Tourism & Hospitality | Monday 29 October, 2018 12:51 am |

Nestlé Professional and Worldchefs have again teamed up around International Chefs Day on October 20 to promote healthier eating for children all over the world, under the theme of Healthy Foods for Growing Up, in line with the Nestlé for Healthier Kidsglobal initiative that aims to help 50 million children live healthier lives by 2030.

 

In the region, Egypt, Morocco, Saudi Arabia, and the United Arab Emirates hosted events featuring volunteer chefs as part of activities taking place globally, comprising a host of fun-filled healthy eating and cooking workshops for children. 

 

“Our theme this year 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,” said International Chefs Day Chair, Chef Joanna Ochniak. 

 

“Our Nestlé for Healthier Kids program 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 kids eat better, firmly establishing healthy food habits and diets as they grow up,” said Roger Frei, Business Executive Office at Nestlé Professionals, MENA.

 

Including a commitment to accelerate the transformation of Nestlé’s food and beverage portfolio worldwide, adding even more fruits, vegetables, fibre-rich grains and micronutrients, as well as continuing to reduce sugars, salt, and saturated fats, Nestlé for Healthier Kids also entails offering simpler ingredients lists and more organic and natural options.

 

In addition, and in alignmentwith its commitment to provide better nutritional ingredients for foodservice professionals, Nestlé Professional has launched its Chef’s Pantryinitiative, aiming to simplify recipes and use the same ingredients that chefs stock in their own kitchen pantry. Product renovations are focusing on eliminating unfamiliar ingredients and improving nutritional value, addressing the evolving requirements of chefs and the public.