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Maybe this month you've been waiting for something. Waiting for a new season. Waiting for sundown.
Waiting for enlightenment. Waiting for the final episode of Game of Thrones.
Whether you're burning effigies of winter, fasting for Ramadan, preparing for Vesak, or simply watching the
trees change, all around the globe it's a time for reflection, growth, and unity.
The world seems to send us a similar message every month: Be a part of something beyond yourself.
Why? Because the future relies on it.
Waiting for a sign? Here it is! Just keep reading to learn how you can get involved.
The Worldchefs team
L E A R N M O R E A N D T A K E A C T I O N
NEWS FROM FEED THE PLANET
Want your recipe featured in the Food Heroes
Challenge? Share a healthy, kid-friendly recipe
with children all around the world. Click the image
or follow this link to submit a recipe
now. Worldchefs members have already
taught over 700 kids how to eat sustainability
with the Food Heroes toolkit. Whether you
download the lesson to show your family, one
classroom, or a whole school, it all makes an
impact. Follow this link for everything you need
to plan your own Food Heroes workshop!
We started with one simple activity: weighing
food waste every day. So now what? Earlier this
month Chef Chris Koetke, our Feed The Planet
Chairman, hosted a webinar session on Goal
Setting & Waste Cutting Practices to take us to
the next level. This webinar provides hands-on
waste cutting practices that make day-to-day
waste tracking easy. Click here or the photo
below to watch now, and follow this link to
download the toolkit.
Venezuelan migrant Oswaldo José Pina Flores is
excited to build a new career in sustainable
catering. He is one of last month's 22 graduates
from the Gastronomia Sustentável course in
Curitiba, Brazil. Part of our Education for
Employment initiative, this free curriculum for
culinary training helps unemployed people
prepare for and find work in a professional
kitchen. We've reached 111 graduates to date.
Want to learn more about how this program is
changing lives? Click the photo or follow this
link to read a recent article, and stay tuned for
more stories.
"The course provides an opportunity for students
to explore a path away from traditional
teaching and learning methods. They are now
more aware of the big word – Sustainability, and
hopefully they will use this knowledge in their
future careers." Well said, Chef Instructor Soon
Pau Voon. His recent graduating class of 39
School of Hospitality students at Malaysia's
Sunway University are prepared for a changing
future. This free curriculum teaches chefs how to
act sustainably and improve profitably in the
kitchen. Implement it in your school or
association! Click here to learn more.
The 2nd Food Waste Challenge webinar focuses on 4 areas to reduce waste in your kitchen:
Purchasing, Preparation, Storage & Equipment, and Menu Planning. Click on the video above
to watch now.
Country Overshoot Days for 2019 have just been released. A country's Earth Overshoot Day
marks the date when humanity has used more from nature than our planet can renew in that
entire year. For example, if everyone lived like people live in France, by this week we'd
already have exhausted the amount of resources that our planet can regenerate for the rest
of the year. Follow this link to learn more.
Oswaldo José Pina Flores stands alongside AIESEC's local coordinator in Curitiba, Sonia
Canizalez.
Send kids like these home with a healthy recipe to encourage sustainable eating! Share your
recipe and we'll include it in our Food Heroes toolkit for children all around the world.
C L I C K T O S H A R E A R E C I P E
Our friends at Sunway University put together a series of infographics on solutions to common
waste issues in the industry. Have a look!
Thank you to Chef Vojto Artz and Zuzana Dúžekov of the Slovak Chefs Assocation for
translating and sharing recipes from your zero waste cookbook "To The Last Crumb." Below
you'll find their recipe for tasty Banana Muffins.
Banana Muffins
Overripe bananas may not be the most attractive fruit in the world, but they certainly do not deserve to
be thrown away. Muffins are a quick way to use the overripe bananas in an elegant way – they
sweeten the dough, give it an aroma, and you can experiment with other flavours.
Quantity: 12 muffins
Time of preparation: 10 minutes + baking for 20-25 minutes
Ingredients:
• 4 overripe bananas
• 1 egg
• 100 g plain wheat flour
• 100 g plain spelt flour
• 75 g melted butter
• 50 g cane sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder (ideally phosphate-free)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Vegetable oil to smear the muffin pans
Tips: To the dough you can add chopped nuts, chocolate, cocoa, or you can play with various flavours.
Muffins go well with spicy taste of a bit of ground cloves, cinnamon, cardamom or nutmeg and the
taste can be freshened up with a tablespoon of citrus fruit juice. If you will want to change, bake the
dough in a bread tray; however, in such case the baking time doubles.
Preparation: Mix all dry ingredients – flour, baking powder, baking soda and salt in a large bowl. Crush
the bananas up with a fork. Whip the egg in a separate bowl, add the crushed-up banana, melted
butter and stir well to get a homogeneous mass. Add this mass to all dry ingredients and mix the
dough. At the end add lemon juice. Spoon the dough into the muffin pans smeared with vegetable oil
or provided with paper muffin cups. Bake in the hot air oven preheated to 180 °C. If the muffin pans
are smeared with butter, bake approximately for 20-25 minutes, baking in paper cups takes a bit
longer.
Vojto advises: Although unripe bananas shall not be stored in the fridge, the ripe and overripe bananas
can be kept there without any problem. If bananas you have at home are fully ripe and you are no
table to eat them, you can put them into the fridge to slow the maturation process down. The banana
peel will become brown; however, the pulp will stay in good condition for a couple of days more and
will be suitable for baking at least. The overripe bananas can be used in the cake dough so that you
cut both ends away and blend the banana together with its peel and a bit of water.
Lucia advises: Peeled banana can be frozen – slice it to 2 cm thick slices, spread out on a tray and
freeze. Once frozen, put them into a plastic bag or container and store in the deep-freezer. Frozen
banana can be used for smoothie or, when using a high-performance blender, for an extra quick
home-made banana ice cream. To make the ice cream finer, you can add a couple of tablespoons of
milk or cream.
Happy baking!
You've already empowered yourself to take action just by opening and reading this message. So don't stop
now! Visit howtofeedtheplanet.com to learn more about Feed the Planet, and get involved today.
Want to enlist a friend? Forward this message on using the button below.
F O RW A R D T O A F R I E N D
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Have an idea or want to nominate someone to be featured in Feed the Planet News?
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