Sustainability Education for Culinary Professionals: Online Webinar Series

Start Date : April 15, 2020

End Date : April 23, 2020

Type : Worldchefs Events

Country : USA

Sustainability Education for Culinary Professionals: Online Webinar Series

The Sustainability Education for Culinary Professionals teaches chefs how to think and act sustainable, to lead positive change for the planet – and for the improved profitably in the kitchen. The curriculum was developed by Worldchefs as a Feed the Planet initiative, powered by our partners Electrolux Food Foundation and AIESEC.

This 7 day online seminar is hosted by Chef Chris Koetke, Chairman of the Feed The Planet Committee, and covers 7 important topics:

  • Day 1 (2PM - 3PM CET, 15 April 2020) - Introduction to Sustainability
  • Day 2 (2 PM - 2:45 PM CET, 16 April 2020) - Agriculture
  • Day 3 (2 PM - 2:45 PM CET, 17 April 2020) - Animal Husbandry
  • Day 4 (2 PM - 2:45 PM CET, 20 April 2020) - Seafood
  • Day 5 (2 PM - 2:45 PM CET, 21 April 2020) - Energy
  • Day 6 (2 PM - 2:45 PM CET, 22 April 2020) - Water
  • Day 7 (2 PM - 2:45 PM CET, 23 April 2020)- Waste Management

A Feed The Planet certificate will be issued to all participants who complete the 7-day training.


Key Information

Format: 7 day webinar series (60 min for Day 1 and 45 min for Day 2-7)

Platform: Zoom

Time: 2PM CET (14:00 CET)

Dates: 15 April to 17 April and 20 April to 23 April (7 days, excluding weekends)


To register, please CLICK HERE to complete the registration form. Once complete, we will be in touch with course materials and access information.


REGISTER HERE



Premium Partners

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

Global Partners

Custom Culinary
Upfield
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena
Valrhona

WORLDCHEFS COLLABORATIVE PARTNERS ...

City & Guilds
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
Hosteleo.com
World Gastronomy Institute