The Centre for Science and Environment (CSE), one of South Asia’s foremost environmental think tanks, has announced a unique two-day course designed especially for young chefs who wish to blend creativity in cooking with a passion for biodiversity and sustainability.
The program, to be held at CSE’s Anil Agarwal Environment Training Institute (AAETI) in Nimli, Rajasthan, from 19-20 February, invites culinary enthusiasts who believe that food can be both delicious and environmentally conscious. The course will explore how chefs can play a crucial role in conserving biodiversity through their recipes, ingredient choices, and cooking philosophies.
Participants will gain an in-depth understanding of the intricate connections between food, nature, and culture. The curriculum features interactive lectures by leading culinary experts, group discussions, fireside chats, and The Nourisher — a signature recipe and cooking contest that celebrates innovation using local, biodiverse ingredients.
The course mentors and speakers are – CSE director general Sunita Narain, food critic and historian Pushpesh Pant, culinary consultant Sangeeta Khanna and G Krishna Prasad, founder of Sahaja Samrudha, a collective of organic farmers.
Learning highlights – Exploring the links between food, biodiversity, and nature; Understanding India’s rich food traditions and cultural heritage; Developing recipes with locally sourced, biodiversity-rich ingredients; and Learning ethical sourcing and sustainable culinary practices.
Selected chefs will gain a fresh perspective on sustainable cooking, an opportunity to network with renowned professionals, and a Certificate of Participation from CSE. They will also join a growing community of chefs who see biodiversity as a vital ingredient in the future of food.
Free participation for selected applicants
The course is free for shortlisted young chefs who submit the most compelling statements of purpose. CSE will cover round-trip travel between Delhi and AAETI, accommodation, meals, and all course materials. Applicants from outside Delhi must arrange their own travel to the capital, from where CSE will facilitate their onward journey to Nimli.
Located in the foothills of the Aravalli mountains near Alwar, AAETI is a model of sustainable living — featuring energy-efficient design, water conservation systems, and waste management facilities. Participants will stay in comfortable double-sharing accommodations and enjoy freshly prepared meals from the institute’s canteen.
CSE emphasizes that seats are limited and selection will be based on the strength of each applicant’s statement of purpose. Interested candidates are encouraged to apply early to secure a spot in this transformative learning experience.
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An English-language food and beverage processing and packaging industry B2B platform in print and web, IndiFoodBev is in its third year of publication. It is said that the Indian food and beverage industries represent approximately US$ 900 billion in revenues which implies more than 20% of the country’s GDP. Eliminating the wastage on the farmside can help to deliver more protein to a higher number of the population apart from generating sizable exports. The savings in soil, seeds, water, fertilizer, energy and ultimately food and nutrition could be the most immense contribution that country is poised to make to the moderation of climate change.
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Naresh Khanna – 10 February 2025
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