Food Matters – Sustainable Eating Webinar on World Food Day

Start Date : October 16, 2020

End Date : October 16, 2020

Type : Worldchefs Events

Country : Sweden

Food. It’s one of the essential ingredients of life. And it’s the simplest way to do the right thing for our planet – through the choices we make in every mealtime. Feed the Planet & Electrolux Food Foundation invites you to a live, 20-minute panel session on sustainable eating with three top experts to tell us why we should eat more plants, try new things and waste less food.

Expert Panel

Earlene Cruz

Founder and Director of Kitchen Connection

Earlene Cruz founded KitchenConnection.org, which allows lay and professional cooks to host or participate in live, online, and interactive cooking classes that support SDG 2: Zero Hunger. Earlene completed her Master’s degree in Social Entrepreneurship and Food Studies at the Gallatin school of New York University. Her scholastic research focuses specifically on the power of food to unite and/or divide people. Her passion is for bringing people together, especially through (food) culture and the power that it has to (often) transcend conflict.  Her previous work included supporting film and bilingual programs through the French Embassy in New York City. Her personal passion for bilingualism has led her to speak five languages. She is a James Beard Scholar Award Winner and has been nominated as one of the special envoys on youth under the UN Secretary General for her work with the Zero Hunger Sustainable Development Goal. Most recently, she was appointed as a Youth Representative to the United Nations Department of Public Information.  She serves on the Youth Steering Committee of the United Nations and sits on the board of two nonprofits, promoting social entrepreneurship and peace through tourism.

Brent Loken, PhD

Global Food Lead Scientist, WWF

Brent is a global sustainability and food system scientist. His work focuses on feeding everyone on the planet healthy diets within planetary boundaries. He participated in several research and development projects in Borneo and has published work on food systems and environmental sustainability including as a lead author on the EAT-Lancet Commission on Food, Planet, Health.

Chris Koetke

Chairman, Feed the Planet, Worldchefs

Christopher Koetke has worked in culinary arts for well over 3 decades. In the last 20 years, he has devoted his professional life to culinary education. He is currently the chairman of the Feed the Planet Committee of Worldchefs. He is an expert on food concept development, culinary sustainability and on the culinary application of amino acids as flavor elements.

Moderator

Ingrid Yllmark

Head of Electrolux Food Foundation

With a background in corporate communications, Ingrid is now leading the non-commercial foundation of Electrolux, inspiring and educating for sustainable food habits. Combining doing good and doing well works.


Hungry to learn more? Join us on World Food Day!



This event is hosted by the Electrolux Food Foundation in collaboration with Electrolux. The Electrolux Food Foundation is an independent, non-profit organization founded and funded by Electrolux. It supports Electrolux employees’ initiatives to inspire more sustainable food choices among consumers and professionals, and to support people in need in the communities around us.

Learn more about the Electrolux Food Foundation here. Learn more about our partnership and how you can get involved in sustainability projects at www.feedtheplanet.worldchefs.org.

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

Custom Culinary
Upfield
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena
Valrhona
Alshaya Group
Bon Vivant
Credly
Saladplate
Monte Vibiano
City & Guilds

WORLDCHEFS COLLABORATIVE PARTNERS ...

PUM
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute