They are chefs, restaurateurs, pastry chefs…
They are committed to improving our world.
We are shining the spotlight on them and their actions.
So you can be inspired to take positive action!
Why Positive Mayo ?
Across the planet, chefs, restaurateurs and hoteliers are concerned about our world and how we can make it more united and sustainable.
By launching their own actions or supporting existing initiatives, all these players are TAKING ACTION in a POSITIVE and constructive mindset. All these commitments, large and small, are a source of ideas and energy in a positive spiral…
This site lists their actions and keeps you informed. It aims to be an inspiring crossroads that can help stir things up a little more each day.
We’re using the word “chef” here, putting famous and not-so-famous chefs, cooks, pastry chefs, hoteliers… all on the same footing.
We enlighten all those whose job it is to feed and welcome others, and who have developed a sensitivity to the quality of ingredients, to their fragile nature, to the need to share food and resources, to environmental protection, to the transmission of values and know-how, and so on.
Find out more about their commitments…
The range of areas in which human involvement is needed to make the world a better place is vast.
Depending on their individual sensitivity, everyone can find something to make them feel useful.
Here you will find a veritable anthology of actions, each one more exciting than the last.
The CHEF Radio Podcast
The CHEF Radio Podcast interviews are “conversations with those who shape the way we eat today”. Created by chef Eli[...]
Sala Baï
Supported by the Agir pour la Cambodge foundation, Sala Baï is a free hospitality school which aims to train 150[...]
British Dyslexia Association
The British Dyslexia Association (BDA) is a UK charity founded in 1972, dedicated to advocating for, supporting, and empowering people[...]
Ernest
Ernest is named after Hemingway, the favorite writer of chef Eva Jaurena, who founded the association in 2015. Little Ernest[...]
Cap’Handicook
” Cape for capability. Cape for excellence “The ambition of the Cap’Handicook competition, launched in 2019 by chef Nicolas Cadet[...]
Zero Foodprint Asia
” The solution is under our feet.” Driven by this belief, Chef Peggy Chan launched the Zero Foodprint Asia movement[...]
Ma chance moi aussi (My chance too)
Ma Chance Moi Aussi is an association that works against social determinism in priority education areas. By supporting children in[...]
Comal Heritage Food Incubator
The Comal Heritage Food Incubator is an integrated program of the Focus Points Family Resource Center in Denver, USA. It[...]
The Global Food Institute at George Washington University
Inspired by the idea that food can help solve the challenges facing our world, such as hunger and poverty, public[...]
Antoine Alléno
The Antoine Alléno association assists families who have lost a loved one under the age of 25 to road homicide,[...]
The Burnt Chef Project
Kris Hall began taking black-and-white photographs to raise awareness of mental health issues in the hospitality industry. Around him, the[...]
Gönül Mutfağı (The Heart’s Kitchen)
Created by chefs Türev Uludağ and Ebru Baybara Demir, Gönül Mutfağı is a solidarity initiative aimed at providing hot meals.[...]
Autisme 31
Autisme 31 is a family association that offers leisure activities for children, teenagers and adults with autism.It organizes exchange groups[...]
OmVed Gardens
“A small garden with big ideas”, OmVed Gardens is located in North London, on a formerly tarmac hill. Founded by[...]
Gastromotiva
Founded in 2006, by chef and social entrepreneur David Hertz Gastromotiva is an NGO whose mission is based in four[...]
Fiorano for Kids
Created by chef Cristina Bowerman and a group of wine-loving friends (and their children aged 0-12), Fiorano for Kids is[...]
The Lee Initiative
In pursuit of a more diverse, sustainable, equitable and compassionate restaurant industry, Lindsey Ofcacek and chef Edward Lee launched the[...]
Gastronomía Social
Changing the world through food is the mission of the Social Gastronomy Foundation (Fundación Gastronomía Social). The association, co-founded in[...]
World Food Programme
They are often the first to arrive on the scene in emergency situations. The World Food Program, created in 1961,[...]
Wings of Change
Wings of Change was founded in 2018 by Afsana Amarsy, of Indian origin born in Madagascar. Her vision was to[...]
Tout le monde contre le cancer
The announcement of a cancer diagnosis disrupts the daily lives of patients and their families. The association Tout le monde[...]
Tijuana sin Hambre
Born in April 2020, in the heart of the Covid pandemic, Tijuana sin Hambre has become a pillar in the[...]
