FYUZN Delightful Gastronomics V.2.2 February 2023

February 2023

Dear Readers,

February is a celebration of the love of food Men and women of passion for all things gastronomically enticing But what drives them to be inspired constantly is the freedom to express themselves and inspire future generations to be more For decades, Bocuse d'Or has continuously run a competition that became a laboratory of excellence and an incubator of talents for chefs by a chef The name of the contest itself is of great significance to the world of international cuisine, the point being France is the center of expression for all the cuisines in the world, as claimed by the organizers Still, to most chefs, it's the Olympics of Gastronomy During a trade fair that has since become the Sirha Lyon, the worldwide competition for chefs keen to break codes In 1987, Paul Bocuse created the Bocuse d'Or in Lyon, clearly one of the most prestigious cooking contests in the world, and was named President of the Meilleur Ouvrier de France competition (in the cooking and restaurant management category) in 1989 He was also named Chef of the Century and the Pope of Gastronomy Apart from all the accolades, he was admired by the culinary industry for showing camaraderie and brotherhood in a very competitive world His legacy brought together creative minds to the table Thirty-five years have passed, and his name remains one of the most revered, especially in Europe The Bocuse d'Or 2023 held in January continued to renew itself to reinforce its role as the premier cultivation of great talents and a pool of the growing food service industry Bocuse d'Or is in Fyuzn because the competition is not just about food preparation - it is more of the Nouvelle, an approach to cooking and food presentation in French cuisine In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation Every detail is a work of delightful art To sum up, this issue is made to glitter with gold Stellar events are made up of brighter personalities that make the food world better by slowly shifting to more sustainable and conscious food preparation and consumption

Our cover photo is from Bocuse d'Or Denmark team creations, this year's recipient of the Gold Bocuse d'Or. Our OBC -or on the back cover highlights the Netherlands for their recent participation in the historic UN Water Conference in New York, which they co-hosted with Tajikistan.

Vive l'alimentation durable!

Premier, Sapere Aude

SIRHA LYON 23-27 JANUARY 2025 Eurexpo Lyon

Sirha Lyon is the world reference event for food service and hospitality. It is the point of meeting, passage, and obligatory sharing for all the participants in this environment Its visitors come to discover, be inspired, and ponder about the profession and the opportunities of today and the future because Sirha Lyon brings together in a single physical space innovation, visions, exchanges of knowledge, and significant competitions for everyone to integrate the new concepts of an infinite ecosystem.

The 21st edition of Sirha Lyon closed in January after bringing together nearly 210,000 professionals over five days.

The level of exchanges, business, and encounters generated by Sirha Lyon this year confirms its position as the largest all-encompassing Food Service event worldwide and its economic power regarding the sector. By highlighting the professionals' great dynamism and innovations, Sirha Lyon paves the way for a perpetually evolving sector faced with significant international, ecological, and technological challenges. The hotel industry, catering and food decision-makers, buyers, and chefs ensured Sirha Lyon 2023 was an edition overflowing with vitality, whether in the event's aisles, on the discussion stages, or in the French and international competitions

The next Eurexpo in Lyon will happen from January 23 to 27, 2025.

?The results, audiences and volumes of activity at Sirha Lyon ? run by GL events place it at the summit of the great worldwide Food Service events. It is a fixture that is unique in the world, integrating the values of the two grand finales of the Bocuse d?Or and of the Pastry World Cup as well as the major economic challenge, along with cooking and food sector managers.? Olivier Ginon, President of GL events.

The site of international meetings, transmission, demonstrations, and tasting sessions, the 14 international pavilions were an unprecedented success. In a hard-working and convivial climate, they won over the professionals on a quest for new gastronomies. With a staging characteristic of their country, the Saudi Arabian pavilion ? their first participation at Sirha Lyon ? offered a spectacular immersive journey on 320 sq m into the heart of the largest country in the Middle East

?Sirha Lyon was a rich experience for all the food and hotel industry suppliers brought together in one place. Numerous ideas and innovative products were presented over these five days. Sirha Lyon is the ideal meeting place for exchanging directly with suppliers and doing business.?

Mohamed Talaat, Director of the Swissotel Makkah Hotel

? Saudi Arabia

? I came here in all humility, to be inspired by those chefs, explains Dominique Crenn, Honorary President of this edition. I loved that there were so many countries, so many different cultures, and they all told us their story, not the one of others. The children who watched the Bocuse d?Or can now say to themselves, I can also be there, I also have a story to tell.?

Dominique Crenn, originally from Brittany, began her culinary apprenticeship in 1988 in San Francisco at Jeremiah Tower and Mark Franz's restaurant, Stars. She became Indonesia's first woman executive chef when she worked at the Intercontinental Hotel in Jakarta. In 2009, upon her return to San Francisco, she was awarded her first star while working at Luce. Her dream came true in 2011 when she opened the restaurant Atelier Crenn where she expressed a contemporary ode to cuisine. In 2018, she became the first woman to receive three Michelin stars in the United States. The perfect embodiment of the values of international opening, feminism, excellence, and modernity in cooking, Dominique Crenn is the ideal chef to be the Honorary President of the Bocuse d'Or Grand Finale.

DENMARK

Denmark wins the Bocuse d'Or 2023

The Bocuse d?Or, presided over by Jérôme Bocuse, with Dominique Crenn as its Honorary Chairwoman, rewarded the Danish candidate Brian Mark Hansen. Bringing out the best in monkfish and then squash for the ?Feed the Kids?competition turned towards education for healthy eating. Denmark won the largest cooking competition in the world for the 3rd time. The Norway and Hungary teams took the second and third steps on the podium. France, represented by Naïs Pirollet, came fifth.

23rd January 2023, after two days of high-level competition, the victory of Denmark, represented by Brian Mark Hansen and his commis Elisabeth Madsen closes the 19th Grand Final of the Bocuse d?Or, thus succeeding the French Davy Tissot, Bocuse d?Or 2021. The team from Norway, composed of the chef Filip August Bendi and his commis Leon Haarberg Nilsen came second and won the Bocuse d?Argent, while Hungary, defended by Bence Dalnoki and his commis Patrik Nyikos completed the podium

?An innovative and inspiring edition for future generations! attests Jérôme Bocuse, President of the Bocuse d?Or The "Feed The Kids" test perfectly expresses the importance of introducing young people to eating well and thus carrying the values of tomorrow?s chefs ?

The 24 members of the Jury gave their verdict after five and a half hours of tests, rewarding technique, product presentation, and non-waste. All the candidates had to highlight monkfish for the platter test and sublimate squash during the new ?Feed The Kids?test, aimed at promoting education on eating well among the younger generations.

