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 of society who are invisible because they are disabled. Born in Rennes in 2017, on the initiative of Yann Bucaille-Lanrezac and his wife Lydwine, Cafés Joyeux are now present in over 28 cities, both in […]
Food XX Africa
In 2018, in South Africa, Studio H, a culinary design company, launched Food XX Africa with the aim of celebrating and spotlighting women working in food-related sectors across the continent. Beyond the biological marker, “XX” is a nod to modern feminism—a sign of connection between women, a mark of resistance, and a visual symbol of […]
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 […]
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 […]
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 […]
Marie Curry
“Cooking is one of the few things women take with them into exile. It’s a transferable skill that makes it easy to forge links. We were keen to develop an integration project based on women’s passions and skills. In France, where 90% of chefs are men, it’s crucial to be able to make the talents […]
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 […]
The CHEF Radio Podcast
The CHEF Radio Podcast interviews are “conversations with those who shape the way we eat today”. Created by chef Eli Kulp, following the dramatic accident that left him a quadriplegic, the show focuses on the profound link between food, resilience and society. Through authentic discussions with chefs and restaurateurs, Eli builds a space where professionals […]
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 […]