Tag: #ThisIsWorldchefs

Results Are In for the Global Chefs Challenge Asia Regional Semi-Finals!

Post author By Julia
Post date September 28, 2025

Find out who secured a spot at the Global Chefs Challenge Finals in May 2026.

The Global Chefs Challenge Asia Regional Semi-Finals were held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
Qualifying teams will advance to compete in the Global Chefs Finals during the 2026 Worldchefs Congress & Expo in Wales.
To learn more about the Global Chef Challenge and the Road to Wales, visit https://worldchefs.org/globalchefschallenge.

Kuala Lumpur, Malaysia, 28th September 2025 – The results are in from the Global Chefs Challenge Asia Regional Semi-Finals! From 23-26 September 2025 in Kuala Lumpur, this event brought together exceptional culinary talent from across the Asian continent, showcasing innovation, skill, and dedication to culinary excellence.

With a total of 14 participating countries and 51 teams, the judging process was conducted with utmost fairness and integrity. The judging panel, comprised of esteemed culinary professionals, ensured an objective and transparent evaluation of each team’s performance. Key judges included:

Worldchefs Observer: Chef Willment Leong, Asia Continental Director
Chief Judge: Chef Rudolf Muller
Pastry Judges: Chef Chern CH, Kenny Kong, Steven Ong
Judging Team: Andreas Muller, Bob Adnin, Vincent Tan, Fathimath Umar, Tony Khoo, Karl Heinz Ney, KK Yau
Rookie Judges: Edward Chui, Wattanasak Changkeb, Vo Thi Ha Hai

Dedicated chefs demonstrated their talent across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners have secured a spot at the Global Chefs Challenge Finals, taking place at the Worldchefs Congress & Expo 2026 in Wales.

Results are listed below by category.

Global Chefs Challenge Final Qualifying Teams

1st Place: Stanton Wong Hau Zhe, Singapore
2nd Place: Trinh Tuan Dung, Vietnam

See the Global Chefs Challenge official results below:

Country	Participant Name	Rank
Singapore	Stanton Wong Hau Zhe	1st Place
Vietnam	Trinh Tuan Dung	2nd Place
Korea	Dong-Ki Kim	3rd Place

**1st Place:** Stanton Wong Hau Zhe, Singapore

Pictured from left to right: Nigel Peh, Stanton Wong Hau Zhe, Willment Leong, Trinh Tuan Dung, and Dong-Ki Kim

Global Young Chefs Challenge Final Qualifying Team

1st Place: Yi-Hsuan Hung, Taiwan

See the Global Young Chefs Challenge official results below:

Country	Participant Name	Rank
Taiwan	Yi-Hsuan Hung	1st Place
Philippines	Jovan Dungon	2nd Place
Malaysia	Muhammad Syafiq Syahmi Bin Saidon	3rd Place

Pictured left to right: Jovan Dungon, Yi-Hsuan Hung, Wilment Leong, and Muhammad Syafiq Syahmi Bin Saidon

Global Pastry Chefs Challenge Final Qualifying Team

1st Place: Cheng Yen Ping, Singapore

See the Global Pastry Chefs Challenge official results below:

Country	Participant Name	Rank
Singapore	Cheng Yen Ping	1st Place
Hong Kong	Yoyo Lee Lok Yin	2nd Place
Indonesia	Annisaa Krisanthy	3rd Place

Pictured left to right: Yoyo Lee, Cheng Yen Ping, Willment Leong, and Annisaa Krisanthy

Global Vegan Chefs Challenge Final Qualifying Team

1st Place: Ben Chan Chi Bun, Hong Kong

See the Global Vegan Chefs Challenge official results below:

Country	Participant Name	Rank
Hong Kong	Ben Chan Chi Bun	1st Place
Indonesia	Raymond Permana	2nd Place
Malaysia	Ahmad Afzai Bin Abdul Razak	3rd Place

**1st Place:** Ben Chan Chi Bun, Hong Kong

Pictured left to right: Raymond Permana, Ben Chan Chi Bun, Willment Leong, and Ahmad Afzai Bin Abdul Razak

