Buy locally produced foods in season. Avoid air-freighted foods.
Be a community food champion
Showcase local producers and traditional techniques on your menus and restaurants.
Engage with your local community – work with schools and teach kids about nutritious food and how to cook it.
Be the connection between producers and consumers. Help show people where their food comes from by championing farmers and connecting them to diners.
Promote kitchen gardens and urban farming. Encourage people to start growing their own food.
Organise events to bring people – young and old – together around good food.
What can you ask of others?
Advocate for public sector organisations and local authorities to buy local, seasonal food.
A Partnership Through The Seasons
Portland’s food philosophy focuses on locating and working with the best local suppliers throughout the seasons. Portland commits to helping avoid food waste by adapting menus to include what produce is available. This philosophy is achieved through on-going conversations between chefs and producers and by using FoodChain, a company connecting small independent farmers and producers with chefs. As this is a digital process, it is easy to connect new suppliers as well as teach staff how to use the tool. To educate their clientele about the importance of provenance, Portland explains the stories behind their dishes and ingredients.
An Alternative Food Network
Chef Arthur Potts Dawson started The People’s Supermarket in London 2011 to provide an “alternative food buying network” and allow people to make their own food decisions. The supermarket works to connect the urban community with the local farming community, stocking produce from trusted, local suppliers who are committed to high quality and environmentally friendly produce wherever possible.
Putting sustainability on the menu, an initiative by Beans is How campaign, asking chefs to champion a beans-based dish on their menu that celebrated local & seasonal beans.
Chefs’ Manifesto Podcast – Episode 6:
This episode of the Chefs’ Manifesto Podcast celebrates local and seasonal ingredients through chats with Chef Leonilda ‘Nuqy’ Ximenes and Alva Lim from East Timor and British Chefs India Hamilton and Oliver Rowe. Listen in to learn more!
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.
It was great to see the wonderful Chef Alice @aliceinframes at #BeanCon24 🇲🇽 with @paulnewnham for the Closing Keynote, where their insightful discussions inspired the audience to take action for people and the planet, by showing them how easy and exciting it is to take the small steps needed... to champion beans in your everyday life and community! From setting personal challenges to tik tok trends to beans in the school curriculum
“The thing that I’m taking away as well, is that notion of #beans being seen the Cinderella of all proteins and love that idea.” - Chef Alice
Swipe through for some snippets of their insight 💭 #BeansisHow #goodfood4all