Episode 6: Local Changes to Global Impacts – Panel Discussion
Local Changes to Global Impacts – Panel Discussion
On this episode, Chris 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.
Want to get involved in sustainability projects at home and around the world? Feed the Planet can help connect you with fun, easy, and impactful initiatives designed for especially for chefs. Visit www.howtofeedtheplanet.com now.
For more on Food Heroes Challenge, a chef-driven education project for children, check out our podcast episode with Donna Heath.
In 2019 alone, Worldchefs’ community and Feed the Planet partners Electrolux Food Foundation and AIESEC delivered the the Food Heroes workship to over 30,000 kids around the globe. Want to teach a digital Food Heroes workshop of your own? You can download everything you need here. The lesson materials are available in English, French, Italian, Portuguese, Russian, Spanish, Swedish, Ukrainian, and Welsh.
Have an earth-friendly recipe to share? Click here to submit it! And don’t forget to become a part of the Feed the Planet community. Join now.
For more on sustainability, tune in to Worldchefs Podcast: World on a Plate, and be sure to check out our episodes with UN Advocate Chef Arthur Potts Dawson, influencer Max LaManna, and The Vegetable Chef, Frank Fol.
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how you can get involved at www.howtofeedtheplanet.com.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. This initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
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