TRUST
We don’t really need references to write that trust, broadly, is at a low point. The research might still stun. The 2026 Edelman Trust Barometer finds that 70% of the global survey’s 33,938 respondents across 28 nations are hesitant or unwilling to trust someone who has different values, information sources, approaches to societal problems, or backgrounds than them. Optimism is at a low, too, with just 32% of people globally believing the next generation will be better off.
While trust in institutions, media, and others wanes, greater transparency is also being demanded, especially when it comes to food. Despite the pessimism, people care about and are actively seeking information on what they eat. The question is: who do people trust enough to listen to?
In the face of a global food crisis, the news isn’t always easy to swallow. But who would shoot the messenger when they’re bringing you a delicious meal? Perhaps this is one of the many reasons behind why chefs make strong trusted messengers, and why recent research shows that food service professionals are increasingly viewed as trusted voices.
The new Consumer Observatory Trust Report from EIT Food – The State of Trust in Europe’s Food System tracks how trust has evolved between 2021 and 2025 across five key Food System actors: farmers, retailers, restaurants and caterers, manufacturers, and public authorities. Key findings from the report include:
Farmers continue to lead on trust: 68% of Europeans trust them in 2025.
Retailers are regaining trust, now at 54%.
Restaurants and caterers see the biggest gain, rising from 48% to 53%.
Authorities and manufacturers are improving, yet remain among the least trusted actors.
Transparency, competence, and care are the key drivers of trust recovery.
The Edelman Trust Barometer survey has also shown gains in food influencers as trusted voices, especially when it comes to leveraging relationships to boost institutional trust. A key finding in Trust’s 2026 report illustrated that trusted voices in food can open doors. People who trust influencers say they would trust or consider trusting a company they currently distrust if it were vouched for by someone they already trust, such as a food or lifestyle influencer (62%, among the 48% who trust an influencer). In a time when consumer confidence is desperately lacking, who or what a chef gets behind can also help to broker trust.
The data show that chefs yield power. As connectors and food culture custodians, they serve as a direct link between diverse food systems actors through their daily interactions with food producers and diners alike. Their expertise and credibility give them a unique platform to educate on topics ranging from nutrition and biodiversity to local sourcing and agroecology. Their reach helps shape food choices across the food web.
Food is deeply connected to emotion, memory, and personal histories. As storytellers, chefs make tangible what usually gets lost in technical jargon or policy dialogue. Through the universal language of food, they translate complex issues into relatable, actionable messages that resonate with decision makers, from heads of household to heads of state.
Rising trust in restaurants, caterers, and food influencers demonstrates the growing influence of chefs as trusted messengers. It also offers an opportunity to inform how we can rebuild trust, centering identity, values, and community engagement. Trust is a prerequisite for meaningful behavior change. By understanding where and why trust is making gains, communities, advocates, and policymakers can better support the movement towards healthier and more sustainable diets.
Today, everyone has to take action to make our planet a better place. Working on sustainability can be done with little action: more plants in your food, less waste, using blue water to cook, grey water to clean, etc. Every small action makes a difference. Let’s do this together.
TRUST & CHANGING WHAT WE EAT: LEVERAGING BEHAVIORAL SCIENCE
We know that cost, convenience, and taste are top considerations when it comes to consumer choices. Yet even in a cost-of-living crisis, 88% of consumers consider trust to be just as important as price and quality. Chefs, as trusted messengers, can inform these choices. People listen to chefs; they act on their recommendations. This is a bigger deal than most might realize.
What we choose to eat has far-reaching impacts on both markets and climate. Consumers’ purchasing decisions account for about 60% of the world’s GDP and constitute nearly half of food-related greenhouse gas emissions. The food environment impacts how people make these choices, and while it can be forced using strategies like taxes and bans, these measures only go so far. To get to the root, we need to change behavior.
When it comes to shifting consumer food decisions, research shows that positive and engaging experiences do more than fear-based messaging. The emerging field of culinary psychology explores how memory, culture, emotion, and environment shape what and how we eat. Chefs influence behavior through many different methods, including menu architecture, plating, portion perception, and sensory cues, to create satisfying, health-conscious experiences while maintaining people’s sense of autonomy. Essentially, they make change fun rather than fearful.
Stelios Kiosses, psychotherapist, Course Director at the University of Oxford, and author of Culinary Psychology: Food Choices and the Mind-Body Connection, is a pioneering voice in the emerging field of culinary psychology. With over three decades of clinical experience, Stelios explores how food is inseparably connected to how we think, feel, and live. In this podcast, he discusses the ways chefs and culinary experiences can influence wellbeing, behavior, and satisfaction.
Everyday success stories and the latest research show that co-creating behavioral change interventions with restaurants works. Simple strategies, like using more appealing language to describe a plant-rich dish, are helping to accelerate better consumer choices. For example, Panera Bread swapped the menu item name “Low Fat Vegetarian Black Bean Soup” to “Cuban Black Bean Soup” in trial markets and saw a 13% sales boost. Simple. Ditching “-isms” and making plant-rich dishes the default in schools, hospitals, businesses, and workplaces is yielding remarkable results, too. With the help of behavior science, simple changes like these are having a big impact.
