FOOD IS NEVER JUST FOOD

What are we really choosing when we choose food? Just taste, or an entire system of values behind it? From local markets to global cuisines, food today speaks about identity, responsibility, and the way we shape the future.

This talk opens questions that go beyond recipes. Why is authentic and local no longer a trend, but a necessity? How are chefs around the world, through the Chefs’ Manifesto, turning kitchens into platforms for change? And what does it mean to think about food through the principles of the circular economy? Because every ingredient has its own journey, and the way we choose, use, and value it reveals the kind of system we truly want.

Through experiences from a global network of chefs and initiatives emerging at the intersection of gastronomy, food policy, and business, this keynote brings concrete examples of how zero-waste practices and circular models are already being applied today. From sourcing and menu design to the ways restaurants collaborate with local producers and communities.

What does it actually mean, in practice, to be a UN food ambassador? It means connecting people, sharing knowledge, and building a system in which the best ideas do not remain isolated projects, but become the new standard of the industry.

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