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David created Gastromotiva in 2006 to help foster social inclusion in Brazil through gastronomy. The initiative offers culinary training to young people and unites many different sectors of society around the transformative power of food. Fourteen years later, and in partnership with more than 32 local organisations, Gastromotiva is now a global success with operations… Read more »
School children are one of the many groups affected by the crisis and many, especially disadvantaged children, depend largely on the food they receive in school canteens. In the face of the pandemic, children have been at risk of food insecurity or a lack of access to balanced and healthy eating. Nicole was head chef… Read more »
José Andrés – a Spanish-American chef and owner of a chain of restaurants in the United States – established WCK 10 years ago, assembling chefs from around the world and mobilising them to provide a global and cooperative response to a variety of emergency situations. He has already used his influence to support political and… Read more »
Selassie is opening doors of opportunity for Ghana through food. After spending a decade working for the UN – she holds a degree in International Affairs from Columbia University– Selassie jumped into the kitchen to explore how food could tackle social challenges, eventually graduating from the Culinary Institute of America (CIA). She returned to Africa… Read more »
On the outskirts of Modena, Cuocci uses cooking to care for his region and the people around him. In his restaurant-farm La lanterna di Diogene he partners with people with intellectual disabilities, who grow, prepare and serve the very best of Emilia Romagna’s artisanal cuisine. This inspiring and innovative gastronomic-social cooperative transforms food not only into… Read more »
The chef of Acánthum, the only restaurant in Huelva (Spain) to boast a Michelin star, is fully committed to developing his region. As president of the Prenauta Foundation, he is an advocate for tourism, innovation and entrepreneurship in the restaurant sector. In order to promote food education, he has launched Los Niños se Comen el… Read more »
Lars Williams, the Copenhagen-based former Head of Research and Development at the Nordic Food Lab, illustrates a novel approach to innovation. Through the eyes of a chef, he transposes culinary concepts to the world of distilled spirits at the company Empirical Spirits. The business aims to “capture flavors from around the world” through cutting-edge distillation… Read more »
Mario Castrellón internationally promotes Panama’s under-explored gastronomic culture. Through his role as an entrepreneur, he creates opportunities for social development in coffee-farming communities. Today these communities produce Geisha, one of the most exclusive and coveted coffee varieties in the world. Yet, the benefits do not translate into lower poverty rates or higher productivity. The Maíto… Read more »
Through Silo, the first zero-waste restaurant in the United Kingdom, Douglas has spearheaded a movement that is now an international phenomenon. He draws inspiration from the “pre-industrial food system”, a concept that is motivating young chefs around the world. This approach allows nothing to go to waste: instead, everything is reused. He advocates for ‘upcycling’… Read more »
Siew-Chinn Chin has devoted her career to promoting organic and healthy eating habits in the US, advocating for a paradigm shift away from fast food culture. Through initiatives such as The Charlie Cart Project the Malaysian-born chef plays a key role taking culinary training across the country: using a fully-equipped mobile kitchen and dozens of… Read more »
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