WRI’s Better Buying Lab outlines the top 23 ‘behavior change’ strategies drawing on cutting edge academic research into how people choose food, as well as insights from experts in the food service industry about what works and what doesn’t.
Behavioral change interventions in the food service sector have great potential in the puzzle toward healthier and more sustainable food choices, shifting consumer choices in a positive and engaging way. Chefs, as key voices working at the systems level, have a huge part to play.
From changing menus to participating in global initiatives, chefs are putting behavior change playbooks into action, leveraging behavioral science and using their expertise to cultivate trust and connection through transparency, competency, and care.
Transparency, Competency, Care: Feeding community trust
The recently released EIT report outlined transparency, competence, and care as the key drivers of trust recovery. When you think about it, those three elements are essential to the way professional kitchens operate.
To be successful, chefs need to bring transparency, competence, and care into every part of their work, from procurement and menu development to food safety and plating. Opportunities to lean into these priorities and to build trust show up in their daily decisions and interactions with suppliers, colleagues, and diners.
With a larger platform than ever to effect change, chefs around the globe are channeling their expertise, credibility, and platforms to empower communities and help to redesign a better food system. International initiatives like FoodChoices4Life and the World Food Forum’s Young Chefs Programme are working in collaboration with Worldchefs to grow the movement through education, mentorship, and practical guidance for culinary professionals everywhere. Emergency food relief efforts between World Central Kitchen and World Chefs Without Borders are showing the public that when systems fail, we can trust that chefs will be on the frontlines to feed their communities. And so many local programs are making social impact a key part of their culinary practice.
Through global initiatives and the actions of an increasing number of culinary associations, schools, and industry leaders, the food service sector continues to build skills to feed greater community trust, within the industry and beyond.
“This initiative is an incredible opportunity to work with young chefs from across the globe as they champion sustainable food systems in their communities, tackling issues such as food waste, nutrition, biodiversity, food heritage, and women’s empowerment,” says Jordann Norbert, Chief Executive Officer at EcoFood Training and Certification Agency and mentor for the FAO World Food Forum Young Chefs Programme (YCC). Learn more about the YCC here.
Takeaways
Chefs are more than food influencers. They are trusted messengers, policy advocates, and system shapers. Their expertise and storytelling capacity are powerful resources in achieving good food for all. By leveraging their influence, chefs can foster shared experience and community trust, impact behavior change and consumer habits, and reach policy and decision makers. From immigration reform and school meals to supporting small-scale producers and protecting biodiversity, chefs are actively engaged in issues that matter most.
As business owners, market drivers, and community builders, empowering their potential as trusted messengers is essential in recovering trust across the food web and working together towards a healthy, fair, and delicious food future.
Education is fundamental in this process. Open source resources to educate chefs on sustainable practices and behavioral science are bringing more culinary professionals into the fold. Mentorship and training programs like the Young Chefs Programme are equipping the next generation of industry leaders with the networks and know-how needed to tackle the world’s biggest challenges. All of this work is recovering trust — and recovering hope.
Systems change requires that we work together, and that requires trust. Chefs are connectors at every point in the food system and invite diverse voices to the table. Their invitation to action helps to drive meaningful engagement across communities, sectors, and demographics, and fights back against insularity.
Where can we build trust and connect to find common ground? The chef’s table is a great place for both.
Resources
Education is essential to continue to grow the movement and to strengthen every chef’s capacity as a trusted messenger and changemaker.
Worldchefs’ is offering three upcoming webinars as part of the FoodChoices4LIFE initiative:
The Mindful Kitchen. Designed for future-forward culinary professionals, the series explores how chefs can lead the transition toward more sustainable food systems through climate-smart kitchen practices, menu design, and guest engagement.
Across three connected episodes, top global experts will show how to bridge the gap between global food systems, daily kitchen operations, and consumer menu psychology, giving chefs practical tools to cut costs, eliminate waste, and inspire climate-smart dining.
The series begins on July 2, 2026, with The Mindful Kitchen #1: Understanding the Food Systems, featuring Dr. Enrico Porfido from the Universitat de Barcelona. This foundational webinar explores the global farm-to-fork network, the role of food policies, and how chefs can use menus and guest experiences to encourage climate-smart dining.
On July 21, 2026, Chef Shaun Leonard of BHMS Swiss Culinary Academy leads The Mindful Kitchen #2: Reducing Impact Through Operations. Focused on zero-waste kitchen strategies, the session will cover full-product utilization, food waste tracking, upcycling techniques, and building a sustainability-driven kitchen culture.
The series concludes on July 28, 2026, with The Mindful Kitchen #3: Facing the Guest, presented by Chef Shonah Chalmers. This session dives into menu psychology, sustainable menu engineering, and subtle guest communication techniques that help drive climate-smart choices in food service environments.
Please note: Signing up for the first webinar will automatically register you for all three.
Learn more about FoodChoices4Life in the latest edition of Worldchefs Magazine: Issue 32.
