Worldchefs Sustainability Food Heroes Workshop at ICS Paris
Partnership for a better future
In a bid to foster sustainability and culinary excellence, ICS Paris International School proudly collaborated with Worldchefs as part of its Eco-Week celebrations. The workshop, conducted by Worldchefs, immersed students in the world of culinary artistry while emphasizing the importance of sustainability and responsible consumption.
During the interactive sessions, students from Grades 1 to 5 were encouraged to embrace their roles as “Food Heroes,” championing locally sourced produce and advocating against food waste. This partnership between ICS Paris International School and Worldchefs exemplifies a shared commitment to building a more sustainable future through education and practical engagement.
Through this collaboration, ICS Paris International School aims to empower students to become conscientious global citizens, equipped with the knowledge and skills needed to address pressing environmental challenges. By fostering partnerships with organizations like Worldchefs, the school is dedicated to cultivating a culture of sustainability and innovation, paving the way for a brighter, greener tomorrow.
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Afin d’encourager la durabilité et l’excellence culinaire, ICS Paris International School a fièrement collaboré avec Worldchefs dans le cadre de ses célébrations de l’Eco-Week. L’atelier, dirigé par Worldchefs, a plongé les élèves dans le monde de l’art culinaire tout en soulignant l’importance de la durabilité et de la consommation responsable.
Au cours des sessions interactives, les élèves du CP au CM2 ont été encouragés à assumer leur rôle de “héros de l’alimentation”, en défendant les produits d’origine locale et en luttant contre le gaspillage alimentaire. Ce partenariat entre l’école internationale ICS Paris et Worldchefs témoigne d’un engagement commun à construire un avenir plus durable par l’éducation et l’engagement pratique.
Grâce à cette collaboration, l’école internationale ICS Paris vise à donner aux élèves les moyens de devenir des citoyens du monde consciencieux, dotés des connaissances et des compétences nécessaires pour relever les défis environnementaux les plus pressants. En favorisant les partenariats avec des organisations telles que Worldchefs, l’école s’attache à cultiver une culture de la durabilité et de l’innovation, ouvrant ainsi la voie à un avenir plus brillant et plus vert.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
from principles to practice
As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.
Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.
The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.
a feed the Planet champion
Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.
Chef John Carlo Palacol
He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.
Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.
As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
Food Heroes Wins NORNS Awards Sustainability Education Program 2023
Food Heroes, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the NORNS Awards Marketing & Creative – Sustainability Education Program 2023.
The NORNS Awards celebrate excellence and innovation worldwide by spotlighting professionals and organizations who, through hard work, collaboration, knowledge, and creativity, achieve results worthy of recognition.
Food Heroes was developed as part of UNICEF’s World’s Largest Lesson. The interactive workshop has inspired more than 130,000 children all over the world to develop healthier eating habits. Learn more about Feed the Planet programs including Food Heroes at feedtheplanet.worldchefs.org.
Paris, 13 July 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the NORNS Awards Marketing & Creative – Sustainability Education Program 2023 for the Food Heroes program’s remarkable contributions to “transforming the landscape of food sustainability and accessibility”.
“It is with great pleasure and a deep sense of admiration that we present this well-deserved recognition,” said NORNS Awards co-founder, Elisa Mattos. “We want to recognize all these professionals who have demonstrated exceptional dedication, creativity, and passion in their respective fields, contributing significantly to building a more equitable and nourishing world, and remind of our collective responsibility to create a more sustainable and equitable food system. Let their achievements serve as a call to action, inspiring each one of us to become agents of change in our own communities.”
Developed as part of UNICEF’s World’s Largest Lesson, Food Heroes has inspired more than 130,000 children all over the world to develop healthier eating habits toward the UN Sustainable Development Goals. Delivered in more than 30 countries by Worldchefs’ members and Feed the Planet partners Electrolux Food Foundation and AIESEC, the interactive workshop gives kids the superpowers they need to make better everyday food choices to contribute toward a healthier planet.
The open-source Food Heroes toolkit, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese, can be used by anyone—from parents and teachers to professional chefs—to raise awareness of the relationship between food and planetary health.
“We are so proud to receive the NORNS Sustainable Education award and for the chance to celebrate all our Food Heroes around the globe,” says Worldchefs President, Thomas A. Gugler. “Feed the Planet initiatives are making a global impact thanks to the dedication and hard work of the Worldchefs’ community, inspiring action in and out of the kitchen. It is so important that we continue our efforts to help youth and families navigate key issues of our time, and we believe in the ‘The Power of the White Jacket’ for chefs to help build a better future.”
“We did it, together,” said Cosimo Scarano, Head of Electrolux Food Foundation. “To know that the judges recognized Food Heroes in the fight against food insecurity, while promoting sustainable food practices and empowering communities fills me with a sense of purpose and heartfelt gratitude to our colleagues, partners, local communities, and educators, as we work together to build a more equitable and nourishing world. Mostly, it reminds me that even small actions make a big difference and that together, we can do so much.”
