Sustainability Education for Culinary Professionals

A free course built to teach culinary professionals to think and act sustainably

Fundamental lessons on culinary sustainability, created by chefs for chefs

Developed by Worldchefs in collaboration with a panel of culinary experts and scientists, the Sustainability Education for Culinary Professionals curriculum is a free course designed to help chefs engage with key sustainability topics and inspire positive change starting in the kitchen


Graduates around the world







Why you should take the course



Get certified in culinary sustainability and drive sustainable change in your daily life.

Share your knowledge and experience with culinary students and professionals. Approved Trainers have full access to the course materials and our global network of sustainability experts.


Our trainers are the driving force behind this course. Their time and expertise have encouraged sustainable changes in professional and home kitchens worldwide. Discover who they are and the impact they have made.

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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.

Daniel Schweizer

CEC, CCA, WCEC Executive Chef, Goddard Catering Group Jamaica Ltd

“We started to measure our food waste in Montego Bay. We realized that our food waste is close 3000 kg, nearly 3 tonnes for one month. This process has shown us what we actually waste a lot and, to be honest, we are surprised by the quantity. It was an awakening.

Prakriti Sharma


IHM Pusa, Delhi, India

“Even a small effort from our side may help make a difference in the world.”

Winson Collarte


Corporate Head Chef at L’Apera Café & Restaurant, Saudi Arabia

“We chefs are responsible for food supply sustainability as practitioners of our passion and citizens of this planet.”

Manoella Buffara

Like a Chef Mentor and Chef at Manu, Curitiba

#42 in Latin America’s 50 Best Restaurants 2019

Always when I opened the restaurant, I felt like something was empty. I was just cooking there and I was not worrying about what my producer was eating in their home, what I can do for the society, what I can do for the community. ‘I cannot change the world,’ now I know I can. If we are in a team we can, and you have to start off in your community, where you come from.

Vladimir Mukhin

Like a Chef Mentor and Chef at White Rabbit, Moscow

#9 at Best Chef’s Award 2019, #13 at The Worlds 50 Best 2019

Long ago I realized that sharing the skills and knowledge is a vitally important habit. It provides a circulation of energy and makes you happy. I will feel happy if we manage to motivate these students and someone will have a wish to become one of us. We can not help all, but if we help at least one of the students, it means that we managed to do a great job.


Like a Chef Project Coordinator, Ukraine

Like a Chef Project Coordinator 2019, Ukraine

All participants were super enthusiastic and excited each day. For them, it was an opportunity to gain relevant skills, to socialize, and to feel that someone really cared about their future. Some of them didn’t even know how to cut vegetables on the first day of the project. But during the final exam, all of them looked very confident in the kitchen and cooked on a very good level.


Like a Chef Project Coordinator, Brazil

Like a Chef Project Coordinator 2020, Brazil

Each group is a different experience. It’s a fortune to see the evolution of each person, and to see the impulse they get day by day. Some of them just need a little bit of trust to get the best from them and go chase their dreams.


Like a Chef Trainer, Cairo

Like a Chef Trainer, Cairo

My advice is that if you have the opportunity to join the program you must take advantage of it because it will change your mind and you will gain more knowledge. On top of that, the program will enable you to take control of your career in a professional way and give you more chances and opportunities.


Like a Chef Trainer, Curitiba

Like a Chef Trainer, Curitiba

The most magical thing is to realize that the students have so much knowledge and experience of their own, and they don’t even realize that. I have the chance to learn as much as they do.


Like a Chef Graduate 2018, Moscow

Like a Chef Graduate 2018, Moscow

I entered this project to learn something new, to find more about the secrets of cooking. Our mentor not only shares with us his skills but also encourages us, and helps us decide who we want to be in the future. In my opinion, a chef should be serious and strict. Those who really try can achieve what they want. Those who don’t try hard enough, find obvious excuses. In the kitchen, I feel relaxed. I am a Chef.


Like a Chef Graduate 2017, Curitiba

Like a Chef Graduate 2017, Curitiba

This course really brought me back, rescued my dream, my gift, and today I’m very focused. I’m going to work on it and that’s what I want. If I had not gone through all that I went through, I would not have come to [Like a Chef]. I would not have known this project that is so important.


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