Chef Daniel Humm, a renowned restaurateur and culinary innovator, has been appointed as the new UNESCO Goodwill Ambassador for Food Education. This esteemed appointment recognizes Chef Humm’s tireless efforts to promote sustainable food systems, educate on the importance of healthy eating, and advocate for agricultural practices that benefit both people and planet.

Daniel Humm, the celebrated Swiss chef renowned for his pioneering plant-based culinary expertise, has been designated a UNESCO Goodwill Ambassador for Food Education. The ceremony unfolded amidst the elegance of James Beard’s esteemed three-Michelin-starred restaurant, Eleven Madison Park, situated in the heart of New York City. Hummm’s appointment underscores his dedication to environmentally conscious agriculture and the pivotal position of nutritional wellbeing in crafting a brighter tomorrow for all.

UNESCO Director-General Audrey Azoulay lauded Humm for his exceptional culinary prowess and dedication to promoting sustainable food systems, highlighting the critical intersection of gastronomy and environmental stewardship. With a focus on harnessing the transformative potential of food, she highlighted its capacity to catalyze both environmental transformation and educational initiatives. As part of its commitment to preserving global cultural heritage, promoting overall well-being, and mitigating the impacts of climate change on biodiversity, Humm’s new role harmonizes seamlessly with UNESCO’s core objectives. As a Goodwill Ambassador, Humm will serve as an official representative of UNESCO at prominent global gatherings, including the Conference of Parties (COP) on Biodiversity. He will spearhead projects like a plant-based dinner co-hosted by renowned chef Mauro Colagreco, while also lending expertise to the creation of UNESCO’s International Food Atlas – a groundbreaking endeavour aimed at safeguarding and honouring global culinary heritage.

Throughout his professional journey, Humm’s commitment to environmental stewardship and long-term viability has been consistently evident. Following the establishment of Rethink Food as a nonprofit organization, he redirected his efforts towards designing a more just and equitable food system. By revolutionizing Eleven Madison Park’s menu in 2021, he sent shockwaves through the culinary world by adopting a completely plant-based approach while successfully retaining its coveted Michelin stars and amplifying his dedication to environmental sustainability.

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