About FoodChoices4LIFE
FoodChoices4LIFE is a European initiative empowering citizens and food professionals to accelerate climate action and behavioral change in food systems. Building on the legacy of previous EU LIFE projects, this initiative promotes healthier, more sustainable diets through education, awareness campaigns, and practical tools.
AbouttheFoodChoices4LIFE Partners
Worldchefs: Worldchefs is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training, and professional development of our membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.
EUFIC (Coordinator): The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to empower and facilitate healthier and more sustainable diets and lifestyles among European citizens.
University of Tuscia: University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.
Interested in advocacy?
We asked Worldchefs’ national associations, Education Partners, and Executive Committee to share words that reflect the priorities of their members at this moment. Here’s what matters most to chefs. It’s one reason to stay optimistic.
If you are interested in getting involved in global advocacy, or if you have a local project to share, we want to hear from you.
Contact the Worldchefs team to talk more about the many ways you can get involved in advocacy related to a wide range of topics.
As I reflect on this past year — often from kitchens, classrooms, and conversations with young chefs finding their voice — I am filled with gratitude and pride for the opportunity to serve as Chair of Feed the Planet. It has been a true honor to step into this role this past year and to build upon the incredible foundation laid by our former chair and my very beloved friend, Chris Koetke. Having worked closely alongside him since 2016, including serving as Vice Chair, I carry forward not only his vision, but his deep belief that education, when rooted in values, can truly change lives. I am grateful for our shared commitment and the strong foundation we continue to build on together as this important work moves forward.
None of what we do would be possible without the extraordinary Feed the Planet Committee. Our 18 members, representing countries across the globe, volunteer their time, expertise, and passion to advance our mission. From early-morning calls across time zones to thoughtful debate on how best to serve diverse communities, this group of chefs shows up with generosity and purpose. Their willingness to collaborate across cultures and continents is a powerful reminder that meaningful change happens when people unite around shared values.
This year has been one of real impact. Through the Sustainability Education for Culinary Professionals course, more than 2,300 chefs and culinary professionals graduated in 2025,professionals who are now returning to their kitchens better equipped to make decisions that respect both people and planet. Five new active trainers were onboarded, and we took an important step forward by adapting the course into Spanish on Worldchefs Academy, expanding accessibility and reach. Our Food Heroes Workshops educated 670 children,from Namibia, to Pakistan, from Ireland to UAE, empowering children not just with information, but with a sense that their choices matter about food, sustainability, and responsibility. Meanwhile, the award-winning Like a Chef program continued to change lives through skills and opportunity, with 1,790 graduates,from Brazil, Argentina, and. Poland completing the program this year. Graduates leave not only with skills, but with confidence and a pathway into an industry that needs their talent, advancing diversity, equity, and inclusion within our industry.
Our 10 Sustainability Around the Worldwebcasts brought global perspectives to the forefront, featuring everything from Italy’s Ristolab and sustainable gastronomy research, to Zimbabwean chefs driving food education through Whatz Cooking, and bold conversations on insect protein innovation with Third Millennium Farming. My sincere thanks to the Worldchefs office team, whose behind-the-scenes support makes these webcasts and our FTP initiatives possible.
Looking ahead, the momentum continues. At the Worldchefs Congress & Expo 2026, Feed the Planet will lead three dedicated sustainability sessions, including:
Hero Ingredients — a concept born from my own work in sustainability education and developed in collaboration with Mark Serice, Vice President of Griffith Foods. This session will explore ingredients that drive sustainability, nutrition, and resilience, and will form the basis of a new chapter added to the Sustainability Education for Culinary Professionals course in 2026.
Menu 2050 – a panel discussion examining how menus of the future must evolve in response to climate change, resource constraints, and shifting consumer expectations.
Feed the Planet Committee – highlighting how chefs and culinary education can be powerful tools for advancing equity, opportunity, and positive community impact.
These sessions will bring together chefs, educators, and industry leaders to share knowledge, spark dialogue, and inspire action, because sustainability is not a trend, it is our responsibility.
As we close the year, I want to extend my heartfelt thanks to our committee members, partners, trainers, and participants. Your dedication proves that chefs are uniquely positioned to lead positive change for people and planet. As a chef and professor, I continue to be inspired by the belief that what we teach, cook, and model today shapes the food systems of tomorrow.
With appreciation and renewed purpose, Shonah Chalmers Chair, Feed the Planet
As 2025 comes to a close, Worldchefs’ Food Heroes program continues to grow in reach and impact, reinforcing the importance of early food education around the world. What children learn about food at a young age shapes the choices they make for the rest of their lives, and this belief sits at the heart of Food Heroes, a global education initiative under Worldchefs’ Feed the Planet sustainability programs. Delivered in collaboration with the Electrolux Food Foundation and AIESEC, Food Heroes empowers children to become active participants in positive food change.
