Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland
Around the world, Worldchefs’ Food Heroes program is inspiring positive change, teaching young people about the importance of healthy food for our bodies and environment. One of Worldchefs’ Feed the Planet sustainability initiatives, Food Heroes is an interactive workshop that has reached more than 247,000 worldwide. Paolo Armani, an employee of Compass UK in Ireland, shares how this program is changing lives and launching careers. To date, over 19,000 children and parents have participated in Ireland alone.
For Paolo and Compass Group, Worldchefs Food Heroes platform has become a hands-on, adaptable structure that enables children and young adults to step into the kitchen, understand healthy choices, and gain excitement for food.
Paolo’s journey originally began in disadvantaged schools, called ‘Desh schools’ in Ireland, where Compass Group’s original idea of a Healthy Starts program brought cooking a healthy breakfast into these institutions. Over time, they added nutritional education, along with Worldchefs Food Heroes curriculum, with its structured resources and take-home worksheets that provided the ideal framework for their needs.
Amidst the work, a chance conversation with Children’s Health Ireland sparked a new chapter for Paolo, expanding these workshops to support children and families within the hospital system.
Tailoring Culinary Education to a Hospital Setting
Today, Paolo and Compass Group supports Children’s Health Ireland with two projects. The first is a W8TGO program for kids referred due to obesity and unhealthy eating. This 6-week program teaches how to read labels and shop, building up to the session where Paolo’s team joins to invite kids and families to their Aviva Stadium site. Taking the Food Heroes principles, Paolo and his team utilize this time to shape the next generation of culinary leaders.
“We then have the kids cooking and we engage with the parents, trying to make it a fun event and very laid-back approach as we are there to support, advise and help them.”
The second is a program for diabetic clinics, where they provide education on carbohydrate counting, following a similar interactive format as the Food Heroes workshop. Paolo notes that in general, the participation of the parents helps the children be more involved.
Leaving a Lasting Impact
One memorable moment for Paolo was learning that two children who participated in his sessions later pursued catering college:
“I was informed that 2 of the kids that were on the Children’s Health Ireland program later finished school and went on to catering college. Must admit I did get a tear in my ear when I heard that, as it made me feel as though I had actually made a difference in someone’s life which I don’t think you can really articulate into words the feelings or emotions that has on you.”
Food Heroes shows children and young adults that small dietary changes can have significant results on their health and wellbeing. It teaches them that anybody can be involved, and most importantly, according to Paolo, that cooking is fun.
“Cooking should be fun and if people really enjoy it, the fine tuning of healthy eating, sustainability etc, is a lot easier to get across.”
Food Heroes in Ghana,in the Philippines,and in Pakistan.
Become a Food Hero
Paolo’s work with Children’s Health Ireland exemplifies how this Worldchefs initiative can support people of all backgrounds and environments. By fostering culinary education and promoting healthy habits, anyone can become a Food Hero and champion a more sustainable future.
Worldchefs invites you to join our network and host a Food Heroes workshop in your local communities. Let’s all shape a healthy, sustainable future!
Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.
In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/
A look at how SkyLine Combi Ovens and Blast Chillers and Freezers can improve health and safety for staff, boost sustainability in restaurants and improve the customer experience.
Modern commercial kitchens are focused on two key tenets to ensure optimum output.
The first is health and safety, with a drive to protect the safety and ease of work for kitchen staff, as well as the health and well-being of patrons. The goal? To inspire action to help prevent, detect, and manage foodborne risks.
The second is ensuring sustainability in restaurants, with the goal of operating kitchens in a streamlined way, reducing food waste, energy use and costs.
For today’s restaurants, both go hand in hand. With the right appliances, you can address these two important elements of a modern commercial kitchen. You can create a streamlined work environment for staff through ergonomic design while also working to ensure high food quality, all while ensuring you do your best to protect the environment.
Electrolux Professional Group always designs commercial kitchen equipment with both health and safety and restaurant sustainability in mind. One key example is the SkyLine Cook and Chill, which enables the pre-preparation of large batches without compromising quality.
