At a time when the growing disconnect between production and consumption threatens Sustainable Development Goal (SDG) 2 progress, chefs have a unique opportunity to help reframe food system challenges in a way that resonates with the general public.

This is because chefs are at the heart of the global food system. By transforming raw ingredients into nutritious, delicious meals, we bridge the gap between farm and fork - influencing what farmers grow and what we put on our plates.

We also have the power to curate a new global conversation about food. An inclusive, dynamic discussion that takes the economic, environmental and social issues which underpin the SDGs – climate change, agriculture, nutrition, food waste - and translates them into accessible everyday actions in our kitchens, classrooms, businesses and communities.