Developed as part of UNICEF’s World’s Largest Lesson, Food Heroes delivers engaging, interactive workshops that help young people understand the relationship between food, health, and the planet in a fun and accessible way. Since its launch in 2018, the program has reached more than 300,000 children across over 30 countries, made possible through the long-standing collaboration between Worldchefs, Electrolux Food Foundation, and AIESEC, three organizations united by a shared commitment to building a more sustainable food future. Through hands-on activities, videos, workbooks, and creative challenges, children earn their Food Hero certificate while gaining the knowledge and confidence to make better food choices for themselves and the planet.
A Global Movement in Action
In 2025 alone, the Food Heroes program has continued to expand across regions, led by passionate chefs and community leaders determined to drive change.
This year, Worldchefs highlighted impactful Food Heroes initiatives in Ireland, where the program inspired healthy futures, and in Sri Lanka, home to the largest Food Heroes workshop to date. Beyond these stories, Food Heroes activations have also taken place in countries including Ghana, Namibia, Hungary, the Philippines, and the UAE, among others, reinforcing the program’s growing international impact and relevance.
Food Heroes workshop in Sri Lanka, 2025
Badya Khiraldeen and chefs in the UAETerry Jenkinson and students in NamibiaAldina Plaza Jimenez and students in the Philippines
Food Heroes on the Ground
For many facilitators, Food Heroes is an opportunity to create lasting impact within their own communities. One example is Joseph Chelala, who delivered two Food Heroes workshops at Rafic Hariri High School II in Lebanon.
Food Heroes workshop in Lebanon, 2025
The workshops took place in October, with each session engaging approximately 25 students aged seven. Reflecting on his involvement, Joseph shared:
“I joined AIESEC as a member in August, and when the Food Heroes program was announced, I immediately applied to take part. Before delivering the sessions, we went through training sessions to learn how to effectively engage and educate kids about sustainability and responsible food habits.”
During the sessions, Joseph guided students through topics such as reducing food waste, eating healthily, and supporting local producers, key actions aligned with SDG 12: Responsible Consumption and Production.
“While giving the lesson, students were really engaged and enthusiastic about the topics…even though it was sometimes quite a challenge to get their full attention! Students especially enjoyed the interactive activity where they had to draw their own plate, which helped them stay focused for the rest of the lesson, and express their ideas creatively.”
For Joseph, the experience underscored the power of early education and collaboration:
“It honestly felt very rewarding to know that I was contributing, even in a small way, to shaping how students think about sustainability and food choices. I’m grateful for this opportunity to create impact within my community and inspire change around me.”
Stories like Joseph’s highlight how through Food Heroes, local leaders can turn global goals into meaningful, on-the-ground action.
Inspiring a Better Food Future
Across the globe, the Food Heroes program is helping shape the next generation of informed, empowered food citizens. Through Feed the Planet, Worldchefs, Electrolux Food Foundation and AIESEC continue to demonstrate how chefs, young leaders, and educators can work together to inspire healthier choices and a more sustainable future.
To learn more about Food Heroes and Worldchefs’ Feed the Planet programs, click here.
This year, Worldchefs proudly welcomed five new Certified Sustainability Education Trainers, strengthening our global network of 163 trainers dedicated to empowering culinary students and professionals with the knowledge and tools to build more sustainable kitchens. Together, these trainers play a vital role in delivering Worldchefs’ sustainability education curriculum across regions and cultures.
Sustainability Education for Culinary Professionals is a course designed to help chefs think and act sustainably in their daily work. Delivered by Worldchefs’ Certified Trainers as well as available online through Worldchefs Academy, the course supports students and professionals in applying sustainability principles to real-world culinary environments, encouraging meaningful change that begins in the kitchen and extends throughout the food system.
An Impact Spanning the Globe
In 2025, Worldchefs’ Sustainability Education program continued to take root in new regions while deepening its impact in established communities. This year saw the program expand in Pakistan, introducing sustainability education to new culinary audiences, while ongoing initiatives across Africa demonstrated how chefs are driving meaningful change through education and leadership.
Today, Worldchefs’ Certified Sustainability Education Trainers represent an extraordinary global network, with trainers based across Africa, Asia, Europe, the Americas, the Middle East, and Oceania. From Canada and Ireland to South Africa, India, the Philippines, Australia, the United States, and more, this diverse community underscores the truly international reach of Worldchefs’ sustainability mission.
Sustainability Education graduates in Pakistan, led by trainer Tahir Ali Khan
With such a global audience, accesibility remains key. Following the Arabic translation of the curriculum completed in 2024, Sustainability Education for Culinary Professionals was translated into Spanish in 2025 with the support of three of our talented certified trainers. This milestone now provides Spanish-speaking trainers, students, and institutions with greater access to sustainability education, helping extend the program’s reach to new classrooms and communities around the globe.
Say Hello to our Newest Trainers
Worldchefs is pleased to welcome the following professionals as Certified Sustainability Education Trainers of 2025:
Carmela Beatrice-Canta – Lyceum of the Philippines University–Laguna, Philippines
Sydney S. Roque – St. Catherine Institute of Technology, Philippines
Driselle P. Pajuyo – Far Eastern University, Philippines
Jorge Adeodatus M. Bautista – Youngsan University, South Korea
Luisa Rizzi – NAIT, Canada
Already active within the program, these trainers have delivered sustainability education sessions throughout the year, already graduating over 100 students in the Philippines, and others in Canada and South Korea.
