Arthur Potts Dawson

Movement

The Chefs’ Manifesto

More than just a statement of intent, The Chefs’ Manifesto is a global movement, now supported by over 1,600 committed chefs across 95 countries. Together, they’re cooking up a true revolution: reinventing how we feed the world to make it fairer, more sustainable, and more humane.
Inspired by the United Nations Sustainable Development Goals (SDGs) and driven by the SDG2 Advocacy Hub, the Manifesto lays out concrete actions to turn the plate into a tool for change. Whether in their kitchens, by leading by example, leveraging their purchasing power, or raising awareness for collective consciousness, chefs are called to take action across eight key areas:
Choosing ingredients that are good for the planet
Protecting biodiversity and animal welfare
Supporting small-scale producers
Valuing natural resources and reducing waste
Celebrating local and seasonal cuisine
Championing plant-based ingredients
Educating on good nutrition and food safety
And most importantly, making good food accessible to all Since its launch in 2017, chefs have been joining the network, to not only share the amazing work they are already doing, but connect to a bigger, global goal – achieving good food for all.

Far from being a lofty wish, this change is a daily commitment. To unite this vibrant community—who may share recipes, but above all share a vision—The Chefs’ Manifesto has launched a namesake podcast, created programs like Bean is How, provides a wealth of resources, and organizes gatherings and events around the globe.
The goal: to take concrete action and drive deep transformation of the food system. By joining the movement, chefs do more than just cook—they inspire, unite, and change the world.
To cook is to choose—and to resist.

https://www.instagram.com/chefsmanifesto/?hl=fr

Association

OmVed Gardens

“A small garden with big ideas,” OmVed Gardens is located in North London, on a hill that was once covered in asphalt. Founded by Karen Leason, this ecological space aims to reconnect people with nature and to demonstrate the impact of a regenerative approach to the environment in improving health and climate resilience.
With its vegetable garden, exhibition spaces, and dining area, this multidisciplinary place — where visitors can wander among wild plants — is above all a space for sharing.
The OmVed kitchen, led by chefs Georgia Dowling and Josephine Marchandise, is a space for researching, learning, teaching and sharing knowledge about sustainable culinary practices, where chefs and food experts from around the world connect and everyone learns how to nourish their bodies, their souls and the soil.
Since the beginning of this inspiring journey, chef Arthur Potts Dawson has also contributed to the development of the kitchen.

Arthur Potts Dawson

The Chefs’ Manifesto

OmVed Gardens

Other engaged people

Anthony HART

Mariia DIDKOVSKA

Maryna KERBYTSKA

Nina Métayer

Yoann Conte

Eugénie Guillermin