How it Works
The SkyLine Cook and Chill concept safely preserves items for later consumption, firstly cooking food in the SkyLine Combi Oven, then chilling it in record-breaking time in the SkyLine Blast Chiller. It’s a process that helps your restaurant align with strict food safety regulations, while also cutting food costs and extending shelf-life of food items, all through the use of eco-friendly refrigerants that offer minimal climate impact, such as R290 propane.
Increased Food Safety and Quality
Unlike traditional food preservation, the SkyLine Cook and Chill concept maintains the essential characteristics of food, including texture, appearance and nutritional value, all of which are rated at the same level as freshly cooked food.
Blast chilling works to quickly bring food temperature down to protect against the growth of potentially harmful bacteria. It takes food quickly out of the “danger zone” – that’s the region between +8 °C and +68 °C (46.4 °F and 154.4 °F) where bacterial growth is at its most rapid. And with their speedy chilling function, Electrolux Professional commercial SkyLine Blast Chillers and Freezers all work in compliance with HACCP and food safety regulations.
Cutting Waste
Electrolux Professional Cook and Chill process has a significant impact on the shelf-life of food and has been shown to help restaurants reduce waste. With attention to detail and by following Electrolux Professional’s best practices and maintenance guidelines, you can significantly improve your cooking workflows and ensure maximum efficiency and safety in the kitchen. It means you can align your restaurant sustainability efforts with a focus on reducing losses across the board – including food, energy and money.
Be sure to familiarize yourself with the features of this powerful commercial kitchen equipment. That way, you’ll develop a better understanding of the full potential of the brand’s innovative SkyLine Cook and Chill solution, for optimal waste management and cost-cutting.
Enhancing Sustainability
SkyLine Cook and Chill helps to improve sustainability in restaurants with refrigerants that comply with the most stringent global standards. The refrigerant gas R290, otherwise known as propane, is an eco-friendly refrigerant with a global warming potential (GWP) of 3, offering minimal climate impact. The other refrigerant used is CO2, a completely natural substance that’s fully climate-friendly, with a GWP of 1 – the lowest of all refrigerant gases.
In addition, Electrolux Professional’s commercial kitchen equipment meets the highest standards for reducing energy consumption, with a range of ovens meeting the ENERGY STAR certification – a trusted symbol for energy efficiency.
Supporting Kitchen Staff
The best modern kitchen appliances help streamline operations and support workers, ensuring the highest health and safety standards while also supporting sustainability. Electrolux Professional’s SkyLine Cook and Chill are the only commercial kitchen equipment in the world to achieve a four-star rating for ergonomics and ease of use. Improved ergonomics can have a range of benefits for your business, such as:
Ease of use
Commercial kitchen equipment with user-friendly interfaces and smart designs help support smooth workflows, reducing the time it takes to onboard staff and increasing efficiency.
Fewer accidents
Ergonomics effectively reduces the risk of restaurant staff developing repetitive strain injuries. As ergonomic design focuses on simplifying the kitchen experience, it also acts to reduce fatigue, leaving staff more focused and less prone to accidents.
Decreased sick leave
With a reduction in repetitive movements in poorly designed workspaces, ergonomic kitchen equipment helps to maintain a healthy workforce and reduce the number of staff absences. An ergonomic blast chiller reduces sick leave by 75 percent*.
Improved productivity
Ergonomic design streamlines kitchen workflows, improving performances across the boast while boosting staff morale and mental health. An ergonomic blast chiller means a 25 percent increase in productivity for your kitchen*.
Streamline Operations
The SkyLine Cook and Chill improves workflow and efficiency in any kitchen. Each chill cycle has been shown to save 47 minutes on average**, enabling you to better manage your time and increase overall performance. You can even monitor the status of your blast chiller from anywhere with SkyLine Cook and Chill’s intuitive touch interface, while the SkyLine Combi Ovens and Blast Chillers are able to communicate seamlessly thanks to their innovative technology.
Electrolux Professional SkyLine Cook and Chill solution enables you to benefit from the efficiency of large batch preparation, making your restaurant more sustainable and streamlined while enhancing health and safety standards.
A Culinary Revolution
By investing in next-generation technology like Electrolux Professional SkyLine Cook and Chill solution, you can make your restaurant a benchmark for health and safety, while catering to a new era of sustainability.
