ICCA Collaborates with Cop28 UAE, The Chef's Manifesto and the UAE Ministry of Climate Change and Environment

In a world where 735 million people are going hungry, with climate change as one of the major drivers behind this alarming statistic, the role of gastronomy in shaping a sustainable future cannot be underestimated. As our planet grapples with the ongoing climate crisis, our food systems are becoming increasingly fragile and unsustainable. The urgency to act and transition towards sustainable food practices has never been more critical, especially when considering the well-being of future generations. This is a call to action for the culinary world to unite and work towards sustainably feeding the world. 

ICCA Taking Action Towards a Sustainable Future

The International Centre For Culinary Arts (ICCA), Dubai, has steadfastly committed to building a sustainable future while educating young chefs. We are pleased to have joined hands with COP28 UAE, The Chef's Manifesto, and the UAE Ministry of Climate Change and Environment to host a 4-day workshop named "Climate Conscious For People, Plant, and Prosperity." 

During this workshop, Cop28, the 28th United Nations Climate Change Conference (November 30-December 12 at Expo City, Dubai), The Chef's Manifesto, a global network of over 1200 chefs led by Paul Newnham, who is a strategic innovator and executive leader working on Sustainable Development Goals (SDGs), and the UAE Ministry of Climate Change and Environment made the catering industry aware about action they can take towards sustainable development goals.

 What did The Workshop Focus on?

The workshop's primary focus was educating chefs on limiting the global temperature increase to a maximum of 1.5°C by the end of this century. Given that the hospitality and catering industry significantly contributes to carbon emissions and greenhouse gases, the workshop aimed to raise awareness among local chefs, caterers, and the next generation of chefs, encouraging collective action to address this global crisis. 

"Empowering young chefs with the knowledge of sustainable cooking is not just about creating better dishes; it's about shaping a more responsible, delicious, and prosperous future for all," said Paul Newnham. 

Echoing the same sentiment, Sunjeh Raja, Director & CEO of ICCA Dubai, said, "Educating young chefs to understand and embrace sustainable cooking is our commitment to a greener tomorrow. Through hands-on knowledge and experience, initiatives like these provide the exposure and practical learning that will shape our culinary world for the better."

 All You Need to Know About The 4-Day Workshop

Day 1 – Creating A Legacy of Climate-Friendly Cuisine

On the first day of the workshop, over 200 participants from the catering industry in the region gathered at the SEE Institute, Dubai. The event received support from Her Excellency Mariam Bint Mohammed Saeed Hareb Almheiri. Renowned chefs from around the world took centre stage, educating students on how to create a legacy of climate-friendly cuisine. ICCA's student chefs attended seminars and workshops that served delicious, nutritious, and climate-friendly food by connecting ingredients grown with respect for our planet. 

Day 2 – Masterclasses on Sustainable Menus At ICCA Dubai's Award-Winning Kitchen

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The second day of the workshop was action-packed, taking place at ICCA's state-of-the-art kitchen. Student chefs and local guest chefs were divided into teams to attend masterclasses led by expert chefs who are apart of The Chef's Manifesto, including Chef Ali Honour, Chef Ali Honour, Business owner and chef, Specialising In Creative Sustainable Practice, Chef Christian Abegan, Author, Expert in Gastronomy Strategy and Food Security, Chef Justin Horne, British Eco-Chef, Food Waste Activist and Sustainability Lecturer, Chef Patricia Roig, Executive Chef, BOCA, Dubai, Chef Pinky Maruping, Unilever Food Solutions, and Chef Vanshika Bhatia, Owner & Chef Partner, Petite Pie Shop & Omo Cafe, India. Each masterclass aimed to educate ICCA students and local chefs about driving change through dishes and creating climate-conscious meals by sourcing locally, using alternative ingredients, and making better food choices. The delicious alternative recipes created during these sessions proved that sustainability does not compromise the taste and quality of culinary delights. 

Day 3 – Hands-on Sustainable Cooking Workshops at ICCA

The third day of the workshop at ICCA's award-winning kitchen focused on practically applying the knowledge they gained. Student chefs, local chefs and expert chefs from The Chef's Manifesto worked on preparing dish concepts that align with the 1.5°C target, are within the water restrictions and are under the calorie count. These sessions involved gathering feedback from the expert chefs and refining menus to make better food choices, ultimately creating exceptional sustainable dishes to be shared with others. 

Day 4 - Visiting The Farms

On the day four, all the action moved to Emirates Bio Farm. The day was dedicated to farmers who nourish our plates. Amidst organic fields, the chefs forged a deeper connection with the origins of farmers' craft, fostering gratitude for those who cultivate the ingredients that fuel their culinary artistry.

ICCA's active participation in this transformative workshop demonstrates its dedication to fostering sustainable culinary practices, ensuring that the next generation of chefs has the knowledge and skills to contribute to a more responsible and prosperous future for the culinary industry. Through these collective efforts, ICCA and its partners are paving the way for a more sustainable gastronomic world where delicious and nutritious food can be enjoyed without compromising the health of our planet.

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