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Recognized for promoting the value of Colombian biodiversity, she showcases on his restaurant Leo (Bogota) little-known ingredients while championing local communities and gastronomic traditions, being a great influence on Colombian cuisine. Through the Funleo foundation, Espinosa revives the ancestral knowledge and know-how of mainly indigenous and Afro-Colombian peoples. She supports rural development based on food… Read more »
A distinguished advocate of social gastronomy in Latin America. More than ten years ago, David set up Gastromotiva in São Paulo to provide free culinary training to young people from poor areas, with a view to finding them employment in the catering industry. He has built a community support network that includes workshops for children… Read more »
Through conviction, persistence and creativity, Anthony Myint uses cooking to tackle one of the most pressing challenges in today’s global society: climate change. Based in San Francisco, he leads initiatives such as ZeroFoodprint that draw attention to the environmental impact of restaurants and provides tools for chefs to reduce or eliminate their businesses’ carbon footprint,… Read more »
In 2009, Alberto Crisci set up The Clink Restaurants, a major part of The Clink Charity prisoner rehabilitation project currently operating in HMP Brixton, HMP Cardiff, HMP High Down and HMP Styal. Participants are trained to cook and serve customers as a first step towards their new lives. Upon graduation, they receive full NVQ accreditation… Read more »
David Hertz, Brazil Inspired to help drive the social gastronomy movement ten years ago, Brazilian chef David Hertz started Gastromotiva to give opportunities to the socially vulnerable of the favelas of São Paulo, (later in Rio de Janeiro, Bahia and now Ciudad de México), through food and culinary training (the industry was calling out for… Read more »
French chef Daniel Boulud is the co-director of New York charity, CityMeals on Wheels, which provides healthy meals to elderly people who cannot buy food or cook for themselves. First created thirty years ago, Citymeals is one of the largest meals-on-wheels programs in the US, providing 2 million meals to 18,000 elderly New Yorkers each… Read more »
2-Michelin starred chef Angel León is renowned for his provocative culinary innovation at his restaurant, Aponiente, in the Bay of Cadiz. He first caught the attention of critics by working with fish discards – a statement about treating the resources of the ocean fairly. León is passionate about research, often working with universities to explore… Read more »
A celebrated chef, author and educator, Ann Cooper has long been concerned with the twin problems of infant obesity and malnutrition in her country. In 2009, she set up the Chef Ann Foundation (CAF), which provides schools with the tools to move away from serving highly processed, unhealthy foods, to providing fresh, healthy meals cooked-from-scratch…. Read more »
The Spanish chef, restaurateur and entrepreneur has built a reputation for responsible and sustainable restaurant and team management – around which he has developed strong networks with small, local, organic food producers. Carlos also believes in being socially engaged and in making commitments beyond business, which has lead him to support Ampros (the Cántabra Association… Read more »
Inspired by working at a local centre for the visually impaired, Destellos de Luz (Sparkles of Light) in Monterrey, Garza singlehandedly set up Destellos de Sabor (Sparkles of Taste), a project that teaches the blind to cook for themselves; giving them independence, self esteem, and the potential to find future employment. Monthly workshops are held… Read more »
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