Chefs Lead by Example (excerpts)
Food societies all over the world are under pressure due to many
different reasons, par example increasing demands, higher resource prices,
bio-based economies and richer populations. Food cultures have to change and food societies
have to find ways to adapt to new circumstances in order to make sure next
generations have access to sufficient, healthy, tasteful and divers food. Of
course a transformation does not happen overnight but needs a step-by-step
approach.
Governments, companies, ngo’s and other organizations are trying to find
new approaches with the main question: “how can we feed the world in the
future?” The World Association of Chefs Societies
(WACS)- also known as World Chefs (worldchefs.org), the leading chefs
association, representing 95 national chefs societies and over 10 million chefs
has taken up the challenge to help chefs adapt to coming changes in order to
create a more healthy and sustainable food society. World Chefs started the
“Feed the planet” program to inspire and engage chefs to take action and
facilitate them with tools to change their habits.
Chefs are professional consumers, creating the dishes of tomorrow. Chefs
think about menus/diets, purchase food and operate a kitchens, activities a normal household kitchen performs as well. As professionals in food societies, chefs can lead consumers towards new food cultures. World Chefs and national chefs societies want
to be partners in transforming food behaviour and making sure we can continue to
enjoy the gastronomic beauty of this planet. To make this practical World Chefs
and its partners is setting up the following projects and programs:
1.
Feed
the Planet
Feed the planet runs in 2014-2015. Subjects are sustainability and
health. Management structure is to set up committees and Ambassadors in 10-15
countries, who will lead national transformations. Goal is to reach 100.000
chefs in 2015 and 1 million chefs in 2020. On a global level a communication,
training, toolkits and competitions are developed for national chefs societies
to use. In addition, every chefs society will also develop their own
program. Committees run the national programs, the Ambassadors exchange
knowledge and experience between the chef’s societies.
World Chefs want to strengthen the professional part of African chefs
societies by strengthening national chefs societies, adding a chapter for informal
chefs and creating a pan-African gastronomic business school to supply tools for transformation and development. This will lead to
more healthy and nutritious servings in restaurants, hotels, schools,
healthcare catering and on the street. A more creative and diverse food society
is the result.
3.
Research
schools for gastronomic sustainability
Feed the planet is mostly focusing on increasing agricultural output,
although the largest impact is created by changing diets. Chefs are the professionals
to lead diet transformations where food security, sustainability and health
issues are combined. Gastronomic research has to be done to find a better scope
on how to transform diets and keep our diets within earth limits. Therefore
research organizations are asked to form the so-called research schools for
gastronomic sustainability. The first research proposal is developed in co-operation
with the Future earth program and top scientists in the field climate change
and sustainable development.
Of course World Chefs would
like to help building new projects where chefs lead the food society and help
to create a more sustainable and food secure world. For more information about
the projects or participation in others, please contact Lars Charas, Project Manager "WACS
Feed the Planet" program.
