Support local producers, be mindful of where your food comes from
You will find the tools to help you cook more sustainably and to shrink your carbon footprint.
Nature’s bounty is so rich—over 30,000 edible plants are available on Earth. However, we rely on about 30 of them—and 3 crops alone provide humanity with nearly 60% of our calories: rice, wheat, and corn. We’ve been missing out and it’s time to incorporate more plants in our lives.
At the end of this course you will be able to:
– Make pulses, vegetables, fruits, nuts, seeds, fungi, and algae the star of your dishes.
– Diversify your culinary palette with over 30,000+ varieties of edible plants available
– Avoid food waste by consuming plants from root to leaf.
– To celebrate local and seasonal foods, learn to adjust and swap out ingredients.
– Highlight nutritional quality of local and seasonal.
Course curriculum
Course Content
Chapter 2 - Introduction to Plant Based Cuisine
Bonus Chapter: Chefs' Manifesto
Chapter 3 - Papaya Poke Stacks with Wasabi Slaw
Chapter 4 - Nopal Cactus Pad and Quinoa Salad
Chapter 5 - King Oyster Mushroom Arepas
Chapter 6 - Jackfruit Empanaditas
Chapter 7 - Hearts of Palm Ceviche with Tropical Marinade
Chapter 8 - Falafel Bites on Endive Boats
Course Farewell
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
What you'll learn
We’ll discuss various plant-based food groups to help you diversify your culinary palette
Discover the nutritional richness that comes with “eating the rainbow.” The types of food we consume and when and where they’re grown ultimately determine the sustainability of our diets!
You will learn about the importance of minimizing food waste in our kitchens as well as the ways to utilize the ingredients that traditionally end up in the trash.
Whether you are an omnivore, flexitarian, vegetarian, or plant-based, you will absolutely love the dishes showcased on this course.
Instead of focusing on the foods we must give up to help be part of the solution, why not place the emphasis on the plethora of delicious, colorful, and diverse ingredients we get to incorporate into our dishes.
Who is it for?
This course is specially designed for environmental conscious chefs and amateur cooks seeking to cook more sustainably. People interested in promoting biodiversity and better food systems will find meaningful ways to help combat climate change and food insecurity from their own kitchens.
What you’ll need
- Metal ring
- Fryer
- Nonstick skillet
- Food processor
- Blender or turmix
As a founding member of the Chefs’ Manifesto—a program by the SDG2 Advocacy Hub— she has taken a lead in promoting equity and sustainability in our food systems. She is an Ambassador for Sustainable Development Goal 2: “Zero Hunger”, and has contributed to campaigns by the United Nations, World Health Organization, World Food Programme, EAT Foundation, and Global Citizen.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
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- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Take your cooking skills to the next level.
Learn from anywhere at your own pace.
Learn from anywhere at your own pace.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Ratings and Reviews
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Suzanne Butler
Not a vegetarian but love clean eating occasionally.
I love some of the ingredients used in some of the dishes and I am willing to try some of the other ingredients that I didn't know existed, so I will start to use these dishes in my occasional menu at home and at work with my growing customers which like to try different things.
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I love some of the ingredients used in some of the dishes and I am willing to try some of the other ingredients that I didn't know existed, so I will start to use these dishes in my occasional menu at home and at work with my growing customers which like to try different things.