A dynamic exchange between leading culinary voices and emerging changemakers underscored the growing role of chefs as advocates for cultural preservation, sustainability and community resilience. The virtual masterclass, Advocacy for Safeguarding and Revitalizing Food Heritage through Culinary Practices, brought together internationally acclaimed chefs and participants from the World Food Forum (WFF)’s Young Chefs Programme (YCP) to explore how food heritage can be protected and reimagined.

Moderated by Sara Di Luca Research Fellow and International Relations Coordinator at the UNESCO Chair on Intangible Cultural Heritage and Comparative Law at UnitelmaSapienza University of Rome, the session opened with a clear message: food heritage is not static – it is a living system connecting identity, biodiversity and local economies. Through interactive exchanges and real-time audience engagement, participants were equipped with practical tools to turn awareness into action.

From awareness to advocacy

Chefs Cristina Bowerman, Rodrigo Pacheco and Fatmata Binta reflected on how food heritage informs their work and advocacy.

For Bowerman, an FAO Champion, heritage carries responsibility. She stressed that chefs must move beyond storytelling to actively shape food systems - reducing waste, strengthening farmer relationships and influencing consumer behaviour. Emotional connection, she noted, is essential to driving change.

Pacheco, FAO National Goodwill Ambassador for Ecuador, highlighted biodiversity and Indigenous knowledge, positioning chefs as bridges between ecosystems and the public. He also cautioned against the risks of overexposure and commercialization.

Binta, FAO Regional Goodwill Ambassador for Africa, emphasized the importance of elevating underutilized crops such as fonio and supporting women farmers. Her approach to advocacy blends local action with global visibility, grounded in authenticity and collaboration.

Young chefs driving local solutions

The central focus of the session was three projects led by young chefs from the YCP, each rooted in local contexts while addressing global challenges.

From left to right: Derek Nicholas, from the Red Cliff Band of Ojibwe, Okeola Eniola Grace (© Apooyin Oluwapelumi), from Nigeria, and Mahalia Wilson, from Jamaica.

Derek Nicholas, from the Red Cliff Band of Ojibwe, presented an initiative to revitalize Indigenous food systems across the Great Lakes region. Through workshops, mentorship and storytelling, the project reconnects communities - especially youth - with traditional knowledge, strengthening food sovereignty, health and cultural identity.

In Nigeria, Okeola Eniola Grace is reintroducing indigenous fats such as shea butter and Atili oil into contemporary food practices. By linking rural producers with urban consumers through demonstrations, pop-ups and digital campaigns, the initiative aims to shift perceptions and stimulate demand for local ingredients.

In Jamaica, Mahalia Wilson’s “Roots to Table” initiative promotes sustainable agriculture and nutrition among young people. Through school gardens, hands-on learning and community engagement, it encourages healthier diets and long-term interest in food systems.

Panellists (including their mentors) encouraged all three to deepen community engagement while scaling impact through partnerships and storytelling.

A shared vision for the future

The discussion reinforced a clear shift: chefs are not only culinary professionals, but cultural stewards and agents of change. Their influence now spans ecosystems, communities and global food systems.

The session closed with practical guidance for young chefs: remain authentic, build trust, use platforms responsibly and collaborate widely. Food heritage, all participants agreed, is both deeply personal and a powerful lever for collective change.

As a new generation of chefs steps forward, initiatives like this demonstrate that safeguarding food heritage is not just about preserving the past - it is about shaping a more sustainable and inclusive future.