Chefs Manifesto - Action Page

Chefs

DRAFT CHEF ACTIONS IN SUPPORT OF THE UN SUSTAINABLE DEVELOPMENT GOALS

  • These actions are derived from consultation with 130+ chefs from 38 countries. They are illustrative of the type of activity that chefs can take to support the achievement of the SDGs.

  • They are clustered under the 8 thematic areas that chefs were most passionate about tackling.

  • We have highlighted which SDGs are principally relevant to each thematic area. But, as with the SDGs, the actions are interlinked - progress against one often leads to progress against others.

  • This is a first iteration, not an exhaustive list. The aim is to work with the SDG2 Advocacy Hub community to refine the list further and ensure its relevance to different geographies and contexts.

  • The action list will be housed on the SDG2 Advocacy Hub website – with links to definitions; case studies; campaigns and further information about each thematic area and activity.

  • In this way, the SDG2 Advocacy Hub will become ‘one-stop shop’ to help chefs take action and inspire others; showcase their work; share ideas and best practice; and point the way to useful resources and initiatives.

 

  1. INGREDIENTS GROWN WITH RESPECT FOR THE EARTH AND ITS OCEANS (SDG 2, 6, 13, 14, 15, 17)

What can you do in your own kitchens?

  • Get to know your ingredients. How are they grown, reared or sourced? Chose ingredients with the lowest impact on the environment.

  • Use your purchasing power. Choose producers and suppliers who work sustainably. Only buy from sources who share your values.

  • Lead by example. Champion sustainable ingredients and producers through your menus and in your restaurants.

What can you ask of others?

  • Advocate for governments to incentivise the transition to sustainable agriculture through policies and programmes.

  • Advocate for governments to act on their commitment to SDG 2.4.1 – “percentage of agricultural area under productive and sustainable agriculture.”

  • Advocate for protection of soil health.

 

  1. PROTECTION OF BIODIVERSITY AND IMPROVED ANIMAL WELFARE (SDG 2, 13, 14, 15, 17)

What can you do in your own kitchens?

  • Lead by example. Maintain the rich diversity of the world’s natural larder by using different varieties of plants, grains and proteins, championing ‘wild’ variants and avoiding monoculture.

  • Lead by example. Raise awareness about the importance of free-range eggs, sustainably sourced fish and animal welfare on your menus and in your restaurants.

  • Use your purchasing power. Choose producers who commit to higher animal welfare standards. Avoid industrialised livestock production.

  • Use your purchasing power. Only choose fish and seafood that is abundant and sourced sustainably.

What can you ask of others?

  • Advocate for protection of crop diversity and championing of regional and national variants.

  • Advocate for an end to pesticides, such as neonicotinoids, that kill bees.

  • Advocate for higher national standards around animal welfare.

 

  1. INVESTMENT IN FARMER LIVELIHOODS (SDG 1, 2, 5, 8, 17)

What can you do in your own kitchens?

  • Get to know your ingredients. Who grows, harvests, sources and packages them? How do they get to you? Investigate the journey from farm to fork. Choose ingredients with as few intermediaries as possible between you and the farmer.

  • Use your purchasing power. Chose produce that is priced fairly to enable a viable livelihood for farmers.

  • Use your purchasing power. Support more farmers to access marketplaces by choosing to buy from small-scale producers.

  • Lead by example. Pay fair wages, promote equal opportunities and provide training within your restaurants.

  • Spread the word. Promote the empowerment of women across the sector as they are often underserved and underrepresented. Support female farmers, female producers and female chefs.

What can you ask of others?

  • Advocate for governments to incentivise the transition to sustainable agriculture through policies and programmes that protect yields and livelihoods.

  • Advocate for digital and financial inclusion for farmers. Support innovations and technology programmes that enable sustainable agriculture.

 

  1. REDUCE WASTE & VALUE NATURAL RESOURCES (SDG 6, 7, 12, 13, 17)

What can you do in your own kitchens?

  • Lead by example. Separate, monitor and set targets to reduce food waste. Manage food safety processes and use-by dates to avoid wastage.

  • Lead by example. Plan food orders and menus to minimise food waste. Offer smaller portion sizes.