SIRHA BOCUSE D'OR INTERNATIONAL COMPETITIONS AT THE HEART OF SIRHA LYON

For 30 years, Sirha Bocuse d'Or has honored chefs who perpetuate Paul Bocuse's timeless cooking spirit through their devotion to the profession and cooking. Wanted by a cook for cooks, Sirha Bocuse d'Or is more than a gastronomic competition; it is a universal system of sharing in high definition and recognition on a planetary scale. It is a universal language, understood on the five continents and embodied through creations, plates, and dishes, as sensitive as they are spectacular, in the effervescence of an audience of white-hot supporters. Technique and innovation, commitment, and human values are revealed as discoverers of the great talents of the Haute Cuisine of tomorrow.

The spotlight is now on for Brian Mark, who was born in the south of Jutland, and from birth, he was immersed in the life of the hotel run by his parents in the small town of Vojhens His father worked in the kitchen, serving traditional Danish dishes, while his mother helped with service He loved the atmosphere in the kitchen Even at a very early age, Brian wanted to create; there was no internet then. He bought the magazine Taste and Pleasure every month, searching for inspiration elsewhere to create new dishes with his father He ultimately decided to find his path in life but was thankful to his parents for giving him so much.

He attended a cooking school where he established a solid band of friends he is still in contact with to this day. Together they earned their culinary stripes in the famous seaside resort of Skagen; he stayed there for three years which only intensified his love for the profession; then, with his sports bag under his arm, he left for the capital, where he became a sous-chef at Søllerød Kro, in the Copenhagen suburbs. After a two-year detour in Klampenborg, he returned, never to leave again, and thanks to his talent, the establishment has managed to preserve its Michelin star. In the setting of this former inn founded in 1677, he serves a very personal cuisine, open to the world The critical criterion is the excellent quality of the products, regardless of their source

Brian is close to his children; he occasionally cooks with his son Buster and is overjoyed to see his daughter Dicte join him on the podium in January 2023 Rebecca is also critical; working alongside him as the dessert chef, she shares her life with him Whenever possible, they love to travel to find inspiration everywhere they go; the choice criteria for their destinations: good cuisine and good wines!

Brian Mark has a ritual to keep up the pace: every morning, before getting started in the kitchen, he runs 5 km He also tries to keep to his three fitness sessions a week Another thing he loves about cooking is working with others, a mindset observed at the Bocuse d?Or, where his team was united around him and his commis chef, Elisabeth Madsen

Winning the Bocuse d?Or had been his dream for 20 years! But true to form, he was back down to earth in no time and ready to ?cook up a storm?again at the restaurant

https://www.soelleroed-kro.dk/

The Bocuse d'Or 2023 platter theme

This year's platter theme was an opportunity for the teams to sublimate the monkfish, a fish known for its unattractive appearance but also the finesse and quality of its flesh

Each chef had two monkfish and six king scallops to create a hot dish for 15 people

The fish was presented on two separate platters and accompanied by two garnishes composed exclusively of vegetable products In addition, all teams presented a third "stew" garnish in individual bowls.

The garnish was a combination of a vegetable emblematic of the team's country with mussels and croutons placed on top.

DENMARK

FoodIsTheir Language

An impressive platter based on monkfish and a hugely convincing 'Feed the kids' menu featuring squash from A to Z made the winning combination for Denmark.

Best Theme on a Platter Award: SWEDENJimmi Eriksson

The Swedish Platter based on monkfish.

It is often successful if the children are involved and introduced playfully to the cooking and eating.

NORWAY

The platter expresses the essence of my understanding of Bocuse d'Or: Culinary professionalism and high level food with personal identity expressed on a platter based on the same kind of craftmanship and principles.

HUNGARY

In the middle of Europe, where the closest sea is at least six hours away, working with this maritime ingredients is quite a challenge.We tracked down which of our national treasures would fit best and we created the Budapest version of the monkfish.

Best ?Feed the Kids?Test Award, FRANCE - Naïs Pirollet

We start with a garden exploring the textures and colours of squash, contrasting the crispy shell with a refreshing jelly. For the plate a simple egg is more tan meets the eye: breaking open the egg into a creamy pumpkin rice reminiscent of a runny yolk complemented by a warm squash velouté.

Feed the kids

The theme "Feed the kids"opens the competition with the desire to highlight the importance of nutrition for children's health. The chefs will have to create a menu based on marrow, an ingredient of many varieties that is part of the Bocuse d'Or DNA. In order to balance the main dish, each candidate will have to include one egg per portion in their recipe.

SOCIAL COMMITMENT AWARD

The Bocuse d?Or, Social Commitment Award, aims to reward their social involvement in areas related to food and catering. In 2023, the winning project is Team Mexico's "This is About Humanity Organization."

The Mexican chef team that competed at the prestigious Bocuse d?Or in Lyon, France, was awarded the inaugural Social Commitment Award at the international culinary contest.

The competition has always sought candidates committed to social work, from food aid to education or sustainability This year Bocuse d?Or created the Social Commitment Award to foster an environment of responsibility among the participants, and the Mexican team was selected as the winner

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Created in partnership with the Bocuse d?Or Winners Association, the distinction aligns with a social responsibility and environmental approach that aims to reward the teams?social involvement in actions such as food aid and combating wastage.

Presented jointly by GL events and the Bocuse d?Or Winners association, it was awarded by a jury of international personalities recognized for their commitment and expertise in these matters.

The prize of 7,500 euros (about $8,150 in U S dollars) recognized the anti-hunger volunteer work done by chef Ruffo Ibarra, president of the Mexican delegation and a judge in the championship. Chef Marcelo Hisake led the Mexican team

Since 2018, Ibarra has been involved with the World Central Kitchen; This is About Humanity, and the Tijuana Sin Hambre Foundation Together with the latter, Ibarra participated in the inauguration of a kitchen in Tijuana?s Zona Centro that serves eight migrant shelters and three vulnerable communities, providing food to 1,500 people a day. Maru Riqué founded Tijuana Sin Hambre in April 2020 in response to the pandemic, and it now has 1,200 volunteers

Source: San Diego Union Tribune

Leon Haarberg Nilsen won the title of best commis for his work on the Norway team ...

Upon the announcement of Norwegian chef Filip August Bendi as the Silver recipient of Bocuse d'Or this year, we know the next destination of the Bocuse d?Or Europe is the city of Trondheim, in Norway

The significance of Norway has permanently been imbibed as an exceptional gastronomic heritage and an incredible diversity of products: meat, fish, seafood, and cheese This 2024 edition of the Bocuse d?Or Europe will be the grand return of this continental selection to Norwegian lands, 16 years after the first Bocuse d?Or Europe, which took place in Stavanger in 2008.

Turin in 2018, Tallinn in 2020, Budapest in 2022, and the Bocuse d?Or continue highlighting Europe?s gastronomic heritage Unsurprisingly, Trondheim, nicknamed "Home of Nordic Flavours" and the capital of the Trøndelag region has been chosen to host the following European selection of the Bocuse d?Or in spring 2024.

Norwegian Leon Haarberg Nielsen, who won the Best Commis prize 2023, fully focused for the last important step before tasting by the jury. He gets help at the cutting table by Danish Roni Mortensen (Bocuse d'argent 2021).

