As stated by chefs Manifesto, The future of the kitchen will be sustainable or it will not be. In Gourmet Catering & Events We believe that gastronomy is much more than a sensory experience. Food has the power to transform not only our palate, but also our societies and the planet. With this principle in mind, we have taken a further step in our commitment to sustainability and Sustainable Development Goals (SDGs). To do this, we established an alliance with Chefs Manifesto and the SDG 2 Promotion Center. This collaboration reinforces our vision that gastronomy is a powerful tool to change the world.
What is Chefs Manifesto and why is it key to global food transformation?
Chefs Manifesto is a International network of more than 1,600 chefs from around the world who have committed to acting as agents of change in the global food system. This initiative, promoted by the United Nations Foundation through the SDG2 Advocacy Hub- SDG Promotion Center, seeks transform food systems To ensure an adequate and healthy diet for all, while promoting a sustainable future.
A global network of United Chefs for the Sustainable Development Goals (SDGs)
Chefs Manifesto is a global network of chefs, chefs, educators and activists who share a common commitment: transforming food systems around the world to make them more sustainable, equitable and accessible. Instead of being a specific initiative, Chefs Manifesto works with chefs in their day-to-day life, providing them with Tools needed to integrate the SDGs In every aspect of their work, from the selection of ingredients to the way they present their menus. This approach ensures that chefs are not only creators of gastronomic experiences, but also advocates of social and environmental change.
Its activity is structured around Eight key areas:
- Ingredients grown with respect for the land and the oceans
- Protection of biodiversity and animal welfare
- Support for local and sustainable producers
- Reduction of waste and use of resources
- Promotion of local and seasonal foods
- Emphasis on plant-based ingredients
- Food Security and Nutrition Education
- Access to nutritious food for all
Why this alliance?
In Gourmet Catering & Events We have been integrating sustainability and the SDGs for years in every aspect of our activity: from the selection of proximity providers, to the design of menus with a lower carbon footprint, through traceability projects with blockchain technology or collaborations with universities to measure the environmental impact of our proposals..
this alliance with Chefs Manifesto and the SDG2 Advocacy Hub It is a natural step and a valuable support that recognizes the coherence of our menus with the values of the manifesto.
Already in 2023 we collaborated with KM Zero Food Innovation Hub In the Ftalks Experiential Dinner The Food Changemakers Summit, a conceptual event also supported by Chefs Manifesto and which was recognized in the 2024 EventPlus Awards with Gold In the category ‘Best Catering in Spain’.
In 2025 we go one step further: we are the first catering company in the world with a menu endorsed by Chefs Manifest and available for all types of corporate events and meeting tourism.
This menu will be available to Gourmet Catering & events, in the spaces managed by the brand, among which is the Congress Center of Valencia, of which we are partner Exclusive gastronomic.
In this way, the menu will also be available for events in the sector MICE (meetings, incentives, conferences and exhibitions), positioning once again the city of Valencia at the forefront of meeting tourism worldwide.
The 8 Pillars That Inspire Change: From Earth to Plate
The principles that guide Chefs Manifesto are essential for the food transformation we need today. Among these pillars, the importance of using ingredients grown in an environmentally friendly manner, the protection of biodiversity and animal welfare, and support for local producers stand out. In addition, the reduction of food waste, the use of seasonal ingredients and the inclusion of diets based on plants and legumes are promoted. Each of these pillars reflects a comprehensive approach to a more responsible and healthy gastronomy. In it, sustainability is prioritized both in the production process and in consumption.
The urgency of the SDGs in the kitchen: towards a fairer food system from the hand of Chefs Manifesto
The current situation of our food system is untenable. From massive food waste to production systems that deplete natural resources, the impact of our way of consuming food is evident. In this context, the Sustainable Development Goals (SDGs) are more relevant than ever. The kitchen, as a space for food creation and production, has the responsibility to lead this change.
The current impact of food production and consumption on the planet and health
Food production is one of the main sources of greenhouse gas emissions and a determining factor in environmental degradation. From deforestation to water and soil pollution, the food industry contributes significantly to climate change. In addition, the poor quality of the diet of many populations is causing an increase in chronic diseases, such as obesity, diabetes and cardiovascular disease. Since the problem is global, the solution must also be. Adopting more sustainable food practices will not only contribute to the health of the planet, but also to that of people.
Key Objectives: End Hunger, Food Security, Nutrition and Sustainable Agriculture, a Principle Aligned with Chefs Manifesto
SDG 2 aims guarantee that everyone has access to enough food and Nutritious throughout the year. This includes the promotion of sustainable agricultural systems that not only ensure the availability of food, but also respect the ecosystems and rights of producers. Chefs Manifesto aligns with this objective, promoting practices that address both food production and access to healthy and sustainable food.
