The end of the year is already upon us and there’s much to celebrate in the land of the Global Cooksafe Coalition. Here’s the latest news from GCC – enjoy!
Indian food goes electric
A room full of excellent people, learning something new and eating fabulous food—all at the same time? That’s exactly what happened for the thirty or so attendees at our recent lunch at Elchi restaurant in Melbourne.
Guests from the property industry, the hospitality industry, the Indian community and the media came together to celebrate our new property partner ISPT and Manpreet Sekhon signing on as a new chef ambassador. We also had the privilege of touring Manpreet’s all-electric restaurant kitchen and dining on her beautifully prepared food.
New connections
Things are heating up for GCC in the UK after our launch there earlier this year. In October, we hosted two roundtables at the Lord Mayor’s Parlour in Westminster, London in cooperation with the Westminster City Council and Global Action Plan. Over the course of the day attendees unpacked all the opportunities and issues associated with moving away from gas cooking towards full kitchen electrification and how it can positively impact both indoor and outdoor air quality to contribute to a net zero future.
For the first half of the day, representatives from industries as broad as hospitality, property, manufacturing, civil society and government discussed the operational and environmental benefits of commercial induction cooking while addressing practical barriers to adoption. The second meeting centred around Global Action Plan’s domestic cooking policy roadmap and examined domestic cooking electrification.
We look forward to continuing to work with these stakeholders to develop policies and plans towards our shared goal of an electric future in the UK.
Media wins keep coming!
The media continues to take notice of our work—whether it be industry titles like Air Quality News and Appliance Retailer or mainstream articles in publications like Domain. Our recent event at Elchi was covered in the South Asia Times, Fifth Estate and Green Magazine. See all of our coverage here.
Lights, camera, action
We’ve been working hard over the last few months to develop new video content that highlights the advantages of electric cooking and tells the stories of our amazing ambassador chefs. Several of our new videos show the benefits of cooking on electric woks–such as at Neil Perry’s new all-electric Songbird in Double Bay. We also have some very special behind the scenes footage from Upstairs by Tom Shepherd in London.
In addition to our fabulous event at Elchi, we were lucky enough to film with our new chef ambassador Manpreet Sekhon and learn how she cooks traditional Indian food like flatbreads and even uses clay pots on induction… with help from a common building material you can get at Australia’s favourite hardware store: Bunnings! You’ll have to keep your eyes on our socials in the coming months to find out more.
Highlighting health harms
In late October, the European Public Health Alliance (a GCC member) released a report into the health harms and economic costs of gas cooking in Europe. The results were shocking–even to us. Their research concluded that 40,000 Europeans every year die early because of pollution from gas stoves and that the impacts cost Europe and the UK over 143 billion euros annually.
This report travelled across the world, landing coverage in the New York Times, The Guardian, Bloomberg and many other major publications. It’s a reminder of why the work we are doing is so crucial.
Thank you for being with us to create a healthy, safe cooking future for everyone.
