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Industry Trends

Behind the Pass: Sustainable Gastronomy Spotlight

At a busy kitchen in Singapore amid serving 40,000 consumers a day, Executive Chef Harish Arya has struck gold. He and his team have reduced food waste in their kitchen by an incredible 95%. For them, it’s both a point of pride and proof that getting creative with ingredients, training staff, and rethinking prep can make a measurable difference.

Stories like this are happening every day in kitchens around the globe. From high-end restaurants to vocational classrooms, chefs are finding smarter ways to work with what they have, reducing food waste, sourcing local, and reconnecting with seasonal ingredients.

Sustainablility asks chefs to make decisions that go beyond the plate. What’s in season? Where did this product come from? How can I use the whole ingredient? What’s the environmental cost of my protein choice? These questions are shaping how chefs cook, and how people eat.

Worldchefs members like Chef Harish offer real-world examples of how chefs are putting a new kitchen standard into practice through sustainable gastronomy.

Let’s go Behind the Pass with them to learn practical steps to create menus that check the boxes for flavor, creativity, sustainability and story.

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“Trim – don’t consider it as a waste. It’s a kind of gold. We have to use it. And definitely we’ll have a global impact if you are able to reduce that kind of waste.”

Chef Harish Arya

Understanding Sustainable Gastronomy

What does sustainable gastronomy really mean in today’s kitchens? It’s about building a system that works for the planet, for producers, and for the people we feed. It connects the joy and creativity of cooking with a responsibility to use the power of food for good, protecting our planet’s resources, preserving cultural heritage, and supporting local economies.

According to the FAO:

Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.

Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown, and how it gets to our markets and eventually to our plates. 

Culinary arts is an art. Caring is an integral part of the craft. By choosing ingredients that are seasonal, locally sourced, and ethically produced, chefs can translate this care into that measurable difference we’re all hoping to make.

From here we’ll dive into how Worldchefs’ industry leaders are making an impact, from zero-waste menu development to experimenting with alternative proteins.

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Worldchefs Global Vegan Chefs Challenge, Denmark culinary team
Zero Waste for the Win

At the Sodexo kitchen in Singapore, Chef Manager Harish Arya is working to change mindsets through inventive menu items, pulling from his experience as an award-winning competition chef and inspiration from his mother’s approach to Indian cuisine.

With a focus on repurposing trimmings as valuable ingredients, Chef Harish integrates zero waste principles into routine culinary operations. His team prepares 20 to 30 dishes a day, each an opportunity for a creative spin, including zero-waste soup and shredded watermelon salad.

Deeply influenced by his upbringing in India, Chef Harish’s practices are inspired by the root-to-tip cooking he observed in his mother’s kitchen, and further informed through his experience in culinary competitions.

By using what others might consider waste, Chef Harish creates unique and delicious menu options that celebrate creativity. This everyday ingenuity in the kitchen reflects a broader vision of sustainable gastronomy, one that begins with how we see and use our ingredients.

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

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Ingredient Innovation

At Humber College in Canada, Professor of Culinary Arts Mark Jachecki is helping future chefs discover an unexpected protein that is gaining traction. Working with Jakub Dzamba, Co-Founder and CEO of Third Millennium Farming, he introduces insect protein as a practical solution for the modern kitchen with huge menu development potential in sustainable gastronomy.

Insect protein, derived from sources like crickets and mealworms, is packed with essential nutrients and requires far fewer resources to produce compared to traditional animal proteins. Insect protein can be used in a wide range of dishes, offering new textures and flavors to experiment with while reducing environmental impact.

These ingredients are already making their way into classrooms and kitchens, helping to shift perceptions and broaden ingredient choices. As part of Worldchefs’ Feed the Planet webcast series, Mark and Jakub shared insights on how chefs can help mainstream insect protein, such as cricket flour in pasta or high-protein snack bites, that are both novel and nutritious.

By exploring sustainable protein alternatives like insect protein, chefs can play with taste, versatility, and push the boundaries of what’s possible on the plate, for the palate and the planet.

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

Culinary Heritage for the Future

In the hills of southern Italy, Ristolab is future-proofing the Mediterranean diet by looking both to the past and to the future. Led by Chef Amabile Cortiglia and food scientist Dr. Sofia Cavalleri, this unique culinary research lab and restaurant blends scientific and traditional knowledge to craft menus that promote sustainability, health, and culture.

