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The many lenses to SDG2
On 18 October, World Vision, FAO, DSM, the European Union and the SDG2 Advocacy Hub held an official side event […]
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Dietary change offers a route to sustainable development
The Brazilian Amazon and Indonesia’s rainforests are burning. For months, thousands of extreme land and […]
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Member Profile – October 2019
Dan Irvine Senior Director, Health and Nutrition World Vision International Tell us in a few […]
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Member profiles – September 2019
Meaza Getachew Senior Associate, Global Policy and Advocacy at 1,000 Days Tell us about your organisation. […]
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Member profiles – August 2019
Geeta Bandi-Phillips Head of Global Advocacy at […]
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Illuminating a dark world with climate-smart crop innovations By Nick Austin
As someone who works at a foundation committed to achieving a world without hunger and […]
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Young migrants join Caritas International is for the launch of the ‘Share the Journey’ campaign.
“I cried when Pope Francis hugged me today. I felt him give me strength and […]
Follow the Action
Hey Bean lovers! Did you know... we spill the beans monthly!
You can stay up to date with our network, find some great recipes #beanspo and get involved in our campaign initiatives.
🔗 Join us on the journey by signing up via our website homepage!
Supperclubs are an amazing way to share food culture, learn from others and nurture love and respect for food. Chef Sohini @smokeandlime does just this with her Smoke and Lime Supperclubs based in London!
With an entirely no waste ethos, Sohini has always aimed to make Bengali 🇮🇳 ...home cuisine something to shout about, especially with the roots of this cuisine stemming from richness which was then plunged into famine and scarcity during Colonial rule. The way that Bengal cooks has always been to create from the most mundane ingredients and take luxury in every part of every ingredient. This is prominent in all of Sohini’s menus.
She has been serving hungry diners at her Smoke & Lime supperclubs for nearly 6 years, and her food is unmistakably true to her own identity, as a person and as a chef.
Her upcoming supperclub dates are 25 & 26th July! For recipes and other events Sohini writes a newsletter on substack under http://sohinibanerjee.substack.com.
Are you on a zero waste journey? Share with us! 📩 #ChefsManifesto
Happy Sunday Chefs! We are proud to support #GlobalCitizenFestival on Sept. 28 in Central Park 👉 Now is the time for us as the global community to support frontline organisations and invest in life-saving solutions to end extreme #poverty. So, take action with @glblctzn to drive change towards ...people and the planet, and for the chance to earn tickets 👏
https://glblctzn.co/1bixxjcnvKb #GoodFood4All #ChefsManifesto
Last month, Yorkshire hosted it’s very own sustainability festival, and food was top of the agenda for day 1! 👏
Yorkshire is home to 8 major cities & 5.5 million, as well as having the highest concentration of food businesses in the UK. This makes it a hotspot for getting ...#beansonthemenu and helping everybody from Hull to Huddersfield and everywhere in between to eat more beans.🫘🫘
Head to the article in our bio by #BeansisHow campaign advocate Ali Morpeth, and learn more about how beans were advocated for at the Yorkshire Sustainability Festival! 🔗👉
This Bean Ragu with Marmite Turnip and Millet by @chrislockefood is testement to how you can create no waste dishes without sacrificing flavour or combinations of ingredients!
"This no waste dish really celebrates two crops that point towards a climate resilient agricultural system ...and is packed with protein and nutrients." says Chef Chris.
Find the full #recipe in our bio👉🔗 #BeansisHow
Do you have any no waste recipes? We want to feature YOU. Make sure to send us your recipes! Happy Saturday!
The food we eat today shapes the future in so many ways!❤️ By 2050, our population will reach 9.8 billion - Now more than ever is a time for all of us to play our part in leading the way to a healthier & #sustainable #food future.
Watch to find out some of the key ways we can do ...our part for people and the planet to ensure our population is sustainably fed!
#GoodFood4All #WorldPopulationDay
Chef Kath Witbreuk @tar7053 @culinarywayfarer concocts tasty dishes for the Ambassador of Australia in #Paris🇫🇷, and events in the space. Maximising locally grown foods, she makes the most of Parisian local markets and even grows vegetables and herbs in her garden on the rooftop!
...Great to see beans, peas, tomatoes, courgettes and more, in addition to a rotating compost bin, all in the backdrop of the Eiffel tower. A great example of what Chefs can do to value natural resources and reduce waste in urban setting with space and a creative imagination! 👏 #ChefsManifesto
Let's talk about #beans in #farming!🚜 So interesting so see how simple agricultural adjustments using #legumes in #Malawi dramatically enhance maize yields and soil health, showcasing the power of low-cost innovations in #sustainable farming 👏 👏 🫘🫘🫘
Learn more via ...the link in bio🔗👉
#ReadingRecommendation 📚 👨🍳 WASTED by @spacey_chef is a capsule collection of #recipes that have come from identifying some of the most wasted food items in our homes🥕 🍆 🥔
Work towards reducing your waste and learn how to turn perfectly good ingredients into delicious... dishes by checking out this book! Link in bio for more 🌱 👀 🔗
Publisher: @blastabooks
Illustrator: @nickyhooper