Promoter organisation: The SDG2 Advocacy Hub Secretariat. The SDG2 Advocacy Hub coordinates global campaigning and advocacy to achieve SDG2: To end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030.
The Hub’s mission is to bring together NGOs, advocacy groups, civil society, the private sector and UN agencies to share expertise, ideas and to collaborate on campaigns, so that our overall impact as a community of influencers is increased. Formed in 2016, the Hub has grown to include over 120 organisations
Country: World wide
What:
The Chefs’ Manifesto is a chef-led project that brings together 1300+ chefs from around the world to explore how they can help deliver a sustainable food system.
As chefs bridge the gap between farm and fork, the Chefs’ Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals. The framework consists of simple, practical actions chefs can take and are grouped into 8 Thematic Areas.
How:
GET TO KNOW YOUR INGREDIENTS/ USE YOUR PURCHASING POWER/LEAD BY EXAMPLE/ SPREAD THE WORD/ BE A COMMUNITY FOOD CHAMPION
01 Ingredients grown with respect for the earth and it’s 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 and suppliers who work sustainably. Only buy from sources who share your values.
- Champion sustainable ingredients and producers through your menus and in your restaurants.
02 Protection of biodiversity & improved animal welfare
- 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.
03 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.
- Chose produce that is priced fairly to enable a viable livelihood for farmers and suppliers.
- Support more farmers to access marketplaces by choosing to buy from small-scale producers.
- Pay fair wages, promote equal opportunities and provide training within your restaurants.
- Provide training and mentoring to help your chefs.
- Promote the empowerment of women across the sector as they are often underserved and underrepresented. Support female farmers, female producers and female chefs.
04 Value natural resources and reduce waste
- Separate, monitor and set targets to reduce food waste. Manage food safety processes and use-by dates to avoid wastage.
- Plan food orders and menus to minimise food waste. Offer smaller portion sizes.
- Use the whole ingredient and encourage nose to tail, root to leaf eating. Be creative: pickle, preserve, dehydrate and freeze.
- 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.
- Be resource efficient. Manage water usage to cut costs and protect the environment.
- Engage suppliers and producers to help incorporate surplus produce into menus.
- Work with producers and suppliers to avoid excess packaging. Use recycled, recyclable and biodegradable packaging.
- Re-distribute surplus food through community sharing and food bank programmes.
05 Celebration of local & seasonal food
- Buy locally produced foods in season. Avoid air-freighted foods.
- Showcase local producers and traditional techniques on your menus and restaurants.
- Engage with your local community – work with schools and teach kids about nutritious food and how to cook it.
- Be the connection between producers and consumers. Help show people where their food comes from by championing farmers and connecting them to diners.
- Promote kitchen gardens and urban farming. Encourage people to start growing their own food.
- Organise events to bring people – young and old – together around good food.
06 A focus on plant-based ingredients
- Make vegetables, beans and pulses the centre of your dishes.
- Use less, and better, animal protein.
- Champion plant-rich 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.
07 Education on food safety, healthy diets & nutritious cooking
- Showcase best practise on food safety, allergens and nutrition in your kitchens and through your menus.
- Support good nutrition education for all – young and old. Volunteer to teach a nutritious cooking class in a school, community centre or care home.
- Educate diners about the importance of eating a colourful plate.
- 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.
- Use technology as a tool for teaching others. Make videos, run web-casts and on line campaigns.
08 Nutritious food that is affordable & accessible for all
- Support initiatives that provide access to nutritious meals in your communities – whether that be a soup kitchen, food bank or community garden project.
- Help raise awareness about what a nutritious meal looks like and how to cook well on a budget.
- 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.Use social media to raise awareness about food issues and how to be part of the solution.
- When:2020 –
Why it is relevant:
SUSTAINABILITY
1.1 Reduce global food waste at the retail and consumer levels and reduce food losses aong production and supply chains, including post-harvest losses
1.2 Substantially reduce waste generation through prevention, reduction, recycling and reuse.
1.3 Support developing countries to strengthen their scientific and technological capacity to move towards more sustainable patterns of consumption and production
1.4 Ensure that people everywhere have the relevant information and awareness for sustainable development and lifestyles in harmony with nature
1.5 Increase the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment
EFFICIENCY
2.2. The design and implementation of the practice answers to real problems of the target group or specific challenges that the country is facing (nationally, regionally, locally).
2.4. The means to achieve the social and financial objectives were appropriate and were adapted to the specific requirements of the practice.
TRANSFERABILITY
3.1. The practice may be repeated in the same or other geographical and / or sector level using the same methods.
3.2. The practice may be a model for similar actions in other geographical and / or organizational environment.
INNOVATION
4.1. New methods of design and implementation procedures were introduced which have not been applied before in the country/region.
4.2. The practice incorporated / promoted ICT use or solutions that reduce environmental impact (less CO2 emissions)
4.3. The practice has promoted new forms of partnership, cooperation and networking among stakeholders.
4.4. The practice utilized expertise and experiences from other countries.
Target Groups: Chefs and through them all citizens.
RESULTS OF THE GOOD PRACTICE
5.1. This practice led to improvement of educational status, environmental status, social or financial status, provision of services in the respective sector.
5.2. The practice covered the needs of the target group.
5.3. The changes brought about by the practice offered an added value to national, regional or local level.
5.4. The results of the practice can be evaluated (e.g. measurement survey of the beneficiaries).