Principles of Sustainable Gastronomy Powered by Chefs Manifesto
Sustainable gastronomy is a concept that goes beyond the choice of organic ingredients. implies a deep reflection on how chefs can contribute to the sustainability of the planet and society. But not only through what they cook, but also with the decisions they make in their day to day. Chefs Manifesto has been a key ally in this process, providing chefs with the necessary tools to adopt practices that promote sustainable and responsible food.
Ingredients of proximity and season: local flavor, minor footprint
One of the main chefs manifesto strategies is the use of local and seasonal ingredients. These not only offer a more authentic and fresh flavor, but also contribute to reducing the carbon footprint associated with food transport. In addition, supporting local producers strengthens the regional economy and promotes a fairer and more accessible food system.
Reduce food waste: a professional and urgent responsibility
Food waste is a critical problem. According to UN data, it is estimated that 1.3 billion tons of food are wasted each year, representing a third of world production. As chefs, we are responsible for reducing this waste through efficient menu planning, reusing ingredients and surplus donation. In Gourmet Catering & events, we have implemented practices such as food traceability through blockchain technology to Ensure that no surplus is wasted.
Promote biodiversity and plant diets, a goal of chefs manifest
Biodiversity is essential for a healthy food system. The use of native plant varieties, as well as the inclusion of more plant foods in the menus, not only protects ecosystems, but also promotes a healthier diet. The focus on plant-based menus is aligned with SDGs 2 and 13, which seek to eradicate hunger and mitigate climate change.
Nutritional education and access to nutritious food as tools for change
In addition to improving sustainability in the kitchen, it is also crucial to educate consumers about the importance of a balanced and nutritious diet. Access to healthy and nutritious foods is a powerful tool to change public health and contribute to global sustainability.
Catering and restoration: how to adopt real sustainable practices
The catering and catering sector plays a key role in the transition to a more sustainable food system. Through the adoption of responsible practices, chefs can lead the change and show that haute cuisine can be both delicious and sustainable.
Design Sustainable Menus: How to integrate Chef Manifesto principles?
Designing sustainable menus involves not only choosing quality ingredients, but also considering the environmental impact of each dish. In Gourmet Catering & events, We have integrated the principles of Chefs Manifesto in each of our menus, ensuring that each selected ingredient is aligned with the SDGs. From the choice of proximity products to the implementation of waste reduction practices, every decision counts.
Strategic Alliances (SDG 17): The example of Gourmet Catering & events
We know that great challenges are not addressed alone. That is why we collaborate with entities such as the Congress Center of Valencia, the World Center for Sustainable Urban Food (CEMAS), forming part of the research group Magnus+ of the University of Valencia, and with our partners naria. These alliances have allowed us to develop pioneering projects on food waste and measurement of gastronomic impact, demonstrating the power of collaboration to generate real impact, in line with the SDG 17: Alliances to achieve goals.
In addition, we participate in networks of social and food innovation to scale good practices and multiply their reach, in coherence with our vision of responsible company.
Every food choice we make has an impact. Opting for sustainable products, reducing food waste and supporting local producers are small actions that, when added, can generate significant change in the global food system.
Measurement and transparency: communicate the environmental footprint with real data
The measurement and the transparency They are essential to ensure that sustainable actions are effective. We use technologies such as blockchain to ensure food traceability and accurate measurement of our carbon footprint, allowing us to communicate our achievements in sustainability clearly and transparently.
You too can be part of the change: supporting conscious gastronomy
The shift towards a more sustainable food system should not only come from chefs and catering companies. We can all contribute through our daily choices.
our menu line and ‘Food Impact Menu’ endorsed by Chefs Manifest They respond to strict sustainability criteria:
- Use of local and seasonal ingredients, reducing transportation and supporting the proximity economy
- Inclusion of native plant varieties, which promote biodiversity and keep culinary traditions alive
- Environmental impact assessment In collaboration with the University of Valencia
- Control of food waste and certified donation of surplus using blockchain technology
- Emphasis on nutrition educationl, both for our clients and for our team
- Awareness actions in events and formations, integrating sustainability into the gastronomic experience in an experiential and educational way.
Labor inclusion with real impact
In addition, we promote a project of Labor inclusion for people with Down syndrome and intellectual disability, in collaboration with ASINOWN VALENCIA. We promote its incorporation into real professional environments within our team. we are also Exclusive gastronomic driver and partner of your training center the sea that goes of Asindown.
This initiative not only transforms lives, but also reinforces our commitment to a more just and equitable society. We align ourselves with the SDG 8: Decent work and economic growth and SDG 10: Reduction of inequalities.
In addition, we promote continuous training, professional accompaniment and awareness of our teams, building truly inclusive environments. Learn more about our work and history here. an rscattering that supports us and that pushes us to continue growing.