Resources
%
of global greenhouse gas emissions are emitted from farm to fork
%
on average of freshwater withdrawal is used for agriculture
of global food production is lost or wasted
The global food system today has a huge impact on the environment. It is time to change our approach to food, climate and health, and to create a resilient food system that is healthier for people and the planet. All of us can contribute toward this goal.
In this page you can find and download useful resources to:
- improve your awareness on the relationship between food, climate and health
- become an active promoter of sustainable and healthy menus and diets
- communicate and disseminate science-based information on these topics.
Publications
VISION 2030
This report demonstrates how chefs can lead the work to influence policy makers at local, national and regional levels to deliver the Farm to Fork strategy, the biodiversity strategy and the Green New Deal and create a sustainable food policy across the EU. The Farm to Fork Strategy aims to accelerate our transformation to sustainable food systems and ensure that everyone has access to sufficient safe, nutritious and sustainable food. Chefs will be key to this change.
They can transform the food system whilst providing people from all walks of life with diverse, healthy and delicious food that is suitable for all income groups.
How can chefs help to save the planet
Best practices and recommendations to put sustainability in action in the restaurant sector
In this report, chefs can find a set of recommendations to guide them on their journey to put sustainability into action every day. The recommendations are the result of the research and analysis done within the initial phase of the LIFE Climate Smart Chefs project, which map the best practices to foster food sustainability through restaurant activities throughout EU. The report is aimed at chefs, restaurant owners, chef trainers, menu development chefs, and restaurant and catering companies who want to play an active role in moving the food sector in a more sustainable direction.
Replication toolkit
Practical guide
for the Replicability and Transferability of the LIFE Climate Smart Chefs project
The guide collects information on the lessons learnt in this 3-year long European LIFE Climate Smart Chefs project and is going to help you to replicate (i.e. reproduce the project in similar contexts or conditions) and/or transfer (i.e. adapt the project to different contexts or environments) the project. The aim is to encourage you to benefit from the project results through an active autonomous replication and/or transfer of the project in your specific work context.
The guide contains downloadable materials and is divided in 3 chapters:
- The communication materials: it explains how to communicate a project such as LIFE Climate Smart Chefs, using the project communication resources as an example.
- The High-Level Course (HLC): it explains how to make a course on food sustainability, using the project course (i.e. the High-Level Course, HLC) as an example.
- The Award: it explains how to develop an award for chefs undertaking food sustainability and climate action, using the LIFE Climate Smart Chefs Award as an example.
Layman’s Report
The Layman’s report contains a summary of the LIFE Climate Smart Chefs project (objectives, methods and activities, results) and the description of its social, economic and environmental impacts.
Additional resources
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The LIFE CLIMATE SMART CHEFS project has received funding from the LIFE Programme of the European Union under grant agreement n. LIFE20 GIC/IT/001708.
The contents of this website are the sole responsibility of the authors and do not necessarily reflect the opinion of the European Union.