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.
Kelmarna Community Farm
Located in the heart of Auckland, New Zealand, Kelmarna Community Farm is an organic community farm that has been in[...]
Les Extraordinaires
Founder of the association Les ExtraordinairesFlore Lelièvre created Le Reflet in Nantes. This unique place“where you feel good and differences[...]
Food XX Africa
In 2018, in South Africa, Studio H, a culinary design company, launched Food XX Africa with the aim of celebrating[...]
Good Food Co
Since 2011, Good Food Co (Philippines) has been turning consumers into co-producers through an alternative food system based on ecological[...]
LEE
In pursuit of a more diverse, sustainable, equitable and compassionate restaurant industry, Lindsey Ofcacek and chef Edward Lee launched the[...]
New Trails
First Nations face unsustainable social problems. At the start of the chain, there’s poverty, food insecurity, disease and lack of[...]
Team for the Planet
Founded in 2019 Team for the Planet is a company with a mission working against global warming by financing innovative[...]
The CHEF Radio Podcast
The CHEF Radio Podcast interviews are “conversations with those who shape the way we eat today”. Created by chef Eli[...]
Antoine Alléno
The Antoine Alléno association assists families who have lost a loved one under the age of 25 to road homicide,[...]
Fit4Future
Created in 2005, the Fit4Future Foundation is Switzerland’s largest health promotion initiative. Committed to sport, education, culture, social issues and[...]
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[...]
UNESCO
The only United Nations organization with a mandate for education, science and culture, UNESCO develops and coordinates global standards and[...]
Sala Baï
Supported by the Agir pour la Cambodge foundation, Sala Baï is a free hospitality school which aims to train 150[...]
SOS Sahel
Founded in 1976 to combat drought and provide access to drinking water in sub-Saharan Africa, SOS Sahel is now an[...]
Media Social Factory
Inspired by the Cuisine Mode d’Emploi(s) model, Mathilde de l’Ecotais opened Media Social Factory in 2008, a school that trains[...]
Credo Kompetansesenter
Inspired by the Geitmyra Matkultursenter for barn (Geitmyra Food Cultural Center for Children) in Oslo, Heidi Bjerkan founded the Credo[...]
Chef Action Network
Chef Action Network (CAN) is a non-profit organization that mobilizes chefs and food industry leaders to tackle the urgent challenges[...]
Olivier Roellinger competition
The Olivier Roellinger Competition, co-founded by Ethic Ocean, the Lycée Hôtelier de Dinard, FERRANDI Paris and Relais & Châteaux, mobilizes[...]
FoodCycle
FoodCycle reclaims unsold supermarket produce to cook delicious community meals for people at risk of food poverty and social isolation.[...]
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[...]
EAT
EAT is a non-profit organization founded by Gunhild Stordalen and the Strawberry Foundation (formerly Stordalen), dedicated to transforming the global[...]
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[...]
Sărbătoarea Gustului
“Good for taste, good for health, good for the planet”. This is the mantra of Sărbătoarea Gustului, a Romanian association[...]
Stars and Women
Des Étoiles et des Femmes was initiated in September 2015 by La Table de Cana, the association Festin and Marseille[...]
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[...]
Les Restos du Cœur
Is it still worth introducing them? Founded by the comedian Coluche in 1985, the association’s aim is “to help and[...]
Les Enfants Cuisinent
Les Enfants Cuisinent (The Children Cook), an association founded by Olivier Chaput in 2011, promotes healthy, tasty food among children[...]
Ghana Food Movement
Ghana Food Movement was born out of the need for collaboration among chefs and food professionals in Ghana. These passionate[...]
World Food Programme
Since 1962, the UN-affiliated World Food Programme has distributed millions of meals worldwide. This humanitarian organization intervenes in emergencies to[...]
Comal Heritage Food Incubator
The Comal Heritage Food Incubator is an integrated program of the Focus Points Family Resource Center in Denver, USA. It[...]
Beans is How
Affordable, nutrient-rich, great for the planet, easy to store and cook…What if beans were the food of the future—a key[...]
Zero Foodprint
Zero Foodprint (ZFP) is a non-profit organization working to restore the climate, one hectare at a time. Working with business,[...]
Gastromotiva
Founded in 2006, by chef and social entrepreneur David Hertz Gastromotiva is an NGO whose mission is based in four[...]
Secours Catholique
At Secours Catholique-Caritas France, 58,900 volunteers and nearly 900 salaried employees work to fight against poverty and promote solidarity in[...]
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[...]
EALLU
First of all, it should be remembered that some 24 indigenous peoples around the world farm reindeer, a semi-domesticated Arctic[...]
Ernest
Ernest is named after Hemingway, the favorite writer of chef Eva Jaurena, who founded the association in 2015. Little Ernest[...]
Léon Bérard
The Centre Léon Bérard is a renowned cancer treatment center in Lyon. It was founded in 1969 by Professor Léon[...]
Chef Ann Foundation
The Chef Ann Foundation (CAF) was created in 2009 by chef Ann Cooper, who believes that healthy school food is[...]
World Food Programme
They are often the first to arrive on the scene in emergency situations. The World Food Program, created in 1961,[...]
The Amazon Conservation Team
The Amazon Conservation Team (ACT) was founded in 1996, based on the conviction that the health of the Amazon rainforest[...]
L’École Comestible
“We dream of a world that gives everyone the right to eat well, and where all children have access to[...]
Autisme 31
Autisme 31 is a family association that offers leisure activities for children, teenagers and adults with autism.It organizes exchange groups[...]
Mater Iniciativa
In 2012, Virgilio Martinez and his sister Malena founded the Mater Iniciativa organization. The scientific approach to surveying Peru’s endemic[...]
Worldchefs
Worldchefs is a non-political professional organization dedicated to maintaining and improving culinary standards in kitchens across the globe. The organization[...]
Slow Food
Founded in reaction to fast food and fast life, the Slow Food movement has continually evolved since the late 1980s.[...]
World Central Kitchen
Founded in 2010 by Chef José Andrés, World Central Kitchen is a nonprofit organization that is first to the frontlines[...]
Basque Culinary World Prize
Can food change the world?The Basque Culinary World Prize firmly believes it can. Since 2016, this one-of-a-kind award has honored[...]
Envie d’un sourire
Since 2013, Fabrice Bonnot has been sharing his smile through his association Envie d’un sourire (Desire for a smile). The[...]
The Sustainable Restaurant Association
Since 2010, The Sustainable Restaurant Association (The SRA) has been setting the sustainability standard for the food and beverage industry,[...]