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Sustainability Around the World #6: Local Changes to Global Impacts – Panel Discussion

Sustainability Around the World #6: Local Changes to Global Impacts – Panel Discussion

On this episode of the webcast, chef Chris Koetke sets up a panel discussion with chefs in Feed The Planet Community on their ongoing efforts to promote sustainability in their country.


These chefs will take you around the world, from the Americas to Europe and Asia, to explore how one motivated individual can inspire others to give up their unsustainable habits, igniting local changes that have global impacts.

About the Panelists

Daniel Schweizer is Executive Chef at Goddard Catering Group Jamaica Ltd. Born in Switzerland, Chef Daniel discovered the love for cooking from his uncle. In 1980 he started a 3-year apprenticeship program in Switzerland. He then traveled around the world to learn the various cuisines, from Locarno to Los Angeles, and eventually his destination, Jamaica. Chef Schweizer has a passion for Caribbean Cuisine combined with European style cooking; he particularly enjoys fusing unusual flavors and ingredients. Chef Schweizer is also passionate about training, sustainability for young chefs and other interested persons and the development of Contemporary Caribbean Cuisine.

Winson Collarte is Chef Consultant at Traypots Food Solutions. He has been working in the kitchen for the past 21 years and counting. His journey at multinational companies around the globe helps him learn and understand the weight of the white jacket. Chef Winson attributes all his achievements to his ever-growing passion for food: «There are glitches along the journey, nonetheless, staying committed to what you do is what separates your identity from the rest ». Beside his day job as a Chef Consultant, he also delivers sustainability training to fellow chefs and local community in support of Feed The Planet. He believes that it is on chefs to facilitate the future of the planet and drive culinary industry to act responsibly and practice sustainably.

Donna Heath is a hospitality training officer at award-winning work-based training provider Cambrian Training Company in Welshpool. She’s also the National Sustainability Champion for the Culinary Association of Wales. Donna is taking Feed the Planet initiatives across Wales to inspire sustainable food consumption in the professional kitchen and at home. Donna and her fellow Welsh chefs have brought the Food Heroes Challenge, a chef-driven education project for children, to over 200 children in Wales so far.

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