* Ergonomic interventions can reduce musculoskeletal disorders (WMSDs) by 59%, with an average decrease of 75% in sick days and a 25% increase in productivity.” – Dr Francesco Marcolin, CEO of ErgoCert (European Certifed Ergonomist – EUR.ERG.). ** Calculation based on a 10-hour working day with SkyLine ChillS 50/50 kg, data in accordance with Commission Regulation EU 2015/1095.
Over 15,000 graduates. Nearly 160 trainers. One global mission.
Worldchefs’ Sustainability Education for Culinary Professionals curriculum is gaining momentum around the world, propelling the culinary industry towards a greener future. In Pakistan, this initiative is gaining traction through hands-on trainings led by chef-educators like Tahir Ali Khan, who champions cooking with the planet in mind.
He drives this mission with Worldchefs’ Sustainability Education for Culinary Professionals course, a free program to help culinary professionals think and act sustainably. The curriculum covers essential topics like agriculture, animal husbandry, seafood, water and energy use, waste management, and nutrition. Available online in English and Arabic, as well as in-person in eight languages, the course empowers chefs with the knowledge and tools to lead change in their kitchens and communities.
Since becoming a Worldchefs Approved Sustainability Education Trainer in May 2024, Chef Tahir has delivered many sessions of the course to various communities. Most recently, he led three trainings between May and June 2025 at the Pakistan Institute of Tourism and Hotel Management (PITHM), a Worldchefs Education Partner, and Marriott Hotel Karachi, reaching nearly 60 participants. Two of these trainings were held on June 18, in celebration of Sustainable Gastronomy Day.
Chef Tahir Ali Khan
From the enthusiastic junior chefs learning the power of healthy and sustainable food choices, to the senior culinary students exploring waste reduction, energy-efficient kitchen practices, and responsible sourcing — it was a meaningful journey toward a better food future for all.
“I ensure engagement during these interactive sessions, with hands-on activities and real-life examples. Students react positively, showing enthusiasm and interest in applying sustainable practices in their work. They appreciate the practical approach and relevance to the culinary industry and their careers.”
Graduates of the course earn a Worldchefs certificate and digital badge, joining a global movement of chefs working toward a more sustainable future.
“Empowering others through culinary and sustainability education is my greatest recipe for success,” says Chef Tahir. “Watching students grow and flourish in the kitchen is the icing on the cake!”
Chef Tahir’s story is just one of many. With over 15,000 graduates and nearly 160 trainers worldwide, the reach of Worldchefs’ sustainability programs continues to expand, one chef at a time.
Read more stories from our trainers around the world:
Want to join the movement? As a certified Sustainability Education for Culinary Professionals trainer, you’ll be part of a global network of sustainability leaders, driving change in your community and beyond.
Shaping the Future of Food: Reflecting on Feed the Planet’s Impactin 2024-2025
Earlier this month, team members from Worldchefs, the Electrolux Food Foundation, AIESEC, and Griffith Foods gathered for Feed the Planet’s annual strategic meeting—a meaningful opportunity to reflect on our collective achievements and set the course for the future.
Reflecting on a Year of Impact
Since our last gathering, the initiative has continued to grow and evolve. As always, our collaboration has delivered impactful results. In under a year, we’ve reached significant milestones together.
Closing out 2024 on a high note, Feed the Planet was honored with second place in the prestigious LIFE Climate Smart Chefs Award 2023–24 for Best Non-Profit Initiative—recognition of our pioneering work in educating chefs and promoting sustainable food practices around the world.
Shonah Chalmers, Chair of Worldchefs’ Feed the Planet Committee
In early 2025, we welcomed Shonah Chalmers as the new Chair of the Feed the Planet Committee. A passionate advocate for sustainability and a dedicated culinary educator, Shonah has been part of the committee since 2016 and brings both experience and vision to the role.
“Each year, coming together with all our Feed the Planet partners is a powerful reminder of the impact we can achieve through collaboration. From empowering individuals with job-ready skills to reducing food waste and uplifting local communities, our shared commitment continues to grow stronger. I’m incredibly proud of what we’ve accomplished and energized for what lies ahead as we work together to reshape the future of food.”