Trondheim, Norway's culinary capital, to host the next Bocuse d'Or Europe in Spring 2024

"Our Norwegian friends have contributed a great deal to the development and reputation of the competition, and their chefs and supporters are proof of this. We are very happy that the next European selection will take place in Trondheim, Norway. The DNA of the Bocuse d?Or is to highlight the different culinary riches of the world and it is therefore only natural that it moves to a different European city for each edition.?

The 1st European Food Festival Held @ KSA

RIYADH: The delegation of the European Union in Riyadh, in cooperation with the embassies of the member states of the European Union, the Saudi Authority for Culinary Arts, and the Diplomatic Quarter in Riyadh, organized for the first time, the European Festival of Culinary Arts in the Kingdom of Saudi Arabia on March 16.17 at Al Kindi Plaza, Diplomatic Quarter

The festival was inaugurated by Mr. Jap Ora, Chargé d'Affairs, at the European Union Embassy in Riyadh During his speech, Mr Ora first expressed great pleasure in organizing this unique event that brought together many European countries in the Kingdom of Saudi Arabia to give and share their culinary traditions with their Saudi friends.

He also expressed his gratitude to all partners, including the Saudi Commission for Culinary Arts, especially Mrs. Mayada Badr and her team, for the generous support of this initiative and for making the event a Saudi element, which is the Saudi Coffee, as well as the Saudi Chefs Association.

Without forgetting the presence of loyal partners, including the Hilton Hotel, the Intercontinental Hotel, the Radisson Blu Hotel, the Comptoir Lounge, the Dolce Razura, and many others who served dishes prepared by their chefs and offered tastings.

"The idea of ????this festival was born out of the mutual love between Europeans and Saudis for good food, as well as our desire to highlight the diversity and quality of European food products and to share the richness and refinement of European cuisine served in the Kingdom of Saudi Arabia," Mr. Ora said into an Arab News microphone in French. He added, ?Nations share a culinary culture Those who come to Saudi Arabia from abroad admire Saudi culinary traditions and hospitality. We invite you tonight to be a traveler visiting Europe, to experience the richness of European cuisine.?

https://www.leiriaeconomica.com/

NEOM Food sector and CARE?s join forces to drive food innovation and talent development in the Kingdom of Saudi Arabia

NEOM and CARE?s are jointly developing a manifesto and educational initiatives to promote local gastronomy that is also sustainable. This partnership supports NEOM?s goal of developing a new model of food production and supply in harsh conditions both in the Kingdom and worldwide

NEOM, Kingdom of Saudi Arabia, March 1, 2023 ? NEOM, the innovation hub in northwest Saudi Arabia, today announced a partnership with CARE?s, a global project founded by Italian chef Norbert Niederkofler**** and Paolo Ferretti, to develop NEOM?s unique culinary identity where the food supply is treated responsibly from the planet to the plate Together we will inspire a new generation of Saudi chefs to become change agents, creating exciting, delicious new dishes using fresh ingredients from their own regions.

NEOM and CARE?s will develop a manifesto for food-industry professionals, outlining the principles for sustainable gastronomy and food security, alongside educational initiatives and content to broaden understanding of healthy eating With a commitment to nurturing Saudi talent, the partnership will facilitate training opportunities and chef camps, as well as launch an award series to recognize leading examples of innovation in food systems.

Dr Juan Carlos Motamayor, Executive Director of NEOM Food Sector, commented: ?In an era marked by the challenges of climate change and food insecurity, NEOM is committed to developing groundbreaking food solutions, with the support of our industry partners and specialists Working with Norbert and the CARE?s program gives us the opportunity to demonstrate, develop and implement locally adapted modern food practices that both meet the nutritional needs of consumers in NEOM and the Kingdom and preserve our planet ?

CARE?s brings together chefs, inspirational entrepreneurs and professionals from the food industry who all share the goal of promoting the use of locally sourced ingredients and sustainable food practices that are in harmony with nature At present, the program includes over 150 chefs in more than 25 countries, who act as ambassadors across the globe and support a wide variety of initiatives and engagement opportunities that will establish a sustainable approach to gastronomy

Norbert Niederkofler, Co-Founder of CARE?s, commented: ?Through this partnership,CARE?s has an opportunity to not only create a foundation for a more ethical and sustainable approach to gastronomy in the Kingdom, but also to help nurture Saudi talent to drive innovation in food Between CARE?s network of international multidisciplinary ambassador chefs and NEOM?s food-industry specialists, technological capabilities and commitment to innovation, we?re confident we can create impactful change that benefits the Kingdom and the rest of the world.

The NEOM CARE?s partnership further strengthens NEOM?s ongoing commitment to harnessing innovation to nourish people and the planet and guaranteeing food security for generations to come.

@TheOscar's

Candid Shots

The Golden Sparkling Years of Wolfgang Puck

What is synonymous to Wolfgang Puck ? Hollywood. Stars. Celebrities. All these words will be on anyone's top of mind once they hear his name But truth be told, he brought the gold in every Governor's Ball dining experience and he has been doing this for the elite for 29 years. For decades, he has worn more than a white hat, in fact he has more than enough on his plate. He is an actor and a writer and has published quite a number of books under his name. He is one of the pioneer celebrity chef's that became a huge success in the business of food and hospitality business. His active participation in the film industry likewise proved him to be a treasure chest of talent and learned his way through being a restaurateur.

He never tires of taking on one project to another and perhaps fame treated him well for all the hard work. Even if his roots can be traced back to his homeland in Austria, it was in California that took him in where he started the fusion of French techniques he learned in France with California and Asian influences. He used the best ingredients he could find in the rich agricultural land. His passion for food bore fruit with three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc

As the saying goes behind every man's success is an amazing woman Gelila Assefa Puck, his wife

Gelila Assefa Puck, Partner and Creative Director of The Wolfgang Puck Group of Companies, oversees all creative direction of the brand, which includes ?front of house? restaurant design, fine dining experience, lifestyle brand, catering, product, and all creative related materials. Under her leadership, she is responsible for pushing the brand forward by procuring renowned architects such as Frank Gehry, Tony Chi, and Massimiliano Locatelli for the planning and design of the restaurants

On Valentine's Day he posted the photo of him and his wife with the caption "This Valentine marks 20 years with my wife and business partner @gelilapuck. Wishing you all a happy Valentines!".

@TheGovernor'sBall 2023

Merois, Puck's new Asian-inspired bistro, is perched above Sunset Boulevard on the rooftop of the Pendry West Hollywood The location is meaningful for Puck, who opened the original Spago on the Sunset Strip in 1982 That now-legendary restaurant quickly became a celebrity hangout and a driving force for vibrant California cuisine, with Puck's smoked-salmon pizza becoming a star in its own right "For me, that's where it all started," Puck says, "looking out from Spago, out on the city, and saying, 'Wow, L A ' And then having such a successful restaurant beyond my wildest dreams "

Puck is writing a new chapter of his Sunset story at the Pendry, where he'll be handling the food for the entire property, from Merois to in-room dining to a new café called Ospero In December 2020, he announced that at his side will be his son Byron, 26, who will serve as the general manager for both Merois and Ospero. A front-of-house star who has managed Spago in Beverly Hills for the past two years, Byron loves being in the back-of-house and has cooked in the Puck test kitchen.

