Here at Cook & Chef Institute we are educationalists and teachers. We create quality content in different formats for the purpose of communicating with our community and disseminating messages based on sustainable gastronomy.
COOK&CHEF CORPORATIVE
Documents that manifest the corporative culture of our Foundation and the comitment of our community.
Brochure
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Good Governance Code - 2023
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Code of Ethics
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Annual Report 2022
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COOK&CHEF MAGAZINE
Articles about contemporary gastronomy and interviews with figures from the sector.
Nº1
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Nº2
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Nº3
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Nº4
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Nº5
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Nº6
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Nº7
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COOK&CHEF BOOK
Our recipe book is written by eminent chefs.
101 Reasons to taste the world
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COOK&CHEF LIBRARY
Internal publications about nutrition, circular economy, healthy habits and waste reduction.
The ABCs of Reducing Food Waste
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Reducing Food Waste
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Decalogue for Sustainable Diets
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Chef’s Guide to Sustainable Dining
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Eating Tips to Reduce Food Footprint
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Sustainable Food Tips
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Global Food Waste and its Environmental Impact
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How to transition to a circular economy for food
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What is Regenerative Agriculture?
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The foods that contribute the most (or least) to climate change
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Celebrating Sustainable Gastronomy Day
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Zero Waste and the SDGs
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Gobal Food Waste
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What Does Food Sustainability Really Mean?
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Sustainability and Food System
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What can we do to reduce food waste?
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Food and Agriculture in the 2030 Agenda
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10 facts about food loss and waste and how it links to sustainable food sytems
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The Importance of Sustainable Fishing: Protecting Our Oceans for Future Generations
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