Ingredients grown with respect for the earth & its oceans
SDG 2, 6, 13, 14, 15, 17
What can you do in your own kitchens?
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.
What can you ask of others?
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 good water resource management plans.
Advocate for protection of soil health through practices such as low-till agriculture and intercropping.
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.
Chefs’ Manifesto Podcast – Episode 2:
Area 1: Ingredients grown with respect for the earth & its oceans
In the second episode of the Chefs’ Manifesto Podcast, learn about:
– The climate-smart grain ‘Millet’ from Indian Chef Anahita Dhondy
– How to ‘Grow It Yourself’ with vegetable grower Mike Kelly
– Ayurvedic Cooking with Chef Manjit Gill
– Chef action in Peru with Chef Palmiro Ocampo
discusses an initiative by the International Fund for Agricultural Development that brings together two key actors within our food system- chefs and smallholder farmers- to tell the story of farming communities’ experience of climate change through a conversation around food.
#Throwback 🙌 In 2023, the fantastic Chef Pinky Dread @chefpinkydread participated in the Africa Food Systems Summit to champion beans #BeansisHow as well as masterclasses at #COP28 guiding and inspiring chefs and caterers to create climate conscious meals in alignment with the 1.5 Paris ...agreement.
How are you working to increase the resilience of our #foodsystems?💬 #goodfood4all #agrf23 @beansishow @climateconsciouscatering
Latest Podcast Series alert!📣 Episode 4 - Beans make business and climate sense!
In this episode, business meets growing flavour and taste!
Chef Deri Reed @ethicalchef discusses sustainable restaurants, Welsh🏴 dishes, how we get customers to eat ...things they aren’t familiar with, growing beans, fermentation, cover crops, and behaviour change.
Dr Chater @kewgardens delves into science and research; adaptation and climate; farming; drought and arid climates and beans!
Brad Barnes looks at how beans make business sense, throughout the F&B industry.
This #WorldDayofSocialJustice, #Chef Deri Reed @ethicalchef shares with us how he promotes #socialjustice within his #foodsystems advocacy work, through the concepts of social capital and social policy.
As chefs with social influence advocating for food systems, you are advocating for the ...#planet AND for people, so that nutritious #food can be affordable and accessible for ALL 🌎
What are your plans to invest in social justice this year? Comment below! 💬 #Goodfood4All #ChefsManifesto
📣REFLECTING ON A FABULOUSLY RICH CONVERSATION AT THE @pandan_club Chennai, where we just had our first ACTION HUB of 2024! 🇮🇳🙌
20 PASSIONATE CHEFS gathered, keen to hone their knowledge on advocating for healthier and #sustainable diets, and transforming #foodysystems.
🌱Rich discussions on challenges and opportunities
🌱Chefs from diverse backgrounds
🌱Chef @anahitadhondy sharing her experiences with the network
🌱Mouth watering bites from the Pandan Club
Special thanks to @sashicheliah & @bigbandha for curating the Pandan Club experience. We can’t wait to see Chennai chefs take the Chefs’ Manifesto forward to drive #goodfood4all
The restaurant concept is based on showcasing the best of local Indian produce, whilst minimising climate impacts. From the non-toxic paint on the walls, to earthen crockery; every detail of sustainability has been considered. Chef Tashyaa ...took time out yesterday to explain each dish, built on principles that champion diverse diets and are zero waste. Check out this dish ‘tomatoes of tomorrow’🍅 - so incredibly delicious.