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FAO: Chefs are key actors to promote sustainable foods systems
26.03.2019 12:19 "Agro Perspectiva" (Kyiv) —
As of last week, within Paris, Goût de France Festival took place, FAO reports.
As to the report, as a part of the Festival, an international symposium was organized by the Food and Agriculture Organization of the United Nations (FAO), the United Nations Educational, Scientific and Cultural Organization (UNESCO), and the Government of France.
While speaking within the symposium, the event participants told that the chefs (chief cooks) are now the agents of change within the fight against hunger and malnutrition, and play an important role within inspiring people around the world to support sustainable foods’ output, adopt healthy diets and avoid food waste.
«We have to educate and inspire people to adopt healthy diets,» FAO Director-General Jose Graziano da Silva said. «Gastronomy is more and more an area of great interest, and chefs are among the actors who can shape public opinion and influence consumers,» he added.
«Food is since the dawn of time, an essential dimension of human exchanges, a major economic activity, and the foundation of the organization of societies. This legacy is passed on from generation to generation and is shared as communities meet. It weaves ties at the level of a society and boosts the intercultural curiosity between countries,» Audrey Azoulay, UNESCO Director-General, emphasized.
As to the report, within the event, both UNESCO and FAO leaders introduced a publication, «Chefs as agents of change», on the joint work of both organizations in highlighting the role of chefs as advocates for healthy and culturally diversified diets.
As to the publication, a growing number of chefs are now promoting the foods linked to territory and local culture, and the consumption of local, fresh foods. Chefs have also become still more involved into the global movement to reduce foods’ waste, championing foods’ waste reduction efforts within their own restaurants, as well as empowering local communities to fight the foods’ waste.
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