We’re excited to publish the next in our series of Policy and Practice notes.
Chefs are the link between food producers, procurement teams, kitchens, and the diners they serve. They make daily decisions about menus, recipes, and ingredients, yet sector-wide and organisational barriers often make it hard for them to act on sustainability goals. Findings from across the TUKFS programme point to fragmented governance and inconsistent policy signals that undermine whole-chain coordination and make it harder to align actions across the entire system, a key barrier to scaling chef‑driven food system transformation. However, evidence from the programme also shows that chef‑led approaches in schools, hospitals and university canteens can shift demand toward pulse‑ and veg‑forward dishes while reducing carbon footprints and improving diet quality.
‘Powering Up Chef-Led Menu Transformation‘ outlines the challenges, opportunities and case studies for chef-led menu transformation from across the TUKFS Programme.