Become a Food Hero
Food Heroes provides toolkits, quizzes, and resources, along with fun visual assets developed by EY Doberman, to facilitate workshops that bring a sense of joy to discovering new ways of looking at food with engaging exercises, lots of laughter, and knowledge that lasts a lifetime.
Get all tools to run a Food Heroes workshop, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese. Click the button below to download the latest version of the Food Heroes PowerPoint slide deck and the toolkit.
Food Heroes 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 program participants, local partners, and sponsors who contribute to all Feed the Planet initiatives.
“Our amazing Food Heroes partnership has reached over 100,000 kids, with so many professional chefs active in countries around the globe,” says Ragnar Fridriksson, Worldchefs Managing Director. “Together we are working to empower and educate the next generation about healthy, nutritious food, which is so important to us.”
Read more in the latest issue of Worldchefs Magazine
Head to page 45 in Issue 29 to read more about how Feed the Planet programs are making an impact around the globe.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award
The Like a Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the 2023 ESAE Association Diversity, Equity & Inclusion Award.
The European Society of Association Executives (ESAE) is the leading voice of senior-level managers in Europe. The ESAE Association Awards recognize exceptional achievements by Association members.
Like a Chef was launched in 2017 with a goal to educate and train 3000 people worldwide by 2030, and has reached over 1000 individuals with life-changing culinary training and career guidance. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 29 June 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the 2023 ESAE Diversity, Equity & Inclusion (DEI) Award for the remarkable impact of the Like a Chef employment training program.
The European Society of Association Executives (ESAE) is the leading organization for senior-level managers in Europe. Bringing together association leaders, ESAE facilitates the exchange of best practices among professional peers. The ESAE Association Awards were held on 15 June 2023 in Brussels, recognizing exceptional achievements by Association members.
Linh To and Cosimo Scarano accept the DEI Award celebrating the Like a Chef initiative.
“I am proud and happy having chaired the first-ever ESAE association awards. They recognize the achievements of association professionals by their peers, independently from any industrial or commercial interest,” said Mohamed Mezghani, the ESAE Board Member who initiated and led the Awards. “This inaugural edition rewarded projects and initiatives of high quality which will certainly inspire trade associations as well as professional societies. It’s this spirit of innovation and sharing that drives ESAE and its members.”
Jury member Frederic Hoffman presented the Award with Solange Cleutjens, who represented I am Amsterdam, to key representatives from Worldchefs and Electrolux Food Foundation.
“We are honored to receive the 2023 ESAE Diversity, Equity & Inclusion Award for our Like a Chef employment training program. This recognition underscores the global impact and commitment of Worldchefs, Electrolux Food Foundation, and all our dedicated partners, as we celebrate the success of Like a Chef in empowering underprivileged individuals with professional skills and sustainable cooking methods,” says Worldchefs President, Thomas A. Gugler. “We express our deepest appreciation to the Worldchefs community all around the world, whose unwavering efforts fuel our Feed the Planet initiatives and share ‘The Power of the White Jacket’ through professional culinary expertise and conscious cooking practices across the globe.”
Impacting Communities
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
About the ESAE Awards
2023 marked the inaugural year of the ESAE Association Awards. The ESAE Association Awards identify projects that can be an inspiration for the greater professional community. Highlighting team members who usually stay out of the spotlight, the main goal is to learn from best practices and transferable knowledge. The ‘DEI Award’ celebrates projects built around the principles of Diversity, Equity, and Inclusion.
“Our idea is really to share what we know best—how to cook—with people we need, and then to help them to find a job in a professional kitchen. It is an industry that is always looking for new employees, and then we also have people who are looking for opportunities to change their lives,” says Linh To, Worldchefs’ Event and Project Manager. “It’s been six years and we have managed to reach 1000 people. It’s a big achievement and we are very, very grateful to receive this commendation.”
Take action
The Like a Chef program 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 program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about how the Like a Chef program is changing lives.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates
Sustainability Education for Culinary Professionals, a Feed the Planet initiative, has reached 10,000 graduates. The free curriculum and online course helps learners deepen their knowledge of sustainable culinary methods and key topics in food systems.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers. The e-learning version, launched in 2022, is also available on Worldchefs Academy (www.worldchefsacademy.com). Graduates receive a Worldchefs certificate and digital badge to market their skills.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.
Paris, 26 June 2023 – Sustainability Education for Culinary Professionals, a World Association of Chefs’ Societies’ (Worldchefs) Feed the Planet initiative, has reached 10,000 graduates.
The free Sustainability Education for Culinary Professionals course teaches chefs how to think and act sustainably. Available in two formats, the certificate program provides an opportunity for culinary professionals to explore key themes in food systems through a trainer-led course or through self-paced online learning.
The curriculum includes eight lessons to help learners engage with and deepen their knowledge of sustainable culinary theory and methods. Modules include the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition.
