WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
The Green Revolution, Animal Agriculture, and GMOsPablo Martin
This slideshow discusses the Green Revolution and the other industrial breakthroughs in agriculture, including animal husbandry and GMOs, with a discussion of their environmental impacts.
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
The Green Revolution, Animal Agriculture, and GMOsPablo Martin
This slideshow discusses the Green Revolution and the other industrial breakthroughs in agriculture, including animal husbandry and GMOs, with a discussion of their environmental impacts.
I sette principi per un’agricoltura sostenibile descritti nel rapporto di Greenpeace sono:
1. restituire il controllo sulla filiera alimentare a chi produce e chi consuma, strappandolo alle multinazionali dell’agrochimica;
2. sovranità alimentare. L'agricoltura sostenibile contribuisce allo sviluppo rurale e alla lotta contro la fame e la povertà, garantendo alle comunità rurali la disponibilità di alimenti sani, sicuri ed economicamente sostenibili;
3. produrre e consumare meglio: è possibile già oggi, senza impattare sull’ambiente e la salute, garantire sicurezza alimentare e, contemporaneamente, lottare contro gli sprechi alimentari. Occorre diminuire il nostro consumo di carne e minimizzare il consumo di suolo
per la produzione di agro-energia. Dobbiamo anche riuscire ad aumentare le rese dove è necessario, ma con pratiche sostenibili;
4. incoraggiare la (bio)diversità lungo tutta la filiera, dal seme al piatto con interventi a tutto campo, dalla produzione sementiera all’educazione al consumo;
5. proteggere e aumentare la fertilità del suolo, promuovendo le pratiche colturali idonee ed eliminando quelle che invece consumano o avvelenano il suolo stesso;
6. consentire agli agricoltori di tenere sotto controllo parassiti e piante infestanti, affermando e promuovendo quelle pratiche (già esistenti) che garantiscono protezione e rese senza l'impiego di costosi pesticidi chimici che possono danneggiare il suolo, l'acqua,
gli ecosistemi e la salute di agricoltori e consumatori;
7. rafforzare la nostra agricoltura, perché si adatti in maniera efficace il sistema di produzione del cibo in un contesto di cambiamenti climatici e di instabilità economica.
Per contribuire alla crescita dell’agricoltura sostenibile, Greenpeace collabora con agricoltori e comunità rurali.
Sustainable Agriculture and the Future of FoodPablo Martin
This slideshow discusses a number of different approaches to sustainable agriculture with a focus on ways to minimize environmental impacts. The influence of Borlaug and Vogt on agriculture are discussed as well.
A presentation written by Miguel Altieri, Professor of Agroecology at the University of California, Berkeley in the Department of Environmental Science, Policy and Management, with the participation of Angela Hilmi. You can choose to download the short or the long version; both of them are in Power Point format and available in English, French, Spanish and Portuguese download at ag-transition.org
An overview of the certified organic horticulture plots at the Kerr Center for Sustainable Agriculture near Poteau, Oklahoma. Organic practices such as cover crops, biochar, compost and compost teas, as well as variety trials., habitat for pollinators and no-till and biointensive beds.
Learn about Kerr Center programs, history and groundbreaking work defining sustainable agriculture and reaching out to farmers, ranchers, policymakers and consumers.
