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), […]
The Global Food Institute at George Washington University
Inspired by the idea that food can help solve the challenges facing our world, such as hunger and poverty, public health and the climate crisis, chef José Andrés and George Washington University have joined forces to create the Global Food Institute. The center’s mission is to think about the future of food. Through interdisciplinary research […]
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, […]
OmVed Gardens
“A small garden with big ideas”, OmVed Gardens is located in North London, on a formerly tarmac hill. Founded by Karen Leason, this ecological space aims to connect people and nature, and demonstrate the impact of a regenerative approach to the environment in improving health and climate resilience. This multi-disciplinary space, where you can stroll […]
Stone Barns Center For Food & Agriculture
The Stone Barns Center For Food & Agriculture is a non-profit farm and educational center founded in 2004 in the Hudson Valley, New York. It is focused on promoting innovation in ecological farming practices. Their research and training campus is shared with chef Dan Barber’s restaurant, Blue Hill at Stone Barns. It brings together researchers, […]
Zero Foodprint
Zero Foodprint (ZFP) is a non-profit organization working to restore the climate, one hectare at a time. Working with business, government and individuals across the food system, the organization is transforming the way economic resources are generated and distributed equitably to farms. By directly funding projects that extract carbon from the atmosphere and store it […]
Kelmarna Community Farm
Located in the heart of Auckland, New Zealand, Kelmarna Community Farm is an organic community farm that has been in existence for over forty years. The place seeks to promote a regenerative local food model that acts for urban resilience, climate and community well-being. A 700 m2 vegetable garden, forest, sheep, chickens, beehives, composting, etc. […]
Good Food Co
Since 2011, Good Food Co (Philippines) has been turning consumers into co-producers through an alternative food system based on ecological and ethical agriculture. This idea, known as “community shared agriculture” supports small holder farmers and the local economy. The organization represents a genuine commitment to the future of the environment, biodiversity and the community. Several […]
Geitmyra matkultursenter for barn
The Geitmyra matkultursenter for barn is a culinary center for children in Norway. Initially based in Oslo, the association is now present in three other towns: Kristiansand, Ringsaker and Tønsberg. Founder Andreas Viestad describes these centers as places where “food and the joy of cooking are used to engage with children on themes related to […]
The Edible Schoolyard Project
The Edible Schoolyard Project, a non-profit organization founded in 1995 by Alice Waters, was born of the idea of transforming the food supply in a California middle school. Now a veritable hub for food education, the site brings together organic school gardens, kitchens and cafeterias to teach both academic subjects and the values of food, […]