Flying in from India, China, Peru, Haiti, Nigeria, South Africa, the United Kingdom, Sweden, New Zealand and Timor-Leste, 15 sustainability-focused chefs will share their unique insights and regional food solutions in Smaka’s Zero Waste kitchen and on the Main stage. From reducing food waste to exploring alternative proteins and future foods to serving up biodiverse ingredients, stock up on the tips and tricks of sustainable cooking from the chefs leading the Chefs’ Manifesto sustainable food movement. Also joined by Dr. Sandro from EAT Foundation
Managed by SDG2 Advocacy Hub, the Chefs’ Network translates the 17 Sustainable Development Goals into simple actions chefs can take in their kitchens, classrooms and communities to deliver a better food system for all.
These actions are grouped in the 8 following areas of the Chefs’ Manifesto:
You Tube – Chefs´ Manifesto London – OmVed Gardens
You Tube – Food is Life: A Chefs´Manifesto for The Globe Goals by the SDG2 Advocacy Hub
To help Chefs push for healthier, more sustainable kitchens, the Network draws on the scientific findings of the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems, namely how to feed a population of 10 billion by 2050 without destroying the planet. At Smaka, EAT’s Chief Executive Officer Dr. Alessandro Demaio will join the Manifesto chefs as they bring these findings to life by serving up planetary plates celebrating local, seasonal ingredients that are good for farmer, people and planet.
The 9´th of June 2019 on the Main Stage
1:00-1:50 pm (13:00) – Theme: Alternative proteins
3:00-3:50 pm (15:00) – Theme: Biodiversity
5:00-5:50 pm (17:00) – Theme: Food Waste
Come and meet 15 chefs from across the world showcase planetary dishes with unique regional twists at Kungsträdgården in Stockholm. Here’s all the participating Chefs at the Main stage.
We believe in a better future for food. A future where ingredients are grown with respect for the environment, where no good food goes to waste and where everyone, everywhere enjoys the nutritious meals they need to grow and thrive.
While the Sustainable Development Goals (SDGs) have set out a roadmap to achieving this vision, the journey is not going to be easy. Tackling food system challenges – such as undernutrition, food waste and soil degradation – is hugely complex and success relies on everyone getting involved.
Yet, the SDGs can seem far removed from our everyday lives and people often struggle to see how they can meaningfully engage.
As such, we saw a need to find a disruptive new voice – chefs- to help translate the SDGs into language that resonates with the public and inspires action.
Chefs bridge the gap between the farm and the fork – transforming raw ingredients into delicious, nutritious meals. In doing so, they influence what we grow, what we put on our plates and how we think and talk about food. Chefs can be powerful advocates for a better food future – inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.