Chefs' Pledge

Introduction

The UN Food Systems Summit will be convened by UN Secretary-General António Guterres in September 2021. The purpose is to shape global commitments and to raise global awareness of food systems, that they might be transformed in order to reduce diet-related diseases, resolve hunger, and restore planetary health. The Secretary-General is calling all citizens to collective action, so as to “radically change the way we produce, process, transport, market and consume food”.

The conversations and actions are happening now and chefs should be at the forefront. We believe that by chefs working together, we can help deliver the UN Sustainable Development Goals and provide a better food system for all.

As such, the Chefs' Manifesto Network is taking a leading role to further focus the SDG roadmap for chefs, asking chefs to come together with one collective voice, to drive forward action throughout 2021 and beyond.

As a first step, we have compiled this survey is to learn what you perceive to be the top practical actions that will enact change in the Decade of Action.

From the results of this survey, the Chefs' Manifesto will facilitate a Chefs’ Pledge - asking chefs to commit to this - thereby creating collective momentum to rally greater attention and engagement of food systems champions as agents of change, at key global events. Chefs together, can change the world.

The topics for each question are taken from the Chefs' Manifesto Action Plan that synthesises the United Nations Global Goals into 8 THEMATIC AREAS.

From these 8 areas, chefs have created simple ACTIONS to provide a practical guide that chefs can use to deliver change through their kitchens, classrooms and communities.

The Chefs' Pledge is facilitated by the Chefs' Manifesto, in support of the United Nations Food Systems Summit, in partnership with the World Association of Chefs Societies, Chefs 4 The Planet, Social Gastronomy, The Chef Ann Foundation, Good Food Fund China, Le Cordon Bleu.

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* 1. Please enter your first and last name

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* 2. Which country are you from?

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* 3. Which city do you live in?

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* 4. What is your occupation?

Chef

Cook

Culinary Student

Other (please specify)

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* 5. What email address would you like to be contacted on?

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* 6. Which networks (if any) are you affiliated with?

Chefs' Manifesto

World Association of Chefs Societies

Chefs 4 The Planet

Le Cordon Bleu

Chef Ann Foundation

Social Gastronomy Movement

Good Food Fund China

James Beard Foundation

Other (please specify)

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* 7. Please add your social media handles below

Facebook

Instagram

Twitter

WeChat

Please rank each of the following statements (actions) according to which action you think will have the greatest impact when implemented (1 = greatest impact):

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* 8. Thematic Area 1: Ingredients grown with respect for the earth & its oceans

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

Use your purchasing power: Choose producers or 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.

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* 9. Thematic Area 2: Protection of biodiversity & improved animal welfare

Lead by example: Maintain the rich diversity of the world’s natural larder by using different varieties of plants, grains and proteins. Champion ‘wild’ variants and avoid 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.

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* 10. Thematic Area 3: Investment in livelihoods

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 and suppliers.

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.

Lead by example: Provide training and mentoring to help your chefs.

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.

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* 11. Thematic Area 4: Value natural resources & reduce waste

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: Re-distribute 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.

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* 12. Thematic Area 5: Celebration of seasonal & local foods

Use your purchasing power: Buy locally produced foods in season. Avoid air-freighted foods.

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.

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* 13. Thematic Area 6: A focus on plant-based ingredients

Lead by example: Make vegetables, beans and pulses the centre of your dishes.

Lead by example: 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

Lead by example: Avoid using words like "vegan" and "vegetarian" which may be off-putting.

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* 14. Thematic Area 7: Education on food safety & healthy diets

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 colourful plate.

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.

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* 15. Thematic Area 8: Nutritious food that is accessible & affordable for all

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.

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* 16. To help us learn and grow, please share one or more examples of innovative practical actions, based around any of the Thematic Areas, that you are inspired by. Website or social media links welcome! (By filling in this section you give permission for the Chefs' Manifesto to use this information).

By completing this survey I give consent for the Chefs' Manifesto to contact me regarding the Chefs' Pledge commitment (your personal information will not be shared with any other third party).