WCK Legacy Programs
From 2010 to 2022, WCK led resilience-focused programing to address chronic food system challenges in disaster-prone regions. Through locally led approaches, these legacy programs advanced human and environmental health, offered access to professional culinary training, created jobs, and improved food and nutrition security in communities around the world.
WCK’s École des Chefs empowered cooks with the skills and knowledge needed to pursue careers in the hospitality sector.
WCK’s Clean Cooking program demonstrated the long-term positive impacts on the health and livelihoods of communities in the Caribbean and Central America who still cook primarily with wood or charcoal when they transition to clean burning liquid propane gas (LPG).
WCK’s Food Producer Network (FPN) contributed to system-wide improvements in food security, sustainability, and resilience against future disasters. FPN strengthened the overall food economy and affected a lasting reduction in food imports by supporting local farmers, fishers, and food producers in the Caribbean and Central America.