Nestlé Professional Green Spatula Award

At the Global Chefs Challenge Asia Regional Semi-Finals, the Nestlé Professional Green Spatula Award was presented across 2 competition categories: Global Chefs and Global Young Chefs. This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens. The recipients are as follows:

Stanton Wong Hau Zhe (Singapore) for the Global Chef Challenge
Oscar Yeung Cham Sum (Hong Kong) for the Global Chefs Challenge
Yi-Hsuan Hung (Taiwan) for the Global Young Chefs Challenge

The Nestlé Professional Green Spatula Award was awarded for the first time during the Global Chefs Challenge Finals 2024 in Singapore, and will continue to recognize chefs’ sustainable efforts in future culinary competitions, notably the Global Chefs Challenge Finals in Wales 2026.

Pictured from left to right: Stanton Wong Hau Zhe, Yi-Hsuan Hung, Oscar Yeung Cham Sum and Rudolf Muller

Anchor Food Professionals Special Recognitions

Anchor Food Professionals also presented awards for outstanding achievements in the pastry category:

Best Pastry Chef – Cheng Yen Ping, Singapore
Best Dessert – Cheng Yen Ping, Singapore
Best Gateaux – Yoyo Lee, Hong Kong

Look Back on the Action

Relive the experience as if you were there! Click here or on the image below to view the photos.

Thank You to Our Sponsors

We’d like to extend a thank you to our sponsors for helping bring this competition to life. Your support helps us empower chefs around the globe and fuels the future of global culinary innovation. We’re grateful and excited for our continued collaboration.

Thank you Nestlé Professional, Electrolux Professional, Dilmah Tea, Fonterra, Koppert Cress, Sterling Halibut and Norweigan King Prawns.

The Next Steps: On the Road to the Global Chefs Challenge Finals 2026

Discover the results from all of the semi-final competitions that took place in 2025.

The Global Chefs Challenge – European Semi-Finals held in Rimini, Italy from 16-18 February, 2025.
The Global Chefs Challenge – Africa & Middle East Semi-Finals held in Sharjah, United Arab Emirates from 21-23 May, 2025.
The Global Chefs Challenge – Americas Semi-Finals held in Las Vegas, USA on 28 July, 2025.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026

Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 98-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality 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, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.

The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.

Visit www.worldchefscongress.org for more information.

– END –

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:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Education – Worldchefs offers support for education and professional development through the 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 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.

Tags #ThisIsWorldchefs, Global Chefs Challenge

Cultural & Heritage Recipes

Luqaimat

Post author By Julia
Post date September 26, 2025

See below for recipe

Luqaimat is a cherished Emirati dessert that has been enjoyed for many generations.

Luqaimat – Recipe

Adapted by Atim suyatim

Yields 20 servings

Ingredients

Sugar, 50 gm
Yeast, 8 gm
Rice flour, 20 gm
Corn flour, 100 gm
Cardamon powder, 5 gm
Salt, 7 gm
Flour No. 1, 1200 gm
Rose water, 25 gm
Yogurt, 20 gm
Water, 1000 gm
Safron, 1 gm
Milk powder, 10 gm

Instructions

In a bowl, mix all dry ingredients: flour, corn flour, sugar, yeast, salt, cardamom, saffron, and milk powder.
Add yogurt, rose water, and water gradually.
Mix into a smooth, sticky batter. Cover and rest for 45–60 minutes until doubled in size.
Heat oil for frying.
Drop small balls of batter into hot oil and fry until golden brown.
Drain and drizzle with date syrup or sugar syrup before serving.

For more recipes, visit www.worldchefs.org/news.

Tags #ThisIsWorldchefs

Industry Trends

Seasons Change, So Should Your Menu: How to Not Waste the Opportunity for Seasonality

Post author By Clare Crowe Pettersson
Post date September 26, 2025

Here at Worldchefs’ Paris headquarters, we’ve just celebrated the autumn equinox. In the northern hemisphere, it’s the start of fall. South of the equator, it marks the welcoming of spring. But no matter where you are, the change in seasons means new opportunities in the kitchen.

