UN climate change agreement prompts sustainable cooking initiative

SDG Fund

World famous chefs Joan, Josep and Jordi Roca are joining the UN Sustainable Development Goals Fund (SDG Fund) to tackle climate change through sustainable cooking.

During the next three months, the Roca brothers will offer cooking challenges that invite social media users on Facebook, Twitter and Instagram to submit sustainable recipes (#Recipe4Change).

As UNDP Goodwill Ambassadors for the SDG Fund, the brothers have made it their mission to help fight poverty and promote sustainable development.

As part of the #Recipe4Change contest, the Roca brothers will pose a series of monthly challenges, selecting one winning recipe for each of these challenges. At the end of the contest, the Rocas will recognise a global winner among all of the recipes received during the contest.

The winner will spend a day with the chefs in their celebrated restaurant, El Celler de Can Roca in Spain, where they will have the opportunity to prepare the winning recipe in the Rocas’ kitchen and dine with the chefs.

Along with monthly sustainable food challenges, the Roca brothers will share regular tips and techniques to reduce the impact of cooking on the environment. They will offer best practices and ideas designed to mitigate climate change as well as cooking methods that reduce energy consumption and water usage, and enhance food preservation.

Director of the SDG Fund, Paloma Duran, commented: “The challenges of food security are complex and require more integrated approaches to mitigate the effects of our changing climate. With one of five people still lacking access to electricity and more than 1.8 billion without clean water, we must rethink how we prepare, store and transport food. The Roca brothers serve as important champions for our ongoing work on this vital issue.

“Tackling climate change and achieving SDGs should be a collective effort that involves governments, business, international organizations, but also citizens who can everyday make small but meaningful decisions in how they cook and what they eat.”

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