Wolfgang Puck will bring the restaurant that first made his name to London for a brief pop-up. Spago will open in Cut at 45 Park Lane for a handful of days at the end of March, returning to the capital for the first time since a brief stint in the summer of 2017

Puck opened the original Beverly Hills Spago in 1983, swiftly attracting the glitzy local clientele and rewriting the rulebook for Californian cuisine.

As in Britain then, restaurants in California were primarily dominated by fine French dining Spago opened at the height of Chez Panisse?s fame but rejected the trend of imported classic French stuffiness, instead opting for dishes with less formality The menu was full of things diners would now take for granted at any opening worth its salt in London: wood-fired pizzas, seasonal local ingredients, and grills The use of salmon with roe on a luxurious pizzette might not seem groundbreaking today, but in the early Eighties, it was transformative. Appetizers would include raw tuna with avocado and daikon; this influence of both Asian flavors, alongside lighter European dishes, would go on to help define what Californian cuisine was, which in turn has helped shape much of London dining too.

45 Park Lane is a vibrant beacon of contemporary culture in a luxury hotel. An invigorating blend of art and landmark architecture in the middle of classical London.

This year, Puck was backed up by British chef Elliott Grover. Puck protégé Grover has worked at London's Art Deco icon 45 Park Lane and got the chance to cook for Hollywood royalty simply by asking Puck if he could help out.

As executive chef at 45 Park Lane, Elliott Grover is leading the way with an array of new dishes. Discover what inspires him and why he likes to chat to suppliers every single day.

His Calling

"When I was just 15 years old and living in Cornwall, I emailed chef Mark Hix at The Ivy restaurant in Covent Garden asking for a job. At that stage, I was more interested in earning money than learning to cook ? but to my surprise, he offered me a trial at Scott?s Mayfair. My dad drove me to London and after a trial period, I was given a permanent job at Le Caprice. I?ll never forget spending my 16th birthday in their kitchen and being made to feel like part of the family. I like to think that my story is a good example of why you shouldn? t be afraid to follow your dreams."

Art isGood fo

His Inspiration

"My recent travels to California have had a big influence on me. Working alongside Wolfgang Puck, and Matt Hurley who runs his CUT Las Vegas restaurant, has given me a wonderful insight into a really vibrant and energetic food scene. In California, the chefs spend much more time in the dining room than they do here in the UK. This is something I brought to CUT at 45 Park Lane because it?s great to meet and interact with our diners and good for our younger chefs to see and appreciate what it?s all about."

r theSoul

Great Expectations

"A regularly changing menu that works with the seasons to offer the best flavours. I recommend the grilled mixed shellfish of the day, our jumbo Australian tiger prawns with red chilli jam and green mango salsa, or a classic Cornish Dover Sole à la meunière with preserved lemon, parsley and brown butter. I?m also currently looking at sourcing great game and grouse. When it comes to dessert, our executive pastry chef, Niamh Larkin, makes the best cheesecake I?ve ever eaten."

The Updated Menu

"Steak remains at our fore, with newly introduced tomahawk and porterhouse steaks, but I was keen to expand our offering. Having grown up in Cornwall, I?m naturally a huge fan of seafood so you?ll find oysters, langoustine and scallops on the menu. One of my favourite new dishes is the native lobster pasta with a garlic butter and tarragon sauce. If I had to pick one desert island dish, it would definitely be this."

Spagoispopping

From30M arch to2April,Spagowill popupat another Wolfgang Puck

establishment,thecontemporary American steakhouseCut at 45Park Lane .

Londonerswill beabletoge t atasteo f thedelectableCalifornian cuisine fo r thefirst timein sixyearsand perhapseven catch aglimpseo f theche f himself.Themenuat theD orchester Collection'shote l will include

signaturedishessuch assmoked salmon pizza,stir -fried black pepper lobster, and Wolfgang'schildhood chicken bouillon.

upin London

March 6, 2023

We are sharing the official announcement of Accor Group of Companies upon the passing of Accor co-founder, Gérard Pélisson.

It is with great sadness that we announce the passing of Accor co-founder, Gérard Pélisson, who died on March 6th, 2023 at the age of 91, surrounded by his loved ones

The Group offers its most sincere condolences to his loved ones and more particularly to his nephew, Gilles Pélisson, who has worked for Accor for 17 years, including five years leading the Group

Gérard was an iconic pioneer who, together with co-founder Paul Dubrule, inspired a modern approach to French hospitality at a time when it was poised for fresh ideas During Les Trente Glorieuses, France?s post-war boom, a new, more modern world emerged, changing the face of travel. Drawing inspiration from the America way of life in the 1960s, Gérard and Paul took a bold approach to bringing their vision of a French-led world class enterprise, to life

Setting aside his engineering background and a budding career at IBM, Gérard seized an opportunity that would lay the foundation for today?s Accor In 1967, alongside Paul, he established the very first modern, standardized hotel business model through the creation of Novotel in Lille Lesquin. The Novotel model was a truly revolutionary concept which was years ahead of its time It offered guests a modern bedroom with en-suite bathroom and desk, a grill restaurant, swimming pool and breakfast, all for one rate Something most hotels of the time did not provide.

An astute businessman, Gérard tenaciously pursued opportunities to expand the Group?s portfolio. For over 40 years, he and Paul exemplified drive and determination in their pursuit of excellence, achieving major milestones including: establishing ibis in 1974, purchasing Mercure in 1975, and Sofitel in 1980; leading the merger with Jacques Borel in 1982; launching Formule 1 in 1985; integrating Lenôtre in 1990 and acquiring Compagnie Internationale des Wagons-Lits et du Tourisme in 1991 These actions would become the cornerstones of our Group Sébastien Bazin, Chairman and Chief Executive Officer of Accor, said: ?Gérard Pelisson was an entrepreneur par excellence A true revolutionary of our industry who, together with Paul Dubrule, made Accor a global force to be reckoned with. With courage and determination, they fearlessly challenged conventions, reinvented hospitality, and forever altered the industry?s trajectory, making a global impact Gérard?s legacy lives on at Accor and we will all endeavor to embrace his daring spirit, mirroring his pursuit of excellence and passion for business. His vision and heart will forever be with us!?

To honor Gérard?s legacy, Accor teams from around the world will be paying tribute to using a virtual commemoration wall https://group.accor.com/en/Actualites/2023/03/Gerard-Pelisson

Our thoughts are with the Pélisson family at this time.

