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Electrolux celebrates 100-year anniversary with action plan for sustainable living and funding for Food Foundation

Paris, France · 29 August 2019 ·  Electrolux celebrates 100-year anniversary with action plan for sustainable living and funding for Food Foundation


Sweden’s Electrolux today introduced the Better Living Program, a plan to enable better and more sustainable living for consumers around the world through 2030. With bold targets focusing on better eating, better garment care and a better home environment, the initiative widens the scope of Electrolux commitment to sustainability and enables the company and its brands to contribute in a meaningful way on key global challenges.

The original link can be found below.

“At Electrolux we take a lot of pride in the way our appliances have helped shape hundreds of millions of people’s home lives for the better over the past 100 years. At the same time, the way all of us live our lives today also poses a great challenge for a sustainable future. As a global leader in home appliances, Electrolux has a tremendous opportunity to eliminate barriers that are keeping consumers and the industry from making sustainable choices,” said Jonas Samuelson, CEO at Electrolux. “That’s where the Better Living Program comes in: it’s a to-do list which sets the direction for our company on a global level. Everything, from product development to the way we do business and communicate with consumers, will be impacted by this.”

Four new 2030 targets have been defined, aligned with the United Nations Sustainable Development Goals and integrated with Electrolux overall sustainability strategy:

  •  Make sustainable eating the preferred choice
  •  Make clothes last twice as long with half the environmental impact
  •  Make homes free from harmful allergens and pollutants.
  •  Make our business circular and climate neutral.

As a first action, the company intends to annually fund the Electrolux Food Foundation until 2030, with an expected total of SEK 100 million. The additional funding will contribute to making sustainable eating the preferred choice as the foundation supports employee and partner initiatives. For example, by 2030 the Food Foundation seeks to offer education for children and culinary training programs for unemployed and professionals to at least 300,000 people, and support millions of people in need through global and local programs and partners.

The Better Living Program will drive and put the spotlight on at least 100 actions which give a significant and direct contribution to its 2030 targets. These actions, which can be within the scope of the company’s regular business as well as run through external partnerships and spearhead initiatives, will be presented continuously on www.betterlivingprogram.com.

Widening the scope of sustainability

Launched to coincide with the company’s 100-year anniversary on August 29, the Better Living Program means Electrolux – which has been ranked as an industry sustainability leader by multiple independent organizations – is taking an even more holistic approach to sustainability.

Electrolux sustainability efforts have primarily focused on its operations and supply chain in society (which account for 15% of the company’s climate impact), and the energy consumption from use of products (which accounts for 85%). These remain key focus areas and – with the new target to become circular and climate neutral – Electrolux will maintain a strong approach to manage the company’s direct and indirect environmental impact.

“Now, with the Better Living Program, we’re also committing to drive change in the major usage areas of our products. While more complex to measure, it’s clear that how we all preserve and prepare food or care for our clothes, for example, significantly impacts the environment,” said Henrik Sundström, Head of Sustainability Affairs at Electrolux. “With the targets of the program, we’re strengthening Electrolux ambition to develop solutions that enable sustainable choices in the day-to-day. We also want to engage with consumers on a deeper level to provide inspiration and information.”

This new commitment will be reflected in an updated version of the company’s full sustainability framework, which will be presented later this year together with new targets relating to other relevant sustainability issues, such as an increased use of recycled materials.

Validated by consumer research and science

The relevance of the four 2030 targets within the Better Living Program has been validated by a recent survey – the Better Living Report – which was commissioned by Electrolux to explore consumer attitudes and challenges when it comes to sustainable living.

Make sustainable eating the preferred choice

With approximately 30% of global climate emissions coming from production of food and a third of all food produced going to waste, Electrolux will work to enable more consumers to store, cook and eat food in a way that benefits both people and planet. Furthermore, even though the bulk of the food industry emissions come from animal products, only 1 out of 5 consumers see the significance of plant-based food for more sustainable eating according to the report.

Working towards this target, Electrolux will accelerate its leadership in food preservation solutions that help reduce food waste, and develop cooking solutions that increase the ease and attractiveness of sustainable food choices.

Make clothes last twice as long with half the environmental impact

Fashion is another industry with a significant climate impact. Taking care of clothes to extend their life drastically reduces the carbon footprint. However, while 7 out of 10 consumers agree that this is the most important choice for sustainability in this area, only 3 out of 10 wash at lower temperatures or wash less frequently.

Working towards this target, Electrolux will continue to improve fabric care technology to increase the longevity of clothes and to reduce water and energy consumption. The company will also partner with stakeholders such as the clothing and detergent industry, to drive innovation and inspire consumers to adopt more sustainable care habits.

