How WBC Paris 2025 Turned Competition Meat into Thousands of Meals
The World Butchers’ Challenge (WBC) has always been about showcasing craftsmanship, passion, and teamwork on the global stage. In 2025, however, we set our sights on something even bigger: making a real, lasting difference beyond the competition floor.
This year, WBC took a significant step forward in its sustainability practices, partnering closely with our host organisation, the Confédération Française de la Boucherie (CFBCT), to enhance environmental stewardship throughout the event. For the first time, CFBCT enlisted the expertise of renowned food safety specialist, Stéphanie Chevalier Lopez. Her involvement helped shape a comprehensive sustainability strategy that not only raised standards but also allowed competing teams to actively contribute to more responsible practices.
Among these initiatives was a critical question:
What happens to the incredible meat used during the competition?
Rather than allowing such high-quality product to go to waste, WBC and CFBCT teamed up with the respected chef association, Disciples d’Escoffier, and Refugee Food — a culinary organisation dedicated to supporting refugees in France through food aid and training. Together, we created a plan to ensure that the competition meat would find a second life: feeding those most in need.
How the Meat Was Used
In total, around two tonnes of meat were delivered to Refugee Food following the competition. Over the course of a week:
295 kilograms of meat were prepared and distributed through a variety of programs.
At Cantine du Refuge, chefs prepared meals for lunch and dinner services, using around 15 kilograms of meat per service and producing approximately 120 meals per day.
Residents also received trays of marinated, mixed meat at the end of each service, with 50 trays distributed each week.
Through the Cop'1 Food Aid Program, around 100 additional meal trays were prepared each Thursday.
At Cantines des Arbustes, another 50 kilograms of meat were cooked and served weekly.
The meat was transformed into a wide range of nourishing dishes, including stews, braised meats, skewers, roasts, shepherd’s pie, and burgers — providing hearty meals to individuals and families who needed it most.
The People Behind the Plates
The kitchen at Refugee Food was brought to life by a talented group of chefs in training, all of whom have refugee status. These chefs come from Senegal, Mali, Ethiopia, Iran, Guinea, Sudan, and Tibet, and are working to build new careers and lives through the power of food. Under the leadership of Chef Harouna Saw, originally from Senegal, their skills and passion turned the WBC meat into more than just meals — they became a symbol of resilience, dignity, and community.
A Broader Commitment to Sustainability
The focus on sustainability didn’t stop at food distribution. For the first time, WBC introduced a brand-new award category at the 2025 competition: the AG2R La Mondiale Corporate Social Responsibility Award.
This award celebrates the team that best demonstrates a commitment to sustainability and social responsibility across a number of criteria, including:
Team dynamics and diversity
Sportsmanship
Health and safety
Environmental responsibility
We are proud to share that Team France and Team Spain were the inaugural joint winners of this important award, setting a strong example of how excellence in butchery can also mean excellence in leadership, inclusivity, and responsibility.
Looking Ahead
The success of these initiatives marks an important milestone for the World Butchers’ Challenge. It shows that world-class craftsmanship and a global stage can be powerful drivers for positive change — both within the industry and in the wider community.
As we look toward future competitions, our ambition is clear: to continue raising the bar not just for what butchers can achieve with a knife, but for what we can achieve together as a global community.