Expo 2020 Dubai

Thanks to the UAE Ministry of Climate Change and Environment, a strong connection was forged with a local farm – Emirates Bio Farm – which enabled Chefs Arthur Potts Dawson, Grace Ramirez, Melissa Tung, Evan Hanczor, Sahar Al Awadhi, and Conor Spacey to take a tour of the farm, pick fresh produce, learn about farming in such arid, drought-ridden conditions, followed by a night of learning under the stars in the Abu Dhabi desert.

Emirates Bio Farm is the UAE’s largest organic farm and aims to protect local biodiversity, preserve arable soil and grow produce chemical-free with the use of organic farming practices. This contributes directly to secure and sustainable food systems that promote healthy living and protect the environment. Supporting the work of farmers and fostering the connections between chefs and farmers is vital for accelerating progress on the Global Goals.

This was a rich learning experience that made the connection between the complexities of producing food and what eventually goes on our plates, so much deeper.

The following day the Chefs’ Manifesto together with chefs from across the Expo site were invited to open the Sustainability Gates.

These gates are one of the main entrances to the site, and are hugely impressive to behold!

Chefs from around the world came together, singing and dancing, as they celebrated the important work they do in cooking food for thousands of people, as well as being advocates for more resilient food systems.

Opening the gates for the day was a huge honour, and a moment that all will cherish as they represented their countries, and the Chefs’ Manifesto.

During the week, the Chefs’ Manifesto was invited to curate a Ministerial Dinner, hosted by HE Reem al Hashimy, Minister of State for International Cooperation and the Managing Director for Expo 2020. and HE Mariam Almeihri, the UAE Minister for Climate Change and Environment, and with a keynote speech given by UN Deputy Secretary-General, Amina J. Mohammed.

This evening was one of discussion and inspiration, highlighting the urgent need for everyone, everywhere to come together to make choices that benefit both people and the planet, and drive action to deliver on our promises on the Sustainable Development Goals (SDGs).

The event brought together global and Emirati SDG leaders, joined by guest chefs, who used their knowledge and lived experience to curate and narrate a dinner in line with the Global Goals and the 8 Thematic Areas of the Chefs’ Manifesto.

Each table of guests was assigned their own chef, who curated a menu that was personal and contextual to their story, demonstrating the Chefs’ Manifesto and SDGs through the meal.

Each guest was also given a copy of the Chefs’ Manifesto Action Plan which includes practical actions, to help them gain further knowledge and insights on changes they themselves can make to bring about food systems transformation.

Excitingly,  the evening also saw the introduction of the newly completed Chefs’ Manifesto in Arabic!

This night was a huge success, with incredibly rich discussions taking place, as well as driving home the need for action, amongst government ministers.

Chefs Coco Reinarhz, Sahar Al Awadhi, Grace Ramirez, Conor Spacey, Evan Hanczor and Arthur Potts Dawson all worked incredibly hard to ensure the night was a success (and had a lot of fun in the process!).

The last event during this busy week was a speaking engagement at the Expo SDG Media Zone as part of a chefs’ panel, on the topic ‘Act for Good Food’.

Paul Newnham was joined by Arthur Potts Dawson and Grace Ramirez, discussing the actions we all need to take, to ensure Good Food For All.

They discussed everything from planting climate-friendly seeds to promoting zero-waste recipes, to packaging, in this 1-hour discussion.

In February, Expo celebrated Food, Agriculture, and Livelihoods week – a week bringing together a diversity of food systems stakeholders and holding important conversations in the wake of the 2021 United Nations Food Systems Summit.

The Chefs’ Manifesto was invited to return, running several events including a public-facing flagship event to kick off the week, as well as a Ministerial Dinner.

During this week, another trip to Emirates Bio Farm ensued, with the key purpose of continuing everyone’s learning, picking fresh produce for the upcoming Ministerial Dinner, and hearing the story of how the farm began in the sweet-sand desert so rich and powerful.

Close to 50 people made the journey to visit for a second time, inviting student chefs from ICCA (International Centre for Culinary Arts), farmers, chefs, food educators, together with staff from Expo.

This time we were treated to a lesson on growing produce in the sand, how the farm began, as well as learning in-depth about the growing season. A large number of student chefs from ICCA worked together with EBF staff, to cook a sumptuous meal using produce from the farm, which we shared together under the stars.

Chefs from the Chefs’ Manifesto network shared key learnings they have made on their journey with the junior chefs and encouraged them to take up the mantle of being a chef who advocates for Good Food For All, through their actions in the kitchen.

The Good Food For All Flagship event on Sunday 20 February opened Food Agriculture and Livelihoods week, bringing together everyone – farmers, Indigenous Peoples, young people, government leaders, business representatives, and citizens from across the globe – to carve a path to a world where good food for all is a reality.

We need a world where good food is affordable and accessible – where governments and businesses work together to provide it – and where farmers in every country grow food in a way that protects the planet.

Sharing across the 8 pillars of Good Food For All, each section was a powerful conversation with an urgent message to act now.

Ultimately, good food is about love, and that message was shared clearly throughout the 3.5 hour event, as each speaker spoke with passion and knowledge about the complexities of ensuring good food for all, yet also the possibilities.

Read a more in-depth summary about this event, including the incredible contributions of Chefs Lorna Maseko, Cristina Bowerman and Anahita Dhondy here.

The second Ministerial Dinner was even bigger than the first held in January, with a similar look and feel, though different messaging and ingredients!

The guest chefs included: Mokgadi Itsweng, Sahar Al Awadi, Coco Reinarhz, Cristina Bowerman, Christan Abegan, Arthur Potts Dawson, Cyprian Machangoh, Zoe Adjonyoh, and Lorna Maseko. ​​

The chefs used food grown locally at the Emirates Bio Farm and sustainably sourced ingredients from the UAE, supported by ingredients from chefs’ home-countries including Great Green Wall countries.

The sous chefs for the evening were local student chefs from ICCA in Dubai, helping educate the next generation of chefs. The event keynote speakers shared their insights on topics around smallholder farmers, livelihoods, and food security in Africa.

Guests were treated to delicious, sustainable dishes, whilst also connecting the importance of acting urgently through personal stories, to use their positions to accelerate and drive action, on achieving the 2030 Agenda.

Rounding out yet another busy week was the Food For the Future Summit. As strategic partners, the Chefs’ Manifesto and SDG2 Advocacy Hub invited many stakeholders from their network to speak at this two-day event.

Included in this, Chef Manal Alalem launched ‘Good Food For Now, Good Food For the Future’ (English/ Arabic) on the Global Leaders Stage, sharing with participants her recipes that are full of love, yet also contain strong messages of food that is good for both people and planet.