Sydney Roque’s students in the PhilippinesJorge Bautista and students in South KoreaLuisa Rizzi’s students in Canada
Be Part of theMission
With the collective support of both new and experienced trainers worldwide, the Sustainability Education program has now reached nearly 16,000 graduates since its launch. Each training represents another step toward a more informed, responsible, and resilient global food industry.
Worldchefs invites culinary educators and professionals to join this growing global network. To learn more about becoming a Worldchefs Certified Sustainability Education Trainer, click here or on the button below.
Congratulations once again to the five professionals who have joined our network of certified trainers in 2025! We looks forward to seeing sustainability education initiatives continue to take shape in your countries and beyond.
Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Spanish 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 Spanish marking the third language available for this course, the program becomes even more accessible. It is now able to reach countless Spanish-speaking chefs, educators, and culinary students worldwide.
Paris, 9 December 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course in Spanish, marking a major step forward in making high-quality sustainability education more inclusive and accesible to chefs around the world.
This milestone significantly expands the reach of the program. It offers a valuable new resource to the global community of Spanish-speaking culinary professionals.
Empowering Chefs to Build a More Sustainable Future
To meet the growing appetite for sustainability education across Spanish-speaking regions, Worldchefs collaborated with three expert educators and long-time champions of the program:
Rodrigo Duarte Casar: Professor in the School of Food Engineering and the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
Marlene Rojas Le-Fort: Professor in the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
Carolina Pérez:Professor at the Gastronomy School, Universidad de Las Américas, Quito, Ecuador
Together, they brought their unique perspectives as culinary instructors, sustainability advocates, and leaders deeply engaged with gastronomy education in Ecuador and beyond. All three have been working with sustainability education for years, giving them firsthand insight into how learners apply these concepts in real kitchens and communities.
Rodrigo, Marlene, and Carolina collaborated to translate, refine, and contextualize the curriculum, ensuring it resonates across the diverse “Spanishes” spoken throughout Latin America and Spain.
Rodrigo Duarte Casar, a chef-educator with more than 30 years of experience, is a member of Worldchefs Feed the Planet Committee. He contributed to this collaboration with his deep expertise in chemistry, gastronomy, and food science, along with his experience as a researcher and professor at Pontificia Universidad Católica del Ecuador. Working alongside Rodrigo in the same role, Marlene Rojas Le-Fort is a gastronomy engineer and serves as Vice President of the Ecuadorian Academic Network for Gastronomic Tourism. She brought her extensive expertise in connecting food, sustainability, and academic innovation. Carolina Pérez, an industrial psychologist and gastronomic communicator, added her experience as a university educator at Universidad de las Americas and author on heritage and sustainable gastronomy.
A special thank you goes out to these three trainers as well as Luis Jiménez B from Colombia, who contributed to the review of the Spanish curriculum.
“The power of education—we believe in it. This is our grain of sand in building a better future.” — Rodrigo Duarte Casar & Marlene Rojas Le-Fort
Building on an Already Impactful Initiative
Since the launch of Sustainability Education for Culinary Professionals in 2018, it has been widely adopted, now reaching nearly 16,000 total graduates worldwide. It is available in three languages online through Worldchefs Academy (Spanish, English and Arabic), as well as through in-person classes led by our 160+ Worldchefs-certified trainers. Whether taking it online or in-person, this curriculum shares fundamental lessons on culinary sustainability with culinary students and professionals across the globe.
Rodrigo Duarte Casar and Marlene Rojas Le-Fort
The Spanish edition of Sustainability Education for Culinary Professionals includes eight lessons. Each lesson offers practical tools that chefs can apply immediately in their daily work:
Lesson 1 – Big Picture
Lesson 2 – Seafood
Lesson 3 – Energy
Lesson 4 – Water
Lesson 5 – Waste Management
Lesson 6 – Nutrition
Lesson 7 – Agriculture
Lesson 8 – Animal Husbandry
This curriculum provides a comprehensive foundation for understanding global sustainability challenges. It allows chefs to directly implement solutions that foster impact in kitchens and communities.
Carolina Pérez
Navigating the Diversity of the Spanish Language
One of the biggest challenges during the translation process was the linguistic diversity of Spanish. Rodrigo and Marlene, Chilean educators living in Ecuador, worked through differences between English, machine-translated Spanish, and regional variations across the Spanish-speaking world.
Yet, as Carolina Pérez shared, this diversity also created a sense of unity:
“Food unites everyone. Even if a word belongs to another variety of Spanish, you understand it. Sustainability is a universal topic.” — Carolina Pérez
Their goal was to ensure the course would feel relevant, accurate, and practical for any Spanish-speaking learner, no matter where they are from.
A Project Fueled by Purpose
Each translator expressed deep fulfillment in contributing to this milestone.