Their approach uses food experience to protect biodiversity by using local, seasonal, and wild ingredients, many of which have been part of regional diets for centuries. By studying traditional farming methods and food preservation techniques, and pairing them with nutritional research, they create climate-friendly menus that shine a light on a budding future of eco-conscious dining and sustainable tourism.

For Chef Amabile and Dr. Cavalleri, preserving culinary heritage honors the past and applies it to today’s challenges. Through their menus,  they show how heritage cuisine can guide the future of sustainable gastronomy.

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

Local, Seasonal, Smart: A New Kitchen Standard

From whole ingredient cooking to inspiration from generations past, these examples illustrate how much there is to explore when it comes to sustainability. It’s both a responsibility and an exciting lens that challenges us to get curious and creative.

How will you apply an understanding of sustainable gastronomy to your cuisine?

Next Steps for Chefs: Sustainable Gastronomy

For Chefs & Organizations:

  • Celebrate Sustainable Gastronomy Day on 18 June by signing for Sustainability Education for Culinary Professionals, a free, open-source course available in eight languages on Worldchefs Academy. Get certified in culinary sustainability and drive sustainable change in your daily life. You’ll gain a digital badge to promote your new knowledge and skills.
  • Watch our UN Oceans Conference side event webcast, Sustainably Sourced: Science & Seafood.
  • Register for the upcoming Art&Science webinar From Waste to Wonder.
  • Become a Sustainability Education for Culinary Professionals Approved Trainer and join our global network of sustainability experts. At the end of training, you’ll receive the trainer digital badge and certificate from Worldchefs and be able to teach the curriculum to your school, association or workplace.

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

Wales to Host Worldchefs Congress & Expo 2026, Bringing the Global Culinary Community Together

Wales to Host Worldchefs Congress & Expo 2026, Bringing the Global Culinary Community Together to Newport, Wales.

Newport, Wales, 27 March 2025 – Wales has been selected to host the prestigious Worldchefs Congress & Expo 2026, a global event expected to bring 1,000 chefs from across the globe to Newport from 16-19 May 2026. The event will be a global meeting point for industry leaders, offering world-class educational sessions, culinary competitions, and networking opportunities.

The successful bid, led by the Culinary Association of Wales (CAW) in partnership with International Convention Centre Wales (ICC Wales), the Celtic Manor Resort, and the Welsh Government, marks a major milestone for the nation’s culinary and hospitality industry. The event, held biennially, will serve as a platform to showcase Wales’ world-class produce, rich culinary heritage, and vibrant food and drink industry to an international audience.

“This is a significant landmark event for Wales. It’s the culinary equivalent of hosting the football World Cup finals,” said Arwyn Watkins, OBE, President of the Culinary Association of Wales. “The hard work starts now to ensure that we maximize this opportunity. Our goal is to create a lasting legacy by engaging culinary students and professionals across the UK, raising awareness about the rewarding career opportunities in hospitality.”

The theme for the 2026 Congress, “Pasture, Passion, Plate,” reflects the journey of food from its origins to the final dish, celebrating sustainability, craftsmanship, and the love of cooking.

  • Pasture represents the land, the source of our ingredients, and the commitment to sustainable agriculture. Wales’ lush landscapes and thriving farming traditions provide some of the world’s finest produce—from grass-fed lamb to artisan cheeses and fresh seafood.
  • Passion is the driving force behind every great chef, farmer, and food producer, fueling innovation while honoring tradition.
  • Plate is the final destination, where ingredients and creativity come together to tell a story of culture, history, and sustainability.

ICC Wales’ late Chief Executive Ian Edwards had expressed his excitement for the event, stating, “Hosting this prestigious congress is a brilliant opportunity to showcase Wales’ wealth of produce and growing food industry to the world. With our track record of hosting major international events, we are confident in delivering an unforgettable experience.”

Former Minister for Rural Affairs Lesley Griffiths added, “This will be a tremendous opportunity to showcase Welsh produce to the world. Congratulations to everyone involved in securing this achievement.”

“We look forward to bring this global gathering to such a vibrant culinary destination. Wales’ rich food heritage, commitment to sustainability, and passion for hospitality make it the perfect stage for this edition of our industry’s most influential event,” says Worldchefs Managing Director Ragnar Fridriksson. “The Worldchefs team looks forward to working closely with our Welsh partners to create an unforgettable experience for chefs and culinary professionals worldwide.”

In addition, internationally renowned Welsh mezzo-soprano Katherine Jenkins OBE has been announced as an Ambassador for the Culinary Association of Wales, adding further prestige and visibility to the event.