A Guide to Seed Saving: You too Can be a Seed Saver
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
Small-Scale Cricket Farming in Ban Hathviangkham, LaosThomas Weigel
The End-of-Project Report describes and assesses outcomes and impacts of a small-scale cricket farming project with 16 women in Central Laos, and provides recommendations for the further development of cricket farming for improving livelihoods and food/nutrition security. The report concludes that small-scale cricket farming can be a sustainable livelihoods option in Laos and other countries, where edible insects are part of traditional diets.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
I sette principi per un’agricoltura sostenibile descritti nel rapporto di Greenpeace sono:
1. restituire il controllo sulla filiera alimentare a chi produce e chi consuma, strappandolo alle multinazionali dell’agrochimica;
2. sovranità alimentare. L'agricoltura sostenibile contribuisce allo sviluppo rurale e alla lotta contro la fame e la povertà, garantendo alle comunità rurali la disponibilità di alimenti sani, sicuri ed economicamente sostenibili;
3. produrre e consumare meglio: è possibile già oggi, senza impattare sull’ambiente e la salute, garantire sicurezza alimentare e, contemporaneamente, lottare contro gli sprechi alimentari. Occorre diminuire il nostro consumo di carne e minimizzare il consumo di suolo
per la produzione di agro-energia. Dobbiamo anche riuscire ad aumentare le rese dove è necessario, ma con pratiche sostenibili;
4. incoraggiare la (bio)diversità lungo tutta la filiera, dal seme al piatto con interventi a tutto campo, dalla produzione sementiera all’educazione al consumo;
5. proteggere e aumentare la fertilità del suolo, promuovendo le pratiche colturali idonee ed eliminando quelle che invece consumano o avvelenano il suolo stesso;
6. consentire agli agricoltori di tenere sotto controllo parassiti e piante infestanti, affermando e promuovendo quelle pratiche (già esistenti) che garantiscono protezione e rese senza l'impiego di costosi pesticidi chimici che possono danneggiare il suolo, l'acqua,
gli ecosistemi e la salute di agricoltori e consumatori;
7. rafforzare la nostra agricoltura, perché si adatti in maniera efficace il sistema di produzione del cibo in un contesto di cambiamenti climatici e di instabilità economica.
Per contribuire alla crescita dell’agricoltura sostenibile, Greenpeace collabora con agricoltori e comunità rurali.
Sustainable Agriculture and the Future of FoodPablo Martin
This slideshow discusses a number of different approaches to sustainable agriculture with a focus on ways to minimize environmental impacts. The influence of Borlaug and Vogt on agriculture are discussed as well.
A presentation written by Miguel Altieri, Professor of Agroecology at the University of California, Berkeley in the Department of Environmental Science, Policy and Management, with the participation of Angela Hilmi. You can choose to download the short or the long version; both of them are in Power Point format and available in English, French, Spanish and Portuguese download at ag-transition.org
An overview of the certified organic horticulture plots at the Kerr Center for Sustainable Agriculture near Poteau, Oklahoma. Organic practices such as cover crops, biochar, compost and compost teas, as well as variety trials., habitat for pollinators and no-till and biointensive beds.
Learn about Kerr Center programs, history and groundbreaking work defining sustainable agriculture and reaching out to farmers, ranchers, policymakers and consumers.
A Guide to Seed Saving: You too Can be a Seed Saver
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
Small-Scale Cricket Farming in Ban Hathviangkham, LaosThomas Weigel
The End-of-Project Report describes and assesses outcomes and impacts of a small-scale cricket farming project with 16 women in Central Laos, and provides recommendations for the further development of cricket farming for improving livelihoods and food/nutrition security. The report concludes that small-scale cricket farming can be a sustainable livelihoods option in Laos and other countries, where edible insects are part of traditional diets.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Plane
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
Sustainability Education Trainer - Code of Conduct.pdfMontaser Masoud
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...
2 agriculture
1. SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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Part 2: Agriculture
Food from the Soil
2. Part 2:Agriculture –
Food from the Soil
Road map:
• Current situation: Risks/Benefits of
Industrial and Ecological Agriculture
• Solutions implemented by food service
professionals
• Bringing it Local: How you can help
reduce human health, environmental,
social, and economic impacts of
agriculture
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3. From Soil To Supper
Connecting Food, Agriculture, and Ecosystems
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4. Industrial Food System
• Specialization
• Simplification
• Mechanization
• Standardization
• Consolidation
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5. Monocultures
• Monocultures are inherently risky (“Don’t
put all your eggs in one basket.”)
• Insecticides and Herbicides necessary to
manage risk of monocultures
In a world effected by global
warming, agricultural diversity
may become increasingly important.
