Sustainability Champions at LPU Laguna

“I’ve been watching Feed the Planet and sustainability programs. This is something that we are only in need of, it’s a must for each and every chef to do this. It’s a partnership in education. There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.

Amro Fahed Al Yassin

Vice President of the Emirates Culinary Guild Worldchefs Academy Arabic Advisor

“In an effort to provide the foundational training and culinary skills needed in operating successful food businesses, we saw an opportunity for the Like a Chef project to partner with us on providing their Pre-Commis Chef Training Course whilst also planting the seed of incorporating sustainability throughout culinary operations through the Sustainability Education for Culinary Professionals course. There has also been a great disconnect between the agricultural sector and the culinary industry in light of the issues being faced. Through the Like a Chef training program, we have been able to bridge the gap between these two sectors, helping participants garner a greater appreciation and understanding of how both sectors need to work together sustainably to promote more sustainable food systems within our communities and on a national level.

Jordann Norbert

Founder of EcoFood Training and Certification Agency

Project Coordinator for Like a Chef St. Lucia

Learn more about Like a Chef on page 47

91.500 kids inspired to be Food Heroes

1.000 lives changed through Like a Chef

9.200 Sustainbility Education graduates

150 million community viewers

Feed the Planet works to inspire positive and sustainable change, thanks to the dynamic and ongoing collaboration between Worldchefs, Electrolux Food Foundation, and AIESEC. Learn about all of Feed the Planet’s programs at: feedtheplanet.worldchefs.org

“Our goal with the Like a Chef program was to develop women’s culinary skills by bringing in global expertise to help them secure promising job opportunities and sustainable income. It was equally important for us to be part of this initiative because we are doing something special for these women who have faced health challenges. We are giving them back a sense of empowerment and belief in what they can accomplish. Because we believe in the principle of equal opportunities and the need to support women in all possible ways.

Maissam Hannawi Managing Director of Electrolux Egypt

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There’s a great quote from M.F.K. Fisher that says “First we eat and then we do everything else.” I began to see the role of a chef and our responsibilities, not only to help those who enter our front doors to thrive but also to sustain the people that show up at our back doors— without farmers, without fishermen, there is no food for us, there is no chef.

Barton Seaver Founder of Coastal Culinary Academy

Scan the QR code to explore our continuing decade-long journey to a more conscious kitchen. You’ll hear Feed the Planet’s vision toward a secure food future, how Worldchefs is em- powering hospitality professionals to act for good, stories of the people and movement behind Feed the Planet, and more on our projects worldwide.

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Sustainability education is becoming increasingly important as we face new challenges due to climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.

As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.

He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-tostem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.

Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.

Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.

The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.

Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food.

Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.

As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef

John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.

Chefs play a key role in food systems. James Beard Foundation’s Dr. Anne McBride shares how culinary professionals can take the lead in driving sustainable change in the food industry, from daily practices to policy design. Scan the QR code to tune in.