Make homes free from harmful allergens and pollutants

Indoor air pollution can be up to five times higher than outdoor air pollution and is a significant health hazard according to the World Health Organization. But while almost 8 of 10 consumers believe indoor air quality is important, half of these feel they lack the tools to act upon it, the Better Living Report showed.

Working towards this target, Electrolux will accelerate development of sophisticated air and climate solutions that optimize indoor air. Another opportunity is to explore new ownership models that enable more consumers to improve their home environment.

Make our business circular and climate neutral

Sustainability has been an integral part of Electrolux strategy for many years. The new target means committing to zero carbon emissions from Electrolux facilities around the world. It also means striving for circularity in everything we do. To this end, Electrolux will focus on developing circular business models and product designs that improve overall resource efficiency.

Working towards this target, Electrolux will significantly increase its use of renewable energy, for example by installing solar panels throughout its facilities. Exploring opportunities for circularity, the company will also aim for zero waste to landfill from factories, and drive a project aiming to develop a fully recycled and recyclable concept vacuum cleaner.

For further information, please contact:

Electrolux Press Hotline, +46 8 657 65 07.

Images

The original article can be found on the Electrolux news page.


ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Company / Partner Competition Congress Country GCC GCC - Pastry Chefs GCC - Young Chefs News Press Releases

Results from the Global Chefs Challenge Africa & Middle East Regional Semi-Final

Paris, France · 23 August 2019: Results from the Global Chefs Challenge Africa & Middle East Regional Semi-Finals

The Africa & Middle East Regional Semi-Finals for the Global Chefs Challenge were held in Pretoria, South Africa, 31 July – 1 August. Organized by South African Chefs Association (SACA) and Worldchefs, the competition was held in conjunction with INFOCHEF 2019 in Times Square.

Selected through champion performance at national competitions, participating teams representing Egypt, Qatar, United Arab Emirates and South Africa competed to show their mastery in the culinary arts through three competition categories: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. 

Winning teams head to the Finals at Worldchefs Congress & Expo in St. Petersburg, Russia! Catch all of the action live at Worldchefs Congress 2020, July 28 – 31. For tickets to the Global Chefs Challenge final and complete access to Congress & Expo events, register now at www.worldchefscongress.org

The teams were made up of chefs from various hotels and restaurants from each country representing their national chefs association. Competitors are listed below:

Qatar

  • Global Chefs: Chef Kommalage Asanka Sanjeewa 
  • Pastry Chefs: Chef Alkesh Bhandari
  • Young Chefs: Chef Oussama ben Hassen

United Arab Emirates

  • Global Chefs: Chef Mario Coelho
  • Young Chefs: Chef Leon Rozario

Egypt

  • Pastry Chefs: Chef Sedhom Hamed
  • Young Chefs: Chef Kareem Atef

South Africa

  • Global Chefs: Chef Dion Vengatass
  • Pastry Chefs: Chef Arno Ralph
  • Young Chefs: Chef Armin Maritz

All teams did an outstanding job and made judging extremely hard and the end result being very close with the winner and second place being .4 of a point between them. This competition was held at the highest level. Winners will now go through to the final to compete against the best in the world at Worldchefs Congress & Expo 2020 in St Petersburg, Russia. 

GLOBAL CHEFS CHALLENGE AFRICA & MIDDLE EAST SEMI-FINAL

SEMI-FINAL RESULTS BY CATEGORY:

Global Chefs Challenge

  • Winner: South Africa, Chef Dion Vengatass 
  • 1st runner up: United Arab Emirates, Chefs Mario Coelho and Tharindu Lakshan
  • 2nd runner up: Qatar, Chefs Kommalage Asanka Sanjeewa and El Mehdi Merdi

Global Pastry Chefs Challenge

  • Winner: South Africa, Chef Arno Ralph
  • 1st runner up: Egypt, Chef Sedhom Hamed
  • 2nd runner up: Qatar, Chef Alkesh Bhandari

Global Young Chefs Challenge – Hans Bueschkens Trophy

  • Winner: South Africa, Chef Armin Maritz
  • 1st runner up: Egypt, Chef Kareem Atef
  • 2nd runner up: United Arab Emirates, Chef Leon Rozario

Team South Africa along with the wildcard competitor from the UAE in pastry will now represent the region at the Final in July 2020 in St Petersburg.

The judges of the competition came from each country and South Africa, led by head judge and seasoned competitor Garth Schnier, Hossam Soliman – President of Egypt Chefs Association, Andy Cuthbert – Continental Director based in UAE, Sanet Prinsloo – former association president from Namibia, and Nadine Demmier and Stuart McClarty of South Africa. We thank the judges for their excellent work.