Carolina, who has taught sustainability at the Universidad de las Américas in Ecuador for nearly five years, emphasized how closely the program aligns with the message she shares with her students:
“Being a chef means having the power and responsibility to help save the planet… When I saw that the program transmits that idea, it was really enjoyable for us…We were glad to see that we share the same objective.” — Carolina Pérez
Marlene and Rodrigo also highlighted how crucial real-world application is in their work. They focus on empowering students to take sustainable solutions directly into their communities, where positive change can happen quickly. Translating this course, they noted, will help extend this change even further across the Spanish-speaking world.
Why Spanish-Speaking Chefs Should Take the Course
Sustainability Education for Culinary Professionals provides essential knowledge for professional chefs as well as students, food enthusiasts, and community leaders seeking to make meaningful change.
For young chefs, as they are entering a world shaped by environmental crisis, while they are not responsible for the problem, they will play a central role in helping to solve it. Equipping them with the right tools is critical.
Once students realize the influence they have as chefs within the food system, they become deeply motivated to act. The curriculum supports that shift by giving trainers global examples which they can then adapt to their own local realities, making sustainability both actionable and relevant to all.
Watch the webinar “Sustainability Around the World #53: Access for All – Spanish Edition of Sustainability Education” to hear more from the three translators at the heart of this initiative:
“Education remains our most powerful tool for driving change in the food system. By making this program available in Spanish, we will give more chefs the resources they need to build a more sustainable future. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone who contributed to this initiative,” said Worldchefs President, Andy Cuthbert.
Get started today by enrolling in Sustainability Education for Culinary Professionals, in Spanish, Arabic or English at https://worldchefsacademy.com/.
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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:
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 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.
Worldchefs lanza la edición en español de «Educación en sostenibilidad para profesionales culinarios»
La formación en sostenibilidad para profesionales culinarios, creada por la iniciativa Feed the Planet de Worldchefs, ya está disponible en español en Worldchefs Academy. Este curso ofrece un plan de estudios gratuito de ocho cursos para que los alumnos profundicen sus conocimientos sobre métodos culinarios sostenibles y temas clave en los sistemas alimentarios.
Con el español como tercera lengua disponible para este curso, el programa se vuelve aún más accesible y puede llegar a innumerables chefs, educadores y estudiantes de cocina de habla hispana en todo el mundo.
París, 9 de diciembre de 2025– Worldchefs Academy se enorgullece de anunciar el lanzamiento del curso Educación en sostenibilidad para profesionales culinarios en español, lo que supone un gran paso adelante para que la educación en sostenibilidad de alta calidad sea más inclusiva y accesible para los chefs de todo el mundo.
Este hito amplía significativamente el alcance del programa, ofreciendo un nuevo y valioso recurso a la comunidad global de profesionales culinarios de habla hispana.
Empoderar a los chefs para construir un futuro más sostenible
Para satisfacer el creciente interés por la educación en sostenibilidad en las regiones de habla hispana, Worldchefs colaboró con tres expertos educadores y defensores del programa desde hace mucho tiempo:
Rodrigo Duarte Casar: Profesor de la Escuela de Ingeniería Alimentaria y la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
Marlene Rojas Le-Fort: Profesora de la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
Carolina Pérez: Profesora de la Escuela de Gastronomía, Universidad de Las Américas, Quito, Ecuador.
Juntos, aportaron sus perspectivas únicas como instructores culinarios, defensores de la sostenibilidad y líderes profundamente comprometidos con la educación gastronómica en Ecuador y más allá. Los tres llevan años trabajando en la educación sobre sostenibilidad, lo que les ha proporcionado una visión de primera mano sobre cómo los alumnos aplican estos conceptos en cocinas y comunidades reales.
Rodrigo, Marlene y Carolina colaboraron para traducir, perfeccionar y contextualizar el plan de estudios, asegurándose de que resonara en los diversos «españoles» que se hablan en toda América Latina y España.
Rodrigo Duarte Casar, chef y educador con más de 30 años de experiencia, es miembro del Comité Feed the Planet de Worldchefs. Contribuyó a esta colaboración con sus profundos conocimientos en química, gastronomía y ciencia alimentaria, junto con su experiencia como investigador y profesor en la Pontificia Universidad Católica del Ecuador. Junto a Rodrigo, en el mismo cargo, Marlene Rojas Le-Fort es ingeniera en gastronomía y vicepresidenta de la Red Académica Ecuatoriana de Turismo Gastronómico. Aportó su amplia experiencia en la conexión entre la alimentación, la sostenibilidad y la innovación académica. Carolina Pérez, psicóloga industrial y comunicadora gastronómica, aportó su experiencia como profesora universitaria en la Universidad de las Américas y autora de obras sobre patrimonio y gastronomía sostenible.
Queremos expresar nuestro especial agradecimiento a estos tres formadores, así como a Luis Jiménez B, de Colombia, que contribuyó a la revisión del plan de estudios en español.
«Creemos en el poder de la educación. Esta es nuestra pequeña contribución para construir un futuro mejor».