Accor pays tribute to

co-founder

Gérard Pélisson

In WCK?s first ever cookbook, we?ve gathered recipes inspired by many of the places our Relief Team has cooked following disasters and other crises around the world, as well as sharing inspiring narratives from the chefs, volunteers, and communities we?ve met along the way

Each chapter in Feeding Humanity, Feeding Hope reflects a World Central Kitchen value ?Urgency? focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020 In ?Hope,?you?ll find soups, stews, and comforting meals like Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for firefighters on the frontlines in California.

Incredible WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors who have continually championed WCK?s work include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong.

The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope is full of recipes created for home kitchens and inspirational stories from chefs and local cooks who have fed millions of people impacted by disasters around the world. These recipes and experiences highlight resilience, community, and above all, hope

You can preorder The World Central Kitchen Cookbook now, and it will be available on September 12. All author proceeds from the book will support WCK's emergency response efforts. - wck.org

Where is your squid coming from?

Most likely unregulated waters, according to a new international study

New research fuses multiple data sources to advance understanding of the expanding footprint of global squid fleets

Washington, D C , March 10, 2023 (GLOBE NEWSWIRE) -- Scientists and policymakers have voiced growing concerns about the decline of global squid stocks, but little has been done to date to target squid fishing activities that are expanding into unregulated spaces, according to a new international study

The study, lead-authored by Katherine Seto, an assistant professor of environmental studies at the University of California, Santa Cruz, was published in Science Advances on March 10 It explores the unregulated nature of global squid fisheries across three oceans over a three-year period, and how these fisheries continue to grow and shift locations beyond the jurisdiction of management bodies. The research was conducted through a research partnership between Global Fishing Watch, the Australian National Centre for Ocean Resources and Security at the University of Wollongong, and the Japan Fisheries Research and Education Agency

Using satellite imagery, vessel tracking, and data monitoring, the study found that the fishing conducted by this globalized light-luring squid fishery was extensive, fishing between 149,000-251,000 vessel days annually, and that effort increased 68% over the study period from 2017-2020.

?These squid fisheries are highly mobile, fishing multiple oceans within a given year,?said Seto. ?While some conservation and management measures are in place to regulate this type of fishing, our research found that actors may take advantage of these fragmented regulations to maximize resource extraction To address this, we need to address the factors that promote the growth and expansion of fishing efforts, and increase data sharing and communication between management entities.?

The study found that these squid fishing vessels fished largely (86%) in unregulated areas, equating to 4.4 million total hours of fishing time between 2017-2020 While unregulated fishing is not necessarily illegal, it presents challenges for fisheries sustainability and resource equity, and has been connected to questionable human rights and labor practices.

?By synthesizing data from multiple sources, we created a robust picture of the fishing activity of the high seas squid fleets. Our analysis highlights the interconnectedness of fishing grounds used by the fleets,?said Nate Miller, head of applied research at Global Fishing Watch and co-author of the study ?It demonstrates the critical importance of comprehensive data sharing agreements between regional bodies for improving understanding of the movements of these vessels and quantifying their impacts on squid stocks.?

One major challenge has been the vessels freely fishing between regulated and unregulated spaces, fishing huge amounts of squid with little to no oversight or data reporting. Fishing in unregulated areas has also steadily increased and seems to be preferred despite concerns over stock status, according to the study

?These unregulated fishing activities require urgent action They occur in our global commons, shared by all, yet few receive any benefit, and neighboring coastal States are increasingly concerned regarding the impact on their own shared fish stocks,?said study co-author Quentin Hanich, from the University of Wollongong.

Masanori Miyahara, a co-author and advisor to the Minister of Agriculture, Forestry and Fisheries of Japan, agrees.

?These catches are often not reported to domestic or international management bodies, nor are they incorporated into estimates of fishing effort, harvest, or stock status,?said Miyahara. ?While it is good to see both the North Pacific Fisheries Commission and the South Pacific Regional Fisheries Management Organisation strengthen their management, urgent responses are also required in the Indian and Atlantic Oceans to ensure that fleets do not simply evade regulation by moving elsewhere.?

As we experience an increased demand for seafood products globally, we must understand the factors that facilitate the increase and expansion of fishing efforts to address the challenges of unregulated fishing, according to the study

?Like all activities in the global commons, fishing on the high seas should be fully regulated. Yet the regional bodies with the competence to adopt management measures are restrained by a handful of states whose self-interests are best served when such activities are unregulated or done with few limits,? said Osvaldo Urrutia S., professor of international law at Pontificia Universidad Católica de Valparaíso in Chile. ?The global squid fishery shows how important it is to strengthen regional management of high seas resources and to continue international calls for states and regional bodies to take this challenge seriously.?

https://ml.globenewswire.com/Resource/Download/fe4edeae-ed15-400a-9281-fe1ec58354de

NicoleKidman with friends,recently seen at E l Camino .

Candid Shots

The Hottest News about Ice

The latest on ice cream formulation and proces

(according to The International Dairy Foods Associa

Learn strategies for creating vibrant, vegan ice creams with plant-based colors like beet

Sensient's color experts use a broad natural portfolio to help developers evoke exciting flavors and new profiles, from Rosé to rhubarb Learn more:

https:// bit ly/ 3aY7fUA

© Sensient Food Colors

There is plenty of cool news about ice cream According to Fortune Business Insights, the global ice cream market will reach $97.85 billion in 2027, a 37% jump compared to 2021.

The International Dairy Foods Association (IDFA) digs into the data further, revealing the average American eats 20 pounds of ice cream per year, and the most popular flavors in the United States are Chocolate, Cookies N Cream, Vanilla, Strawberry, Chocolate Chip, Cookie Dough, Butter Pecan, French Vanilla, Chocolate Chip Cookie Dough, and Caramel/Salted Caramel.

Cream ssing ation)

Nearly three-quarters (73%) of consumers consume ice cream at least once per week, while two-thirds eat ice cream in the evening, IDFA data states.

Three prominent ice cream processors reveal insights into the state of the market, industry trends, and more. Even as we move to a post-pandemic period, ice cream sales remain strong, reports Jinny Lam, director of Category Growth, Ice Cream & Cultured at Tillamook, Ore -based Tillamook County Creamery Association (TCCA). In 2022, Tillamook's ice cream sales grew by 30%.

"Consumers are seeking high-quality products that are both an experience and an indulgence Tillamook ice cream delivers on that need, and we're excited to bring it to more fans across the country," Lam told Dairy Foods "Until recently, consumers could only find Tillamook ice cream in the western United States, but our national expansion in the last several years means millions of new fans can now enjoy our ice cream "

Zeroing in on trends, London-based Mintel notes that today's ice cream consumers seek fun and escapism. The research firm recommends ice cream processors team up with technology companies to attract gamers and early metaverse adopters.

Swedish-based N! CK'S has been among the first to do so In September 2022, it launched a limited-edition collection of light ice creams in collaboration with the video gaming platform Minecraft

While merging new technologies with ice cream is one trend, several processors have gone the opposite route, enjoying tremendous success with nostalgic products. For instance, Syracuse, N.Y.-based Byrne Dairy Inc. is celebrating its 90th anniversary with a limited-edition "Party Like It's 1933" flavor.

