5 Ways to Take Action on International Day of Awareness of Food Loss and Waste
As we recognize the International Day of Awareness of Food Loss and Waste on 29 September 2024, it’s crucial to reflect on the significant role that chefs and culinary professionals play in reducing food waste.
“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.
Chefs’ unique position as food chain connectors allows us to influence both the sourcing and preparation of ingredients to reduce waste, and influence consumer habits. Chefs play a central role in helping to implement and inspire systemic changes, turning kitchens into hubs for sustainability. From selecting locally-sourced, seasonal ingredients to tracking food waste in your kitchens, there are so many ways to get started on your journey towards a more conscious kitchen.
Here are five actionable ways to make a difference:
Make this No Waste Recipe: Follow along with Chef Robert Van de Kolk of the Gastronomisch Gilde in the Netherlands to make his zero-waste recipe for slow-cooked pointed cabbage with curry oil, Jerusalem artichoke croquettes, shiitake ‘hachee’, salsa verde, fresh herbs, and red onion confit.
Watch the Sustainability Around the World webcast The Human Factor – Chefs & Food Waste: Learn from Vojtech Vegh, Chef & Founder of Surplus Food Studio, to get started with better food waste management and gain insights into how chefs can be catalysts for change in addressing food waste.
Tune in to World on a Plate episode The Big Picture on Food Waste with Benjamin Lephilibert: Hear from Benjamin Lephilibert, a Food Waste Solution Designer and Managing Director of LightBlue. Benjamin shares innovative ways to combine sustainability with business excellence, offering invaluable strategies for food waste prevention in the hospitality industry.
Start the free Sustainability Education for Culinary Professionals Courseon Worldchefs Academy: Enhance your knowledge of food waste reduction with Worldchefs’ Sustainability Education for Culinary Professionals. This eight-part course covers the latest practices in sustainable culinary operations, from waste management to energy conservation, and ends with a digital badge to recognize your achievement. It’s a comprehensive resource to help chefs become champions of sustainability in their kitchens.
Register for Worldchefs Congress 2024 in Singapore: Join a global community of forward-thinking chefs at the Worldchefs Congress this October 20-25 for key sessions like Beyond the Plate: Empowering the Brigade of Tomorrow, a panel discussion on sustainability practices in the kitchen. Engage with top industry leaders including ChefEmile van der Staak, Head Chef at two-Michelin-starred, Green-Starred, and five-We’re-Smart-Green-Guide-Radishes awarded De Nieuwe Winkel, and Emmanuel Stroobant, chef-owner of two-Michelin-starred Saint Pierre, known for their dedication to zero-waste cooking and innovative plant-based cuisine.
The goal is to raise awareness on food loss and waste, possible solutions, and promote global efforts and collective action towards meeting the Sustainable Development Goal Target 12.3. The target aims to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains. Learn more at www.stopfoodlosswaste.org.
Join Us: Take Action with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.
“Chefs have become increasingly involved in the global movement to reduce food waste, championing food waste reduction efforts in their own restaurants, as well as empowering local communities to fight food waste… the World Association of Chefs Societies (Worldchefs) shed light on the links between the culinary industry and food waste, environmental degradation, and hunger.”
Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.
One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.
Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet thousands of chefs from around the world with a shared commitment to making a difference.
“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” — Emile van der Staak
10 Ways to Celebrate Sustainable Gastronomy Day: chefs as catalysts for change
On Sustainable Gastronomy Day, we celebrate the vital role chefs play in crafting a more sustainable food system. As culinary professionals, chefs possess a unique influence over consumers, driving cultural and behavioral shifts toward sustainable practices. Chefs are not merely creators of exquisite dishes; they are educators, innovators, and advocates for a healthier planet.
Chefs as Influencers and Educators
Chefs have the power to shape public opinion and influence food choices. By promoting locally sourced and seasonal ingredients, chefs can guide consumers towards more sustainable eating habits. The culinary arts can be a conduit for sustainability, fostering a deeper appreciation for traditional food practices that respect natural resources and cultural heritage.
Sustainable Gastronomy Day highlights how chefs, through their creativity and commitment, can address global challenges such as food waste, climate crisis, and the loss of biodiversity. By integrating sustainability into their menus, chefs can be agents of change.
Feed the Planet’s Like a Chef St. Lucia graduates, 2024. Read more here.