— Rodrigo Duarte Casar y Marlene Rojas Le-Fort
Aprovechando una iniciativa que ya ha tenido un gran impacto
Desde su lanzamiento en 2018, el programa «Educación en sostenibilidad para profesionales de la cocina» ha tenido una gran acogida y ya cuenta con casi 16 000 graduados en todo el mundo. Está disponible en tres idiomas a través de la Worldchefs Academy (español, inglés y árabe), así como en clases presenciales impartidas por más de 160 formadores certificados por Worldchefs. Ya sea en línea o presencial, este plan de estudios comparte lecciones fundamentales sobre sostenibilidad culinaria con estudiantes y profesionales de la cocina de todo el mundo.
Rodrigo Duarte Casar y Marlene Rojas Le-Fort
La edición en español de Educación en sostenibilidad para profesionales culinarios incluye ocho lecciones que ofrecen herramientas prácticas que los chefs pueden aplicar de inmediato en su trabajo diario:
Lección 1 – Panorama general
Lección 2 – Productos del mar en la industria de servicios alimentarios
Lección 3 – Energía en la industria alimentaria
Lección 4 – Agua
Lección 5 – Gestión de residuos
Lección 6 – Nutrición sostenible
Lección 7 – Agricultura
Lección 8 – Producción de proteína
Estas lecciones proporcionan una base completa para comprender los retos globales de la sostenibilidad y aplicar soluciones que fomenten el impacto en las cocinas y las comunidades.
Navegando por la diversidad del idioma español
Uno de los mayores retos durante el proceso de traducción fue la diversidad lingüística del español. Rodrigo y Marlene, dos educadores chilenos que viven en Ecuador, trabajaron con las diferencias entre el inglés, el español traducido automáticamente y las variaciones regionales del mundo hispanohablante.
Carolina Pérez
Sin embargo, como compartió Carolina Pérez, esta diversidad también creó un sentido de unidad:
«La comida une a todo el mundo. Aunque una palabra pertenezca a otra variedad del español, la entiendes. La sostenibilidad es un tema universal».
— Carolina Pérez
Su objetivo era garantizar que el curso resultara relevante, preciso y práctico para cualquier estudiante hispanohablante, independientemente de su procedencia.
Un proyecto impulsado por un propósito
Todos los traductores expresaron una profunda satisfacción por haber contribuido a este hito.
Carolina, que ha impartido clases de sostenibilidad en la Universidad de las Américas de Ecuador durante casi cinco años, destacó lo mucho que el programa se ajusta al mensaje que transmite a sus alumnos:
«Ser chef significa tener el poder y la responsabilidad de ayudar a salvar el planeta… Cuando vi que el programa transmite esa idea, nos alegramos mucho… Nos alegró ver que compartimos el mismo objetivo».
— Carolina Pérez
Marlene y Rodrigo también destacaron lo crucial que es la aplicación en el mundo real en su trabajo. Se centran en capacitar a los estudiantes para que lleven soluciones sostenibles directamente a sus comunidades, donde se pueden producir cambios positivos rápidamente. Traducir este curso, señalaron, ayudará a extender este cambio aún más en todo el mundo hispanohablante.
Por qué los chefs hispanohablantes deberían realizar el curso
La formación en sostenibilidad para profesionales culinarios proporciona conocimientos esenciales para chefs profesionales, así como para estudiantes, entusiastas de la gastronomía y líderes comunitarios que buscan lograr un cambio significativo.
Los jóvenes chefs, al entrar en un mundo marcado por la crisis medioambiental, aunque no son responsables del problema, desempeñarán un papel fundamental para ayudar a resolverlo. Es fundamental dotarles de las herramientas adecuadas.
Una vez que los estudiantes se dan cuenta de la influencia que tienen como chefs dentro del sistema alimentario, se sienten profundamente motivados para actuar. El plan de estudios apoya ese cambio proporcionando a los formadores ejemplos globales que pueden adaptar a sus propias realidades locales, haciendo que la sostenibilidad sea viable y relevante para todos.
Vea el seminario web «Sostenibilidad en todo el mundo n.º 53: Acceso para todos: edición española de Educación para la sostenibilidad» para conocer más detalles de la mano de los tres traductores que están al frente de esta iniciativa:
«La educación sigue siendo nuestra herramienta más poderosa para impulsar el cambio en el sistema alimentario. Al ofrecer este programa en español, proporcionaremos a más chefs los conocimientos y recursos que necesitan para construir un futuro más sostenible. En nombre de toda la junta directiva de Worldchefs, queremos dar las gracias a todos los que han contribuido a esta iniciativa», afirmó Andy Cuthbert, presidente de Worldchefs.
Empiece hoy mismo inscribiéndose en el programa de Educación en sostenibilidad para profesionales culinarios, en español, árabe o inglés, en https://worldchefsacademy.com/.
Worldchefs Launches EU Co-Funded FoodChoices4Life Project, Opening New Opportunities for Chefs Across Europe to Engage in Climate Action
The World Association of Chefs’ Societies (Worldchefs) launches the FoodChoices4Life project, advancing climate action by empowering chefs, associations, and citizens across the 27 EU Member States to fight climate change through sustainable food choices.