Shonah Chalmers, Worldchefs Feed the Planet Committee Chairman
June was marked by two major milestones in collaboration and advocacy. First, Worldchefs joined forces with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. Chefs aged 18 to 39 were called to take the lead in championing sustainable sourcing, zero-waste practices, energy-efficient cooking, and climate-friendly ingredients during this global celebration. Meet the young chefs and restaurants making an impact in this year’s Sustainable Gastronomy Weekhere!
A special shoutout to Elisha Kesici, Richard Perez Kombo, and Jasper Jek from the Worldchefs Young Chefs Club for their inspiring participation!
Rewatch Sustainably Sourced: Science & Seafood, the official side-event of the United Nations Ocean Conference, which took place in Nice, France, from 9-13 June 2025.
A Legacy in the Making
The Feed the Planet program was founded by Worldchefs in 2012, and since we joined forces with the Electrolux Food Foundation and AIESEC in 2016, we have:
Changed over 1,600 lives through our Like a Chef training program across Sweden, Poland, Russia, Ukraine, Egypt, South Africa, Brazil, St. Lucia and Argentina.
Inspired over 206,000 children to make better food choices for themselves and the planet through our Food Heroes educational workshop.
Reached over 200,000,0000 people across the globe to raise awareness around food sustainability
“It was inspiring to come together once again with our partners for the Feed the Planet meeting. Every time we connect, it reaffirms the strength of our shared commitment to use the power of food to drive positive change. This partnership with Worldchefs is more than a collaboration — it’s a growing movement, where chefs are not just cooking, but leading the way in education, sustainability, and social impact.”
Cosimo Scarano, Head of Electrolux Food Foundation
Get Involved with Feed the Planet
Why take action?
Every year, 1.3 billion tonnes of food is wasted while 795 million people are undernourished. Meanwhile, One of the world’s greenhouse gas emissions are caused by the food sector. We must take action every day for a better future, and our plates are an important place to do it.
We have a lot of work to do, but don’t be discouraged. Be excited by the new discoveries, the forgotten joys, the inspiring power you wield as an individual, and the extraordinary potential of a community inspired.
How to take action?
🎓 Become a Sustainability Education Trainer Inspire the next generation of chefs! Share your knowledge and experience with culinary students and professionals. As an approved Trainer, you’ll gain full access to course materials and join a global network of sustainability leaders. 👉 Apply now
👩🍳 Host a Food Heroes Workshop Help children build healthy eating habits while learning how food choices impact the planet. The Food Heroes toolkit makes it easy with engaging activities, videos, workbooks, and certificates to reward young learners. 👉 Learn more
📘 Take the Sustainability Education Course Lead by example in your kitchen, school, or community. This free course will deepen your understanding of food systems and climate action—while boosting your credentials. 👉 Sign up for free
🌍 Attend a Webcast or Training Connect with global experts, gain insights on emerging issues, and learn practical solutions. 👉 Watch our webcasts
🤝 Join Your Local Chef Association’s Sustainability Movement Support community projects, collaborate with peers, and drive change where it matters most—locally.
🥦 Start a Zero Food Waste Campaign Whether at home, in the kitchen, or across your organization—track waste, reduce it, and educate others.
🌿 Promote Sustainable Sourcing Choose ingredients that are local, seasonal, and ethically sourced to support both people and the planet.
👧 Involve Youth Host school talks, cooking demos, or Food Heroes games to empower young minds to care about food and sustainability.
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.
“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.
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.
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.
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.
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.
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.
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.
Worldchefs Returns to UN Ocean Conference with Accredited Virtual Event on Sustainable Seafood
The World Association of Chefs’ Societies (Worldchefs) accredited UN Oceans event, Sustainably Sourced: Science & Seafood, highlights chefs’ power to protect oceans and promote sustainable seafood.
Worldchefs will host an accredited virtual side event during the third 2025 United Nations Ocean Conference, to be held in Nice, France, from 9-13 June 2025.
This marks the second time Worldchefs has hosted a UN-accredited side event, following its 2022 event, Solutions for Food Services: Sustainable Seafood Consumption.
