Grandma Sita
Grandma Sita is a purpose-driven food education initiative founded by Chef Grandma Sita, dedicated to building a zero-waste, plant-based kitchen culture through education, community, and creativity. It helps people see “waste” as untapped potential, turning everyday kitchens into spaces of connection, sustainability, and shared nourishment. Guided by the UN Sustainable Development Goals and inspired by […]
Made By Dyslexia
Made By Dyslexia is a global non-profit organisation founded by dyslexic people, with the mission to change the way the world views dyslexia. It works to promote a better understanding and recognition of the unique talents linked to dyslexia, which are often underestimated in schools and workplaces. The organisation runs worldwide awareness campaigns, develops free […]
Wings of Change
Wings of Change was founded in 2018 by Afsana Amarsy, of Indian origin born in Madagascar. Her vision was to provide access to education and professional training for young people aged 18 to 26 from extremely underprivileged backgrounds—many of whom had never attended school. What began with just a handful of students has grown into […]
L’école comestible
“We dream of a world that gives everyone the right to eat well, and where all children have access to healthy, sustainable, and delicious food education.”The preamble of the École Comestible manifesto sums up the goal of the association: to educate the youngest generations about food and taste, from soil to plate. Inspired by the […]
The Chefs’ Manifesto
More than just a statement of intent, The Chefs’ Manifesto is a global movement, now supported by over 1,600 committed chefs across 95 countries. Together, they’re cooking up a true revolution: reinventing how we feed the world to make it fairer, more sustainable, and more humane.Inspired by the United Nations Sustainable Development Goals (SDGs) and […]
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 chefs from around the globe who demonstrate the positive impact of gastronomy in areas such as culinary innovation, health, nutrition, education, the environment, the food industry, and social or economic development.Supported by the Basque Culinary […]
Black Women in Food
Recognizing that in the food and beverage industry, Black women are often rendered invisible, underfunded, and lack opportunities, Maame Boakye and Nina Oduro, co-founders of Dine Diaspora, launched Black Women in Food (BWIF) in 2018—a movement dedicated to their recognition, growth, and leadership. “We offer women a space to build cross-sector connections within the food […]
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 the professional integration of vulnerable people (recipients of social welfare benefits, single parents, and refugees) through facilitated access to entrepreneurial experience in the catering sector. Based on the observation that the majority of business start-up […]
Sărbătoarea Gustului
“Good for taste, good for health, good for the planet”. This is the mantra of Sărbătoarea Gustului, a Romanian association founded in 2015 and committed to promoting healthy, diversified and environmentally-friendly food. Its main mission is to educate younger generations (and their parents) in the values of taste and raise awareness of the ecological issues […]
Les Restos du Cœur
Is it still necessary to introduce them? Founded by Coluche in 1985, this association aims “to help and provide voluntary assistance to those in need, particularly in the area of food support through access to free meals, as well as to contribute to their social and economic integration, and to any action against poverty in […]
Ghana Food Movement
Ghana Food Movement was born out of the need for collaboration among chefs and food professionals in Ghana. These passionate individuals felt they were working in silos and wanted to unite to celebrate and advance Ghanaian culinary traditions. With the support of like-minded food advocates, they founded the movement to transform the local food system […]
Stars and Women
Des Étoiles et des Femmes was initiated in September 2015 by La Table de Cana, the association Festin and Marseille Solutions, based on an original idea by Alain Ducasse. Based on the threefold observation that the unemployment rate for women in priority neighborhoods exceeds 50%, that female representation in gastronomy is low, and that there […]