A taste of future seeds


A taste of Future Seeds

The Alliance of Bioversity International and CIAT, part of CGIAR, and the Chefs’ Manifesto are pleased to host a sustainable lunch at the inauguration of Future Seeds. 

Our menu today has been created by Chef Alejandra Schrader and Chef Daniel Kaplan, from the Chefs Manifesto, together with the Alliance chefs. It features different varieties of beans, rice, cassava and forages sourced from the collection of crops that the Alliance holds in trust for humanity. This includes improved varieties rich in micronutrients, such as vitamin A and iron, and climate-smart crops. Many of these varieties are helping smallholders across the world to fight malnutrition and adapt to climate change.

During the lunch, you will hear more from chefs and scientists about these varieties. They will share stories, anecdotes, and curiosities on the different foods you will be tasting, and how these can contribute to more sustainable and healthy diets.
Enjoy your meal!


The Chefs’ Manifesto is a chef-led network bringing together 1000+ chefs from over 90 countries to help deliver a sustainable food system. With one in three people malnourished globally and a damaging food production system, chefs, farmers, policymakers and world leaders need to work together to deliver a sustainable, nutritious and delicious food future.

Read more www.chefsmanifesto.com



Chef Alejandra Schrader is an award-winning author, plant-based nutrition certified chef, food TV personality, and activist based in Los Angeles, CA. 

She is the author of “The Low-Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-Based Recipes” (DK/Penguin Random House, June 2021). Her book won the Food Waste category of the Gourmand World Cookbook Awards for the United States. 

Chef Alejandra has been interviewed by high-profile media including The New York Times and Forbes. She shares her expertise in wholesome, sustainable diets as they relate to human health and that of the planet. 

As a celebrity chef, Ms. Schrader has showcased her passion for planet-friendly food on all major US television networks on national shows such as Access Hollywood Live, The Talk, Café CNN, and Despierta America. She is an alum of the popular cooking show ‘MasterChef’ with Gordon Ramsay where she earned the title of fan favorite in Season 2. 


Ms. Schrader has been invited to speak at the United Nations and the World Bank. Her message focuses on healthy diets, nutrition, sustainability, and equality as the key for optimal food systems. Some of the international events where she has spoken include the Global Nutrition Summit in Milan and EAT Forum in Stockholm. Most recently, she has spoken at Devex World 2020 and preliminary events of the UN Food Systems Summit 2021.

 As a founding member of the Chefs’ Manifesto 
—a program by the SDG2 Advocacy Hub Secretariat— 
Ms. Schrader has taken a lead in promoting sustainable food systems and Good Food for All. She is an Ambassador for Sustainable Development Goal 2: “Zero Hunger”, and has contributed to campaigns by the United Nations, World Health Organization, World Food Programme, EAT Foundation, and Global Citizen.

Ms. Schrader is a sister on the Planet Ambassador for Oxfam America. She has traveled internationally to work with ecological farmers and underprivileged communities in developing countries such as Peru as well as El Salvador and Honduras. She has also done policy advocacy at the United States Capitol where she has met with elected officials including Speaker of the House Nancy Pelosi and then US Senator, now Vice-President Kamala Harris, among others.

Ms. Schrader has a Certification in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She holds a Master of Arts in Urban and Regional Planning from the University of Michigan and a Bachelor of Science in Architecture from the Southern California Institute of Architecture.


Daniel Kaplan is one of the Executive Chefs for TAKAMI Hospitality Group, www.takami.co. Running the kitchens for three of its brands; La Fama Barbecue, traditional American Barbecue Restaurant, The Ugly American and Elemental Burgers & Fries (Ghost kitchen). The Ugly American is an American Tavern-style restaurant.

Born in Bogotá, Colombia. Graduated in Culinary Arts from the Culinary Institute of America in Hyde Park New York in 1996. He has worked in different kitchens in New York City such as the Helmsley Park Lane and New York Palace as a cook as well as a sous chef at the National Press Club in Washington DC. Daniel has also worked in Chile at the Hotel Termas de Cauquenes, two hours south of Santiago.


He has also worked in Colombia with well-respected chefs, such as Harry Sasson, and ran his own restaurants, including 29 Cocina y Bar, specialised in risottos. Before going to work with the Takami group, he created and ran The Burger Market for 4 years.
Daniel has participated in different festivals in Colombia, and his first restaurant in Colombia (29 Cocina y Bar) was voted as one of the finalists for the FIVE STAR DIAMOND AWARD by the American Academy of Hospitality Sciences. 

Currently, Daniel is a member of the Chefs’ Manifesto. He has also been involved over the last 12 years in the search for sustainably raised cattle and has taken part in the Round Table for Sustainable Beef.

To find out more about Chef Kaplan, visit his Instagram