The 2025 Sustainably Sourced: Science & Seafood event will bring together leading voices in seafood sustainability and marine science to spotlight the essential role of chefs in ocean stewardship.
Paris, 30 May 2025 – The World Association of Chefs’ Societies (Worldchefs) has been granted accreditation to host a digital side event as part of the third UN Ocean Conference, taking place in Nice, France from 9 to 13 June 2025, to support the implementation of Sustainable Development Goal 14 – Life Below Water: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
The Sustainably Sourced: Science & Seafood live online session will connect culinary professionals worldwide to a chef and sustainable seafood expert and a senior marine biologist, to explore chefs’ role in the overarching theme of the Conference: “Accelerating action and mobilizing all actors to conserve and sustainably use the ocean”. Through a live discussion and audience Q&A, the event will dive into essential knowledge for culinary professionals about aquaculture, sourcing choices, supplier relationships and traceability, to explore how chefs can contribute to fairer, healthier, and more sustainable seafood systems.
Sustainably Sourced: Science & Seafood
Moderated by Worldchefs Feed the Planet Chairwoman, Chef Shonah Chalmers, the 2025 event features:
Barton Seaver, Founder of Coastal Culinary Academy and one of the world’s foremost experts in sustainable seafood. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise has garnered him positions with the United States Culinary Ambassador Corps, the New England Aquarium, and the Harvard School of Public Health, leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities. He has authored seven seafood-centric books, including American Seafood, and contributes to numerous publications and media programs.
Børre Erstad, Senior Biologist and Head of Research & Development at Sterling White Halibut, a pioneer in aquaculture and traceable seafood production. The company farms halibut and is one of the few companies in the world that produces this exclusive fish species. Sterling White Halibut has control over the entire value chain from egg to slaughter, and Børre leads their R&D efforts to ensure sustainable practices and innovation in aquaculture.
Together, they will discuss topics including how chefs can support sustainable seafood supply chains, address common myths in seafood sourcing, and make choices in their kitchens to safeguard ocean health.
Worldchefs Builds on 2022 Legacy with Second Accredited Side Event at This Year’s UN Oceans Conference Event
Reflecting a continued effort to provide chefs with knowledge to help reshape the seafood system from the kitchen out, this event marks the second time Worldchefs has received accreditation to contribute to the UN Ocean Conference. In 2022, Worldchefs organized a virtual side event entitled Solutions for Food Services: Sustainable Seafood Consumption during the UN Ocean Conference in Lisbon, Portugal. The session gathered 102 live participants and reached over 34,000 via social media. The expert-led webcast raised awareness around responsible seafood sourcing, overfishing, and shed light on sustainable practices for chefs to minimize the impact of the hospitality industry on oceans and their wildlife. The recording of this session is available on Worldchefs TV.
Influencing an Industry Commitment to Ocean Action
“Chefs can influence both the supply chain and consumer choices,” says Chef Shonah Chalmers, Feed the Planet Chairperson and Culinary Professor at Humber College. “By understanding the science behind sustainable seafood, we can make informed decisions that protect our oceans. This event is about inspiring chefs to source and serve responsibly.”
Speaking to the organization’s commitment to sustainability and education, “We are very happy to be organizing this important UN-accredited side event. Chefs have a responsibility to know where their food comes from and how it impacts the world around us,” shares Worldchefs President, Chef Andy Cuthbert. “This joint initiative with the UN Ocean Conference marks a significant milestone for Worldchefs and our commitment to the ongoing education of chefs around the globe. Collaborations like these are essential to advancing sustainability in our industry, and they allow us to bring impactful opportunities to our members across the world.”
Sustainably Sourced: Science & Seafood is the 49th webcast from Sustainability Around the World series, part of Worldchefs’ ongoing Feed the Planet initiative. Developed in partnership with Electrolux Food Foundation and AIESEC, Feed the Planet empowers culinary professionals to promote sustainability, including through the free Sustainability Education for Culinary Professionals e-learning course, available at www.worldchefsacademy.com.