This is the time of year when we celebrate the shifts in seasons and get those exciting dishes that can only exist for a few weeks a year. It’s when we get the “last-ofs”, the “I’ve been waiting fors” and the “I look forward to all years”.

It’s also an especially important time to improve the adaptability of your kitchen, reduce waste and food loss, and build stronger relationships with local food producers. By celebrating what’s in season, we can end up with less in the bin, help farmers move what’s in abundance, and grow demand for speciality produce.

Here are a few things to think about to seize the opportunity, waste less, and celebrate seasonality in your kitchen, whether you’re moving into fall or spring.

Northern Hemisphere

FOOD PRESERVATION

Build your skills with food preservation and hone new techniques to extend the life of seasonal ingredients into the colder months. Flavors and textures can be transformed by pickling, canning, fermenting and drying. Beyond just giving you more to play with in the winter season, the craft of food preservation is another way to highlight the versatility of locally available ingredients.

ASK YOUR PRODUCER

Ask your producer: what do you have in abundance? Think wider than your kitchen to help ensure that local farmers don’t have food loss. Making the most of their surplus means less waste and usually lower cost, too. Plus, it’ll help you build stronger relationships with your suppliers. Over time, this can help you to gain an edge with early notice of seasonal availability and know that you’re part of the local food community.

CREATE A SEASONAL SPECIALITY

Create a seasonal special that keeps customers coming back each year. When your menu shifts with the seasons, you can offer consistency and comfort with some added anticipation. Think fungi, short-season fruits like quince and sea buckthorn, fresh nuts like chestnuts or green walnuts, and specialty greens like puntarelle. Need inspiration? Go to your local farmers’ market!

Southern Hemisphere

FORECAST FLAVORS

Familiarize yourself with the harvest schedule in your area. Start thinking about how your menu can feature seasonal ingredients throughout the upcoming months. Growing your awareness of what’s in season helps you to plan menus that are more cost-effective and allows you to work with your suppliers to secure quality ingredients, season after season. It also gives you more time to get creative with recipe ideas and ways to use every part of what you buy.

By appreciating seasonality and planning ahead, your menu can reconnect you, your staff, and your customers with where ingredients come from and how valuable they are.

THINK DIFFERENTLY ABOUT OFFCUTS

Think differently about offcuts. Everything that comes into your kitchen has value. From pestos to stocks to colored powders, think about how you can creatively utilize the whole ingredient.

Don’t forget your beverage program. Not only can coordinated efforts between back of house and the bar help to set your restaurant apart, but they can also extend the possibilities for ingredients. For springtime’s bounty of berries and stone fruits, often easy bruised, work with your beverage manager to create cocktail pairings. Try seasonal specials in collaboration with the kitchen, like infused simple syrups, shrubs, bramble purees, etc.

LEAN INTO SHORT SEASON SPOTLIGHTS

Lean into short-season spotlights. Ask your supplier ahead of time about specialty produce like asparagus, artichokes, and stone fruits. Or even early varieties of favorites you can get all year, like spring-only mangoes. You’ll secure unique flavors while also supporting local farmers to move precious volume quickly.

In-Season Inspiration

**Pumpkin Tortelli with Butter and Sage**

**Apple Rhubarb Crumble with Earl Grey Tea Custard**

Tag us in your next dish or recipe @worldchefs #ThisIsWorldchefs

Cover photo: Martin Rodriguez sells his vegetables at the Corona Farmers Market in Queens, New York, one of the most dynamic and diverse farmers markets in the city. USDA Photo by Preston Keres

Tags #ThisIsWorldchefs, Feed the Planet, Sustainability

Partnership

How to Read Commercial Refrigerator Energy Labels?

Post author By Julia
Post date September 23, 2025

The EU energy label for commercial refrigeration devices displays all the necessary information catering professionals need to determine the product’s energy efficiency.