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6. Risk Of Biodiversity Loss
• 90% of global food supply comes from only 15 plant and animal species
• Narrow range of crops destabilizes food supply
• Monocultures are susceptible to devastating epidemics
• Potato Blight caused the great Irish Potato Famine and led
to over one million deaths in the mid-1800s
• Southern Corn Leaf Blight ravaged the U.S. corn crop in
1970
• The Cavendish banana (95% of global exports) is being
devastated by a fungus which may wipe out this dominant
cultivar
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7. Fertilizer Effects
Nutrient run-off promotes
algal blooms and creates
Dead Zones
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8. Pesticide Treadmill
As insects and weeds become resistant, more, and more deadly, chemicals are needed to
achieve the desired effect
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9. Pesticides And Human Health
• Cancers (Prostate, Breast, Childhood Leukemia)
• Endocrine disruption and reproductive harm (sterility, spontaneous
abortions, deformed babies)
• Nervous system impacts
• Acute poisonings
• Death
Minimize Pesticide Exposure
• Purchase organically grown items
• Remove outer layers
• Wash well
1850 -- first synthetic chemical fertilizer
invented (super-phosphate)
1948 – chemical pesticides widely adopted
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10. Genetic Modification
• Genetically modified organisms (GMOs) contain genes
that have been changed using technology
• GMOs were developed to fit into the industrial model of
large acreages devoted to one crop
• Most processed foods contain GM ingredients
• Used to solve issues surrounding hunger, yield, changing
climate
GMO Debate
Proponents say: reduced labor, more convenience,
increased yields, less chemicals needed, improve
nutrition
Opponents say: GMO technology created super-
weeds; GMO safety concerns, chemicals used with
modified plants (e.g. Round-Up herbicide) harm many
organisms in the ecosystem and reduce biodiversity.
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11. Resource Depletion
Agriculture necessities at risk
• Fertile soil
• Fresh water
• Fossil fuels
• Nutrients
• Stable Climate
• Stable national and international
politics and economics
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12. Ecological Agriculture
Basic tenants:
– Minimize soil erosion
– Build soil fertility
– Conserve fresh water
– Protect water quality
– Protect biodiversity
– Bio-systems of living organisms
enhancing each other (plants,
animals, microbes)
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13. Loss Of Farmland
• Mega-cities from Beijing to Brasilia are gobbling up fertile land. In the U.S., 2 acres of farmland are
paved every minute.
• Land-grabs occur when companies buy land farmed for generations by indigenous families, displacing
people and producing grain for export instead of food for local families
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14. Inter-relationships & Impacts
High price of oil à high price of food
Volatile weather à volatile food prices
Monocropping à pesticide use à decreased biodiversity
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15. Organic Agriculture
– Builds Soil
– Enhances Ecosystems
– Prohibits:
petroleum-based fertilizers, synthetic pesticides,
sewage sludge, genetic engineering
– Prohibits (in animal agriculture): Hormones, sub-therapeutic antibiotics, other growth-promoting drugs
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17. Local/Regional Food Systems
• Pros
– Direct producer-consumer relationship;
fresher food produced, possibility for
flavorful heirlooms without the need for
durability; support local economies;
possible lower number trasportation inputs
• Cons
– Higher costs, seasonal availability, difficulty
in sourcing, distribution
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18. Seasonality
• In-season produce often tastes
best
• To meet consumer demand for
out of season produce
• Global sourcing
• Greenhouses
• Hydroponic
• Aquaponics
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19. Food Transportation
– Industrial consolidation in processing,
transportation, and distribution
– Local and regional food systems
– “Food Miles”
– Loss of taste and nutrition over time
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20. Comparing Systems
Industrial Agriculture
Costs: possible health implications;
environmental degradation; social
injustice; animal welfare decline
Ecological Agriculture
Costs: Food less uniform; more
human labor needed; often, final
food cost is often higher
Agricultural systems are not necessarily either/or. There is room for systems that exist between industrial
and ecological. The challenge is to be able to sustain a greater population’s needs while not damaging the
environment that will support future generations.
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Benefits: increased food production,
less human labor, uniform food
size/color/shape; lower food prices
Benefits: more jobs, lower
toxic inputs, greater biodiversity,
better taste
21. WhatYou Can Do
• Don't fear technology and what is new. Instead, be
informed.
• Grow your own food
• Limit packaging
• Feature foods could are produced locally. Get to know
the producers and their commitment to sustainable
agriculture
• Find trustworthy producers who seek out local,
sustainable products—and are fair to the growers
• Help spark change by creating demand for these
products
• Create menus that feature and call out local
agriculture. Educate your clients.
• Beware of always looking to buy the most inexpensive
products. Paying more for unique and well-raised
produce can help marketing and attract customers.
• Seek out a diversity of products
• Ask questions about commodity foods that you are
purchasing. Be informed.
• USEYOUR CHEF SKILLS TO FEATUREVEGETABLES
AND FRUITS...make them the stars!
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