Chefs are key actors in promoting concrete changes towards healthier and more sustainable diets. JRE participates in the life EU climate smart chefs project partnering with the Italian culinary school ALMA
UP TO 37%
of global greenhouse gas emissions are emitted from farm to fork”
“70% ON AVERAGE
of freshwater withdrawal is used for agricultur”
of global food production is lost or wasted”
Chefs as promoters of low emission, nutritious and affordable diets
JRE has partnered with the Italian Culinary school to promote the European Project LIFE CLIMATE SMART CHEFS.
ALMA holds a high-level course dedicated to catering professionals promoted by the Climate Smart Chef Project. A didactic path to translate into recipes, operational choices, best practices, and managerial strategies the restaurant world’s commitment to fighting climate change.
The programme wants to support chefs as promoters of low emission, nutritious and affordable diets providing chefs with the knowledge and tools to generate change in recipe design, menu planning, and communication with customers, fostering awareness of climate and environmental issues promoting a mainstream debate on food as a key factor for climate change mitigation.
What is involved in this project:
Offering high-level training courses for chefs starting this October.
The development of a digital tool to design climate-smart menus to help chefs
New European Award dedicated to climate-smart chefs and local initiatives promoting sustainable diets
The creation of an EU Network of chef associations
On the map is the implementation of the Life Climate Smart Chefs Vision 2030, a strategic paper aimed at providing policy recommendations and supporting EU Climate Policy
It aims to contribute to the development and implementation of the EU Climate Policy and the Farm to Fork
Join this cause is admirable; putting it into practice it is necessary. But how? How can a chef cook so that there is no food waste; how they can reuse processing waste in the best possible way; How to choose raw materials with zero km or low environmental impact; how to save water and reduce emissions during the production of meals? These questions are going to be answered in a practical way by this Climate Smart Chef course, designed not to teach cooking to those who, in fact, already know how to do it, but to help these figures, strategic in the challenge against the climate crisis, to do it in a sustainable way.
Set up by ALMA and ENAIP, the course, which is completely free of charge, will see ALMA’s own teaching chefs and other professionals in the sector in the chair.
For further information on the course and how to participate if you are in the cooking sector, please