La Tablée des Chefs Teaches Kids About Nutrition While Feeding the Homele
Bianca — March 21, 2012 — Social Good
References: tableedeschefs.org
La Tablée des Chefs is a social enterprise based in Quebec, Canada that educates youth on healthy eating while at the same time redistributing leftover food to local underserved communities.
The company was founded by Ashoka Fellow Jean-Francois Archambault who wanted to combat two social issues pertaining to food, so created the program in partnership with local schools and food banks.
La Tablée des Chefs runs a brokerage service for sustainable food and offers cooking schools, camps and workshops. They also frequently organize empowering campaigns and events. This month they are getting 600 students from 13 hotel schools to cook 100,000 meatball and vegetable meals, which are served through the Québec Food Bank.
“Jean-François is fighting hunger and nutritional deficiencies by creating avenues for chefs to address social and environmental issues in their work,” Ashoka explains. "Chefs have the ability to increase the culinary opportunities of at-risk populations and decrease the number of people going hungry by linking the food industry to food banks, citizen organizations and their constituencies.”
Contact Information
La Tablée des Chefs website
La Tablée des Chefs on Twitter
La Tablée des Chefs on Facebook
The company was founded by Ashoka Fellow Jean-Francois Archambault who wanted to combat two social issues pertaining to food, so created the program in partnership with local schools and food banks.
La Tablée des Chefs runs a brokerage service for sustainable food and offers cooking schools, camps and workshops. They also frequently organize empowering campaigns and events. This month they are getting 600 students from 13 hotel schools to cook 100,000 meatball and vegetable meals, which are served through the Québec Food Bank.
“Jean-François is fighting hunger and nutritional deficiencies by creating avenues for chefs to address social and environmental issues in their work,” Ashoka explains. "Chefs have the ability to increase the culinary opportunities of at-risk populations and decrease the number of people going hungry by linking the food industry to food banks, citizen organizations and their constituencies.”
Contact Information
La Tablée des Chefs website
La Tablée des Chefs on Twitter
La Tablée des Chefs on Facebook
Trend Themes
1. Food Redistribution - Opportunity for businesses to create sustainable food brokerage services and reduce food waste while helping underserved communities.
2. Youth Nutrition Education - Potential for companies to develop programs that teach young people about healthy eating and empower them to make nutritious food choices.
3. Culinary Social Enterprises - Entrepreneurial possibilities in connecting chefs with social and environmental issues, such as partnering with food banks and citizen organizations to address hunger and nutritional deficiencies.
Industry Implications
1. Food Services - Restaurants, catering companies, and food organizations can explore ways to redistribute surplus food and collaborate with social initiatives for community impact.
2. Education - Schools, educational institutions, and nonprofits have opportunities to incorporate nutrition education into their curricula and empower youth to make healthier choices.
3. Social Entrepreneurship - The intersection of culinary arts and social impact presents opportunities for businesses to create innovative ventures that address hunger and food-related issues in a sustainable way.
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