Continental Director Andy Cuthbert remarked, “the organization and location of the competition was excellent and SACA did an outstanding job in organizing the event flawlessly. President James Khoza and competition organizer Elsu Gericke are to be congratulated for an outstanding competition.”

Grateful thanks also goes several culinary schools including Capsicum, Chef MLK School of Cooking, Prue Leith, and HTA for their exemplary student volunteers and logistical support.

The competition would not have been possible without the support of all the sponsors whom we thank for their commitment to the industry and the Worldchefs community at large: Mac Brothers for kitchens, Sigma for jackets, Dilmah Tea, Nestlé Professional, Les vergers Boiron, VanDrie Group, Avanti, Turn and Slice, Sun International, La Marina, Sir Fruit, and Roll Kem.

Cuthbert added, “We congratulate all competitors and look forward to seeing team South Africa and the UAE bring home the trophies in July 2020.”

To view photos of the event, visit our photo album here. Photos by the Visual Feast Group.

To learn more about the Global Chefs Challenge and the Road to St. Petersburg, visit www.globalchefschallenge.org

For tickets to the Final, register for Congress 2020 at www.worldchefscongress.org

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Country National News Press Releases Worldchefs Without Borders

World Chefs Without Borders Launch Chefs Social Responsibility For Cambodia

Paris, France · World Chefs Without Borders Launch Chefs Social Responsibility For Cambodia


World Chefs Without Borders (WCWB) is proud to announce its 2nd major Chefs Social Responsibility (“CSR”) global event will be held in Siem Reap, Cambodia.

The objective of this tour is to encourage Chefs to participate and perform their social responsibility, creating an awareness of how we as Chefs, can make a difference. 

Supported by the Cambodia Chefs Association and endorsed by the Ministry of Tourism Cambodia, 100 Chef volunteers from around the world will travel to Siem Reap, Cambodia at their own expense and individual donation of 1000 Euros. All funds raised will go towards the CSR for Siem Reap Cambodia events and the balance will be donated to Siem Reap Children’s Hospital. 

CSR for Siem Reap Cambodia events will take place from April 26 to 30, 2020 and will include a VIP Gala Fundraising Dinner for 200 guests, ground cook off preparing 2,000 meals for 2,000 children, 8,000 people luncheon and 8,000 food relief packs for 8,000 Cambodian villagers in the 7th Wonder of the World, Angkor Wat. All dishes prepared will be Cambodian national dishes and will include only local ingredients. This will be a memorable experience for the 10,000 Cambodians and 100 Chefs that join this tour. 

WCWB Chairman Willment Leong, stated “Together as Chefs, World Chefs Without Borders will once again create an historical example to the world that Chefs can make a difference towards humanity.”

CONTACT:

Willment Leong, WCWB Chairman

wcwb@worldchefs.org

A pdf version of this press release is available for download below.

ABOUT WORLD CHEFS WITHOUT BORDERS  

World Chefs Without Borders World Chefs Without Borders (WCWB) is a global humanitarian aid initiative by Worldchefs. Our mission is to support and mobilize our global network of volunteer Chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. Chef Ambassadors also coordinate events to grow awareness and/or raise funds for WCWB.  

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

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Country FeedThePlanet FeedThePlanet - Blog National News

Silver Spoon Hospitality Academy hosts Graduation for Sustainability Course

Paris, France · 13 December 2019 · Silver Spoon Hospitality Academy hosts Graduation for Sustainability Course 

On August 5-13 the Silver Spoon Hospitality Academy in Namibia hosted it’s 2nd wave of graduation for over 20 students of Worldchefs’ sustainability course.

In regards to the course, instructor Terry Jenkinson, said: 

“The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia, have been active in creating an awareness of the importance of Biodiversity, conserving natural resources and making the most of products indigenous to our country.

The students who participated in the curriculum have a better understanding of what we have been teaching as well as anew found respect for ensuring long term sustainability of our natural resources. The Students have implemented a strict recycling and separation of waste program at the Academy, they are also working towards the development of a vertical indoor garden. We were fortunate to have a handful of students in this intake that are active in sustainable projects in the home environment.”

Images: 

To learn more about Worldchefs’ sustainability curriculum, please visit https://www.feedtheplanet.worldchefs.org/Sustainability.

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.worldchefs.org.

