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Chef

Eloy Spinnler

Eloy Spinnler, a committed and deeply humanist chef and entrepreneur, believes that gastronomy can be a powerful driver of social connection, inclusion, and solidarity.

He developed Bonaloi, a group of mission-driven restaurants designed as open, accessible, and meaningful places where cuisines, cultures, and life paths intersect.

Highly engaged with social issues, he works alongside Refugee Food, a citizen-led project launched in 2016, by contributing to its actions, festivals, and culinary collaborations that support the professional integration of refugees.

Sensitive to issues of food insecurity, he also actively supports Linkee – Entraide Étudiante, an organization dedicated to fighting food waste and providing food aid to students.

Eloy Spinnler advocates for a form of hospitality that is human, sustainable, and rooted in its time.

He embodies a generation of chef-entrepreneurs for whom cooking is also a form of action.

School

La Source

There are places that truly live up to their name. La Source is where everything begins.

It is a culinary school, yes — but it is more than that. It is a place of transmission and awareness. Here, you learn the craft, the technique, the discipline. But you also learn to reflect on your impact, to understand where ingredients come from, to reconnect with the seasons, with producers, with living systems.

At La Source, we do not only train chefs. We shape creators, entrepreneurs, and committed professionals who seek to reinvent the way we produce, cook, and share food.

And then, there is something more subtle — yet just as essential. A mindful attention to how we work together, to the way knowledge is passed on, and to the culture we choose to embody in the kitchen.

Because excellence can go hand in hand with respect. Because authority can be expressed without brutality. And because high standards should never come at the expense of consideration.

At La Source, we advocate for conscious, fair, and demanding leadership, where performance is never separated from humanity.

Today, feeding others is a cultural, social — almost political — act. Transformation does not happen only on the plate, but also in mindsets.

La Source is the place where passion becomes purpose, where culinary mastery meets ecological awareness, and where the committed chefs of tomorrow are born.

To their website

Association

LINKEE

Linkee – Entraide Étudiante is the first food aid association dedicated to students in France. Founded in 2016 with the aim of simultaneously reducing food insecurity and waste, the association recovers unsold and surplus food from professionals to redistribute to precarious students and solidarity structures. Linkee distributions, deployed throughout the year in 8 major French university regions, enable several million meals to be distributed to students every year.

The association organizes the collection and redistribution of unsold food from shops, supermarkets, caterers, and restaurants. It relies on digital tools to coordinate donations, collections, and deliveries, ensuring a fast, transparent, and traceable solidarity chain. Linkee’s model is based on a network of volunteers known as “Linkeurs,” who manage the logistics of donations — from transport to delivery. Linkee has also developed a mobile application to organize volunteer missions and track the environmental and social impact of its operations.

The organization reports redistributing millions of meals each year and achieving a significant reduction in emissions linked to food waste. Its approach promotes a sustainable food aid model, centered on valuing local resources and fostering collective responsibility in the fight against waste.
Linkee works in partnership with public institutions, universities, and major agri-food companies. It is recognized as being of public interest and is supported by various local authorities for its actions in circular economy and urban solidarity.

To their website

Organization

Refugee Food

Refugee Food was born out of a week-long festival held throughout France: restaurateurs open their kitchens to collaborate with refugee cooks to create four-hand menus. Created in 2016 by Marine Mandrila and Louis Martin, the project aims to change perceptions about refugees through cooking, accelerate their socio-professional integration, and promote fair and sustainable food for all. To this end, Refugee Food is also an association whose missions include raising public awareness, a training organization and an integration enterprise managed by chef Harouna Sow.

It’s also a restaurant open to everyone — La Cantine des Arbustes. Everyone is welcome, everyone eats the same meal, but not at the same price.

To their website

Other engaged people

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