Happy 2nd Birthday to the Chefs' Manifesto
10th June 2020 marked the Chefs’ Manifesto two year anniversary. Now with more than 700 chefs, from 77 countries, it's fair to say the Chefs’ Manifesto has had a healthy start. COVID-19 may have thrown a spanner in the works, shutting down the hospitality industry as we know it and throwing livelihoods into jeopardy(or uncertainty), however the collaboration, creativity and solidarity of the Chefs’ Manifesto community indicates an exciting and prosperous future ahead.
To celebrate this 2nd birthday we want to commemorate some of the amazing work achieved. From championing ingredients from the Future 50 Foods to attending the Rome launch of the EAT-Lancet, the Chefs’ Manifesto has gone places. Complimentary to these global moments, we want to thank our chefs, working everyday to honor the 8 pillars of the Chefs’ Manifesto and to deliver a better food system for both people and planet.
This amazing work of the Chefs’ Manifesto, and from the chefs within, has not gone unnoticed. Capturing media attention far and wide, below is a list of articles celebrating your amazing work:
“Woman power in India’s food circuit”, in The Hindu, 07/03/2019
“Forbes Releases 2019 30 Under 30 Asia List”, in Forbes, 01/04/2019
“On the Menu: Can Food be The Planet’s Medicine?”, in World Bank Live, 10/04/2019
“Searching for superpowers? Chefs look to forgotten ingredients” in Thomson Reuters, 01/05/2019
“Chef Manifiesto, un llamamiento a los cocineros para salvar el planeta” in Gastroactitud, 14/05/2019
“Chefs’ Smart Recipes for Customers, Farmers and the Planet” in foodtank – the Think Tank for food, 06/2019
“Festivaldags”, in Smakapa Stockholm, 06/2019 (Page 14)
“How ancient ingredients and revamped recipes are rewriting India's food future”, World Economic Forum (WEF), 01/10/2019
“How Chefs can Make an Impact on Our Planet”, in BW Hotelier, September-October 2019
“The Chefs’ Manifesto”, in Food Forward Forum Toolkit, Page 54-55 (English Version, Chinese Version)
“Chefs' Manifesto Culinary Conference with Paul Newnham and Chantelle Nicholson”, Le Cordon Bleu London
“Everything You Need To Know About The Chef’s Manifesto In Ireland” in Food And Wine
“Grow HQ To Be The Irish Base For Sustainability Plan, Chefs' Manifesto” in Food And Wine
“A #CropsInColor story on the importance of beans in Rwanda” in C’est la Richesse (featuring Chef Bigayim)
“Do You Eat? Yeah? Mary Sue Milliken Wants You To Consider Your Food”, in Forbes
“Plantalicious”, in the Sunday Times, Food & Drink (featuring Chef Mokgadi Itsweng)
“How Chefs are saving us from the next potato famine”, in Fast Company, 10/10/2019
“How to ‘start little revolutions in our own kitchen’”, in Jersey Evening Post, 28/05/2020
“Changing the World one Meal at a Time: How Chefs can Make Eating out more Sustainable”, in Resilience, 06/09/20
“If You're Saying Black Lives Matter, Then Spend Your Money at Black Businesses”, in Esquire, 03/06/2020
“Chefs find a voice after lockdown”, in Mail Today, 19/04/2020
World Environment Day 2020: 3 Chefs Show Us How To Cook At Home Sustainably, in Grazia India, 05/06/2020
If you have more articles to add to the list please share with the SDG2 Advocacy Hub by contacting us here.