"Each half-gallon Party Like It's 1933 carton will contain cookie dough-flavored ice cream with a chocolate cookie swirl and rainbow candy-coated chocolate mini-morsels It will be sold exclusively in Byrne Dairy & Deli stores later this year," notes Ashley Casey, sales and marketing specialist for Byrne Dairy

Tillamook also recognizes nostalgia as a big part of consumers' ice cream experience It released a new, classic Neapolitan ice cream with a mix of classic Old-Fashioned Vanilla, its top-selling Oregon Strawberry, and a creamy Chocolate with rich chocolate ripple.

"We're also seeing a focus on premium ingredients and re-centering the ice cream experience on indulgence

As a result, consumers are seeking high-quality products that deliver classic flavors without compromising on the quality of the ingredients," Lam mentions, adding that TCCA will soon release limited-time, seasonal Tillamook ice cream flavors

And while ice cream processors are keeping a close eye on today's consumers' health and wellness desires, they explain that consumers are still enjoying the creamy indulgence of ice cream For instance, at 520 calories per Cookiewich, Byrne Dairy's ice cream chocolate chip cookie sandwiches have flown off Central New York shelves for decades

In 2021, the dairy processor launched its Vanilla Bigwich, which has three times the amount of ice cream as the traditional Cookiewich. Last year, Byrne Dairy added two more flavors to the Bigwich lineup: Cocoa-Nilla, which balances the richness of the chocolate with a vanilla soft-serve, and Raspberry, which features a black raspberry soft-serve.

When meeting the needs of both health-conscious and indulgent customers, Unilever has expanded its non-dairy and plant-based options

"An increased consumer interest in a more balanced, nutritious lifestyle seems to be a driver behind the non-dairy and carb-conscious products to meet consumer wants," relays Bentley King, head of US Ice Cream Operations for Unilever, Englewood Cliffs, N.J.

Examples of Unilever Ice Cream products that feature better-for-you trends include the January introduction of Breyers Non-Dairy Vanilla and dairy-free offerings from Talenti Gelato The new dairy-free Talenti flavors include Talenti Dairy-Free Chocolate Fudge Brownie Gelato Layers, Talenti Dairy-Free Blueberry Crumble Gelato Layers, Talenti Dairy-Free Caramel Toffee Crunch Gelato, and Talenti Dairy-Free Double Cookie Crunch Gelato

For the Carb-Conscious, Breyers CarbSmart line offers low-carb options in 10 different varieties, with Vanilla Chocolate Strawberry the newest flavor to hit freezer aisles nationwide in January

Talenti Gelato and Sorbetto also cater to the health-conscious consumer with such products as the 80-calorie Talenti Vanilla Caramel Mini Gelato Bar; Talenti Dark Chocolate Mini Gelato Bar, also at 80 calories per bar; Talenti Roman Raspberry Mini Sorbetto Bar at 50 calories per bar; and the 45-calorie Talenti Alphonso Mango Mini Sorbetto Bar.

"We have seen the rise in consumer demand for better-for-you products and are meeting the needs of ice cream lovers with our existing vegan product line from Magnum ice cream, fan-favorite CarbSmart line from Breyers, and dairy-free treats from Talenti However, in January, we expanded our better-for-you offerings even further with new creations from Breyers and Talenti that provide something for every dairy-free ice cream lover " King explains

On the "indulgent" side, Unilever has many recent new product offerings. The Caramel Duet Bars and the Double Gold Caramel ice cream bars are unique from the Magnum brand, while Reese's added a Peanut Butter Sandwich.

The Secret Ingredients

Experts also "dig deep" into everything that makes ice cream products staples on retail shelves ? ingredients, flavorings, toppings, and colors

According to Christine Addington, principal technical account manager for Dairy at Minneapolis-based Cargill, the desire for indulgent ice creams that provide nutritional value is today's most significant trend in ice cream formulations

"What's exciting is that ingredient advances enable us to deliver on these duels ? and seemingly divergent ? demands," she says "For example, we continue to see interest in high-protein ice creams The latest addition to our pea protein line-up, PURIS 2 0, allows us to achieve higher protein levels thanks to its enhanced solubility and flavor profile The resulting plant-based frozen desserts deliver on consumers' sensory and nutritional expectations, with improved textures, creamier mouthfeels, and great taste "

Phil A'Becket, senior consumer insights manager for Kalamazoo, Mich.-based FlavorSum, has seen an uptick in people wanting to manage stress or balance moods. Some turn to physical activities or supplements, but for others, food (even traditionally indulgent treats) becomes "medicine," he states.

"According to Mintel, more than half of Americans believe indulgent foods can benefit overall well-being by improving mental health Ice cream, a classic indulgent treat, fills the mood-boosting role exceptionally well," A'Becket explains "Additional data from Innova Market Insights supports the trend, with Americans stating that they consume ice cream for a variety of reasons, including 'to indulge/treat myself' (45%) and 'to make me happy' (40%) Through the use of specific indulgent ingredients, like flavors or inclusions, the mood-boosting ability of ice cream elevates further, enabling a level of 'permissible indulgence '"

Sugar reduction is another area where dairy ingredient suppliers have made a lot of gains in recent years.

"More and more brands have specific sugar-reduction goals they're trying to meet but to deliver finished products that live up to consumer expectations, they need to replicate sugar's sweet taste, as well as its contributions to things like indulgence texture and freezing point depression," Addington notes, adding stevia products can help brands reduce sugar At the same time, erythritol can address bulking and freezing point depression

Tillamook introduced its Neapolitan flavor, which offers a mix of classic Old-Fashioned Vanilla, Oregon Strawberry and creamy Chocolate with a rich chocolate ripple. Photo courtesy of Tillamook.

To Crypto or Not to Crypto, That is the Question.

The world of currencies is but a web of threads Whether we use it or not made us delve into the issue again But this time, from a business perspective application.

While cryptocurrency isn't as commonplace as emerging payment methods like mobile wallets and other digital payment forms, its use has become more widespread in recent years ? and small business owners are taking note Bitcoin is the most popular cryptocurrency working its way into the mainstream If you own a restaurant, consider accepting Bitcoin as a payment form to attract more customers and increase your restaurant's profits However, you may also be wary of Bitcoin's price volatility and how it integrates with restaurant accounting systems

What is Bitcoin?

Bitcoin was created in 2009, making it the first modern cryptocurrency It is an all-digital currency that relies on peer-to-peer blockchain technology for tracking and trading. No centralized system, bank, or government backs Bitcoin

Although Bitcoin was primarily designed as a payment form, most people currently use Bitcoin and its cryptocurrency cousins for investment purposes Still, Bitcoin is the most common cryptocurrency businesses accept as payment.

