Eduacation, Gastronomy Culinary Arts, Social Entrepreneurship, Travel
2015
Brazil
Harvard Kennedy School; Café Santo Grão; Indian School of Business; Yale University; Senac Águas de São Pedro; Instituto Lina Galvani; FIA Fundação Instituto de Administração; Andrea Fasano Assessoria De Eventos; SENAC SP, SENAC Águas de São Pedro e Campos de Jordão, UNISO; Universidade Anhembi Morumbi; David Hertz; Senac; Gastromotiva; Social Gastronomy Movement
Gastromotiva is a non-governmental organization that uses gastronomy as a tool for social transformation. Since 2006, they have been working on initiatives to combat hunger, food insecurity, and income generation through education. Their free professional training courses in the food and beverage sector have provided new job opportunities for thousands of low-income youth. Their humanitarian projects aim to provide healthy meals to vulnerable populations, impacting millions of people nationally and in Mexico. They operate in various states in Brazil and have a presence in Mexico as well. Additionally, they have initiatives like the Superliga da Comida for educating children and parents on healthy eating. They have also launched the Platform Gastromotiva to connect talent in the gastronomy sector. Through projects like Cozinhas Solidárias, they have provided meals and support to families in need. Their work extends to events like participating in the G20 Education Working Group dinner, emphasizing the link between education and food security. Through partnerships with various entities, Gastromotiva continues // David Hertz, a Brazilian-Jewish chef, has dedicated his adult life to using food as a tool to alleviate poverty and address social injustice. Over the past 20 years, he founded Gastromotiva, a cooking school aimed at helping underprivileged Brazilians learn a trade. Through initiatives like Solidarity Kitchens, Hertz enables chefs to prepare meals for Brazil's most vulnerable. His Social Gastronomy Movement, launched at the World Economic Forum, collaborates with over 400 nonprofits globally. Hertz's work emphasizes empowering individuals and creating social change through food, earning him recognition as a social entrepreneur and humanitarian. // David é um visionário, pioneiro em usar suas melhores habilidades para promover projetos sociais relacionados à comida. Chef e empreendedor social, tem uma mente criativa, adora conectar pessoas e construir pontes que podem transformar a sociedade para ser mais justa.
Co-fundador da Gastromotiva, uma organização sem fins lucrativos baseada em três países, que capacita, através de treinamento vocacional na cozinha, educação alimentar nutricional e sustentável, jovens de famílias de baixa renda, imigrantes e mulheres em situação de vulnerabilidade.
David também é co-fundador do Social Gastronomy Movement (Movimento de Gastronomia Social), que promove colaborações e acesso entre chefs socialmente engajados e empreendedores sociais com outros setores da sociedade. Esse movimento, que começa como uma comunidade, tem como objetivo dimensionar as melhores práticas locais para transformar milhões de vidas de pessoas que foram deixadas para trás em nossa sociedade.
Ao mesmo tempo, ele incentiva e engaja todos os que estão na cadeia alimentar, como o mercado de hospitalidade, governos e indústria, a se tornarem mais inclusivos e socialmente responsáveis para garantir a sustentabilidade de nosso sistema de alimentação e saúde.
Conselheiro do programa BTG Soma e Pacto Contra Fome.
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David is a visionary, a pioneer where he uses his best skills to promove social projects related to food. He is a chef and social entrepreneur, has a creative mind, loves to connect people and build bridges that can transform society to be more equitable.
He co-founded Gastromotiva, a non-profit organization based in three countries that empowers through kitchen vocational training, nutritional and sustainable food education socially vulnerable communities such as youth from low-income families, immigrants and women who have been left behind.
David is also co-fouder of the Social Gastronomy Movement. He is one of the minds and hearts that co-leads and foster collaborations and access between socially engaged chefs and social entrepreneus with other sectors of society. This movement, that is starting as a commumity, aims to scale local best practices to transform millions of lives of people who have been left behind in our society.
At the same time he encourages and engages everyone that is in the food chain such as the hospitality market, governments and industry to become more inclusive and socially responsible to assure the sustainability of our food and health system.
