Andreya Koutsoubos

2025 | Trade - Hospitality: Chef

“The chance to travel for work, grow as a chef, and do it with a focus on sustainability is something I’d be silly to pass up. I want to build my career with purpose, and this experience would be a huge step toward that.”

I want to build my career with purpose, and my Global Footprints Scholarship will be a huge step toward that: To travel for work, grow as a chef, and do it with a focus on sustainability is one of the most exciting opportunities as I start out.

Copenhagen, Denmark, is a global leader in sustainability and home to some of the world’s best restaurants. ‘Noma’ combines Nordic cuisine, foraging, and sustainable sourcing in ways that push culinary boundaries, and I’d love to learn how they reduce food waste, source ingredients locally, and use every part of the ingredients to create something truly unique.

In Tokyo there is a strong movement to make seafood consumption more sustainable, and I’d be eager to learn how they manage the delicate balance of sustainable fishing, regenerative farming, and culinary creativity. In New Zealand, where sustainable agriculture and regenerative farming are core values, I could focus on farm-to-table initiatives and the way they use native ingredients in their food culture. Each of these destinations offers something unique and important to learn.

“This applicant has demonstrated an obvious appreciation for the biggest sustainability issue we face - food waste. They have also, critically, connected this to climate action and regenerative agriculture.”

– Assessment Panel