Our dedicated Feed the Planet volunteers are working hard to create better lives, better food and better futures. Read the Feed the Planet blog to hear their fresh insights and stories from the field, across the world.
Feed the Planet #9: The power is on our plate.
Published on Oct 30, 2019
"The power is on our plate."
Dr. Brent Loken, EAT's Director of Science Translation and Founder of Integrated Conservation, is a conservation expert. That's why Feed the Planet partner Electrolux Food Foundation invited him to share how sustainable diets are a recipe for the future.
October 16th was World Food Day, and yet another reminder of what an important role chefs play in leading a shift towards a healthier and more sustainable food system. According to Dr. Loken, "Changing our diets won’t save the world - but we won’t have a chance of saving the world if we don’t change our diets."
Join the movement to help foster sustainable eating. See what Worldchefs are doing around the globe and learn how to get involved below.
Same inspiring program, new name. Education for Employment has got a new title: 'Like a Chef'. What else is new? Worldchefs, along with partners Electrolux Food Foundation and AIESEC, are gearing up to extend the 'Like a Chef' culinary training program to four more countries. The first wave in Cairo, Egypt, has just begun with 20 people beginning their journey to a better future. The program focuses on sustainable cooking and equips unemployed people with necessary culinary workplace skills. To find out more about 'Like a Chef' culinary training, click here.
We are just 1,200 kids away from our goal of educating 30,000 children around the world about sustainable eating! Help us get there! Bring the Food Heroes lesson to kids in your community. It's easy and fun - just click here to download the toolkit! Whether it's a whole school or your own children, just 70 minutes of your time is all it takes to make a difference. Have a look at photos from a Food Heroes workshop by Chef Munier Al Sallaq, Jordan’s National Sustainability Champion, and engineer Nivin Khanfar by following this link.
Sustainability Education will soon available in new languages! With the help of Feed the Planet partner AIESEC, the materials for Sustainability Education for Culinary Professionals will soon be available in Russian and Arabic. It's currently available in English and Spanish, and culinary schools and associations in Malaysia, Ecuador, South Africa, India, Namibia, Mexico, Jordan, Canada, and Ecuador are already using the curriculum. Implement it in your school or association! Click here to learn more about this free program.
Food waste is scary stuff. Wasted food is wasted money, energy, water, land, human labor & other precious resources. So join us for the Food Waste Challenge! We've made it even easier to cut down on food waste in your home kitchen and workplace. With a shorter challenge time, find out just how much you're throwing away with 1 month to measure your food waste baseline and 3 months to reduce waste and save money! Find out more and get started now at www.feedtheplanet.worldchefs.org/fwc.
What does a sustainable diet really mean & what impact does food have on the planet? Electrolux Food Foundation asked Dr. Brent Loken of EAT Forum how we can translate the science on climate change into everyday life. Hear what he had to say here.
Food Heroes at the International Independent School in Amman, Jordan. Thank you, Chef Munier Al Sallaq and Nivin Khanfar for helping to educate kids on sustainable eating!
Food Heroes in Toronto, Canada. On 22 October, Toronto's Culinary Federation branch presented the Food Heroes lesson to 34 students. Well done, chefs!
Héroes de la Comida en Loja. On 19 October, Chef Rodrigo Duarte Casar and his wife, chef Marlene Rojas Le-Fort held a Food Heroes workshop at a local school in Loja. Around 50 students participated. To read more about this workshop in Spanish, click here.
Ever think about how much waste is produced on Halloween? It's scary! In the UK alone, more than 8 million pumpkins will be thrown away this Halloween. That's 18,000 tonnes of edible pumpkin – enough to make 360 million portions of pumpkin pie, more than you'd need to feed every UK citizen in England, Scotland, Wales and Northern Ireland 5 slices each!
Here are a few tips to “green your Halloween" this October 31st.
1. Don't waste Jack. From toasted pumpkin seeds to delicious soups, muffins, the classic pie, you can find so many recipes for this festive squash. Get creative! Food innovation experts in Scotland released a zero waste ice cream recipe that uses every part on the pumpkin, available in this video tutorial.
2. Choose organic, non-gmo candy. Buy candy made from natural ingredients, without artificial flavors, colors, or preservatives. Instead of candy, consider giving out things like pencils, temporary tattoos, or other fun treats. In addition to reducing the amount of garbage produced from those single-serve packages (which are not recyclable), you’ll provide a healthier alternative to sweets.
3. Purchase locally grown pumpkins. You've got your recipes ready to use the whole pumpkin. But don't forget – you can lower your emissions by purchasing locally grown, organic pumpkins.
Share an earth-conscious recipe with us! Submit your recipe below.
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