Tag: Nestlé Professional

One year ago, at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2024 in Singapore, Nestlé Professional and Worldchefs introduced a new recognition for chefs leading the way in sustainability: the Nestlé Professional Green Spatula Award.

This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in creating world-class dishes and adopting environmentally responsible practices in their kitchens. At the Global Chefs Challenge Finals 2024, the award was inaugurated in three of the four competition categories—the Global Chefs, Global Young Chefs and Global Vegan Chefs challenges—with Tom Lamers (Netherlands), Andreas Enger Fjellheim (Norway), and Dinars Zvidrinš (Latvia) named the winners.

Now a year later, we checked in with the three inaugural winners to see how their sustainability journeys have evolved and ask how the Green Spatula spirit lives on in their kitchens across the globe.

Minimizing Impact, Maximizing Innovation

Since its launch, the Nestlé Professional Green Spatula Award has served as a call to action for chefs to rethink how they source foods, cook, and manage their kitchens. As Cornel Krummenacher, Global Head of Food at Nestlé Professional Strategic Business Unit, said, “Our newly created award is an additional recognition for chefs and culinary professionals, which will not only honor and celebrate their greatest culinary experience creations, but also illustrate their additional efforts to apply sustainable practices in their work.”

The first recipients serve as proof of the lasting impact the award has had in driving a more sustainable future:

Andreas Enger Fjellheim – Head Chef at Arakataka (Norway)

For Andreas Enger Fjellheim, winner of both the Global Young Chefs Challenge and the Nestlé Professional Green Spatula Award in this category, sustainability has become infused in his daily work.

“Since winning, sustainability has become even more deeply integrated into every part of my work,” says Andreas. “We’ve strengthened our collaboration with local farmers and producers to ensure our ingredients travel as little as possible. We focus on seasonal produce, reduce food waste by using whole ingredients, and work continuously to optimize energy and water consumption in the kitchen. I also use what I learned from the award experience to inspire my team—encouraging everyone to question routines and constantly look for small but meaningful improvements.”

The award has also had a meaningful impact on his team’s mindset.

“The award brought visibility and validation that our efforts are being noticed, which reinforces our belief that sustainability is not a trend, but rather the direction our industry must move in,” says Andreas. “For the team, it has been a strong motivator and a shared value that we take pride in. It’s encouraged a more open mindset toward experimentation as we try new methods, ingredients, and techniques that might have seemed “risky” before. Overall, it’s created a stronger sense of purpose and unity in the kitchen.”

Moving forward, Andreas has several initiatives in mind to take his sustainable practices even further. He shared the following:

• Building partnerships with small local producers who focus on regenerative agriculture and animal welfare to ensure our ingredients are not only local but responsibly produced.
• Exploring technology and sensors that can monitor and reduce energy use, temperature control, and water consumption in real time.
• Developing our zero waste concept further by finding innovative ways to use offcuts, innards, shells, and other overlooked ingredients, as well as running internal workshops to inspire creative utilization.
• Strengthening communication with our guests. Helping them understand the sustainability stories behind each dish, our sourcing philosophy, and how menu choices can lower environmental impact (for example, with more plant-based options).
• Collaborating more with researchers and sustainability projects, including experimental fermentation or plant-based projects that open up new flavor possibilities with low resource use.

Dinars Zvidrinš – Chef at Entresol (Latvia)

For Dinars Zvidrinš, competitor in the Global Vegan Chefs Challenge Finals 2024, sustainability is a continuous process of improvement and innovation.

“Since receiving the award, I have continued to focus on reducing food waste, planning menus around seasonal products, and prioritizing local suppliers,” says Dinars. “We also implement reusable solutions in the kitchen and optimize energy use whenever possible.”

The recognition, he says, has been both motivating and affirming.

“The award has been a great honor and inspiration. It strengthened our confidence that we are on the right path. Within the team, it has encouraged even more curiosity and initiative to find new ways of making our work environmentally friendly.”

Dinars is looking forward to continue innovating to explore further ways to bring sustainability in his kitchen.

“Looking ahead, it is important to explore further ways to reduce waste, improve composting methods, and ensure that it can be passed on to farmers for use in agriculture to grow new products,” he shares.

Tom Lamers – Chef and Co-Owner of Restaurant T Raedthuys (Netherlands)

For Tom Lamers, competitor in the Global Chefs Challenge category, the Green Spatula Award strengthened his commitment to sustainable practices.

“Since winning the Green Spatula Award, I’ve become even more focused on sustainability in the kitchen,” says Tom. “We’re using more local and seasonal products and continue working on reducing food waste.”

Beyond his own approach, Tom highlights the importance of shared responsibility.

“The award has motivated the team to really commit to these goals together,” he explains.

Looking to the future, Tom and his team are exploring ways to monitor waste and build stronger relationships with producers.

Shaping a More Sustainable Future

The Green Spatula Award was created to recognize chefs who lead by example, both in competition and their daily work. One year in, its influence continues to expand. The award was brought to the Global Chefs Challenge 2025 Regional Semi-Finals in Asia, the Americas and Africa & the Middle East, among other competitions. The award is inspiring culinary professionals worldwide to reimagine what responsible cooking looks like.

“It’s an honor to be part of an initiative that not only celebrates excellence but also drives a more responsible and forward-thinking future in foodservice,” says Ana Aragón, Global Head of Sustainability and Nutrition at Nestlé Professional.

At the Global Chefs Challenge Finals 2026 in Wales, competitors are showcase their best sustainable efforts. The Green Spatula Award will once again be awarded to chefs who embody responsible innovation.

“The Green Spatula Award represents the values that define today’s culinary world of creativity, leadership, and respect for our planet,” says Andy Cuthbert, Worldchefs President. “Through this collaboration with Nestlé Professional, we are excited to encourage chefs to be agents of change.”

Hear more from the inaugural winners of the Nestlé Professional Green Spatula Award:

Witness the Green Spatula Award return at the Global Chefs Challenge Finals 2026 in Wales! Secure your spot today.