Hi Chefs,

There are more than 30,000 edible plants out there. But we rely on just four – wheat, rice, maize and soybean - for 60% of our calories. Protecting food diversity both within and between crops is vital if we are to feed a population of 10 billion people by 2050 without further damaging the planet. In the lead up to 2020, we need to raise public awareness of the importance of safeguarding crop and livestock diversity to bring new diverse foods into the mainstream. And chefs can help.

With biodiversity as a central principle of the Manifesto, we ask the Chefs’ Network for the Global Goals to champion biodiversity inside and outside of the kitchen in 2019 through the following actions: 
  • Add a diverse ingredient to your menu - Chefs can help determine food trends. By promoting diversity within and between crops chefs can positively impact the health of the planet and their consumers. (i.e. Think highlighting different types of tomatoes in a dish or adding a superstar crop like fonio to the menu)
  • Highlight a diverse ingredient of the month- Chefs can highlight the importance of a new crop each month as a key part of a sustainable food system (i.e. social media spotlight or a small display in your restaurant or on your menu about a crop like bambara groundnut - a West African favorite that’s drought resistant, hardy in a variety of soils, and nutritious)
  • Advocate - Chefs can educate and inspire their consumers by speaking up on social media, promoting diversity in public speaking opportunities and hosting diverse dinners. You can use your voice and your outlets to help ensure the importance of conserving crop and livestock diversity reaches as many people possible, so that come 2020, the prospect of ending hunger isn’t just a goal – but a reality.

By completing this survey, Chefs' Manifesto and Food Forever 2020 will add your name to the participating chefs in the 2020FOR2020 campaign. 

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* 1. Please enter your first  & last name

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* 2. Please enter your email address

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* 3. Please share your social media handles where applicable:

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* 4. Where are you based? (City, Country)

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* 5. In what context do you work?

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* 6. On average, how many meals do you serve a week?

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* 7. How would you describe the food you serve?

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* 8. What are you favourite ingredients?

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* 9. Are you part of the Chefs' Network for the Global Goals? 

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* 10. Where do you source your ingredients? (Indicate with Yes or No)

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* 11. If other, please share your methods for sourcing produce: 

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* 12. Please share your plans on how you aim to engage in this campaign.

Many thanks for time. 

T