Module 1

Introduction

MODUL 1: INTRODUCTION

Key Competences:

1. Understand the importance of healthy and sustainable food

2. Understand role of chef in increasing healthy and sustainable food consumption

3. Understand about “Generasi Baru Dapur Indonesia” and its movement

Module Description:

Module 1 describes general knowledge on healthy and sustainable food . It will discuss importance, challenges, opportunities, and best

practices on healthy and sustainable food and cooking . The session will also explore about “Generasi Baru Dapur Indonesia”; what, why,

who, and how. At the end of the session, participants are expected to understand the importance of healthy and sustainable food, g et

insight how it is implemented globally, and what the important roles of chefs are. Participants will also be able to present GBDI

confidently.

Training Duration: 60 minutes

Competence

Indicator

Training Subject

Method

Duration

(minutes)

1. Understand the		1.	Participants are able to explain	1. Healthy Food; Why it is matter		Presentation		30
	importance of healthy	the importance of healthy and				Discussion
	and sustainable food	sustainable food				(Q	& A)
		2.	Participants are able to explain	2. Sustainable Food; concept and
			general concept of sustainable	practice
			food and its importance
2. Understand role of chef Participants are able to explain				3.	Role of Chef; cooking the quality	Presentation		20
in increasing healthy and		role of chef in increasing healthy			of life	Discussion
sustainable food		and sustainable food consumption 4. Challenges and Opportunities				(Q	& A)
consumption				5. Insight from global practices
3.	Understand about	Participants are able to explain		About Generasi Baru Dapur		Presentation		10
“Generasi Baru Dapur		about GBDI and promote its		Indonesia		Discussion

Indonesia” (GBDI) and its

movement

mission

(Q & A)

Healthy Food; Why it is matter

• Number of people with welfare ‘diseases’ is increasing rapidly.

Directly and indirectly related to ‘unhealthy food habits’

• Prognoses of health care costs will be hard to bare for worldwide

and national economies

•

•

•

loss of biodiversity

•

•

Unhealthy food is often attached ánd an accelerator to a number of worldwide problems

climate change through the use of fossil fuels in agriculture and transport

Inequality in life-expectancy and quality of life causing……….

The right to good (=healthy) food is a primal human right

Sustainable

Food;

concept and

practice

Sustainability is the ability to exist constantly. (wikipedia)

GBDI will inspire and seduce chefs/

food companies and anyone

interested to adjust their cooking practice to a more ‘sustainable one’

Sustainable

Food;

concept and

practice

How?

• Defining the joy of good food by making it sustainable and of excellent taste

• Inspiring other people to do the

same

• Seducing by showing the best

practices

• Training and informing

• Showing pride and joy

Role of Chef; cooking the quality of life

• People need good examples to seduce

them to change their habits

• Nudging (influencing peoples’ behavior

in a secundary way) is an instrument

that’s useful in changing habits of larger groups of people. It’s also a more

positive method than telling people

what not to do

• Chefs and food culture can and should

be the good examples and have a

positive influence on peoples feeding

habits

Role of Chef; cooking

the quality of life

• How?? Unite!!! As an individual chef one

will hardly be able to convince consumers

and customers. But as a large group we have the power to bring people and

individuals something that every person is

in title to>> good, tasty and healthy food coming from a sustainable world.

• That’s why chefs in many different countries are putting together ‘task forces’

to work together on all these topics. Even

on a worldwide scale chefs are joining.

Insight from global practices

That’s why chefs in many different countries are putting

together ‘task forces’ to work together on all these topics. Even on a worldwide scale chefs are joining.

• Nordic food

• Dutch cuisine

Insight from global practices

Even on a worldwide scale chefs are joining……

• Feed the planet

• 2020 for 2020 (worldwide program

biodiversity)http://sdg2advocacyhub.org/actions/2020for2020

• Chefs manifesto http://www.sdg2advocacyhub.org/chefmanifest

Asia? Home of some of the truly great foodcultures in the world… Led by ……

………

GBDI