Board member at BTG Soma and Pacto Contra Fome. // Cofundador do primeiro negócio sócio-gastronômico do Brasil que fomenta a inclusão social e muda a vida de pessoas de baixa renda por meio do poder transformador da Comida e da Gastronomia para promover o crescimento inclusivo e a integração social.Por meio de treinamento vocacional na cozinha, educação alimentar nutricional e sustentável, programas de incubação de negócios e a criação de oportunidades, a Gastromotiva empodera e inspira comunidades socialmente vulneráveis ​​e subprivilegiadas, e as conecta às nossas cadeias de valor alimentar, ao mesmo tempo em que preenche uma importante lacuna de habilidades no mercado.Desde os Jogos Olímpicos e Paralímpicos do Rio de Janeiro, também dirige o Refettorio Gastromotiva, uma escola de reaproveitamento de alimentos de última geração, e é a força motriz por trás de um Movimento de Gastronomia Social global.--Cofounder of the first socio-gastronomic business in Brazil that foments social inclusion and changes the lives of low-income people through the transformative power of Food and Gastronomy to foster inclusive growth and social integration. Through kitchen vocational training, nutritional and sustainable food education, business incubation programs and the sole creation of opportunities, Gastromotiva empowers and inspires socially vulnerable and under-privileged communities, and connects them to our food value chains, while filling an important skills gap in the industry.Since the Rio de Janeiro Olympic and Paralympic Games, also runs a state of the art Food Waste Restaurant School, Refettorio Gastromotiva, and is the driving force behind a global Social Gastronomy Movement. // Idealizador, cofundador e articulador (thinking partner) do Movimento de Gastronomia Social, que se desenvolve por meio da colaboração com chefs e restaurantes, empreendedores sociais, líderes governamentais e empresariais. Ao mesmo tempo, incentiva e engaja o mercado de hospitalidade, os governos e a indústria de alimentos a se tornarem mais inclusivos e socialmente responsáveis ​​para garantir a sustentabilidade de nosso sistema de alimentação e saúde.--Creator, co-founder and thinking partner of the Social Gastronomy Movement, which is developed through collaboration with chefs and restaurants, social entrepreneurs, government and business leaders. At the same time it encourages and engages the hospitality market, governments and the food industry to become more inclusive and socially responsible to assure the sustainability of our food and health system. // Palestras sobre Empreendedorismo Social em Gastronomia. Alguns dos eventos nos quais palestrei (em Português):Abril/2020: LIVE no Instagram da agência Documennta Comunicação sobre o tema "Iniciativas para combater a fome em tempos de COVID-19".March/2020: 10ª edição dos Diálogos Transformadores, evento promovido pela Folha de S. Paulo em parceria com o British Council, sobre o tema: "Criatividade para inclusão social e econômica".Público: 150 convidados da Rede Folha. Junho/2016: TEDx Talk "Como vivo o momento", no TedxLaçador, Porto Alegre. Nessa palestra eu contei a história da criação do of Refettorio Gastromotiva, em parceria com o chef Massimo Bottura e a jornalista Alexandra Forbes.Maio/2012: TEDx Talk "Comida, conexão e compartilhamento", no TedxLaçador, Porto Alegre.--Speeches on Social Entrepreneurship in Gastronomy.Some of the events in which I spoke (in English):April 24th/2020: LIVES Brazil roundtable in Food for Earth Day, a day marathon organized by the Food and Agriculture Organization of the United Nations (FAO) and the Future Food Institute. November/2019: Speech about Leadership in the Youth Ag Summit, promoted by Bayer in Brasília.Public: 100 young people from from 45 countries.June/2019: Speech about purpose in the Annual Convention of Moët Hennessy - “Vision Days” with the theme ”Leading the future”.Public: 140 manegers from the whole world.March/2019: Speech about Social Gastronomy in the GastroEconomy Summit, in Istambul, Turkey.March/2015: "Social gastronomy to reinvigorate communities", TED Talk in Vancouver, Canada. // Aulas sobre gastornomia asiática, planejamento de menu e gerenciamento de restaurantePesquisa e preparação de conteúdo Elaboração de apostilas, seleção de fornecedores e elaboração de listas de comprasAulas teóricas e práticas, avaliação de produções estudantis Culinária internacional para disciplina da instituição gestora--Lecturer in Asian gastronomy, menu planning and restaurant managementResearch and preparation of contentElaboration of handouts, selection of suppliers and preparation of shopping listsLectures and practices, evaluation of student productions International cuisine for manager institution lecture // Coordenador de pesquisa do Projeto Cozinheiro