Cooking up a sustainable future
In this report, UK non-profit Forum for the Future argues that chefs have an important role to play in providing healthy and sustainable diets. The report sets out a vision of future chef training that focuses less on meat and dairy and more on “ethical, seasonal and sustainably sourced ingredients”.
The report makes five key recommendations:
- Businesses and culinary institutes should make the case internally to value and invest in training and development
- Embed sustainability into existing courses and on-the-job learning
- Harness chefs’ creativity to innovate and diversify towards sustainable nutrition
- Chefs and the wider food sector need strong connections to support learning, inspiration and change across the industry, including connections throughout the value chain, with producers and suppliers
- Wider momentum behind sustainable diets and greater advocacy for the importance of the evolution of culinary training is needed
Read the full report, Cooking up a Sustainable Future: Insights and recommendations for actions to evolve mainstream culinary skills curricula, here. A Future Plates Teaching Handbook is also available. See also the Foodsource chapter What can be done to shift eating patterns in healthier, more sustainable directions?
Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.