In 2021, Pew Research found that 16% of Americans (and 31% of Americans between 18 and 29) have invested in Bitcoin and other cryptocurrencies, and over 15,000 companies worldwide accept Bitcoin, according to Zippia

If your personal Bitcoin holdings increase in value, the IRS considers that a taxable event, and you'll pay up to 37% on your profits. Consider hiring a CPA well-versed in crypto to stay compliant

How does Bitcoin work?

To accept Bitcoin in your restaurant, you must sign up for a Bitcoin merchant wallet account via an online platform like Confirmo, BitPay, or CoinGate. Many crypto wallets integrate with the best POS systems, shopping carts, and commerce platforms Some of the best credit card processors accept cryptocurrency payments, making it easier for merchants to support Bitcoin payments

A typical restaurant payment transaction with Bitcoin would go something like this:

The restaurant shows the Bitcoin-paying customer a QR code.

The customer scans the QR code; their crypto wallet reads the virtual address where it should send the payment. This address is usually a one-time destination code.

The customer enters their private key, like a password, to verify the transaction.

©

Depending on your restaurant?s POS software or accounting software, you may be able to convert the Bitcoin payment into U S dollars for easy accounting and tax keeping

DID YOU KNOW?

When a business accepts credit cards, transaction approval or denial is immediate. With Bitcoin, it can take up to an hour. Most Bitcoin merchants wait for the sixth blockchain confirmation before deeming a transaction successful.

Should your restaurant accept bitcoin?

There are several compelling reasons why your restaurant should accept cryptocurrency, but you?ll need to seriously weigh the downsides before deciding Here are some upsides of accepting Bitcoin in your restaurant:

Lower transaction fees Merchant service providers charge up to 4% per transaction ? or even more if your diner is from overseas. Crypto fees can be 1% or less ? but watch out for transaction fees called gas fees, particularly with Ethereum.

Better cash flow You might wait days to receive the cash from your merchant services provider for customer payments via credit card With Bitcoin, you?ll receive it within the hour

No PCI compliance is required PCI compliance doesn? t apply to Bitcoin transactions However, this perk doesn? t count much if you still take debit and credit card payments alongside Bitcoin payments

Business from Bitcoin believers. Many Bitcoin holders are enthusiastic about cryptocurrency and its perceived ability to improve the financial system If you accept Bitcoin, these individuals may seek you out to support your restaurant ?For marketing-savvy businesses, it is a differentiator to be able to accept Bitcoins, and if you are trying to attract an audience that uses Bitcoin, you may be perceived as a techno-savvy restaurant or establishment,? according to technology futurist and podcast host Ian Khan.

No chargebacks. Accepting Bitcoin means you can avoid chargebacks. Unlike standard credit and debit cards, consumers can? t contact Bitcoin to have a transaction reversed. The only way you?ll ever reimburse a customer is if you choose to do so.

Here are the downsides of accepting Bitcoin in your restaurant:

Price volatility Cryptocurrency exchange rate swings tend to be much more severe in both directions than traditional currency If you accept Bitcoin, you?re also accepting its volatility Here?s an example of Bitcoin?s price volatility and how it might affect your restaurant: Suppose your restaurant hosts a party of Cambodian citizens celebrating their country?s independence day on November 9, 2021. They spend $1,000. If you took that money in U S dollars, it would lose some value through inflation Bitcoin?s worth on that day was $66,938, but on June 18, 2022, it was worth $18,948.80 ? a drop of 71 7%

Wallet security. You may lose all your cryptocurrency if you choose a fake crypto exchange or your legitimate provider goes under In financial terms, crypto is still the Wild West compared to standard financial products

Future regulation is a distinct possibility. Future regulations are possible if Bitcoin continues to grow in popularity and use. Regulations will likely make handling crypto more difficult and expensive.

Accounting may be more challenging. Most cloud-based accounting packages aren? t set up to handle Bitcoin transactions This will make bookkeeping more difficult, especially if you regularly convert from dollar to Bitcoin and vice versa

And lastly, the most concerning is its effect on the planet

As of 2022, such bitcoin mining is estimated to be responsible for 0.1% of world greenhouse gas emissions. A second environmental effect is the air pollution caused by coal-fired electricity generation. A third is e-waste due to the short life expectancy of bitcoin-mining equipment.

https://ieeexplore.ieee.org/document/9385063

How does Bitcoin affect the environment?

?Put differently; Bitcoin mining sometimes creates climate damage over a coin's value. This is extremely troubling from a sustainability perspective.? Carbon emissions for mining a single bitcoin rose from 0.9 tons in 2016 to 113 tons in 2021? a 126-fold increase. Oct 3, 2022Smithsonian Magazine

© Bitpay.com

How much does crypto cost the environment?

According to the University of Cambridge, Bitcoin, the largest global cryptocurrency, alone produces over 40 million tons of carbon dioxide annually and consumes an average of over 80 terawatt-hours of energy annually. Dec 15, 2022 - The Week

If you decide to accept Bitcoin, share the news via social media posts and signage in your restaurant. To attract crypto users, consider promoting your restaurant by registering with websites like Coinmap.org and SpendBitcoins.

The individual decision to accept Bitcoin

Bitcoin has come a long way since its introduction. Plenty of companies and enthusiasts have made it easier to include cryptocurrency in everyday transactions. Whether or not you accept Bitcoin depends on your business goals, tech savviness, customer base, and desire to explore new tech trends.

Weigh Bitcoin?s conveniences and risks before accepting cryptocurrency as a payment form for your restaurant.

For those accepting or already using cryptocurrencies, here are the seven MAJOR companies that bought or still accept Bitcoin in 2023. 1.

https://qrius.com/7-major-companies-that-accept-bitcoin-payments-in-2023/

We fully understand that cryptocurrencies are not the only source of carbon emissions, and while we have shown the pros and cons. We suggest you check this link for more information about environmental gas emissions. The decision is entirely based on your corporate values.

https://ourworldindata org/emissions-by-sec

Historic UN conference marks watershed moment to tackle global water crisis and ensure water-secure future

New York, United States, 24 March ? The UN 2023 Water Conference in New York culminated today with a breakthrough response to the global water crisis, with governments, businesses and civil society committing billions of dollars to advance the water agenda,a dealmaker for accelerating sustainable development overall.

Some 10,000 participants gathered at UN Headquarters and online from 22 to 24 March 2023,to urgently scale up action to address the water crisis and ensure equitable access to water for all. Co-hosted by the Kingdom of the Netherlands and the Republic of Tajikistan, the Conference brought together world leaders, civil society, business leaders, young people, scientists, academics, the UN System and others from across sectors ? agriculture,energy,environment and water ? around a common goal: to urgently tackle the water crisis and set the world back on track to achieving Sustainable Development Goal 6 ? On Clean Water and Sanitation.

?The commitments at this Conference will propel humanity towards the water-secure future every person on the planet needs,?noted UN Secretary-General António Guterres at the closing ceremony.