Registration is open for the accredited Sustainability Around the World #49 webcast, Sustainably Sourced: Science & Seafood, which will be held 12 June at 14:00 CEST, and available for livestreaming on Zoom, Facebook Live, Twitter, and YouTube.
The 2025 United Nations Ocean Conference, co-hosted by France and Costa Rica, will mobilize people around the world and across sectors—including decision-makers in government, scientists, Indigenous communities, and business and civil society leaders—to accelerate action to conserve and sustainably use the ocean.
The ocean is essential to all life on Earth. But ocean health is threatened by interconnected environmental challenges, known as the triple planetary crisis: climate change, pollution, and biodiversity loss.
Despite headwinds, collective action on ocean governance to address these challenges is moving forward. When delegates gather in Nice, France between June 9 and 13 they will unite behind core themes and policy frameworks that collectively benefit climate, ocean, and people. This is a pivotal moment to unite global voices and catalyze bold action on Sustainable Development Goal 14: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
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.
Donato Anselmi / Worldchefs: Cover image and final image from Worldchefs 2024 Global Chefs Challenge European Semi-Finals
Shaun Wolfe / Ocean Image Bank: A scientific diver records observations while diving on a coral reef in American Samoa—part of efforts to protect coral reefs in the Pacific.
The Ocean Agency: A fisherman uses sustainable trawling methods in the Seychelles. Healthy marine environments support the livelihoods of nearly 3 billion people living in coastal communities around the world.
Everything you need to know about reducing food waste in restaurants to go from wasteful to wonderful
As a professional commercial kitchen, it’s important to analyze your operations and determine how to do better. There are plenty of simple changes you can make to streamline your operations and make the switch to become a zero-waste facility. Here are the top tips for running a successful zero-waste kitchen.
UN SDGs and why they’re important
The 17 United Nations Sustainable Development Goals (SDGs) are an urgent call for action to governments, businesses and individuals worldwide to end poverty, improve health and education, combat climate change and preserve our oceans and forests, among other important causes.
It’s crucial for all types of businesses to adopt these SDGs. Two of the goals are particularly pertinent for commercial kitchens. Firstly, Goal 9 –– build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation –– touches on the importance of investing in innovative technologies to create a more sustainable business output.
Another key measure that professional kitchens can adopt is Goal 12 –– ensure sustainable consumption and production patterns. Creating sustainable, energy-saving workflows and reducing food waste in restaurants should be a priority –– not only will these measures help to reduce the impact on the environment, but they will also improve your business’s bottom line.
Reducing food waste in restaurants
According to the National Restaurant Association, four to 10 percent of all food in restaurants fails to even reach the consumer. Restaurants can do better at the back end as well. The first steps should be implementing better kitchen management systems and investing in innovative smart kitchen devices. These devices will not only reduce food waste but also save money, paying for themselves in the long run.
To prepare greater quantities of food without any going to waste, Electrolux Professional SkyLine Blast Chillers ensure that your cooked food remains fresh for five days in a refrigerator or a year in a freezer. This helps to reduce food waste.
You can also combine Combi Ovens with Blast Chillers as a SkyDuo, creating a seamless way to pre-prepare large batches. The Cook and Chill solution can help deliver savings of up to $2,000 a month*.
Single-use items
A key part of reducing waste in restaurants is making the all-important switch from single-use items to reusable tableware. The likes of disposable takeout containers, and plastic cutlery and straws have an astronomical carbon footprint, consuming large amounts of fossil fuel for production and distribution and taking hundreds, if not thousands of years to decompose after a single use.
It’s time to stop using them. Breaking your reliance on single-use plastics creates more work initially when it comes to dishwashing, but investing in state-of-the-art appliances can make the switch to reusable tableware streamlined and simple and save you money in the long run.
Speed up the dishwashing process with a dryer for tableware, making sure your items can be used again swiftly and safely. Electrolux Professional HeroDry is an exceptional free-standing blower for reusable cups and tableware. One of the brand’s sustainable solutions that forms part of its “circular economy” initiative, it’s the perfect solution for eco-friendly drying in a busy gastro environment.
