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World Chefs Take Upfield’s #MakeItPlant Pledge in Abu Dhabi

Board Leaders of the World Association of Chefs’ Societies signed a commitment to include and encourage more plant-based food options on menus globally

The multinational leadership team of the World Association of Chefs’ Societies came together this week in Abu Dhabi to inaugurate Upfield’s #MakeItPlant pledge, a commitment to adopt more sustainable plant-based choices on menus globally.

Heading a committee that represents 110 official chef associations worldwide and representing 10 million chefs globally, the renowned culinary leaders were joined by Reinier Weerman, General Manager MENA, Upfield, as they took the pledge at the ongoing Worldchefs Congress & Expo 2022.

world-chefs-take-upfield's-#makeitplant-pledge-in-abu-dhabi
(left to right):
Cornelia Volino (Secretary General) Domenico Maggi (Continental Director Europe South) Andy Cuthbert (Continental Director Africa/ Middle East),
Uwe Micheel (Assistant Vice President), Rick Stephen (Continental Director – Asia), Reinier Weerman (General Manager MENA, Upfield), Thomas Gugler (President),
Martin Kobald (Vice President), Peter Wright (Continental Director Pacific RIM), Alain Hostert (Continental Director Europe Central), Neil Thomson (Continental Director Europe North), Kk Yau (President Ambassador Liaison Asia)

“Sooner or later the world will need to wake up, so this initiative is very important,” said Chef Thomas Gugler, the president of the World Association of Chefs’ Societies, at Abu Dhabi National Exhibition Centre. “We need to go in this ‘greener’ direction for future generations, not only so they have a healthier way of living, but also to respect Mother Nature. People are increasingly realising this importance and we as culinarians need to be going in this direction too. Together we can make the world a greener and healthier place.”

“I have been following a plant-based diet for six years so for me it was easy to take the #makitplant pledge, but I am very proud of my colleagues,” said Chef Cornelia Volino, secretary general of the World Association of Chefs’ Societies. “This initiative will make a big difference because the more people who consider the new products available, the better it will be for all of us – personally, professionally, and of course for the planet.”

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