RT Journal Article
SR Electronic
T1 11 Chefs as agents in nutrition and transformation of food and health systems: global framework of actions on promotion and implementation of solutions in communities
JF BMJ Nutrition, Prevention & Health
JO BMJ Nutrition
FD BMJ Publishing Group Ltd
SP A7
OP A8
DO 10.1136/bmjnph-2022-summit2022.14
VO 5
IS Suppl 2
A1 Jaroslav Guzanic
YR 2022
UL http://nutrition.bmj.com/content/5/Suppl_2/A7.3.abstract
AB Background The UN Food Systems Summit (UNFSS) was convened by UN Secretary-General António Guterres, and held in September 2021. The purpose was to shape global commitments and to raise global awareness of food systems, how they might be transformed to reduce diet-related diseases, resolve hunger, and restore planetary health.1 Objectives This international survey aimed to narrow the already existing Chefs’ Manifesto Action Plan (2), formed from the UN SDGs, to a much more succinct, 8 point practical action pledge, which could begin to be immediately implemented by existing and future chefs (62%), cooks (7%), students (3%) and food professionals (24%) from more than 50 countries worldwide.Study Design and Methods The aim was to conduct an analytical surveys, questionnaires and multiple global, inclusive dialogues across the culinary and food sector, the reports of which were submitted to the UN FS Summit 2021. The survey was translated into several languages, The preliminary results were published in June 2021 as part of the preparations for the 2021 UN Food Systems Pre-Summit Event.2 Results 38% of asked would choose ingredients for menus with the lowest impact on the environment. 31,8% use different plants, grains, and proteins to champion ‘wild’ variants and avoid monoculture and 27% use a purchasing power to choose only fish and seafood that is abundant and sourced sustainably. Only 13% support more farmers to access marketplaces through choosing to buy from small-scale producers. Using training to chefs, students was chosen by 15.8% of the respondents. Setting targets to reduce and prevent food waste was a priority of 26,9% of the asked. Being more creative through pickling, preserving, dehydrating, and freezing was a current and ongoing commitment by 11% of the survey participants. 11% would like to become a community food champion and re-distribute surplus food through community (digital) sharing. More than 24% of chefs were committed to promote kitchen gardens and urban farming. Incorporating plant-based options and proteins on menus was a priority by 41,2% of the surveyed. Finally, promoting new ideas and implemented actions through educating dinners, community and online events, annual conferences and would be welcomed by 38% of all participants.3 Conclusion The survey resulted in 8 practical actions that were deemed the most likely to accelerate food systems transformation. According to the last follow-up of dialogues and interviews having been conducted since June 2021, more than 82% of respondents confirmed their commitments and already implemented actions. References UN Food Systems Summit. [internet]. 2021 [cited 2022 August 18]. Available from: https://www.un.org/en/food-systems-summit/news/un-food-systems-summit The chefs’ manifesto. Chefs as agents of change. [internet]. N.d. [cited 2022 August 18]. Available from: https://sdg2advocacyhub.org/chefs-manifesto/chefsagents The chefs’ manifesto. Chef’s pledge – the results are in. [internet]. N.d. [cited 2022 August 18]. Available from: 4 https://sdg2advocacyhub.org/chefs-manifesto/actions/chefs-pledge-results-are