Whether it is in a restaurant, soup kitchen or school canteen, the manifesto urges chefs from around the world to work together to deliver a better food system for all.
Organisers say that chefs are at the centre of the conversation ‘between the farm and the fork’. In getting them on board, more people will be able to enjoy food that is nutritious, grown sustainably, and with no good food wasted.
The response in the UK has seen the launch of a London Action Hub, which took place from June 18-22, the first event to bring together UK chefs in support of the manifesto.
The five-day event took place at Omved Gardens, Highgate and discussed topics including: sustainability, the issues of feeding a city and nutrition issues facing the world today. Head chef, Arthur Potts Dawson coordinated the event alongside UK chefs Conor Spacey, group executive chef of FoodSpace Ireland and chef patron of Tredwells, Chantelle Nicholson, who recently took on the role of chef consultant with contract catering company Graysons Restaurants.
The second day of the event saw chefs, suppliers, foodies and industry members join forces to discuss how to present the Chefs’ Manifesto to the foodservice industry. The discussions focused on eight themes, which highlighted what chefs are most passionate about in the industry. These were:
1. Grow ingredients with respect for the earth & its oceans
2. Protect of biodiversity & improved animal welfare
3. Invest in livelihoods
4. Value natural resources & reduce waste
5. Celebrate local & seasonal food
6. Focus on plant-based ingredients
7. Educate about food safety, healthy diets & nutritious cooking
8. Make nutritious food that is accessible & affordable for all
The discussion went on to develop practical points that could be carried out in the kitchen, saying that collaboration among chefs can help achieve progress at a local level in classrooms and communities.
In particular, chefs are encouraged to get involved by contributing a recipe to the database, ‘Cooking the Manifesto’.
The only stipulation is that recipes should be in line with at least one of the sustainable themes. These dishes can then be shared using ‘#chefsmanifesto’ on social media platforms.
London catering company, Caiger & Co, has taken up the manifesto challenge and created a menu centred on sourcing good food, locally for its latest supper club event.
A spokesman said: “For this month's dinner, we'll be homing in on one of the key themes from this international action plan - celebration of local and seasonal food, something which is already at the heart of what we do here at Caiger & Co. but that we love to keep shouting about.
“Our menu will be served as a sharing feast, and has been curated by our whole team & developed just for this event.”
The Chefs Manifesto forms part of a larger UN plan to achieve 17 sustainable development goals.
The UN says these act as a universal way to help end poverty and protect the planet. The ‘Zero Hunger’ goal aims to end all forms of hunger and malnutrition by 2030.
This target plans to be achieved by promoting sustainable agriculture practices, supporting small-scale farmers and allowing equal access to land, technology and markets. Some of the work that is already in action includes: working with local farmers to help feed local communities, protecting bees, and restoring agricultural land.
For more information on how you can make a change in your kitchen visit www.sdg2advocacyhub.org