The Americas
World Central Kitchen provides hurricane relief
As Hurricanes Helene and Milton caused unprecedented damage in the US, World Central Kitchen (WCK) stepped into action to ensure no one went without food. The non-profit, launched by chef José Andrés, has provided support to people aught up in emergency situations across the world since 2010. During Hurricane Helene, the WCK field kitchen produced thousands of meals every day to affected communities. WCK reported providing more than 110,000 meals in Florida alone while also supporting people in North Carolina, Tennessee and Georgia. Powered by its chef corp members, restaurant and food truck partners, and volunteers, WCK has worked alongside local communities to provide the affected areas with much needed food and water aid.
Starbucks cuts back on the discounts
New CEO of Starbucks Brian Niccol has wasted little time in implementing his vision as he aims to revive the fortunes of the company, which he said was ”not always delivering” in an early statement. A story first reported by The Wall Street Journal and later confirmed to Fortune, said that Niccol has set about cutting out discounts in an effort to return Starbucks to a premium brand status. Initiatives such as its so-called pairings menu, which offered customers the chance to combine a hot drink with a pastry or sandwich for a low price have been popular with some customers, but customers can expect to see these reducing in the coming months as Niccol embarks on a program to overhaul the brand positioning.
Asia Pacific
Noma returns to Kyoto for a Japanese residency
The Copenhagen restaurant, holder of three Michelin stars and the 2021 recipient of the World’s Best Restaurant award, has returned to Japan for another residency. The Danish restaurant is currently in Kyoto for a 10-week residency at the Ace Hotel, concluding on 18 December. This experience is likely among the last acts of Noma in its current form, as Redzepi has confirmed that the restaurant will close after the Spring 2025 menu concludes in Copenhagen. The closure of Noma as a restaurant had been announced previously but subsequently postponed. This time it appears that Noma as a restaurant really is coming to an end and will be converted into a test kitchen dedicated to the work of food innovation and development of new flavors.
Marriott launches The Future of Food report
The Luxury Group by Marriott International has published a report considering the Asia Pacific region’s contribution to global culinary trends. The report identifies Asia Pacific as a culinary export powerhouse, highlighting the region’s flavors and styles reshaping global dining. The work undertaken by chefs to preserve forgotten ingredients and culinary traditions is another trend while the report also points to the continued evolution of fine dining, predicting this will lean towards hyper local cuisine and exclusivity. Meanwhile wellness is expected to maintain its influence on menu offerings with chefs focusing on nutritious and personalized diets. As for the region’s next culinary hotspots, Bali, Busan, Ho Chi Minh City and Shanghai are all expected to enjoy an elevated profile due to their vibrant food cultures and unique dining experiences.
Europe Middle East and Africa (EMEA)
Heura opens pHAMacy in Paris
The Spanish plant-based meat alternative brand Heura opened a temporary pHAMacy in Paris for four days in early October. In a post on LinkedIn prior to the pop-up opening Laurent Gubbels of Heura wrote about the risks of consuming processed meats that have been linked to increased risks of illness and disease. But, he said, “here’s the good news: we have the cure! Plant-based “ham” that’s both healthy, delicious, better for the planet and the animals. And since they say food is medicine, we’ll be offering thousands of sandwiches to Parisians to show just how tasty our medicine is”. The objective of the stunt, which saw staff dressed in medical uniforms, was to demonstrate that the brand’s plant-based products –are a healthy alternative to meat.
The Burnt Chef Project continues to support mental health
The UK-based non-profit organization that works to promote better mental health in hospitality, released its 2023 social impact report outlining the growing reach of support it offers to workers in the hospitality industry. Key figures include 55 new colleges receiving mental health awareness training; more than 3,000 people accessing 24/7 text support services and 24,000 e-learning modules completed – more than double the number completed in previous years. “The Burnt Chef Project team, including our global ambassadors, fundraising partners, staff, contractors and all those who continue to support the work we do throughout the hospitality industry are making a substantial difference to those who need it most – and that’s something I’m exceptionally proud of,” said founder Kris Hall.
Tina Nielsen