FoodChoices4LIFE, a European Commission co-funded project, unites the European Food Information Council (EUFIC), Worldchefs, and University of Tuscia (UNITUS) through a shared objective to speed up climate change solutions by helping people to take action through their food choices, building knowledge, skills, and awareness to make a real impact.
The initiative builds on the LIFE Climate Smart Chefs Network, now under the coordination of Worldchefs, the new LIFE Climate Smart Chefs secretariat.
EU-based chefs are invited to join upcoming trainings, Infoweeks, and other opportunities by signing up for project updates.
Paris, 28 November 2025 – The World Association of Chefs’ Societies (Worldchefs) has announced the official launch of FoodChoices4Life, a three-year European Commission co-funded project by the European Food Information Council (EUFIC), Worldchefs, and UNITUS that empowers chefs, associations, and citizens across the 27 EU Member States in exploring and sharing climate-smart food practices.
FoodChoices4Life builds on the success of the LIFE Climate Smart Chefs project, expanding its reach, scientific foundation, and chef engagement network. Following the conclusion of the previous project in December 2024, Worldchefs now serves as the LIFE Climate Smart Chefs secretariat, bringing the network forward and supporting a new phase of climate action.
Developed in collaboration with EUFIC and UNITUS, FoodChoices4Life brings culinary professionals together with scientific and communication partners to speed up climate change solutions by helping people take action through their food choices, building knowledge, skills, and awareness to make a real impact.
Chefs at the Center of Climate-Smart Food Education
As a core partner in FoodChoices4Life, Worldchefs will work with chefs across the 27 EU Member States, activating the largest international network of professional chef associations to support food education at the community level. Worldchefs aims to involve 500–1000 chefs and facilitate at least 100 in-person educational activations.
Throughout the project, chefs in the EU will have access to a range of opportunities to grow their skills, lead on climate-smart food with EU-wide recognition, and secure funding for national events and campaigns. “Infoweeks” scheduled for October 2026 and March 2028 will support local activations, inviting chefs to host activities that highlight climate-smart cooking and engage their communities.
Chefs will also be able to participate in online Capacity Building training sessions and a new FoodChoices4Life e-learning course developed through Worldchefs Academy, expanding on the curriculum created during the previous LIFE Climate Smart Chefs project.
Andy Cuthbert, Worldchefs President
A refreshed EU27 recipe collection will highlight culinary heritage and climate-smart approaches, offering chefs a way to contribute directly to a shared resource. Chefs interested in taking on a larger public role can receive support if they wish to apply to become EU Climate Pact Ambassadors, helping bring culinary perspectives into wider conversations on the future of food.
These efforts draw on Worldchefs’ long-standing commitment to advancing culinary education, sustainability, and social responsibility through its Feed the Planet programs and global chef network.
“Being part of this EU co-funded project is very exciting for Worldchefs,” said Worldchefs President Andy Cuthbert. “It strengthens our shared commitment to a more sustainable food future and reinforces our mission to empower culinary professionals to lead positive change.”
Working Together Toward a More Informed Food Future
The FoodChoices4Life project also brings together a wider community of citizens, journalists, local administrators, and scientific partners across Europe. By engaging this broader network, the initiative aims to strengthen public understanding of climate-smart food choices and encourage informed discussions around the role of food in environmental sustainability.
Educational materials, communication tools, and a shared Vision 2050 document developed with input from chefs and partners will support continued learning and public awareness.
“UNITUS has worked on many research projects addressing climate-smart actions and food consumption, but joining this FoodChoices4LIFE project is especially exciting because it allows us to turn research results into real practices that can shape the future of our food systems,” said Emanuele Blasi, professor in agrifood economics and policy at UNITUS. “It reinforces our commitment to bringing research outcomes into the real world, and we are pleased to collaborate with chefs and other actors of the food sector to make this happen.”
Emanuele Blasi, professor in agrifood economics and policy at UNITUS
EU Chefs: Get Involved
Worldchefs invites all chefs based in the 27 EU Member States to take part in FoodChoices4Life. By signing up for project updates, chefs can stay informed about upcoming surveys, recipe initiatives, training, Infoweeks, and leadership opportunities, and connect with dedicated peers across Europe who are a part of the project.
Interested chefs can also find more information by watching a recent introductory webinar.
Dr. Marta Antonelli, project coordinator FoodChoices4LIFE at EUFIC
The project will also be featured at the Worldchefs Congress & Expo 2026 in Newport, Wales, where Dr. Marta Antonelli will lead a dedicated session entitled “Driving More Sustainable Food Choices in the EU: the project FoodChoices4Life.”
“FoodChoices4LIFE showcases the powerful role chefs can play in driving healthier and more sustainable food choices. Food can be delicious while delivering better nutrition and reducing pressure on the environment — and chefs are key to bringing this new approach to life.”
Dr. Marta Antonelli
Sign up now to receive updates and information on how to participate.
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About The European Food Information Council (EUFIC)
The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to inspire and empower healthier and more sustainable diets and lifestyles among Europeans.
University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.
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 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.
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