The Office of the Food and Agriculture Organization of the United Nations (FAO) for Latin America and the Caribbean announced today, as part of World Food Day, the start of a collaboration with Heinz Wuth, a prominent Chilean chef, science communicator, and coordinator of the “Science and Cooking” project. Wuth thus becomes a collaborator for the regional priority that promotes Better Nutrition in the region.
With an audience of 761,000 followers on YouTube, 1.7 million on Instagram, and 2.3 million on TikTok, Heinz Wuth will help FAO spread and raise awareness of initiatives for the transformation of agrifood systems to ensure the Right to Adequate Food for all, leaving no one behind.
On his platforms, Wuth explains the science behind food preparation, covering topics such as flavors, cooking methods, ingredients, food safety, and food waste. Wuth has a solid background in the culinary and academic fields, having trained at institutions such as the National Training Institute of Chile (Inacap), Harvard University, and Hong Kong University.
FAO Assistant Director-General and Regional Representative for Latin America and the Caribbean, Mario Lubetkin, expressed his gratitude for this new collaboration: “We are aware of Heinz’s commitment to food and healthy diets. We are starting an innovative collaboration with Chef Wuth, a leader in culinary science. Hearing new voices is key to advancing towards more efficient, inclusive, resilient, and sustainable agrifood systems.”
Chef Wuth commented: “Science is the delivery of knowledge, which is why it is important to communicate it in a way that is understood by everyone. Food plays a crucial role in our daily lives, and being able to inform about its impact from a nutritional and safety perspective is important, but also understanding that it is a fundamental right for all people, especially in raising awareness about food security and access.”
In this new role, Heinz Wuth will join FAO to develop digital content that raises awareness, inspires, and encourages governments and the private sector to take action for this transformation and create healthier food environments. He will also engage with the public to promote healthier eating behaviors through his scientific and entertaining approach, educating on the benefits of consuming local products, supporting family farming and small-scale producers, and reducing food waste.