In addition to the product reference and manufacturer details, the label includes:

Energy class
Annual energy consumption
Net storage capacity
Climate class

A notable difference between domestic and commercial refrigeration appliances is that domestic energy labels detail noise levels (dB). It’s important to note that a domestic appliance should never be used in a professional environment, as doing so can void the warranty, increase running costs, and elevate the likelihood of product failure.

Energy Classes for Electrical Appliances

The energy class serves as the overarching indicator of an appliance’s energy efficiency. Under the EU energy label, commercial refrigeration units are rated from A+++ to G, based on their Minimum Energy Performance Standards (MEPS). A+++ denotes the most efficient, while G indicates the least.

In 2025, many businesses aim for appliances rated A+ or higher to align with corporate sustainability goals and reduce their carbon footprint.

Annual Energy Consumption (kWh/annum)

The EU energy label clearly states the unit’s expected annual energy consumption. This data helps operators calculate projected running costs by multiplying the kWh by the unit cost.

Modern appliances often feature smart defrost cycles or inverter compressors, further reducing energy consumption.

Storage Capacity

Another critical metric on the EU energy label is the maximum capacity—or net volume (L)—of the appliance. Overloading a commercial refrigerator can hinder airflow around stored produce, potentially causing it to spoil prematurely. Therefore, operators must ensure they invest in commercial refrigeration with sufficient capacity to store contents safely and efficiently.

Electrolux Professional’s ecostore refrigerated cabinets and freezers, for instance, offer an average of 50 liters more capacity than other models with a comparable footprint, thanks to their innovative design and the positioning of the refrigeration unit.

Climate Class

The final key piece of information displayed on the EU energy label for commercial refrigeration is the Climate Class. This determines the product’s capability to preserve food under various working conditions. Given that professional kitchens can often reach high ambient operating temperatures, any commercial refrigeration units purchased should be built to either:

Climate Class 4 (‘light duty’: 30°C / 55% humidity)
Climate Class 5 (‘heavy duty’: 40°C / 40% humidity)

These classifications ensure the appliance maintains optimal performance levels in demanding environments.

Conclusion

The EU energy label remains an essential tool for catering professionals making informed choices when purchasing commercial refrigeration. Given that refrigeration units typically operate 24/7, selecting the right unit can minimize running costs and contribute to a profitable and sustainable catering operation.

By understanding and utilizing the energy label, businesses can enhance their operational efficiency and support environmental sustainability goals.

Tags #ThisIsWorldchefs, Electrolux Professional

Worldchefs Congress & Expo

Why Wales: A Worldclass Destination Set to Host Worldchefs Congress & Expo 2026

Post author By Clare Crowe Pettersson
Post date September 22, 2025

Tastemakers Choice: South Wales

Every two years, Worldchefs’ member associations gather in cities around the globe to chart the future of food and drink at Worldchefs Congress. Together, leadership from culinary associations representing 110 countries come together to vote on key industry issues, including the location of upcoming Congresses.

Tastemakers from every continent decide on a location to host the leading event for the world’s culinary community, choosing from top destinations. And for 2026, they chose South Wales.

Why? With its rich culinary heritage and warm hospitality, a landscape of rugged coastlines and castles, and ancient traditions coupled with innovative solutions inspiring the future of food, let’s discover everything Wales has to offer.

Hwyl: Only in Wales

The Welsh word hwyl (pronounced ‘hoo-eel’) has no direct English, but it means a deep state of joy from being present in the moment.

Hywl is deeply rooted in Welsh culture. It can come from the adrenaline rush of a cold plunge or from a quiet retreat to rest, in a busy pub with friends or looking out at Roman ruins.

When you come for Worldchefs Congress 2026, experience hywl for yourself. Here are a few of our favorite ways to make the most of your time in Wales.

Ziplining in South Wales

City Standouts

With the 2026 Congress hosted in Newport, South Wales, you’ve got a strong starting point for your Welsh adventure. A small city that packs a big punch, Newport offers a lively cultural scene, rich history, and easy access to natural and cultural wonders across South Wales.

