The World Food Forum 2024: Good food for all, for today and tomorrow.

News

17/06/2024

Located in the heart of Bohicon, Les Secrets restaurant has been a culinary destination for five years. With its scenic and natural environment, the establishment offers a peaceful retreat from the city bustle, allowing guests to unwind and enjoy nature.

17/06/2024

Nestled in the historical city of Bohicon, a member of the UNESCO Creative Cities Network, in the Benin Republic, Signature by Lady D offers a unique culinary experience that combines tradition with innovation.

10/06/2024

For sous chef Moonyung Lee, food is art. At Silo, the world’s first zero-waste restaurant, she is the artist. Food and art are deeply intertwined at Silo, which originated in Australia in 2011 when artist Joost Bakker introduced the concept of ‘not having a bin.’

10/06/2024

Portland, Maine's Ilma Lopez understands the importance of food and waste from her upbringing in Venezuela and her experience with food insecurity. Now, as a two-time James Beard nominee, Head Chef of Ugly Duckling and co-owner of Chaval, Ilma elevates food to a more sustainable approach.

10/06/2024

Located in Richmond, London, Petersham Nurseries offers sustainable dining experience in natural surroundings. As part of a larger complex, it includes a teahouse, garden nursery, and lifestyle shop, creating a holistic experience blending nature with sustainable dining.

10/06/2024

In the neighborhood of Kerameikos, Manu, founded by Apollon Kokkinis, redefines seafood dining with a strong commitment to sustainability.

05/06/2024

Overends Kitchen is found at Airfield Estate, a 38-acre urban farm in Dublin, that aims to be the city’s sustainable food hub, connecting people to their food sources and educating them on sustainable practices.

05/06/2024

Glas restaurant, located in Dublin, Ireland, believes in using seasonal vegetables and local produce to create sustainably sourced gourmet food.

05/06/2024

The Two Forks Hummus Shop was founded by partners Matan Levy and Charlotte Nycander in 2019. What began as a pop-up restaurant serving lunch only two days a week quickly grew to become a restaurant.

05/06/2024

Located in one of the most cinematic and less-traveled parts of Italy, Cilento, Ristolab is more than just a restaurant - it is an innovative combination of culinary experiences and a research laboratory.

05/06/2024

At the Honey Paw in Portland, Maine, sustainability is subtle, dynamic and ever-present.

04/06/2024

EDIT, situated in the Hackney neighborhood of London, is a plant based restaurant with a holistic concept that emphasizes making every decision an environmentally sound one.

04/06/2024

With a mission to bring gourmet fruit popsicles to Malmö in the most sustainable way, Michelle started Folkets Pops in 2018. With just her bicycle and a passion for real-fruit popsicles, she transformed the popsicle scene in Sweden.

04/06/2024

Juicible by Surplus Indonesia is fighting against food waste by turning "unwanted" fruits into delightful beverages.

04/06/2024

DLR is a vibrant trattoria blending sustainable gastronomy with youthful energy. Embracing tradition and eco-friendly practices, DLR is a hotspot for the next generation of conscious diners.

04/06/2024

After its success in Florence, Mercato Centrale opened in October 2016 in the heart of Rome. The historic Cappa Mazzoniana, once a gathering spot for railway workers, was revitalized, transforming Termini from a transit hub into a culinary destination for tourists and locals alike.

04/06/2024

Ruma Bottega & Cucina Agricola uniquely combines contemporary culinary innovation and traditional Italian cuisine by combining a farm store concept with a restaurant.

30/05/2024

Situated in the historic center of Rome, Moma embraces a unique double concept, combining two elements, a bistro and a restaurant with two separate styles and kitchens.

30/05/2024

Tulipane has become a champion in utilizing local flours from Italian ancient grains, preserving history, biodiversity and flavor.

30/05/2024

Gelateria Tonka was created by young chef Valerio Esposito out of a passion inspired by his father.

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