"Our house is on fire."
Last month was the hottest June ever recorded on Earth.
In January, young Greta Thunberg delivered a speech to business leaders from around the world. She
said, "Adults keep saying, 'We owe it to the young people to give them hope.' But I don’t want your
hope. I don’t want you to be hopeful. I want you to panic. I want you to feel the fear I feel every day.
And then I want you to act. I want you to act as you would in a crisis. I want you to act as if the
house was on fire. Because it is."
Hope without action is useless. What can you do to help? Join us. See what Worldchefs are doing around
the globe and learn how to get involved below.
Are you with us?
The Worldchefs team
L E A R N M O R E A N D T A K E A C T I O N
NEWS FROM FEED THE PLANET
Chef Atanda Oluwatosin Freedom of
Nigeria, Wale's National Sustainability
Champion Chef Donna Heath, and our friends
at AIESEC collectively brought the Food Heroes
toolkit to over 3,000 kids this month. Thank you
for contributing to the education of over 12,000
Food Heroes so far this year. We have a goal
to reach 30,000 globally. Help us get there! Click
here to download the toolkit and teach a
workshop of your own. We've made it easy. Just
70 minutes of your time is all it takes to make a
difference!
Wasted food is bad for business. Food losses
and waste amounts to roughly $680 billion USD
in industrialized countries and US $310 billion
USD in developing countries. Learn how Goal
Setting & Waste Cutting Practices can save food
and money in your kitchen. This new webinar
provides hands-on waste cutting
practices that make day-to-day waste tracking
easy. Click here or the photo below to watch
now, and follow this link to get started.
This month in Moscow, Russia, a group of
young people leaving orphanages have
begun their journey towards a culinary
career. In August, they will graduate with
renewed possibilities for a better future, and join
the 111 graduates who have already benefitted
from our free culinary training program. By the
end of this year, we'll have new facilities in
Egypt, Sweden, Ukraine, and Poland to help
even more people in need find professional
fulfilment in the culinary world.
We are pleased to announce that a new
organization has adopted the Sustainability
Education for Culinary Professionals: Le Fort in
Ecuador! Click the image or follow this link for
more information about Le Fort and the
Sustainability Education program en español.
Next month they will hold a 2-day workshop;
check out the event poster below to learn more.
Felicidades y gracias, Le Fort! Implement the
curriculum in your school or
association. Click here to learn more about this
free program!
AIESEC, our Feed the Planet partner and the world's largest youth-led organization, delivered the
Food Heroes toolkit to nearly 3,000 kids in Hyderabad, India during their annual International
Conference.
In just one day, these future leaders of the world educated so many children about sustainable eating and
how they can contribute to the Sustainable Development Goal #12: Responsible Consumption and
Production. Listen to the event's opening keynote address with Electrolux's Social Investment Program
Coordinator, Ekaterina Trofimova, here.
AIESEC volunteers helping kids in Hyderabad, India, to become Food Heroes.
The 2019 AIESEC International Congress brought together more than 400 youth for one goal - Peace and
Fulfilment of Humankind's Potential. This is just one of the many classrooms reached by their efforts!
Chef Donna Heath's class of Food Heroes at Buttington Trewern primary school.
To learn more about Donna Heath's appointment as the National Sustainability Champion for Wales, visit
this link.
Chef Atanda Oluwatosin Freedom's class of Food Heroes in Nigeria.
Chef Atanda is helping to change the world. You can, too. Teach a workshop of your own! Get
started here.
Education for Employment's new class in Moscow, Russia.
The Education for Employment program in Moscow provides culinary training for teenagers from
orphanages. Following graduation in August, they will be prepared to pursue a career in the culinary
world. Read more about this initiative here.
Le Forte is hosting a sustainability workshop in Santa Elena, Ecuador, 5-6 August.
Asiste al evento!
The 2nd Food Waste Challenge webinar focuses on 4 areas to reduce waste in your kitchen:
Purchasing, Preparation, Storage & Equipment, and Menu Planning.
Click on the video above to watch now.
When is your Country Overshoot Day?
Earth Overshoot Day marks the date when humanity has used more from nature than our planet can
renew in that entire year. Follow this link to learn more.
Thank you to Chef Vojto Artz and Zuzana Dúžekov of the Slovak Chefs Assocation for
translating and sharing recipes from your zero waste cookbook "To The Last Crumb." Check
out this month's recipe below!
Pasta Frittata with Bacon, Spinach and Balkan Cheese
If you have to cook in the "what’s left in the house“ style, frittata is the ideal way to empty your
refrigerator. Pasta doesn’t necessarily have to be a part, however, thanks to it the meal becomes
richer. Of course, it can be replaced with eggs.
Quantity: for 4 persons
Time of preparation: 30 minutes
Ingredients:
250g cooked pasta (i.e. 90g of dry pasta)
8 eggs
100g English bacon, cut in stripes
100g Balkan cheese or Feta
160g fresh spinach
50g frozen peas
3 spring onions, cut finely
black pepper
olive oil
1/4-1/2 teaspoon salt
Preparation: Warm the oven to 210°C. Roast the bacon in a pan with fireproof handle and put it aside.
Now fry the spring onion in the fat that remained in the pan. Then add the spinach leaves cut to wider
stripes and leave them to wilt. In a big bowl mix the roasted bacon, spinach, pasta, peas and the
cheese crushed to small pieces. In another bowl, stir the eggs, season them with black pepper and salt
– if the cheese is very salty, it’s necessary to be careful with salt. Pour the egg mixture into the pasta,
stir, and put back into the pan. Roast at mild temperature for 8 –10 minutes, then put the pan into the
oven and bake for another 10 minutes, until the eggs become stiff and the surface is golden.
Vojto advises: Frittata is an amazing invention of Italian cuisine. Roasted egg omelette into which you
can add many other ingredients is excellent for weekend breakfast, but mainly as an alternative when
you want to prepare dinner and forgot to go shopping. My favorite is one with potatoes, cheese and
spinach.
Lucia advises: The composition of your frittata can vary according to what’s in your refrigerator. You
can add any vegetables –blanched broccoli, cauliflower, asparagus, sweet corn, beans pods, roasted
spring onion, leek, paprika or steamed spinach, or even just garlic. You can season it with any herbs
you currently have at hand. Balkan cheese can be exchanged with grated Swiss cheese, cheddar,
eidam cheese, parmiggiano, mozzarella or goat cheese. Smoked meat products can find their place in
frittata too – you can use ham, prosciutto, salami, sausages or bacon. If you don’t want to put pasta in
your frittata, you can replace the above quantity of pasta with 5 eggs.
Share an earth-conscious recipe with kids around the world!
We'll include it in our Food Heroes toolkit for children all around the globe. Submit your recipe below!
S H A R E A R E C I P E
You've already empowered yourself to take action just by opening and reading this message. So don't stop
now! Visit www.feedtheplanet.worldchefs.org to learn more about Feed the Planet, and get involved today.
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