World Association of Chefs Societies
A FOCUS ON FOOD WASTE AND FOOD SAFETY
FOR THE YEAR 2009,
INTERNATIONAL CHEFS DAY
Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day.
On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate.
It is also a day, on which to assist the younger chefs, but most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.
Chefs have the responsibility to lead the way when it comes to the use of ingredients in a sensible and responsible manner. Since the International Chef’s Day inauguration in 2004, many events have taken place around the world to benefit charitable organizations and disadvantaged communities; this has highlighted that chefs are caring people and have worked to improve their image.
This year, WACS has made the decision to focus our attention on International Chefs Day to raise awareness on Food Waste and Food Safety.
Around 40 million people have fallen to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. On top of the food price crisis and oil price increases, the impact of the economic crisis will worsen malnutrition and hunger levels. Although the impact is worse in the developing countries, we all have started to feel this impact, not only in our professional kitchens but also at home.
Never was there a better time, to think more about the wastage of food. This is something all chefs are aware of at some level but do not always take the full responsibility for. Food safety is a related issue, especially in times of crisis. It is also something most of us have learned about in culinary school but we sometimes neglect the simple rules in our busy work schedule.
With announcing this initiative, I urge all member countries of the World Association of Chefs Societies to focus on these two subjects for the whole of the year, and especially on International Chefs Day. We should use this opportunity to educate our staff, ourselves, people around us, schools, businesses and even our governments and we should never forget that with knowledge comes responsibility.
A section of the WACS website will be open to receive stories, messages and news from all members regarding these two subjects. You may forward any information you want which is related to this to office@worldchefs.org
It is my hope that this project will open up a dialog in our industry; open up ideas and possibilities which can make a difference in the world.
With culinary friendship,
Gissur Gudmundsson
WACS President
