Support the Community: Tadinda Anadolu
Operating in several Turkish airports, Tadinda Anadolu offers travellers a taste of authentic anatolian cuisine and holds a three-star Food Made Good certification — with an exceptionally high score in the support the community focus area of the standard. We caught up with Melda Tuna, sustainability leader in operations at Tadinda Anadolu’s parent company, BTA, to talk about how the business finds ways to connect with its community and why this is so important to the team.
Support the Community: THE PIG Hotel Group
Described as ‘Restaurants with Rooms’, The Pig is a collection of food-forward hotels in locations across the South of England. Since their first site opened in the New Forest in 2011, their ethos has been to focus on ‘local’ across every facet of operations — and this includes supporting local communities. We spoke to Kate Harvey, group sustainability manager, about why community matters at The Pig and how this filters into everything they do.
Food on the Frontlines: Stories from the Chef Corps
World Central Kitchen is an outstanding example of how chefs can support their communities. Join us as we meet some of the chefs working with them on relief efforts around the world, springing into action at a moment’s notice to serve nutritious comfort food to people who have never needed it more.
A New Vision for Fine Dining: Why Luxury Must Include Sustainability
Is it time for fine dining restaurants to rethink what ‘luxury’ looks like? To get a sense of where high end dining is headed, we spoke to the next generation of inspiring chefs — the regional finalists for the social responsibility award at this year’s S.Pellegrino Young Chef’s Academy competition. We asked how fine dining can truly embrace sustainability, and they shared their thoughts…
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