SDG 2, 6, 13, 14, 15, 17
Get to know your ingredients. How are they grown, reared or sourced? Choose ingredients with the lowest impact on the environment.
Use your purchasing power. Choose producers and suppliers who work sustainably. Only buy from sources who share your values.
Lead by example. Champion sustainable ingredients and producers through your menus and in your restaurants.
Advocate for governments to incentivise the transition to sustainable agriculture through policies and programmes.
Advocate for governments to act on their commitment to SDG 2.4.1 – “percentage of agricultural area under productive and sustainable agriculture.”
Advocate for protection of soil health.
A Tasty & Climate-Resilient Grain
Through the International Fund for Agricultural Development (IFAD), Chef Ali L’Artiste learned about a grain grown in Kenya - sorghum (or mung bean). Not only important to Kenya’s cuisine historically, sorghum is also vital to the country’s future as a climate-resilient grain that requires little water to grow. In Mwingi Town, Chef Ali learned from local smallholder farmers about the process of growing, processing and preparing sorghum and is looking to champion it on his menus.
A Positive Food Cycle
Chef Manjit Gill is a strong advocate for sustainable sourcing of ingredients and chefs playing a larger role in supporting better food practices from farm to fork. Chefs can encourage farmers to grow seasonal produce and diversify crops by working closely with suppliers to create menus which make the most of available produce. This creates a positive cycle within the food system that moves “from farm to the pan then to the plate and back to the farmer”. Sustainably sourced ingredients benefit everyone - improving food security and nutrition outcomes, supporting the environment and even enhancing the flavour of food.