The Chefs' Manifesto London Action Hub Spring Gathering focused on UNFSS Action Track 2 – read the second in a series of 5 blog posts about the event
The Chefs' Manifesto London Action Hub Spring Gathering focused on UNFSS Action Track 2 – read the first in a series of 5 blog posts about the event.
A summary of the Irish Action Hub gathering and the exciting innovations taking place in the region and globally.
The Future Plates initiative, part of the Protein Challenge 2040, focuses on equipping future chefs at all levels of the food industry with the skills
Find out everything about the second Season of the Chefs' Manifesto Podcast
Find here a snapshot of the recent London Action Hub event.
Today we bring attention to local food and cuisine, understanding where ingredients are from, how they grow and reach the plate.
10th June 2020 marked the Chefs’ Manifesto two year anniversary. To celebrate we have collated the links to articles celebrating your work.
New tool aims to assist decision makers in delivering food systems for people and planet.
World Milk Day recognises importance of milk as source of food, livelihoods, health and nutrition.
The Heroes of Responsible Dining Foundation has translated the Chefs' Manifesto into Hungarian.
On 4 & 5 May, the Chefs' Manifesto hosted a two-day virtual gathering to discuss "Investment in Livelihoods & Mental Health".
Shojin cuisine Chef Toshio Tanahashi reflects on the importance of tradition and knowledge to accelerate progress on the Global Goals.
A new SAPEA commissioned report provides insights from research on the future of sustainable food in Europe.
Chef Alejandra Schrader – Plantain Fruit Cups & Plantain Peel Guiso Ingredients 1 ripe plantain 1 tsp coconut sugar ¼ tsp coarse sea salt 1 tsp melted
Gerda Verburg, Coordinator of the SUN Movement writes about the role of chefs in nutrition & invites you to listen to the Chefs' Manifesto Podcast.
First series of the Chefs' Manifesto Podcast launched on 17 March 2020! Find out all about it here.
2020 global advocates from around are calling on world leaders for urgent action on the Global Goals.
To raise awareness about food waste, Delhi-based Chef-owner Radhika Khandelwal launched a 45 day long “Be a #ZeroWasteHero” campaign.
To ring in the Decade of Action, 30+ chefs gathered to launch the Chefs’ Manifesto at the Xinzhuang Village Good Food Festival.
What factors drive hunger & which areas are at risk? HungerMap LIVE has the answers.
640+ chefs around the world are working to build a better food system!
Chef Kamilla’s new restaurant demonstrates how chefs can drive progress on the SDGs.
As appetite is growing for plant-based food, Le Cordon Bleu launches Diploma in Plant-Based Culinary Arts.
On International Chefs Day, Chefs from Curry Singh Kitchen in Gurugram «How Healthy Food Works» workshops.
The Sustainable Aquaculture & Healthy Diets: Cocktail Event invited five chefs to curate dishes that tell the story of sustainable seafood.
Participants of the 3rd Annual Good Food Summit explored how to transform China’s food system to be healthier & more sustainable.
How can chefs and the food industry drive action on plant diversity & nutrient density for the Global Goals?