Start at the heartbeat of the city center, Newport Market, a traditional covered market where you’ll meet food & drink traders, sample Welsh classics under one roof, and find shopping stalls with something for everyone.

Wander through the walkable city center to admire public art installations, or for more art, head to the Newport Museum and Art Gallery, home to an incredible collection of classic and contemporary art, or the Riverfront Arts Centre on the River Usk for concerts and exhibitions.

For a spot of tea, make a trip to Tredegar House, one of the British Isle’s most significant late 17th-century houses, situated on 90 acres of beautiful gardens.

A quick coastal ride and you can explore Cardiff, too. Wales’ capital city is a place where old meets young, full of culture and heritage, from museums, places to catch a show or a gig, boutique shopping in Victorian arcades, and even Cardiff Castle, right in the center of the city.

Newport Market

Castle Craft

South Wales is spotted with castles, all just a short drive, tour, or bike ride away. Whether you’re in it for thousands of years of history, a look at elaborate artistry, or just an epic photoshoot, choose from over 30 castles to add to your itinerary.

Caerphilly Castle, the largest castle in Wales, has just reopened after two years of extensive conservation and refurbishment, featuring state-of-the-art digital exhibits to bring history to life. Caldicot Castle is rumored to be haunted, but it’s also one of the best places to view the Severn estuary, with 55 acres of gardens and country park.

Or if you’re looking for something to sweeten the deal, enjoy a history lesson and a tipple at the craft spirit distillery in Hensol Castle, where you can enjoy a G&T on arrival.

Caerphilly Castle

Nature NEXT DOOR

In South Wales, nature is never far away. Wander hiking trails for all levels, from forest to coast.

Newport Wetlands Nature Reserve has stunning nature walks and birdwatching, plus a café. If you’re looking for more coastal paths, the South Wales Coast and Severn Estuary path gives you 109 miles of incredible views through quiet fishing villages and nature reserves.

You can even find beachside saunas, and finish your walk with a wood-fired sauna after a cold dip.

If you want to combine the outing with history, check out the Celtic Trails – Three Castles Walk. If you like more structured gardens, there’s plenty to discover in South Wales, too. And for those looking for nature on the manicured grass of a luxury golf course, Celtic Manor Resort, is just a few minutes’ drive from Newport.

Newport Wetlands Nature Reserve

A FOODIE HAVEN

From Michelin stars to hidden gems, Wales’ food scene gives you a taste of the Welsh landscape and waters. There is so much to dig into, starting with local traditions of Welsh cheese, ales, cakes, and cawl, a traditional Welsh stew.

With so much to try, stay tuned for recommendations from Wales’ top chefs.

Culinary Association of Wales

Pasture, Passion, Plate: Coming Together in Wales

When is the best time to visit Wales? May is one of the best months to visit, with warmer spring temperatures and more dry days, and without hordes of tourists. The countryside is blanketed in wildflowers, and the sea is welcoming enough for surfing, kayaking, and cold plunges.

In the middle of the month, combine work and play at with Worldchefs Congress 2026 in Newport. From 16 to 19 May 2026, celebrate ‘Pasture, Passion, Plate,’ with the beautiful backdrop of Welsh culture and country.

For a £200 discount, register by October 31 and enjoy early bird rates.

LEARN MORE & REGISTER

See you there, and cymru am byth (pronounced come-ree am-bith, meaning Wales Forever)!

Photos from Visit Wales.

Tags #ThisIsWorldchefs, Worldchefs Congress & Expo

GCC - Young Chefs Partnership

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Post author By Julia
Post date September 22, 2025

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.

Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.

This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.

Skill-Building for Impact

Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.

Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.

world food forum young chefs programme worldchefs

“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”

For People and the Planet

Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.

“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”

Working Hand-in-Hand

The collaboration between Worldchefs and WFF Youth Initiative demonstrates how diverse agrifood systems stakeholders can work Hand in Hand for Better Foods and a Better Future.

Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.

The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.

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About WFF

The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.