As the Chefs’ Manifesto declares, the future of food will be sustainable, or it will not be. At Gourmet Catering & Eventos, we believe gastronomy is far more than a sensory experience. Food has the power to transform not only our palates, but also our societies and our planet. With this principle in mind, we have taken another step forward in our commitment to sustainability and the Sustainable Development Goals (SDGs). To this end, we have established an alliance with the Chefs’ Manifesto and the SDG2 Advocacy Hub. This collaboration reinforces our belief that gastronomy is a powerful tool for changing the world.
What is the Chefs’ Manifesto and Why is it Key to Global Food System Transformation?
The Chefs’ Manifesto is a global network of over 1,600 chefs from around the world who have committed to acting as change agents in the global food system. This initiative, driven by the United Nations Foundation through the SDG2 Advocacy Hub, seeks to transform food systems to ensure adequate and healthy food for all while promoting a sustainable future.
A Global Network of Chefs United by the SDGs
The Chefs’ Manifesto is a worldwide community of chefs, cooks, educators, and activists who share a common goal: to transform food systems to make them more sustainable, equitable, and accessible. Rather than a one-off initiative, the Chefs’ Manifesto works with chefs in their daily lives, providing them with the tools they need to integrate the SDGs into every aspect of their work—from sourcing ingredients to designing menus. This ensures chefs are not only creators of culinary experiences but also advocates for social and environmental change.
The initiative focuses on eight key areas:
- Ingredients grown with respect for the earth and oceans
- Protection of biodiversity and animal welfare
- Support for local and sustainable producers
- Food waste reduction and resource efficiency
- Promotion of local and seasonal food
- Emphasis on plant-based ingredients
- Food safety and nutrition education
- Access to nutritious food for all
Why this Alliance?
At Gourmet Catering & Eventos, we’ve spent years integrating sustainability and the SDGs into every part of our business—from sourcing local suppliers to designing low-carbon menus, developing traceability projects using blockchain, and partnering with universities to measure the environmental impact of our offerings.
This alliance with the Chefs’ Manifesto and the SDG2 Advocacy Hub is a natural step forward and a valuable support that recognizes our menu’s alignment with the Manifesto’s values.
In 2023, we collaborated with KM ZERO Food Innovation Hub on the Experiential Dinner at ftalks The Food Changemakers Summit—an event also supported by the Chefs’ Manifesto and winner of the Gold Award for Best Catering in Spain at the 2024 EVENTOPLUS Awards.
In 2025, we go further: we are the first catering company with a menu supported by Chefs’ Manifesto, available for all types of corporate and MICE events.
This menu will be available to Gourmet Catering & Eventos clients at our exclusive venues, including the Valencia Conference Centre, where we serve as the exclusive gastronomic partner.
In this way, the menu will also be available for MICE sector events (Meetings, Incentives, Conferences, and Exhibitions), once again positioning Valencia at the forefront of the global meetings industry.
The 8 Pillars That Inspire Change: From Farm to Plate
The guiding principles of the Chefs’ Manifesto are crucial to the food system transformation we urgently need. They highlight the importance of using environmentally respectful ingredients, protecting biodiversity and animal welfare, and supporting local producers. They also encourage food waste reduction, the use of seasonal ingredients, and plant-based and legume-rich diets. Each pillar reflects a holistic approach to more responsible and healthier gastronomy, prioritizing sustainability in both production and consumption.
The Urgency of SDGs in the Kitchen: A Just Food System Through the Chefs’ Manifesto
Our current food system is unsustainable. From massive food waste to production systems that deplete natural resources, the impact of how we consume is clear. In this context, the SDGs are more relevant than ever. The kitchen, as a space of food creation, must lead this transformation.
The Environmental and Health Impact of Food Production and Consumption
Food production is a major source of greenhouse gas emissions and a driving force in environmental degradation. From deforestation to water and soil pollution, the food industry significantly contributes to climate change. Poor diet quality is also linked to rising chronic diseases such as obesity, diabetes, and cardiovascular conditions. Since the problem is global, the solution must be too. Adopting more sustainable food practices benefits both the planet and human health.
Key Goals: Ending Hunger, Ensuring Food Security, Nutrition, and Sustainable Agriculture
SDG 2 aims to ensure access to sufficient, nutritious food year-round. This includes promoting sustainable agricultural systems that not only ensure food availability but also respect ecosystems and producer rights. The Chefs’ Manifesto supports this goal by promoting practices that address both food production and access to healthy, sustainable diets.