Categories
Country News

Singapore Pastry Cup 2019 – Results

Dear Pastry Chefs, Chefs, Judges, Friends and Colleagues,

Singapore Pastry Cup was held on the 20th July 2019 at SHATEC, this exciting and prestigious competition takes place every two years; with the aim to discover bright talents and select Singapore’s representatives for world-renowned competitions the likes of Asian Pastry Cup 2020, DGF Mondial Des Arts Sucres Paris 2020, Global Pastry Chef 2020 St. Petersburg, Russia and thereafter – Coupe Du Monde Patisserie 2021 in Lyon, France.

On behalf of the Singapore Pastry Alliance, we would like to express our utmost gratitude to Chief Executive of SHATEC Institutes Ms Margaret Heng for providing the venue.

We would like to sincerely thank the panel of judges for spending their valuable time with us and being part of this exciting event:

Chef Cassian Tan-Chief Judge (SATS Catering Exec Pastry Chef))

Chef Yong Ming Choong (Fairmont Singapore, Exec Pastry Chef)

Chef Pang Kok Keong (Sugar Daddy Group, Executive Chef)

Chef Alex Yen (SHATEC Institute- Pastry and Baking Senior instructor)

Chef Bruno Philippe (Gourmet Partners Singapore, Executive Pastry Chef)

Chef Ben Goh (Intercontinental Singapore, Exec Pastry Chef)

Chef Then Chui Foong (Euraco Fine Food Technical Chef)

Chef Jose Luis Del Amo (Classic fine foods Exec Pastry Chef)

Chef Tai Chien Lin (Raffles Hotel Exec Pastry Chef)

Chef Alex Chong (Regent Hotel, Exec Pastry Chef)

The event would not have been possible without the support and assistance from the Competition committees head by Chef Kent Ng from Mandarin Oriental Hotel; Chef Esther Cheng from Orchard Hotel, Chef Edwin Leow from Marriott Hotel, Chef Wee Pai Hau from Intercontinental Hotel, Chef Koo Jeefrom Kura Patisserie, Chef Instructor Eve from ITE west College, Senior Chef Instructors Alex Yen from Shatec and their Colleagues and students who spent the day with us and ensured everything went smoothly. 

Heartfelt thanks to Jinqing (SJCC President) and Wei Ling (SJCC committee) for assisting us as event MC of the day.

We would also like to take this opportunity to extend our heartiest congratulations to all 8 competitors, who have each impressed the panel of judges with their talent and creativity in their showpieces.

Below are the scores of the top 4 competitors and best showpieces, cake and plated dessert for your reference: 

Award

Pastry Chef

Organization

Score

Winner

Loh Zhen Liang

Mandarin Oriental Hotel 

1574.8

1st Runner Up

Lawrence Wong

Mandarin Oriental Hotel

1563

2nd Runner Up

Lim Jia Yong

W hotel – Sentosa Cove

1516.4

Fourth Place

Pang Yoon Hwa

Marina Bay Sands Singapore

1490.6

Best Sugar Showpiece

Loh Zhen Liang

Mandarin Oriental Hotel 

436.6

Best Chocolate Showpiece

Lawrence Wong

Mandarin Oriental Hotel

406.2

Best Chocolate Cake

Pang Yoon Hwa

Marina Bay Sands Singapore

617

Best Dessert

Lawrence Wong

Mandarin Oriental Hotel

650


Congratulation to all the competitors! 

Lawrence Wong (Mandarin Oriental), Dexter Lee (JW Marriott South Beach), Tan Sin Yee (Sheraton Tower) Felicia Heng (St Regis Singapore), Lim Jiayong(W Hotel Singapore-Sentosa Cove), Samuel Chong (Independent), Loh Zhen Liang (Mandarin Oriental) and Pang Yoon Hwa (Marina Bay Sands Singapore) – all of you have performed an outstanding job and we are very proud to have had your participation.

Last but definitely not the least, a sincere thanks to our generous sponsors – Phoon Huat & Co (Pte) Ltd, Valrhona, RaviFruit, Montreux Patisserie Pte. Ltd, Indoguna (S) Pte. Ltd, Classic Fine Foods Singapore, Gourmet Partner Singapore, Cocoa Orient, Euraco Finefood Pte. Ltd, Martin Braun, Lau Choy Seng Pte. Ltd, Sasa Demarlee, Chefworks, Sia Huat Pte. Ltd, Xinye Apparell LLP (Green Chef wear) and Dongguan Yiqiang plastic Mould Co., Ltd. We’re honestly blown away by your kind support in nurturing the next generation of pastry chefs to represent Singapore.

Warmest regards,

Gary Lim

President, Singapore Pastry Alliance

Member of Singapore Chefs’ Association 

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