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SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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PLANET
Founded by WORLDCHEFS
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Part 1: Understanding the big picture

WHAT IS SUSTAINABILITY?
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Powered by Electrolux and AIESEC
The “capacity to meet the needs of the present without compromising the ability
of future generations to meet their own needs.”
- United Nations conference on environment and development -

WHERE AREWE GOING?
• Part I: Understanding the big picture
• Part II:Agriculture—from the dirt
• Part III:Agriculture—animals as food
• Part IV: Seafood
• PartV: Energy
• PartVI:Water
• PartVII:Waste
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PART 1:
UNDERSTANDING
THE BIG PICTURE
Road Map:
• Exploring the Global Issues
• Sustainability and Foodservice
• Basic concepts for our
sustainability study
• How culinary schools are
responding
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Problem 1: Population
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The global
population is
growing at an
unprecedented
pace.Which means
more resources are
needed for them.
SOME PERSPECTIVE
On a clock face: if the big bang started at midnight, humans
would enter the picture at about
2 seconds before noon.
1810: 1 billion people
2000: 6.1 billion people
2020: 8 billion people

Reasons for Population Explosion
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• Increased food production
through modern farming
techniques
• Advances in food distribution
• Increased public health (safe
water, better shelter, etc.)
• Modern medicine and disease
eradication
• Low infant mortality
• Longer life span

Problem 2: Consumption
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It is not just that
the population is
growing, but
compounding this
is the fact that
there is a growing
hunger to
consume a greater
amount of
resources.

Inequality of Consumption
As the planet cannot support this accelerated level of consumption, something must give which
could result in conflict between those with resources and those without.
If everyone lived like an American, we would need roughly 4 earths to support the style of living
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820 million chronically undernourished persons in the
world in 2018, equivalent to 11% of total world
population UN 2019
704 million people - suffered from severe food
insecurity in 2018 FAO 2018
Nearly 149 million children under five years of age
(22% of the total) across the world suffered from stunted
growth FAO 2018
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Nutrition Disparity Linked To Overconsumption

Scientific evidence for warming of the climate system is unequivocal.
- Intergovernmental Panel on Climate Change
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Climate Change

What Is Climate Change?
The rise in green house gases at an ever increasing pace is warming
the planet in ways that are unforeseen and due to human activity.
Green House Gases
Carbon dioxide (CO2)
Methane
Nitrous oxide
Chlorofluorocarbons
(CFCs)
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Effects Of
Climate Change
• Undependable weather
systems affecting agriculture
production
• Damage to ecosystems and
extinctions
• Rising seas threaten cities
globally
• Increasingly acidic oceans
that can damage ocean
ecosystems
• Reduced glaciers that
provide water to large
populations
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Scarcity Of Resources
As the population grows and needs more resources, and these populations want to consume
more resources, there is an increasing problem of providing enough resources including:
• Agricultural production
• Animal and Seafood production and harvest
• Energy from fossil fuels
• Clean, consumable water
"The world has ignored the
ominous constellation of factors
that now make feeding humanity
sustainably our most pressing task
– even in times of economic and
climatic crisis."
Author and professor Julian Cribb
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Scarcity Of Resources
We will study food production, food, and
water in detail in this course, but they are
not independent issues.
All of these are inter-related.
It is the perfect storm
with dire social issues
that will increasingly
effect everyone on the
planet.
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World Food Production Is Complicated
With so much food being
produced, why are so many people
hungry and malnourished?
• Poverty
• Inequity
• Food waste
• Climate Change
• 1960s 2,200 Kcal/person/day
• 2006-08 2,790 Kcal/person/day
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The Future Of Food
As the world’s population increases and
traditional foods and food production can no
longer feed the planet, food may start to look
very different than it is today.
• Urban agriculture
• Food produced in high-rise city buildings
• Indoor hydroponics and aquaculture
• Meat made in the science lab
• Foods made from bio cultures
• Seaweed and algae
There are tens of thousands of edible species of plants in the world
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Sustainability And Foodservice
What we do in foodservice is all
about sustainability
• We buy and cook a lot of food, often
transported great distances
• We buy large amounts of disposable
• We use large amounts of energy
• We use large amounts of water
• We make large amounts of garbage
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Foodservice Response To Sustainability
Increasingly, foodservice is pursuing sustainable agendas:
• Corporate sustainability mission statements
• Publicly stated sustainability goals
• Third party sustainability certifications
• Attending conferences on sustainability
• Foodservice contracts often include sustainability requirements
• Food manufacturing also following a sustainability agenda
• Addressing opportunities to change in the following categories: Food, Energy,Water,Waste
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Basic Sustainability Concepts
• Sustainability is a journey that does not end and made up of mostly baby steps
• No one is perfectly sustainable—there is always room for improvement and never a
superiority complex
• Education is key to changing behaviors. Education is on-going.
• As sustainability is a very diverse and complex, it is important to develop relationships
with different experts
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Basic Sustainability Concepts
Every day, you have many choices to act sustainably or not to act sustainably.
You hold the power in your actions, your decisions, and your impact on those around you.
You personally share the responsibility.
You have power to change the world.
Two critical concepts to sustainability
1. Long term thinking as sustainability is a long term problem. Short
term decision making often does not lead to sustainable decisions.
2. Small decisions add up to big steps forward
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Culinary Schools Respond
Across the world, culinary schools are adopting sustainability as a core part of their curriculum.
Why teach it in the first place?
• Sustainability is a growing concern driven by the pressures of growing
demand and a lack of resources to support it
• Sustainability impacts all parts of foodservice operations and impacts
profitability
• Consumers are increasingly demanding it
• Foodservice uses much food, water, and energy and produces a lot of waste
Cooking sustainably is increasingly a
core kitchen skill
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Culinary Schools Respond
• Sustainability curriculum
• Sustainability clubs
• School gardens
• Local farmer partnerships
• Aquaculture on campus
• Composting and recycling
• Bee keeping
• Energy and water usage studies on campus
• Waste audits
• Studies in local cuisines
• Increased focus on teaching low or no animal protein cuisine
Some examples from around the world
During this course, ask yourself what you can do at work and in your personal life to be more sustainable.
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