Learners can access Sustainability Education for Culinary Professionals through Worldchefs Academy and build skills through the web-based platform or via the mobile app offering an offline study mode.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers, with access to detailed lesson plans including presentations, instructor notes, quizzes, activity ideas, localization tips, and assessments. Globally relevant, the trainer-led curriculum is available in English, Spanish, Portuguese, German, and French. The online version is available in English with additional languages to follow.
Upon completion of the course, participants are equipped with the theory required to complete an assessment and receive a Worldchefs certificate and digital credential in the form of a digital badge – an important way to make skills visible when seeking employment in professional kitchens or demonstrating their commitment to the sustainability movement.
“We are so proud of the more than 10,000 Sustainability Education for Culinary Professionals graduates and what this milestone means for the movement,” says Ragnar Fridriksson, Worldchefs Managing Director. “We at Worldchefs set out to help empower culinary professionals to harness ‘the power of the white jacket’ and take on their responsibility to share healthy and sustainable habits with the many people they feed. As the number of graduates continues to grow, we hold tremendous gratitude to our global community and partners whose participation and support make all of this possible.”
A global community of action
Hear directly from Sustainability Education’s Approved Trainers and alumni how the course has helped to inform and activate culinary professionals around the world to build a better food future.
Valeria Hernandez
Corporate Executive Chef at Griffith Foods, Central America and the Caribbean
Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant action, but after looking at Feed the Planet’s information, I realized that change can be created in small actions and that the power of a white jacket can change the world.
Soon Pau Voon
Teaching Fellow at Sunway University, Malaysia
Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers.
Mark serice
Vice President of Global Culinary at Griffith Foods
As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now have another opportunity to scale positive impact by working together globally.
Bongani Baloyi
Sous Chef at The Blue Train, South Africa
Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly indeed plays a bigger role in our lives and sustainability. Change attitude and habits is a process I am beginning from this lesson going onwards, starting with changing myself first then automatically in the process of changing my team and colleagues.
Rochelle schaetz
Head of Marketing, Europe & Africa at Griffith Foods
As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program reinforced the urgency of addressing the world’s food security challenges and the role we as chefs have to play.
Terry jenkinson
Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia
The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. The students who participated in the curriculum have a better understanding of what we have been teaching as well as a newfound respect for ensuring long-term sustainability of our natural resources.
Amro fahed al yassin
Amro Fahed Al Yassin Vice President of the Emirates Culinary Guild and Worldchefs Academy Arabic Advisor
I’ve been watching Feed the Planet and sustainability programs. This is something that we are only in need of, it’s a must for each and every chef to do this. It’s a partnership in education. There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.
John carlo palacol
Faculty Member at LPU Laguna
Sustainability education is becoming increasingly important as we face environmental challenges such as climate change, resource depletion, and pollution. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices, but they are also putting their knowledge into action through their participation in the Worldchefs Feed the Planet program.
The success of the Worldchefs program at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing themselves for careers in the food industry that are increasingly focused on sustainability.
The Feed the Planet program at LPU Laguna is an inspiring example of how sustainability education can lead to positive change. As we continue to face environmental challenges, sustainability education will become increasingly important in preparing the next generation to create a more sustainable future.
The e-learning version of Sustainability Education for Culinary Professionals was launched in 2022 on Worldchefs Academy, adding to the line-up of free courses available for chefs around the world and at any stage of their career. The online course was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, with the support of content advisors of culinary educators and experts around the globe.
Course Advisors
Title
Country
Anne McBride
Deputy Director of the Torribera Mediterranean Center (TMC)
Italy
Chris Koetke
Chairman of Worldchefs Feed the Planet & Sustainability Committee
USA
Clinton Monchuk
Executive Director of the Farm & Food Care Saskatchewan
Canada
Daniel Schweizer CEC, CCA, WCEC
Executive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability Committee
Jamaica
Jihan Sahawnih
Culinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability Committee
Jordan
Jonathan Deutsch, Ph.D, CHE, CRC
Professor and Director at Drexel University
USA
Kelly Daynard
Executive Director of Farm & Food Care Ontario
Canada
Richard Young
Director of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.
USA
Rodrigo Duarte-Casar, MSc
Lecturer at the School of Gastronomía Universidad Técnica de Manabí
Ecuador
Sheila A. Bowman
Seafood Watch Manager of Culinary Initiatives at the Monterey Bay Aquarium
USA
Shonah Chalmers CCC, BSc, WCCE
Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability Committee
Canada
Terence Keith Jenkinson
Head of Culinary Arts at Silver Spoon Hospitality Academy
Namibia
Vincent Doumeizel
Vice President of Food Beverage and Sustainability for Lloyd’s Register Foundation
France
“For us at Worldchefs, it is important to give aspiring chefs the foundation for a proper learning system that is available to all,” says Worldchefs President Thomas Gugler. “On behalf of the Worldchefs Board of Directors, I would like to congratulate all the volunteers and our wondering sponsors who helped to bring this educational opportunity to chefs around the world. We are proud to provide the resources to help prepare our industry for a better future,” says Worldchefs President Thomas Gugler.
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.
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about the impact of Sustainability Education for Culinary Professionals’ free curriculum.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
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