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 ingredient in addressing the climate crisis, restoring nature, and fighting inequality That’s the vision behind the “Beans is How” campaign, led by the SDG2 Advocacy Hub, supported by more than 120 partner organizations across 70 […]
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 […]
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 […]
HopHopFood
Founded in 2016 by three citizens, HopHopFood, an association recognized as being in the public interest, fights against precariousness and food waste at the same time, through digital tools (app). It’s the solidarity anti-waste! In 2018, it launched Europe’s first platform for food donations between private individuals. In 2020, it completed its platform with donations […]
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 […]
SOS Sahel
Founded in 1976 to combat drought and provide access to drinking water in sub-Saharan Africa, SOS Sahel is now an international NGO recognized for its work in food and nutrition security, and sustainable development. In particular, the association supports rural communities in the arid and semi-arid zones of 11 Sahelian countries, by developing local know-how […]
World Food Programme
They are often the first to arrive on the scene in emergency situations. The World Food Program, created in 1961, is a UN humanitarian agency dedicated to fighting hunger worldwide. While one person in eleven goes to bed hungry because of conflict, climate change, disaster or inequality, the WFP’s 23,000 employees help over 100 million […]
Compagnie fruitière endowment fund
After a decade of action in the fields of health, education, culture and sustainable development, the Compagnie Fruitière Endowment Fund is now primarily committed to promoting access to healthy, environmentally-friendly food, particularly in Africa and Marseille. Focusing on 3 main areas (human health and food safety – food education – agricultural entrepreneurship, resilience and biodiversity), […]
Ernest
Ernest is named after Hemingway, the favorite writer of chef Eva Jaurena, who founded the association in 2015. Little Ernest has grown up a lot since then, and hasn’t stopped weaving a unique link between solidarity and gastronomy. Starting with the “pourmanger” initiative, a few centimes that round off the bill at over 200 partner […]
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 projects. To revitalize local agriculture, and in response to conventional farming methods that harm small producers, the cooperative promotes environmentally-friendly practices, such as reviving ancient crops like Sorgül wheat, using traditional methods that save water, […]
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. Initially launched to help victims of the February 6, 2023 earthquake in Turkey, this collective “Kitchen of the Heart” has served 17 million meals thanks to the coordinated effort of over 4,000 volunteers. Far from […]