A Partnership with the Chefs’ Manifesto: Principles of Sustainable Gastronomy
Sustainable gastronomy is more than choosing organic ingredients. It requires deep reflection on how chefs can contribute to the sustainability of the planet and society—not just through what they cook, but also through daily decisions. The Chefs’ Manifesto has been a key ally in this journey, providing chefs with tools to adopt sustainable and responsible food practices.
Local and Seasonal Ingredients: Local Flavor, Lower Footprint
One of the main strategies promoted by the Chefs’ Manifesto is the use of local and seasonal ingredients. These offer fresher, more authentic flavors and help reduce the carbon footprint of food transportation. Supporting local producers also strengthens regional economies and creates a more just and accessible food system.
Reducing Food Waste: A Professional and Urgent Responsibility
Food waste is a critical issue. According to the UN, 1.3 billion tonnes of food are wasted annually—a third of global production. As chefs, we have a duty to reduce this waste through efficient menu planning, ingredient reuse, and surplus donation. At Gourmet Catering & Eventos, we use blockchain technology to ensure traceability and prevent waste.
Promoting Biodiversity and Plant-Based Diets
Biodiversity is essential for a healthy food system. Using native plant varieties and including more plant-based foods in menus protects ecosystems and supports healthier diets. This plant-forward approach aligns with SDGs 2 and 13, targeting hunger eradication and climate action.
Nutrition Education and Access to Nutritious Food as Tools for Change
Beyond sustainable cooking, it’s vital to educate consumers on the value of balanced, nutritious diets. Ensuring access to healthy food is a powerful tool for improving public health and global sustainability.
Catering and Hospitality: How to Embrace Real Sustainable Practices
The catering and hospitality sectors play a vital role in transitioning to a sustainable food system. By adopting responsible practices, chefs can lead the change and demonstrate that fine dining can be both delicious and sustainable.
Designing Sustainable Menus: Integrating Chefs’ Manifesto Principles
Sustainable menu design requires thoughtful ingredient selection and a clear understanding of environmental impacts. At Gourmet Catering & Eventos, we have integrated Chefs’ Manifesto principles into every menu, ensuring each ingredient aligns with the SDGs. From sourcing to waste reduction, every choice matters.
Strategic Partnerships (SDG 17): The Example of Gourmet Catering & Eventos
Major challenges can’t be tackled alone. We collaborate with institutions like the Valencia Conference Centre, the World Centre for Sustainable Urban Food (CEMAS), and the MagNuS+ research group at the University of Valencia, along with partners like Naria. These alliances enable us to pioneer projects on food waste and gastronomic impact measurement, exemplifying the power of partnership to drive real change, in line with SDG 17: Partnerships for the Goals.
We also participate in social and food innovation networks to scale best practices and amplify their impact, staying true to our vision as a responsible company.
Every food choice has an impact. Choosing sustainable products, reducing waste, and supporting local producers are small actions that, together, create significant change in the global food system.
Measurement and Transparency: Communicating Our Environmental Impact with Real Data
Measurement and transparency are crucial to ensuring sustainability actions are effective. We use technologies like blockchain to trace our ingredients and measure our carbon footprint, enabling us to communicate our achievements clearly and credibly.
You Can Be Part of the Change: Supporting Conscious Gastronomy
The shift toward a more sustainable food system requires action from everyone—not just chefs and caterers. We all have the power to contribute through our daily choices.
Our menu lines, including the Chefs’ Manifesto-endorsed ‘Food Impact Menu’, adhere to strict sustainability standards:
- Use of local and seasonal ingredients to reduce transport and support local economies
- Inclusion of native plant varieties to promote biodiversity and preserve culinary traditions
- Environmental impact assessment in collaboration with the University of Valencia
- Food waste control and certified donation of surplus via blockchain technology
- Emphasis on nutrition education for both clients and staff
- Awareness-raising activities at events and training sessions, integrating sustainability into the culinary experience
Inclusion with Real Impact
We also lead an inclusive employment initiative for individuals with Down syndrome and intellectual disabilities in collaboration with Asindown Valencia. We promote real-world professional integration within our team and are proud to be the exclusive catering partner and supporter of their training center, “La Mare Que Va.”
This initiative not only transforms lives but also reinforces our commitment to a more just and equitable society. It aligns with SDG 8: Decent Work and Economic Growth, and SDG 10: Reduced Inequalities.
We further support continuous training, professional mentoring, and awareness-building within our teams to foster truly inclusive work environments. Learn more about our work and our journey here—a path that drives us to keep growing.