Funleo
Because chef Leonor Espinosa believes in the social impact of gastronomy, in 2008 she created Funleo, a non-profit organization dedicated[...]
Southern Smoke
Southern Smoke Foundation’s mission is to create a healthier and more sustainable food and beverage (F+B) industry by providing emergency[...]
The Amazon Conservation Team
The Amazon Conservation Team (ACT) was founded in 1996, based on the conviction that the health of the Amazon rainforest[...]
Les Restos du Cœur
Is it still necessary to introduce them? Founded by Coluche in 1985, this association aims “to help and provide voluntary[...]
Mater Iniciativa
In 2012, Virgilio and Malena Martínez founded the Mater organization. The scientific approach to surveying Peru’s endemic species has evolved[...]
Café Joyeux (Joyful Café)
The Cafés Joyeux are always in the city center… It’s about a fierce desire to put people at the heart[...]
Replate.com
Born in 2021 from a collaboration between the Electrolux Food Foundation, the Worldchefs federation, and AIESEC, the world’s largest student[...]
From Soil to Plate (Topraktan Tabağa Kooperatifi)
Initiated in 2018 by chef Ebru Baybara Demir, the Topraktan Tabağa social cooperative has continued to grow and multiply its[...]
Zero Foodprint
Zero Foodprint (ZFP) is a non-profit organization working to restore the climate, one hectare at a time. Working with business,[...]
Pompiers Solidaires
Pompiers Solidaires (Solidarity Firefighters) is a French humanitarian NGO composed of volunteers with diverse skills. It operates in France and[...]
Compagnie fruitière endowment fund
After a decade of action in the fields of health, education, culture and sustainable development, the Compagnie Fruitière Endowment Fund[...]
Léon Bérard
The Centre Léon Bérard is a renowned cancer treatment center in Lyon. It was founded in 1969 by Professor Léon[...]
Refugee Food
Refugee Food was born out of a week-long festival held throughout France: restaurateurs open their kitchens to collaborate with refugee[...]
Tortellante
Tortellante is a therapeutic laboratory delivering vocational and qualifications where on-the- spectrum teenagers and adults learn to make fresh pasta[...]
UNESCO
The only United Nations organization with a mandate for education, science and culture, UNESCO develops and coordinates global standards and[...]
Epices
The association Epices, an acronym for Espace de Projets d’Insertion Cuisine Et Santé, was founded by Isabelle Haeberlin in 2013[...]
Cuisine Mode d’Emploi(s)
The concept: free training courses in cookery, bakery, restaurant service, seafood products and pastry-making for people who have missed out[...]
Share Our Strength & No Kid Hungry
No Kid Hungry is a national Share Our Strength campaign to combat child hunger. Share Our Strength is an organization[...]
HopHopFood
Founded in 2016 by three citizens, HopHopFood, an association recognized as being in the public interest, fights against precariousness and[...]
Regarding Her
Regarding Her (aka RE:Her) was born from the initiative of nine Los Angeles restaurateurs in November 2020, in response to[...]
EAT
EAT is a non-profit organization founded by Gunhild Stordalen and the Strawberry Foundation (formerly Stordalen), dedicated to transforming the global[...]
Des Saveurs et des Aîles (Flavors and Wings)
Launched in 2021 by the NGO Entrepreneurs du Monde, the association Des Saveurs et des Ailes (DSDA) is concerned with[...]
Les Extraordinaires
Founder of the association Les ExtraordinairesFlore Lelièvre created Le Reflet in Nantes. This unique place“where you feel good and differences[...]
Chef Ann Foundation
The Chef Ann Foundation (CAF) was created in 2009 by chef Ann Cooper, who believes that healthy school food is[...]
The Edible Schoolyard Project
The Edible Schoolyard Project, a non-profit organization founded in 1995 by Alice Waters, was born of the idea of transforming[...]
Food XX Africa
In 2018, in South Africa, Studio H, a culinary design company, launched Food XX Africa with the aim of celebrating[...]
Afuté & Biscornu
The project originated with Olivier Tran, the father of a child with severe autism spectrum disorders. Wanting to offer a[...]
Stone Barns Center For Food & Agriculture
The Stone Barns Center For Food & Agriculture is a non-profit farm and educational center founded in 2004 in the[...]