I TRAINING EDUCATION MATERIALS
– project presentation
– Swedish experience
– Keynote speeches
II TRAINING EDUCATION MATERIALS
– Estonian experiene
– Keynote speeches
–
Taking Action: 10 practical steps for a more conscious and GREEN kitchen
Culinary young professionals could became a new pivotal in championing sustainability in their kitchens and communities, connecting to a global movement towards a better future. Young people with experts proposing 10 practical steps what young chefs, educators and community member can take to promote sustainability, green choises, protect livelihoods, and foster a sustainable food system:
- Source Locally and Seasonally: Explore the journey from farm to fork, and prioritize ingredients from local small-scale farmers and suppliers to support regional economies. Engage with local producers to understand the harvesting schedules and plan menus around seasonal produce. This not only ensures the freshest ingredients but also promotes biodiversity and sustainable agriculture.
- Minimize Food Waste: Implement strategies to reduce food waste in kitchens, such as nose-to-tail cooking and repurposing leftovers. Educate kitchen staff on proper storage techniques to extend the shelf life of ingredients. Utilize food waste tracking tools to identify and address key areas where waste can be minimized.
- Educate and Inspire: Use your platform to educate staff and customers about the importance of sustainable practices. Share stories about the farmers and producers you work with and the benefits of sustainable sourcing. Create awareness through menu descriptions and signage that highlight your commitment to sustainability.
- Engage in Continuous Learning: Enroll in programs like Sustainability Education for Culinary Professionals to stay informed about the latest sustainability practices. Attend workshops, conferences, and seminars focused on sustainable gastronomy. Network with other chefs and sustainability experts to exchange ideas and best practices.
- Optimize Energy and Water Use: Invest in energy-efficient kitchen equipment and implement practices to reduce water usage. Regularly maintain and update appliances to ensure they operate efficiently. Educate staff on simple habits, such as turning off equipment when not in use and using water-saving techniques during food preparation and cleaning.
- Reduce Single-Use Plastics: Transition to reusable, recyclable, or compostable packaging and serving materials. Encourage customers to bring their own containers for takeout and provide incentives for doing so. Work with suppliers to reduce plastic packaging for delivered goods.
- Promote Biodiversity: Incorporate diverse and heirloom varieties of fruits, vegetables, and grains into your dishes. Incorporating beans and legumes into your menu not only promotes biodiversity but also provides a nutritious and sustainable protein source. Experiment with lesser-known ingredients that can add unique flavors and nutritional benefits to your menu.
- Engage in Community Outreach: Partner with local food banks and shelters to donate surplus food. Organize cooking classes and workshops that teach sustainable cooking techniques to the community. Participate in local farmers’ markets and food festivals to promote sustainable gastronomy.
- Lead by Example: Demonstrate leadership in your kitchens by ensuring fair wages, equal opportunities, and continuous training for your team. Champion women’s empowerment in agriculture and culinary arts, advocating for better representation and support in these fields.
- Advocate for Change: Participate in community and industry initiatives that promote sustainable food systems. Collaborate with local schools and organizations to teach children about healthy and sustainable eating. Be a citizen chef by advocate for policy changes supporting sustainable agriculture and food systems.
By embracing these actions, chefs can make a significant impact on global sustainability efforts.