Cidadão, criação e elaboração do plano de negócio do projetoDesenho da cozinha e elaboração técnica do projeto estruturalDivulgação e seleção de aprendizes, montagem de equipe coordenadora e de professores sem cursoProjetos de captação e coordenação da participação na exposição "Conquistando Sonhos: As Jovens Faces dos Objetivos de Desenvolvimento do Milênio" Coordinator of Project Citizen Cook research, creation and elaboration of the business plan of the projectCaptação de recursos e representação institucional do projeto--Drawing of kitchen and technical elaboration of the structural projectDissemination and selection of apprentices, assembly of coordinating team and of professors without courseCapitation and coordination projects of participation in exhibitions "Chasing The Dream - Faces of Youth of the Millennium Development Goals "Fundraising and institutional representation of the project // Gerente de equipe de 18 funcionários na área de operação de restaurantes Criação e desenvolvimento do cartão comercialPlanejamento estrutural de cozinhas Desenvolvimento e negociação de fornecedoresSeleção, contratação e treinamento de funcionários da cozinha Planejamento e execução de fichas técnicas--Head of kitchen staff of 18 employees in the restaurant operating area Creation and development of the commercial cardStructural kitchen planning Development and negotiation of suppliersSelection, hiring and training of kitchen staff Planning and execution of technical data sheets // Sous Chef e Cozinheiro em EventosGerenciamento de uma equipe de 7 funcionários na pré-produção e produção de vários eventosCriação e elaboração de menuPrincipais eventos:Fórmula 1 (café da manhã e almoço para 2000 pessoas);Three Tenors (jantar para 800 pessoas);Credicard Hall (vários coquetéis para 1000 pessoas)--Sous Chef and Cook in Events Lead a team of 7 staff in the pre-production and production of various eventsCreation and elaboration of menuMain events: Formula 1 (breakfast and lunch for 2000 people); Three Tenors (dinner for 800 people); Credicard Hall (various cocktails for 1000 people) // Professor de gastronomia em habilidades básicas (cozinha fria), cozinha de café da manhã, dietas alternativas, cozinha asiática.Aproximadamente 300 alunos por semestre--Teacher of gastronomy in basic skills, garde manger (cold kitchen), breakfast kitchen, alternative diets, Asian cuisine.Approximately 300 students per semester // Harvard Kennedy School; Café Santo Grão; Indian School of Business; Yale University; Senac Águas de São Pedro; Instituto Lina Galvani; FIA Fundação Instituto de Administração; Andrea Fasano Assessoria De Eventos; SENAC SP, SENAC Águas de São Pedro e Campos de Jordão, UNISO; Universidade Anhembi Morumbi; David Hertz; Senac; Gastromotiva; Social Gastronomy Movement // David Hertz is a visionary chef and social entrepreneur who focuses on promoting social projects related to food. As the co-founder of Gastromotiva, a non-profit organization spanning multiple countries, he empowers vulnerable communities through vocational kitchen training and sustainable food education. David is also a driving force behind the Social Gastronomy Movement, fostering collaborations between socially engaged chefs, entrepreneurs, and other sectors to scale impactful practices globally. He advocates for inclusivity and social responsibility in the food industry, aiming to ensure the sustainability of our food and health systems. With a background in culinary arts, event management, and gastronomy education, David brings a wealth of experience to his mission of creating positive social change through food. // I dedicate my work to make the food system more inclusive. Nowadays I dedicate the most part of my time towards the region of Amazon. I believe the region its full of opportunities that can tackle the world most pressure issues on social and environment challenges. The projects are all long term in rural and urban developments towards community and collective change working with river and indigenous communities // David Hertz is a Brazilian-Jewish chef and social entrepreneur known for his impactful work in using food as a tool for social change. Over the past two decades, he has been at the forefront of initiatives aimed at alleviating poverty, promoting food security, and empowering marginalized communities. As the founder of Gastromotiva, a renowned non-governmental organization, Hertz has pioneered vocational kitchen training programs that have provided thousands of low-income individuals with new job opportunities in the food and beverage sector. Through projects like Solidarity Kitchens and the Social Gastronomy Movement, he has collaborated with numerous nonprofits globally to address social injustice and promote sustainable practices in the food