Nutritious food that is accessible & affordable for all
SDG 1, 2, 3, 12, 17
What can you do in your own kitchens?
Be a community food champion.
Support initiatives that provide access to nutritious meals in your communities – whether that be a soup kitchen, food bank or community garden project.
Spread the word.
Help raise awareness about what a nutritious meal looks like and how to cook well on a budget.
Build a chef community across the world to share stories, best practice and learnings on how to help ensure good food is accessible and affordable for all.
Use social media to raise awareness about food issues and how to be part of the solution.
What can you ask of others?
Advocate for governments to act on global nutrition commitments.
Advocate for Food and Beverage companies to make SMART targets to improve nutritional status of products and affordability of nutritious choices.
Healthy School Meals
As part of the World Food Programme’s Healthy Not Hungry campaign, Chef Christian Abegan took part in an event to raise awareness around Projet Lait in Dori, Burkina Faso. The project supports local dairy producers to provide their goods to school feeding programmes. The local community has come together to support and take ownership of this project. To celebrate the occasion, Chef Abegan helped to prepare a special lunch using local ingredients for 500 pupils at a local school where this feeding programme takes place. Chef Christian is also using social media to spread awareness around food insecurity and be part of the solution.
An Inclusive Food System
In 2006, Chef David Hertz decided to leave his position in a São Paulo restaurant to teach young people from low-income families how to cook in the kitchen of his own home. What began as a bold and innovative dream, became what Gastromotiva is today. Through free vocational kitchen training, entrepreneurial classes, nutrition and sustainable food education, food waste programs and the creation of opportunities, Gastromotiva empowers and inspires those living on the margins of society and invests in young talent. One of Gastromotiva’s projects is the Community Action Work (CAW) for family education that has reached more than 100k families. Through peer to peer learning, CAW aims to raise awareness about the problems of child obesity and the importance of a healthy diet among mothers and kids.
Chefs’ Manifesto Podcast – Episode 9:
In the last episode of Season 1 of the Chefs’ Manifesto Podcast, Chef Tom Hunt chats to South African Chef Lorna Maseko, British Chef Arthur Potts Dawson and Alyson Greenhalgh-Ball, Global Lead for Health and Wellbeing at Kellogg about how to ensure nutritious food that is accessible & affordable for all!
Fighting Hunger in the Kitchen by Emily Drum discusses student-led initiative Zero Hunger Cooking Challenge, an Iron Chef-styled cooking competition created to not only raise awareness around Zero Hunger but also highlight the difficulty of designing a food program to improve a population’s nutrition.
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