Sustainability Education for Culinary Professionals

Worldchefs developed the Sustainability Education for Culinary Professionals curriculum to teach chefs how to think and act sustainably.

The free course includes 8 lessons to help students engage with key themes and learn how to inspire positive change for both the planet and the bottom line.

Now available on Worldchefs Academy, sign up today and expand your knowledge on sustainability!

8

lessons to explore

Sustainability Education is available in 2 formats: self-paced online learning on Worldchefs Academy and trainer-led course.

Approved trainers have access to the detailed lesson plan includes presentations, instructor notes, quizzes, activity ideas, localization tips, and assessments. The trainers can organise their own classroom as part of a short trainings, workshops or a curriculum.

Globally relevant, the course is available in English, Spanish, Portuguese, German, and French.

+9,000

people trained

Start the introductory lesson

+100

approved trainers

Take our free training program to learn how to deliver the curriculum to your students, association members or your staff.

Become a trainer

A certified course

Participants are eligible to receive a Feed The Planet digital badge and certificate upon completion of the program.

Learn more

Our trainers and alumni testimonials

Valeria Hernandez

Corporate Executive Chef at Griffith Foods, Central America and the Caribbean

Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant action, but after looking at Feed the Planet’s information, I realized that change can be created in small actions and that the power of a white jacket can change the world.

Soon Pau Voon

Teaching Fellow at Sunway University, Malaysia

Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers.

Mark Serice

Vice President Global Culinary at Griffith Food

As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now have another opportunity to scale positive impact by working together globally.

Bongani Baloyi

Sous Chef at The Blue Train, South Africa

Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly indeed plays a bigger role in our lives and sustainability. Change attitude and habits is a process I am beginning from this lesson going onwards, starting with changing myself first then automatically in the process of changing my team and colleagues.

Rochelle Schaetz

Head of Marketing, Europe & Africa at Griffith Foods

As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program reinforced the urgency of addressing the world’s food security challenges and the role we as chefs have to play.

Terry Jenkinson

Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia

The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. The students who participated in the curriculum have a better understanding of what we have been teaching as well as a newfound respect for ensuring long-term sustainability of our natural resources.

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