The Electrolux Food Foundation supports a global project launched by its partner Worldchefs to educate chefs to use food resources in a more sustainable way.
With approximately 4-10% of food purchased by restaurants wasted before it even reaches consumers*- in part due to oversized portions and extensive menu options – the Sustainability Curriculum aims to educate chefs to help the food-service industry become more sustainable.
“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.
“The Sustainability Curriculum was created to help address this reality, to educate students and professionals on how to make sound food sustainability decisions and empower them to lead change across the globe. Sustainability is a defining issue of our time, and as a global authority on food, reducing the negative impact of culinary practices is a core mission for Worldchefs.”
“This is a global project that we believe encourages chefs to use the world’s resources in a more sustainable way,” says Henrik Sundström, Electrolux VP Sustainability Affairs.
Last year the curriculum was piloted in four schools in South Africa, Costa Rica, Ireland and United Arab Emirates, with schools in Egypt, Canada, Italy and India interested in taking up the curriculum this year.
Sustainability is a core part of the Electrolux business strategy, with the Electrolux Food Foundation established in 2016 to support global initiatives that address major global challenges such as hunger, poor nutrition, food waste and responsible consumption, in support of the United Nations Sustainable Development Goals.
*According to Lean Path’s Short Guide to Food Waste Management Best Practices.
