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The Chefs Manifesto
Resilience is a building block of sustainable development, one that focuses on adapting quickly to and growing stronger in the face of change – a changing climate, a changing ecosystem, market or socio-political situation. Where bouncing back from adversity has become our reality, resilience is our future.
Having spent 5 weeks with different chefs cooking with resilient ingredients from their respective cultures, this final event brings it all together. OmVed Gardens and Chefs Manifesto chef Arthur Potts Dawson will be joined by each of the 5 chefs from the previous sessions for a panel discussion as well as talking to producers and industry experts to discuss resilient food and how it can create good food for all.
Chef Arthur Potts Dawson
Arthur has been cooking for 34 years and is Executive Chef at Omved Gardens in London and a UN World Food Program Advocacy Chef. A Sustainable Food Innovator who demands change and reimagines the connections that food has with the world, making old food styles new again with an approach that revisits a gentler less aggressive way to produce, serve and eat food. With strategic policy creation and thought leading in sustainable food, Arthur looks at the importance of ethical and human food connections. Arthur is a chef, foodie, Teacher, Mentor, Social Entrepreneur, Business Founder, and as an Environmentalist loves being disruptively creative within the food industry. Much of his thinking revolves around how we can minimise the impact that food businesses have on the planet; what the future of food is and where restaurants need to improve to lower their customers’ negative consumption habits on the planet.
Chef Conor Spacey
Conor is an Irish chef who is always seeking out great Irish produce, foraging and meeting great Irish producers. He helped establish FoodSpace – a company that brings together restaurants and cafes across Ireland which prioritise fresh and seasonal produce. FoodSpaces works to build relationships with local producers and growers who value fresh, seasonal produce produced in accordance with ethical, sustainable practices. One of the organisation’s key principles is “Loyal to Local” which encourages the local sourcing of fresh produce within a 50-mile radius in rural areas and 100-mile radius in urban areas. This policy of local sourcing will provide delicious ingredients that support the local community. FoodSpace has built a ‘community of like-minded people who are passionate about real food’ and supports the sustainable producers who make this possible.
Chef Anahita Dhondy
Anahita received her training at India’s Hotel Management Aurangabad and Le Cordon Bleu. She is a well-known champion of her traditional Parsi food culture, the rich cuisine of India’s Zoroastrian community. Additionally, Anahita works to promote lost recipes and ingredients, such as the traditional grain millet, in her cooking. On this theme, Dhondy was involved in Tasting India’s Eat Like Your Grandma campaign – a chef-led campaign that aims to popularize and reintroduce ‘forgotten foods’ into India’s diet. At age 23, Anahita became the chef manager of SodaBottleOpenerWala, a restaurant that cooks authentic Parsi dishes. Anahita aims to be a youth icon and inspiration for aspiring female chefs in India and around the world. Anahita has received the ‘Young Chef’ and Times Food Awards.
Vicky is the Head Urban Food Grower at two London based gardens where she teaches food and medicine growing in a permaculture setting. At OmVed Gardens she oversees OmVed’s Seed Saving Network. She is also a trained Medical Herbalist at the University of Westminster (BSc) and is one half of the herbal/foraging duo The Handmade Apothecary who have written two books on herbal medicine and foraging ‘The Handmade Apothecary’ and ‘The Herbal Medicine Handbook’.
The Chefs’ Manifesto is a chef-led network bringing together 460+ chefs from around the world to explore how they can help deliver a sustainable food system. With 3 billion people malnourished globally and a food production system damaging the planet, chefs, farmers, policymakers and world leaders need to work together to deliver a sustainable, nutritious and delicious food future. 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. This framework consists of simple, practical actions chefs can take and are grouped in the following 8 areas:
1. Ingredients grown with respect for the earth & its oceans
2. Protection of biodiversity & improved animal welfare
3. Investment in livelihoods
4. Value natural resources & reduce waste
5. Celebration of local & seasonal food
6. A focus on plant-based ingredients
7. Education on food safety, healthy diets & nutritious cooking
8. Nutritious food that is accessible & affordable for all
These 8 areas are nothing new to chefs; there is already a lot of great activity happening in these areas. The Chefs’ Manifesto seeks to profile their work, shared learnings and best practice as well as empower chefs everywhere to be advocates for a sustainable food system. More can be learnt about this project from www.chefsmanifesto.com and the Chefs’ Manifesto Instagram.
Please join us in amplifying this gathering on social media channels using: #ChefsManifesto, #FoodIsLife, #OmVedGardens, #GoodFood4All
This event is brought to you by the Chefs’ Manifesto London Action Hub team at OmVed Gardens in collaboration with the Irish Hub at Grow HQ and with contributions from many others from across the Chefs’ Manifesto Global Network.