Stories / Impact

Chefs Can Define What Makes a Better Food System

Mary Sue Milliken on how chefs can model better behavior for a more sustainable tomorrow

Maggie Borden

July 13, 2018


Last month, more than 600 scientists, chefs, politicians, and businesspeople from across 50 countries came together at the EAT Stockholm Food Forum in Sweden to discuss the challenges and possibilities for the future of food and the achievement of the U.N.'s Sustainable Development Goals (SDG). Leaders of NGOs, deputy prime ministers, and entrepeneurs took the stage to present on climate change, malnutrition, and more, but chefs and food advocates like JBF Award winners Marcus Samuelsson and Sam Kass also had a place at the table. Above, JBF Award winner Mary Sue Milliken talks about the important role chefs can play in fighting food waste.

This year's EAT Forum also kicked off the new Chefs' Manifesto initiative, which seeks to empower chefs as advocates for the global SDGs. The impact of changes in food policy and the work of chefs will be a major topic of discussion during the UN's High-level Political Forum in mid-July. Follow along on Twitter with the hashtags #nordicsolutions, #HLPF, and #chefslead to see what chefs are cooking up when it comes to sustainability.

Learn more about the Manifesto here.