Choosing the right partners
When it comes to going zero-waste, the right appliances can make all the difference. Alongside your recycling and composting efforts, sourcing fresh and local and avoiding the overproduction of food, how you store and cook it is key.
Electrolux Professional refrigerated and freezer cabinets can help extend the shelf-life of ingredients (thanks to Optiflow airflow system, designed to guarantee the best temperature uniformity throughout the cabinet) while technologies such as Cook and Chill mean you can bulk prepare food to avoid any wastage.
These appliances are built to last. Still, as a commercial kitchen with sustainability goals, it’s also important to consider how you will be able to dispose of your machines once they’ve reached the end of their lifespan. For instance, 90% of Electrolux Professional refrigeration equipment components can be recyclable or used for energy recovery, meaning you can be confident that even when your device comes to the end of its life, it’s not going to end up in landfill.
Electrolux Professional is fully committed to the UN’s SDGs. With a pledge to switch to renewable and non-fossil energy sources, we have committed to become a carbon-neutral company in industrial operations by 2030.
Conclusions
Embrace waste reduction by improving sustainable consumption and production in your kitchen and for your customers.
By investing in next-generation technology such as Electrolux Professional’s Cook and Chill solution, you can make your restaurant a benchmark for sustainability, at the forefront of the drive to reduce food waste in restaurants.
*Based on Electrolux Professional Cook&Chill calculator, comparing Cook&Serve versus Cook&Chill method, both performed with Electrolux Professional appliances. Data April 2019.
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainabilityfor Sustainable Gastronomy Week
Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.
Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.
Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.
Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”
Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”
Worldchefs Calls Young Chefs to Action
Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.
Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.
Approved participants will:
Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.
Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.
Applications are open now and close on May 15, 2025. Apply here: Application Form
Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.
About World Food Forum’s Global Youth Action Initiative
The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.
The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.
About Sustainable Gastronomy Day and Sustainable Gastronomy Week
Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.
In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.
The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.
The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.
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.
In 2024, Worldchefs’ Feed the Planet initiative proudly expanded its Like a Chef program to Argentina, marking a significant milestone in the initiative’s development. This global culinary training program, created in collaboration with the Electrolux Food Foundation and AIESEC, is designed to empower underprivileged communities with culinary skills and pathways to employment while promoting sustainable cooking.
Argentina’s first wave of Like a Chef concluded this February, honoring the achievements of 44 graduates. Among them, four participants took a bold step forward by launching their own food sales cooperative, while another secured a professional cooking position – clear indicators of the program’s transformative potential.
A Safe Space for Learning
Implementing Like a Chef in Argentina marked the first time that the project was aimed at the transvestite, trans, and non-binary (TTNB) community. Together, Carrefour Argentina, Electrolux Group and Mocha Celis, implemented this inclusive training program at Mocha Celis Popular Travesti-Trans High School.
Mocha Celis is an NGO that promotes social inclusion and civic participation among transvestite, transgender, lesbian, gay, bisexual, intersex, queer, and other gender-sex dissident communities through the design, organization, and implementation of various initiatives.
Electrolux and Carrefour partnered with Mocha Celis not only to conduct the classes, but also to provide the physical space—a fully renovated kitchen at the civil association’s headquarters, made possible through a donation from the Electrolux Food Foundation. All appliances were also generously donated by Electrolux Group in Argentina. Through this powerful collaboration, the Like a Chef program provided a place of belonging and possibility.
“This new kitchen is not just a physical space, but a symbol of inclusion and growth,” said Francisco Quiñones Cuartas, Director of the Mocha Celis school. “We thank Electrolux and Carrefour for their support and for believing in our mission.”
Thanks to generous donations, including over 700 kilograms of food from Carrefour, students gained hands-on experience, practicing zero waste techniques. The kitchen itself was purpose-built at the Mocha Celis headquarters, making it a lasting resource for future cohorts.
“Cooking has always been very important to La Mocha,” explained Quiñones. “Our idea is to also begin to develop projects here that can generate a network, a framework from the kitchen to improve the quality of life for the population.”
Real Skills, Real Impact
As part of Worldchefs’ Feed the Planet sustainability initiatives, Worldchefs furthers its mission to shape a brighter and greener future through the Like a Chef program, providing curriculum oversight and certifying the graduates.
