Nestlé promotes healthy eating for kids
The organisations were able to surpass last year’s campaign, which had reached over 37,000 children in 56 countries. More than 4,000 chefs from Worldchefs and Nestlé Professional participate in the event yearly.
Created by chef Dr. Bill Gallagher in 2004, Worldchefs pledged to use International Chefs Day to celebrate the profession and to transfer culinary knowledge and skills to children.
“Our theme this year – Healthy Foods for Growing Up – is intended to encourage kids to think about what they would like to be when they grow up, and how healthy eating today can help them get there. This is a life-lesson that we as chefs are passionate about passing down to the next generation of culinary professionals and home cooks,” said International Chefs Day chair, chef Joanna Ochniak.
“I believe that we are making a real difference in the lives of families and communities,” said Rochelle Schaetzl, Nestlé Professional. “Our Nestlé for Healthier Kids programme was established as part of our commitment to improve nutrition for children. And through this dynamic International Chefs Day collaboration with Worldchefs, we are making great strides towards helping children to eat better, firmly establishing healthy food habits and diets as they grow up.”
International Chefs Day also partnered with Nestlé for Healthier Kids, a global initiative that helps 50 million children to live healthier lives by 2030. The project launched last year commits to accelerating the transformation of the FMCG giant’s food and beverage portfolio worldwide. This includes adding more fruits, vegetables, fiber-rich grains and micro-nutrients. It also aims to reduce reduce sugars, salt and saturated fats. It also includes putting simpler ingredients list and have more organic and natural options.
Nestlé Professional has also launched its Chef’s Pantry initiative. All products and ingredients the confectionery giant sells to out-of-home professionals are under review as Nestlé Professional wants to simplify recipes and use the same ingredients that chefs stock in their own kitchen pantries. The food company said that its product renovations will focus on eliminating unfamiliar ingredients and improving nutritional value to address the changing requirements of chefs and consumers.