We're excited to launch the first Chefs' Manifesto Case Studies series, showcasing how chefs from across the world are implementing the eight thematic areas and driving progress on the Global Goals!
Each Case Study includes stories of sustainability from two chefs in the network, embedded within relevant statistics and calls to action.
In these brand-new Case Studies, you’ll find snapshots on:
What does biodiversity have to do with Chefs? Small ripples create large swells of change, and if chefs around the world can promote the use of biodiverse ingredients, we will not only encourage people to eat and cook with a greater range of food, but also support farmers and producers in their effort to change the biodiversity of the world’s agricultural systems.
"I need to make sure chefs understand the importance of encouraging biodiversity within the food environment and of making the right choices from the start in their kitchen. This is why I like to focus on educating kids, too: they are the next generation and will not only determine how we cook in the future, but also how we source our ingredients with a positive impact on our planet", says Chef Pinky
Chefs have the opportunity to utilise ingredients bound for landfill and to regenerate them into something extraordinary. Find out how the Knorr Future 50 Foods report includes innovative ideas and recipes to use parts of plants that might ordinarily end up in landfills and get inspired by the zero waste tips and tricks from Chefs Anahita Dhondy and Ronald Van Der Laars
‘Food is one of our basic requirements for life. It takes centre stage in family rituals and celebrations and is the star of many of the world’s most popular Instagram feeds. Yet every year one-third of the total amount the world produces – around 1.3 billion tonnes – is wasted.’ Unilever Food Solution
Find out how aligning flavours to nutrients can lead to healthier digestion and a greater understanding of our food system in Case Study number 3 and hear from Chefs Tom Hunt and Einav Gefen about flavour profiles and amazing, diverse and healthy bitter ingredients.
‘I love being a culinary gate keeper: I am the tentacles to the outside world and bring in trends, specifically looking at where we should and could play a role in enabling change.’
Defined as a diet of food mostly or entirely derived from plants with little animal products, the humble vegetable is being celebrated more and more. Chefs are exploring these leafy, stalky, rooty ingredients to create menus that are astoundingly more complex, celebrating the locality and showcasing layers of flavours, textures and diverse ingredients.
Explore some of these fantastic plant-based ingredients together with Chefs Megha Kohli and Chantelle Nicholson in Case Study 4 and learn from Knorr's 'Future 50 Foods report why plant-based eating and cooking is good for both people and planet.
"Our challenge is reviving the popularity and attractiveness of common ingredients, especially for the younger generation. Educating them about the ‘new’ ingredients can sometimes be a challenge, although guidance and a delicious plate of food is a good formula to start!", notes Chef Megha
As our population grows and the demand for food increases, the need to dramatically reduce our water consumption in foodand agriculture increases alongside it. This last Case Study is dedicated to adapting our food system and the food that we consume to changing weather systems and the increased pressure on water requirements. Learn from Chefs Alejandra Schrader and Bela Gil about what moving away from water thirsty crops means in the culinary world and learn more about the topic from Dr. Paul Wilkins from The Millennium Seed Bank Partnership (MSB).
“You often find much more aromatic plants in water stressed environments. It is plant economics: if you grow in a place that is hard to grow in, the plant invests heavily in chemical protection since loss to herbivores is costly. In high water environments, a plant strategy is to simply outgrow the herbivores”, highlights Dr Fabrice Declerck, EAT Science Director
A massive thank you to Knorr for their support in the development and publishing of this first Chefs' Manifesto Case Studies Series!
Future 50 Foods, developed jointly by Knorr (Unilever’s largest food brand), WWF-UK and nutrition expert Dr. Adam Drewnowski, provides a tangible solution to increase dietary diversity and to encourage biodiversity globally. It is a list of 50 plant-based, future-facing foods we should eat more for our health and the health of our planet.
“Each food has a story to tell. Many contain an enormous amount of vital nutrients, some can grow in challenging climates, several thrive in damaged soil, a few do not need land to grow, and others help nourish the ground on which they are grown.” Dorothy Shaver, Global Sustainability Lead, Knorr