September 30, 2019

Feed the Planet #8: How dare you?

A 16-year-old is leading the fight against climate change. "The world is waking up. And change is coming, whether you like it or not."

If you haven't seen or read Greta Thunberg's speech at the UN earlier this week, you'll find it below. She and 15 other children filed a historic complaint to the United Nations Committee on the Rights of the Child on global government inaction to the climate crisis. Hundreds of thousands of young people across continents are taking to the streets to demand action.

But it's not just up to them.

"How dare you." Don't sit this one out. Join the movement. See what Worldchefs are doing around the globe and learn how to get involved below.

Are you with us?
The Worldchefs team
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Education for Employment is giving teenage orphans a better start in working life. Young graduates of the Moscow Better Future program have been given the opportunity to work with the best after being offered internships at restaurants owned by acclaimed Russian chef Vladimir Mukhin. Read the full story here or by clicking the photo. Meanwhile in Poland, we've launched an Education for Employment zero food waste culinary training program for the unemployed, with its first class of students in Olsztyn.
Help us reach our goal of educating 30,000 children around the world about sustainable eating. Click here to check out a video of a recent Food Heroes workshop in Poland. Inspired? Bring the Food Heroes lesson to kids in your community! Click here to download the toolkit and teach a workshop of your own. Whether it's a whole school or your own children, just 70 minutes of your time is all it takes to make a difference. 
Sustainability Education will soon available in new languages! With the help of Feed the Planet partner AIESEC, the materials for Sustainability Education for Culinary Professionals will soon be available in Russian and Arabic. It's currently available in English and Spanish, and culinary schools and associations in Malaysia, Ecuador, South Africa, India, Namibia, Mexico, Jordan, Canada, and Ecuador are already using the curriculum. Implement it in your school or association! Click here to learn more about this free program.

Do your part to help reduce food waste. From waste tracking to volume forecasting, make positive changes towards sustainabilityOur webinars provide hands-on waste cutting practices that make day-to-day waste tracking easy. Bonus: it will save you money. Follow this link for more information on how to implement waste-saving techniques in your kitchen at work and at home.

Happy 100 years to our Feed the Planet partner! To celebrate, Electrolux announced an action plan for sustainable living and funding for the Electrolux Food Foundation. CEO Jonas Samuelson shared, "The way we all live our lives as consumers is challenging our environment, our planet. And challenging the way future generations will be able to live their lives. We consume energy and water like never before. We throw away fully edible food... Our purpose at Electrolux is to shape living for the better. And we can — and will — do more."
The happy faces of Food Heroes in Warsaw, Poland.
The White Rabbit family just got a bit bigger. Vladimir Mukhin (#10 Best Chefs Award 2018, #13 World’s 50 Best Restaurants) here with his young apprentices, a group of orphans from our first wave of Education for Employment in Moscow.
Students prepare for a better future. Our zero food waste culinary training program for the unemployed just launched with this Education for Employment program in Olsztyn, Poland.
100 years of ethical business. Thank you to Electrolux and our friends at Electrolux Food Foundation for continuing to inspire us to help #shapelivingforthebetter!
Just in time for #MeatlessMonday and #TacoTuesday!

Run, walk, or bike to your nearest farmers market! The season for squash blossoms is coming to a close, so we're making the most of it. Treat yourself, your family, or your customers to these beautiful (and vegetarian) tacos while you still can!

Squash, Corn, Roasted Poblano & Squash Blossom Tacos
Recipe from Wild Greens & Sardines

4 poblano chiles, roasted
3 tablespoons olive oil, divided
1 large white onion, sliced 1/4-inch thick
sea salt
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound squash, cubed 1/2-inch thick
12 squash blossoms, stamens and stems removed, sliced into strips
1 cup fresh corn
1/2 to 3/4 cup creme fraiche or Mexican crema
12 corn tortillas
feta (or other crumbly hard cheese) for garnish
microgreens (optional) for garnish
lime wedges and habanero hot sauce for serving

Char the poblano peppers: Place the whole peppers over the gas range of your stovetop or under the broiler, turning the peppers every few minutes until charred on all sides. Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, season with salt, and sauté until browned about 10 minutes. Add the garlic and oregano, and sauté another minute or two. Remove from the pan and set aside.

Add another tablespoon of oil to the pan over medium-high heat. When hot, add the squash and sauté, turning the pieces frequently until nicely browned. Add the poblano strips, squash blossom strips, corn, and reserved onions. Add the creme fraiche and stir to combine. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt. Add more creme fraiche if you like.

Heat the tortillas. Scoop the vegetable mixture into the warm tortillas. Top with crumbled feta and microgreens, and serve with lime wedges and hot sauce.

"A Few Drops Is All It Takes" Habanero Hot Sauce
8 habanero chiles
2 garlic cloves, unpeeled
1/4 cup plus 2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

Place the habaneros and garlic cloves in a dry skillet over medium heat, turning regularly until softened and blackened in spots, about 10 to 15 minutes. Peel the garlic.

Place the chiles, garlic, lime juice, and salt in a high-speed blender. Blend until completely smooth. You can add a little bit of water if too thick. Strain through a mesh strainer. This hot sauce will keep several weeks in an air-tight container in the refrigerator.


Top tip: Tacos not your thing? That doesn't mean you can't pick up some squash blossoms, too. A Worldchefs favorite: squash blossom and homemade ricotta pizza.

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You've already empowered yourself to take action just by opening and reading this message. So don't stop now! Visit www.howtofeedtheplanet.com to learn more about Feed the Planet, and get involved today.
 
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Happy Rosh Hashanah!
Education for Employment with White Rabbit Family and Chef Vladimir Mukhin
October 20th is coming up: Help teach kids How Healthy Food Works!

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