The basket has been updated
The first day will showcase global stories of chef action and profile guest speakers who can share insights in line with the eight areas of the Chefs’ Manifesto.
First off, chefs from around the world will share their insights on each of the 8 Chefs’ Manifesto Areas:
In addition to this amazing group of chefs, Bee Wilson will lead a session titled The Reinvention of Eating: How Food changed in the modern world and how it can change again and Sandro Demaio will discuss how the EAT-Lancet is relevant and applicable for chefs.
Over dinner, the London Action Hub welcomes guest speaker Paul Lindley on the topic Little Wins: The Huge Power of Thinking Like a Toddler.
With a more practical, hands on agenda, the second and third days will tease out regional knowledge on pressing food issues through a series of workshops. With chefs travelling from India, Ireland, Kenya, South Africa, Sweden and Switzerland, the attending chefs will share their know-how on everything from fermenting & pickling to the wonders of diverse grains to the story of chocolate.
This series of deep-dives not only give chefs a flavour of the working happening elsewhere but also creates the opportunity to experiment with new techniques and discuss its implications for alternative contexts.
Between breakfast, lunch and dinner, chefs will also take part in a number of workshops aimed at strengthening chef advocacy such as social content creation and a coaching session for storytelling. Sessions already confirmed include:
Tying themes together, Fabrice DeClerck will curate panel discussion Biodiversity & the Future 50 with Rodrigo Barrios from Food Forever 2020 among others to highlight the importance of biodiversity for healthy people and planet.
To bring this knowledge back into the kitchen, Senior lecturer in culinary arts and food studies Peter Cross will lead session Manifesto to Menu, thinking through how the Chefs’ Manifesto’s framework can guide the design of meals and menus.
Daniel Vennard and Edwina Hughes from the Better Buying Lab WRI will then share the types of language that gets diners’ mouths watering when it comes to naming plant-based dishes with talk The Language of Success: How to Generate Compelling Names for Plant-rich Dishes.
To get involved with the Chefs Manifesto Global Gathering, June 2019, visit the SDG2 Advocacy hub page here.
If you’re in town on the 26th and wish to join our visit to Kew Gardens, RSVP here.