Like a Chef offers more than just cooking classes. It’s a life-changing opportunity to build careers. As Evelyn “Tuti” Ojeda, a graduate of Mocha Celis, shared:
“This course is very important because through knowledge, one can work or start their own business, which is essential today.”
The program puts sustainability at its core, as Ikal Luzón, program coordinator of Like a Chef Argentina, explains:
“One of the most effective ways to combat global warming is to fight food waste.”
Building on the success of its debut year, Like a Chef Argentina is poised to expand its impact in 2025. Three waves of training are planned:
Wave 1: Begins in May, with a graduation expected in July
Wave 2: Scheduled for July
Wave 3: Launching in October
As we look ahead, our mission remains clear: to create opportunities, foster inclusion, and advocate for sustainability through the universal language of food. Argentina’s journey is just getting started and with each new cohort, the table grows longer, more inclusive, and more hopeful.
As climate change and resource depletion continue to challenge the world, the role of culinary professionals in driving sustainable change is more crucial than ever. Worldchefs’ Feed the Planet initiatives are making an impact globally, with our Sustainability Education for Culinary Professionals program greatly contributing to this success. Through both online training and in-person workshops, we’re equipping chefs with the tools they need to create lasting impact. To date, over 14,200 culinary professionals have completed the free 8-module curriculum.
Sustainability Education in Africa
Recently, Worldchefs Certified Trainer Chef Aldina (Din) Plaza Jimenez from the Philippines, empowered chefs in Africa as she guided them through the Sustainability Education for Culinary Professionals curriculum. In collaboration with the Chef Mentors Embassy, Chef Din’s sessions were designed to inspire these chefs—specifically from Nigeria, Ghana, Sierra Leone, Uganda, and Botswana—to embrace sustainable culinary practices. The course ran from February 22, 2025, to March 15, 2025, and was attended by 30 passionate culinary professionals eager to make a positive impact.
The training focused on a variety of essential sustainability topics, from responsible sourcing and waste reduction to eco-friendly kitchen operations. Chef Din shared her expertise and enthusiasm across every aspect of the curriculum. The chefs not only gained strategies for implementing sustainability in their kitchens but also experienced a shift in their mindset. The hands-on approach, which included real-world case studies and practical demonstrations, was particularly impactful.
“The sessions have been truly enlightening, equipping us with invaluable knowledge and practical strategies to integrate sustainability into our culinary practices… As we reflect on this transformative learning experience, we are confident that the insights gained will significantly influence our culinary decisions moving forward.”
– Chef Nathan Joseph, Head of Administration at Chef Mentors Embassy
The impact of this training extends beyond just the participants. Through these collaborations, Chef Din observed a growing awareness of sustainability within the African culinary community.
“Chefs and culinary professionals are increasingly embracing sustainable practices, becoming powerful advocates for change. My journey has shown me that sustainability knows no borders. By sharing knowledge, embracing cultural diversity, and working hand-in-hand with communities across Africa, we can cultivate a future where both people and the planet thrive. It’s a collective effort, a shared table where we all have a role to play in nourishing a more sustainable world.”
– Chef Din Plaza Jimenez, Worldchefs Certified Sustainability Education Trainer
A Movement Shaping Our Industry’s Future
Worldchefs’ Sustainability Education for Culinary Professionals is not solely about reducing waste or sourcing locally – it’s about cultivating a deeper understanding of the interconnectedness between food and the environment. It’s about inspiring culinary professionals to lead by example and inspire others in their communities to follow suit. It’s a movement that encourages a shift in how we think about food, cooking, and sustainability.
As Chef Mentors Embassy’s mission emphasizes, mentorship and collaboration are essential to shaping the future of the culinary industry. Through platforms like Feed the Planet, Worldchefs is fostering a global network of culinary professionals dedicated to advancing sustainability.
Thank you to Chef Din Plaza Jimenez and our many dedicated trainers for continuously inspiring our community and driving change.
Take Action
Start Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com. Once completed, you’ll receive a digital badge to show your achievement.
Download the Worldchefs Academy Mobile App on both the App Store and Google Play at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the 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.
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