“It’s a huge coup and an honor for the Culinary Association of Wales to have Katherine as our ambassador,” said Arwyn Watkins, OBE. “Her global influence will help elevate the profile of this major international culinary event and showcase Wales on the world stage.”

The Worldchefs Congress & Expo 2026 will take place from 16–19 May 2026 at ICC Wales, with delegates accommodated at the Celtic Manor Resort and surrounding hotels.

For more information and to register, visit worldchefscongress.org.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

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

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

About Worldchefs Congress & Expo

The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds. 

This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

– END –

Media Contact:
Olivia Ruszczyk
communications@worldchefs.org


What to expect? Here is a recap of Singapore 2024…

Categories
Industry Trends

Top 5 Culinary Industry and Career Trends for 2025

The professional kitchen has always been a place of innovation, from establishing the brigade system to last-minute menu changes on the fly. While cooking is about instinct, it’s also about technology, strategy, and adaptability.

What skills will define the next generation of chefs? What tools will transform tomorrow’s menu? In this article, we explore five top culinary industry and career trends for 2025, backed by insights from Worldchefs’ programs and expert-led discussions, plus ways chefs can get equipped with the tools, certifications, and education needed to thrive.

1. Digital Credentials for Workplace Empowerment

The demand for verifiable skills and continuous learning is driving the adoption of digital credentials. Culinary professionals are increasingly looking to online certifications and digital credentials to showcase their expertise. Digital badges, such as those offered through Worldchefs webinars, help professionals gain global recognition and career mobility to position themselves for long-term success, especially as hiring practices evolve to prioritize certified competencies over traditional resumes.

For culinary schools and employers, investing in work-based training and a skills recognition tool like Global Culinary Certification is more important than ever to attract quality staff and develop a stronger team. Digital badges help build a successful employer brand, boost retention levels, and foster a work culture committed to professional development.

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2. AI in the Kitchen

The integration of AI into the F&B industry is changing the game for culinary associations, restaurants, and foodservice professionals. AI can work for you in different ways. Understanding how to leverage AI can improve efficiency, enhance cost-saving measures, and help support creativity.

Worldchefs is committed to helping culinary associations and chefs embrace technology as a tool for innovation rather than a replacement for craftsmanship. Explore AI insights and recommended tools here: Resources to Harness the Power of Technology.

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3. Leadership and Skills Development

In 2025, setting yourself apart in the culinary industry means embracing continuous education and developing essential skills. Whether through open-source courses like those on Worldchefs Academy or top-tier education programs offered by Worldchefs Education Partners around the globe, investing in skills development is key.

In addition to structured learning, mentorship, global networking events, and leadership training are becoming essential for aspiring chefs who want to stand out. Chefs who expand their expertise in team leadership and business management will have a competitive edge in the evolving industry.

Showcasing a commitment to continuous learning and growth is equally as important, and achievable through international skills recognition frameworks like Global Culinary Certification.

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4. Food as Medicine

Consumer awareness around nutrition and wellness is driving the demand for chefs who understand the connection between food and health. Chefs are incorporating functional foods, plant-based diets, and specialized nutrition programs into their menus to meet consumer demand for healthier options.

Worldchefs has covered food as medicine in depth, featuring insights from industry experts, including Certified Executive Chef Nazim Khan and Dr. Timothy Harlan, in their World on a Plate podcast episodes, and at the 2024 Worldchefs Congress.

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5. The Business Case for Sustainability

Sustainability is no longer optional, it’s a business imperative. Consumer awareness and demand for sustainable sourcing, waste reduction, and ethical operations continues to reshape the way foodservice businesses operate. Chefs and restaurateurs are integrating sustainable practices into their business models as a fundamental strategy for success.

For actionable strategies to improve operations in your kitchen, take the free Sustainability Education for Culinary Professionals course on Worldchefs Academy. Learn how sustainability can drive both profitability and positive impact, plus, get a digital badge that you can add to your LinkedIn, CV, or socials to showcase how you’re building skills for a better future.

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Stay Ahead of the Curve

As the largest global network of professional chef associations and culinary education institutions, Worldchefs is shaping the future of the industry by equipping chefs with the knowledge and skills needed to stay ahead. From leveraging artificial intelligence to enhance efficiency to understanding the connection between food and health and embedding sustainability into daily operations, Worldchefs is here to help our membership adapt, innovate, and lead.

Keep learning and leading the way forward in 2025! Be sure to follow Worldchefs on Instagram @worldchefs and LinkedIn, and subscribe to newsletters for the latest industry insights.

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