industry. Hertz's dedication to creating inclusive and sustainable food systems has earned him recognition as a social entrepreneur and humanitarian, with a particular focus on driving positive change in the Amazon region. // Chef + social entrepreneur // Social Entrepreneur and Chef-Instructor, David combines his passion for people and food to transform lives and communities. He founded Gastromotiva in 2006, the first socio-gastronomic business in Brazil that uses the potential and responsibility of gastronomy to generate empowerment and social awakening. Through peer-to-peer education, it trains people who are underprivileged on becoming professional cooks and food mentors. Hertz is a social mobilizer and network builder who started the Social Gastronomy Movement, a network of institutions from different sectors of society engaging people who are working together to leverage the food system towards being healthier and inclusive. Young Global Leader from the World Economic Forum, class of 2012, he is also an Artemisia entrepreneur since 2004 and an Ashoka Fellow since 2011. He received the 2009 Future Social Entrepreneur Award from Folha de São Paulo newspaper and Schwab Foundation. Member of the Slow Food Brazil Board, he graduated in Culinary Arts from Senac University, with a Social Entrepreneurship Management MBA from FIA-USP. // David Hertz is a Brazilian-born chef and Ashoka Social Entrepreneur. He is a TED 2015 Senior Fellow,
He uses the power of Food and Gastronomy to transform lives of vulnerable people and underserved communities in Latin America. As a pioneer and visionary, he is a convener in complementary networks and advocates to make food systems more equitable dialoguing with public sector, companies and non-profits. In his TED 2015 Talk he launched Social Gastronomy Movement which now counts with over 200 organizations in 52 countries.
For 18 years he is the lead figure at Gastromotiva, an NGO that is transforming Brazil and Mexico bringing job opportunities to thousands of people and also supporting food entrepreneurs. He has created with Chef Massimo Bottura "Refettorio Gastromotiva", a community restaurant school that serves homeless people cooking only with food surplus in Rio de Janeiro.
When the pandemic outbreak hit Brazil, Gastromotiva began a movement of expansion to secure the access of healthy food to vulnerable families and children. Since 2020 Gastromotiva has started more than 130 solidarity kitchens distributing over 2 million meals in 15 cities in Brazil. This is a work that is generating social impact From Amazon region to Sao Paulo, From Salvador to Mexico City and beyond. David has as a commitment to transform the lives of 10 million individuals by 2030.
Young Global Leader from WEF, Charles Bronfman Recipient 2019, UN Food Systems Champion 2021 // David Hertz is a Brazilian-Jewish chef and social entrepreneur known for his impactful work in using food as a tool for social change. Over the past two decades, he has been at the forefront of initiatives aimed at alleviating poverty, promoting food security, and empowering marginalized communities. As the founder of Gastromotiva, a renowned non-governmental organization, Hertz has pioneered vocational kitchen training programs that have provided thousands of low-income individuals with new job opportunities in the food and beverage sector. Through projects like Solidarity Kitchens and the Social Gastronomy Movement, he has collaborated with numerous nonprofits globally to address social injustice and promote sustainable practices in the food industry. Hertz's dedication to creating inclusive and sustainable food systems has earned him recognition as a social entrepreneur and humanitarian, with a particular focus on driving positive change in the Amazon region. // Chef + social entrepreneur // rivers and lakes, travel, education, food security, entrepreneurship, immigration, standards development, millennium development goals, cities, data, jobs, equity, job skills training, food waste, urban, eduacation, social entrepreneurship, research, trains, underserved communities, inclusion, agriculture, corporate social responsibility, dignity, farming, food systems, sustainable food, food chain, waste, covid, humanitarian, women, food industry, food system, vocational education and training, public transit, feed humanity with humanity, impact investing, youth, homelessness and housing, low income, underserved, insecurity, social gastronomy, children, gastronomy culinary arts, cooking, rural, empowerment, hunger, food, housing, poverty, vulnerability, indigenous, impact business, communication, government, pandemic, income // State of Rio de Janeiro|Mexico|Brazil|S√£o Paulo|Manaus|Rio de Janeiro
State of Rio de Janeiro|Mexico|Brazil|S√£o Paulo|Manaus|Rio de Janeiro