Taking Action: 10 practical steps for a more conscious kitchen
Culinary professionals are pivotal in championing sustainability in their kitchens and communities, connecting to a global movement towards a better future. Here are 10 practical steps chefs can take to promote sustainability, protect livelihoods, and foster a sustainable food system:
Source Locally and Seasonally: Explore the journey from farm to fork, and prioritize ingredients from local small-scale farmers and suppliers to support regional economies. Engage with local producers to understand the harvesting schedules and plan menus around seasonal produce. This not only ensures the freshest ingredients but also promotes biodiversity and sustainable agriculture.
Minimize Food Waste: Implement strategies to reduce food waste in kitchens, such as nose-to-tail cooking and repurposing leftovers. Educate kitchen staff on proper storage techniques to extend the shelf life of ingredients. Utilize food waste tracking tools to identify and address key areas where waste can be minimized.
Educate and Inspire: Use your platform to educate staff and customers about the importance of sustainable practices. Share stories about the farmers and producers you work with and the benefits of sustainable sourcing. Create awareness through menu descriptions and signage that highlight your commitment to sustainability.
Engage in Continuous Learning: Enroll in programs like Sustainability Education for Culinary Professionals to stay informed about the latest sustainability practices. Attend workshops, conferences, and seminars focused on sustainable gastronomy. Network with other chefs and sustainability experts to exchange ideas and best practices.
Optimize Energy and Water Use: Invest in energy-efficient kitchen equipment and implement practices to reduce water usage. Regularly maintain and update appliances to ensure they operate efficiently. Educate staff on simple habits, such as turning off equipment when not in use and using water-saving techniques during food preparation and cleaning.
Reduce Single-Use Plastics: Transition to reusable, recyclable, or compostable packaging and serving materials. Encourage customers to bring their own containers for takeout and provide incentives for doing so. Work with suppliers to reduce plastic packaging for delivered goods.
Promote Biodiversity: Incorporate diverse and heirloom varieties of fruits, vegetables, and grains into your dishes. Incorporating beans and legumes into your menu not only promotes biodiversity but also provides a nutritious and sustainable protein source. Experiment with lesser-known ingredients that can add unique flavors and nutritional benefits to your menu.
Engage in Community Outreach: Partner with local food banks and shelters to donate surplus food. Organize cooking classes and workshops that teach sustainable cooking techniques to the community. Participate in local farmers’ markets and food festivals to promote sustainable gastronomy.
Lead by Example: Demonstrate leadership in your kitchens by ensuring fair wages, equal opportunities, and continuous training for your team. Champion women’s empowerment in agriculture and culinary arts, advocating for better representation and support in these fields.
Advocate for Change: Participate in community and industry initiatives that promote sustainable food systems. Collaborate with local schools and organizations to teach children about healthy and sustainable eating. Be a citizen chef by advocate for policy changes supporting sustainable agriculture and food systems.
By embracing these actions, chefs can make a significant impact on global sustainability efforts.
Local to Global: taking your impact to the world stage
Chefs can further this impact by engaging in policy advocacy and public education. By collaborating with governments, NGOs, and industry stakeholders, chefs can influence food policy to support sustainable practices. Participating in forums, policy discussions, and campaigns allows chefs to advocate for a food system that prioritizes sustainability, inclusion, and health.
By reducing food waste, sourcing sustainably, and supporting ethical practices, chefs can contribute to United Nations Sustainable Development Goals (SDGs), especially SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). Moreover, by advocating for fair trade, local sourcing, and protecting the livelihoods of farmers and producers, chefs also support SDG 8 (Decent Work and Economic Growth) and SDG 10 (Reduced Inequalities).
On this Sustainable Gastronomy Day, let’s celebrate the transformative power of chefs as agents of change. By taking simple, everyday actions, chefs can lead the way toward a more sustainable and delicious food future for all. Through education, advocacy, and practical action, culinary professionals can make a lasting impact on both people and the planet.
Join Us: how you can inspire change with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.
“Chefs have become increasingly involved in the global movement to reduce food waste, championing food waste reduction efforts in their own restaurants, as well as empowering local communities to fight food waste. In June 2018, the World Association of Chefs Societies (World Chefs) met in Kuala Lumpur, Malaysia to shed light on the links between the culinary industry and food waste, environmental degradation, and hunger.”
Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.
One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.
Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet industry leaders like Emile van der Staak, Head Chef of Restaurant De Nieuwe Winkel, and thousands of chefs from around the world with a shared commitment to making a difference.
“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” — Emile van der Staak
Register now to expand your network and gain skills for a more conscious kitchen.
Cover image: A plate from Restaurant De Nieuwe Winkel’s current menu: Awakening.
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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