  • Lead by example. Use the whole ingredient and encourage nose to tail, root to leaf eating. Be creative: Pickle, preserve, dehydrate and freeze.

  • Use your purchasing power. Engage suppliers and producers to help incorporate surplus produce into menus.

  • Be a community food champion. Redistribute surplus food through community sharing and food bank programmes or apps.

  • Lead by example. Be resource efficient. Manage water usage to cut costs and protect the environment.

  • Lead by example. Divert waste from landfill. Investigate turning food waste into compost or bio-gas. Consider offsetting the carbon used in your restaurant or switching to renewable energy sources.

  • Use your purchasing power. Work with producers and suppliers to avoid excess packaging. Use recycled, recyclable and biodegradable packaging.

What can you ask of others?

  • Advocate for producers and retailers to join the Champions 12.3 initiative to help reach Global Goal 12.3 on tackling food waste.

 

  1. CELEBRATION OF LOCAL, SEASONAL FOOD (SDG 2, 12, 15, 17)

What can you do in your own kitchens?

  • Use your purchasing power. Buy locally produced foods in season.

  • Be a community food champion. Showcase local producers and traditional techniques on your menus and restaurants.

  • Be a community food champion.  Engage with your local community – work with schools and teach kids about nutritious food and how to cook it.  

  • Be a community food champion. Be the connection between producers and consumers. Help show people where their food comes from by championing farmers and connecting them to diners. Organise events to bring people - young and old - together around good food.

  • Be a community food champion. Promote kitchen gardens and urban farming. Encourage people to start growing their own food.

What can you ask of others?

  • Advocate for public sector organisations and local authorities to buy local, seasonal food.

 

  1. A FOCUS ON PLANT-BASED INGREDIENTS (SDG 2, 3, 12, 15, 17)

What can you do in your own kitchens?

  • Lead by example. Make vegetables, beans and pulses the centre of your dishes. Use less, and better, meat.

  • Lead by example. Champion plant-based proteins on your menus and in your restaurants. Be creative in describing veg based dishes – avoid using words like vegan and vegetarian which may be off-putting. 

What can you ask of others?

  • Advocate for all chef training to be updated to include promotion of plant-based dishes.

 

  1. EDUCATION ON FOOD SAFETY AND HEALTHY DIETS (SDG 2, 3, 4, 17)

What can you do in your own kitchens?

  • Lead by example. Showcase best practise on food safety, allergens and nutrition in your kitchens and through your menus.

  • Be a community food champion. Support good nutrition education for all – young and old. Volunteer to teach a nutritious cooking class in a school, community centre or care home.

  • Be a community food champion. Educate diners about the importance of eating a ‘rainbow’ of plants.  Share plant-based recipes.

  • Spread the word. Use annual events like International Chefs Day (20 October), World Food Day (16 October) and local holidays to get creative and engage people in nutritious cooking.

  • Spread the word. Use technology as a tool for teaching others. Make videos, run web-casts and on-line campaigns.

What can you ask of others?

  • Advocate for chef curricula to be updated to include training on how to incorporate good nutrition and sustainability into meals.

 

  1. NUTRITIOUS FOOD THAT IS ACCESSIBLE AND AFFORDABLE FOR ALL (SDG 1, 2, 3, 12, 17)

What can you do in your own kitchens?

  • Be a community food champion. Support initiatives that provide access to nutritious meals in your communities - whether that be a soup kitchen, food bank or community garden project.

  • Spread the word. Help raise awareness about what a nutritious meal looks like and how to cook well on a budget.

  • Spread the word. Build a chef community across the world to share stories, best practice and learnings on how to help ensure good food is accessible and affordable for all.

  • Spread the word. Use social media to raise awareness about food issues and how to be part of the solution.

What can you ask of others?

  • Advocate for governments to act on global nutrition commitments.

  • Advocate for Food and Beverage companies to make SMART targets to improve nutritional status of products.

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We want to hear your thoughts. Do you agree with the Actions? Is there anything else you would like to include/remove?

Please review the draft Action Plan attached and then visit this survey to provide your feedback.

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If you would like to join our chef community your welcome. Join our community to be part of a better food future.

 

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