February 22, 2013

UNILEVER FOOD SOLUTIONS ANNOUNCES COLLABORATION WITH WACS TO DELIVER TRAINING ON SUSTAINABILITY IN FOODSERVICE

Unilever Food Solutions announces collaboration with WACS to deliver training on sustainability in FoodService

15-04-2013

UNILEVER FOOD SOLUTIONS ANNOUNCES COLLABORATION WITH WORLD ASSOCIATION OF CHEFS SOCIETIES TO DELIVER TRAINING ON SUSTAINABILITY IN FOODSERVICE

Unilever Food Solutions, the professional foodservice division of Unilever; known for its Knorr, Hellmann’s and Lipton products, on March 22nd 2013 started a partnership with the World Association of Chefs Societies (WACS) to raise professionalism of the foodservice industry through jointly developing and delivering training programmes in sustainability.

Sustainability is a topic little understood by chefs but, with rising pressure on the global food chain and growing guest demand, one that will become increasingly intrinsic to their future business success. These training programmes will educate chefs about sustainability, helping them understand why making it part of the way they run their future daily operation will protect the planet, people and their profit and teaching them the practical behaviours that will enable them to run a sustainable kitchen.

Says President of the World Association of Chefs Societies, Gissur Gudmundsson, "This is an agreement that is the result of years of discussions. Unilever Food Solutions shares our vision in playing our part and doing our utmost best to contribute to the culinary industry, and it is my hope that this will be the start of a long term relationship."

Senior Vice President Marketing - Unilever Food Solutions, Gaby Vreeken said, This partnership between WACS and Unilever Food Solutions is a new milestone in our long-lasting relationship. Through our jointly developed sustainability training program, we hope to contribute to the development of a more sustainable foodservice industry. We aim to increase the understanding of sustainability among chefs and educate them about how to run a sustainable and profitable kitchen. It will mean doing things differently from how we do things now. It is a challenge, but at the same time crucially important for ensuring success of the businesses of chefs and a thriving industry in the future!”

The first programme will be developed in 2013.

For more information, visit www.ufs.com and www.worldchefs.org


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