The World Association of Chefs’ Societies (Worldchefs) has announced three sessions at the World Food Forum (WFF) 2026, highlighting the role of young chefs in advancing sustainable food systems, preserving culinary heritage and strengthening food and nutrition education.
The World Food Forum’s flagship event will take place from October 8 to 16, 2026, at the headquarters of the Food and Agriculture Organization of the United Nations (FAO) in Rome, Italy, with additional online participation. The event brings together young people, researchers, policymakers, industry representatives and other stakeholders to accelerate progress towards the United Nations Sustainable Development Goals (SDGs).
Under the 2026 theme, “Innovate Today. Nourish Tomorrow,” the forum will explore how science, technology and traditional knowledge can contribute to more sustainable and resilient agrifood systems. Its programme includes the Global Youth Action, Science and Innovation Forum, and Hand-in-Hand Initiative Investment Forum.
Worldchefs’ participation builds on its collaboration with United Nations agencies working on food and nutrition, including its partnership with the WFF Youth Initiative on the Young Chefs Programme (YCP), launched in 2025. The programme supports chefs aged 18–35 in developing the knowledge, practical skills and professional networks needed to contribute to the transformation of agrifood systems.
Through capacity development, advocacy and local action, the initiative encourages young culinary professionals to promote healthier consumption habits and more sustainable food practices. Each participant is paired with a mentor from the Worldchefs network to support professional development and knowledge exchange.
The three sessions will examine how food system policies can be translated into practical action in kitchens and communities. Discussions will focus on the contribution of young chefs to food heritage preservation, sustainable food production and consumption, and culinary education.
Participants will also explore ways to promote underutilized ingredients, protect biodiversity, share traditional culinary knowledge and develop innovative approaches to healthier and more inclusive food systems. These themes highlight how chefs can influence food choices and connect culinary practice with broader environmental, cultural and social priorities.
The sessions will reinforce the importance of involving the next generation of culinary professionals in global discussions about food security, nutrition and sustainability. By connecting practical kitchen experience with policy dialogue and innovation, Worldchefs and its partners aim to demonstrate how culinary professionals can contribute to long-term agrifood transformation.
The initiative places young chefs at the intersection of culinary creativity, cultural preservation and sustainability, recognizing their potential to help shape a more responsible and resilient global food future.