To achieve this, the Secretary-General highlighted key game-changers: from reinforcing water?s place as a fundamental human right and reducing the pressures on the hydrological system, to developing new, alternative food systems to reduce the unsustainable use of water in food production and agriculture and designing and implementing a new global water information system to guide plans and priorities by 2030

The Secretary-General also advocated for integrating the approach on water, ecosystems and climate to reduce greenhouse gas emissions and strengthen communities ? from resilient infrastructure,water pipelines and wastewater treatment plans,to ensuring every person in the world is protected with early warning systems against natural disasters by 2027; and continued to press for climate justice and global action to limit global warming to a 1.5-degree rise. Lastly,he called for a dramatic acceleration in resources and investment into the ability of all countries to reach SDG6

© Essentia Water.com

UN 2023 Water Conference ? A watershed moment for the SDGs

Access to safe water, sanitation and hygiene is the most basic human need for health and well-being, and a declared human right. But some 2 billion people around the world still lack access to safe drinking water and 40 per cent of the world?s population are affected by water scarcity Agriculture demands alone account for some 70%of water usage Adding to the pressure, more than 90 per cent of disasters are water-related, with climate change hitting hardest through water And humanity?s demand for water keeps growing, with pressure on freshwater projected to increase by more than 40 per cent by 2050

Against this background, conference deliberations ranged from the urgency of the water crisis, including its role in forced migration, climate change and conflicts to stressing its critical link to good health, poverty reduction and food security Attention was also given to solutions, with deliberations spanning the need for better data collection,enhanced governance systems,capacity development opportunities and funding gaps in the water sector With financing needs at between US$182 to more than US$600 billion annually, the importance of unlocking financing and innovative funding schemes, calling for new innovations and investments at scale in the water economy was also underscored

Transformative Water Action Agenda

Responding to this, the Water Action Agenda, the key outcome of the Conference, captured over 700 commitments aimed at driving transformation from a global water crisis to a water-secure world The agenda represents the global community?s bold resolve to address the water challenges through a more coordinated and results-driven approach (see select list of commitments below). A number of other follow-up steps are also under consideration ? including the appointment of a Special Envoy on Water

The conference outcomes will also receive concrete follow-up in three key upcoming Summits: the SDG Summit during the UN General Assembly in September 2023, the Summit of the Future in 2024, the World Social Summit in 2025, and through the annual High- level political forum on sustainable development, Conference of Parties and other United Nations processes,as well as the Dushanbe Water Process.

?At the 2023 UN Water Conference a determined global community came together to make a difference not only for the future of water but for the future of the world,?said Mr. Li Junhua, the UN Under-Secretary-General for Economic and Social Affairs and Conference Secretary-General

?I hope that the energy we experienced at this Conference will flow on to the SDG Summit in September when the world gathers together to advance the transformative actions that we need, to realize all SDGs, and secure a sustainable future for everyone,everywhere,on a healthy planet ?

©

Snapshot of Commitments

Member States

The US announced a commitment of up to $49 billion in investments to support climate-resilient water and sanitation infrastructure and services.

Japan will proactively contribute to the solution of water-related social issues faced by the Asia-Pacific region by developing ?quality Infrastructure?, providing financial assistance worth approximately 500 billion yen ($3 65 billion) over the next five years

Vietnam pledged to develop policies for major river basins management by 2025 and to ensure all households would have access to clean running water by 2030.

Switzerland submitted 5 commitments to contribute to the UN's work, including in the areas of the Water Convention and transboundary cooperation. Switzerland is the co-chair of the Interactive Dialogue on Water for Cooperation

The Niger Basin Authority (NBA) and the German Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection (BMUV) made a joint commitment of $21 2 million in funding for a project that strengthens the Niger Basin Authority (NBA) and its member countries.

The Government of Mozambique committed to taking all necessary steps to accelerate achievement of the UN Sustainable Development Goal (SDG) 6 by 2030 with investments of $9 5 billion

With the Continental Africa Investment Programme (AIP), the African Union Commission aims to close Africa?s water investments gap by mobilising at least US$30 billion/year by 2030 through a range of initiatives,including the International High-Level Panel on Water

Investments for Africa

By 2030, the EU aims to support the access of 70 million individuals to an improved drinking water source and/or sanitation facility. The EU will also support Member States with ?20 million funding to accelerate the deployment of wastewater surveillance for COVID-19.

More than 50 leading global companies unite to make collective commitment to SDG6.

Multilateral Banks

The Asian Development Bank commits to investing $11 billion dollars in the water sector in the Asia-Pacific Region and $100 billion to the water sector globally by 2030.

Private Sector

Starbucks, Ecolab, Gap Inc , Reckitt and DuPont joined forces with US Government to invest nearly $140 million in Water Access Fund with the goal of reaching 5 million people with access to water, sanitation and hygiene

DANONEis launching a water acceleration blending fund to give daily safe water access to 30 million people in need.

Xylem and 16 other companies commit $11 billion dollars in Research and Development.

World Benchmarking Alliance has pledged to assess 1,000 global companies across 22 industries on their impact towards achieving water-related goals every two years to helps close the corporate accountability gap

NGOs

World Vision committed to raising and investing $2 billion by 2030 to extend the impact of transformative water,sanitation,and hygiene (WASH) services work across 50 countries in six regions

https://sdgs un org/partnerships/action-networks/water

Copyright © 2023 UN Department of Global Communications,All rights reserved

Candid Shots

TheFuture

"I n Feb2019,theTaiwanesesociety criticized heavily an expensiveye t unsightly newtourismtrain.Fo r us,J C Architecture,instead o f complaining,wewrotean open letter with encouragement and positivity totell theTaiwanesesociety that Taiwanesedesignerscan makeachange.I t led ustothe opportunity todesign Taiwan?sfirst-ever tourist train,?The Future,?eventually awarded theJ apaneseGood D esign Award." - J .C.Architecture

Text by

"R ecently,J C Architecturereimagined everyone?simpression o f atrain,building the first railway kitchen in Taiwan,named ?TheM oving Kitchen.?Thelogoo f it, ?R ,?standsfo r ?R estaurant,R ailway, R eimagination,?wewant tocreatea languagethat connectstheculturebut also bringsexcitement with anewexperience . "

?TheM oving Kitchen?isa54person seating restaurant that travels,including afull-sizekitchen,bars,lounges,two-seater, and four-seater dining arrangements.I nstead o f buying anew train fromforeign train design companies,theTaiwan R ailway Administration allowed ustotakethecourageo f using 70-year-old rail cars,torefurbish theold heritagewith newprogrammaticpossibilities.

However,moving arestaurant ontotheold train hasits challenges,such asboosting threetimesthepower tofit cooking requirementso r redesigning thefixed chairssogetting in and out iscomfortable.Besides,wetook caretoredesign thelighting system,highlighting thefood,aswell ascomplementing the scenery outsidethroughout thejourney.A playablemetallic sculptural light isalsoinserted ontothetrain tocreateafloral sensation with thedining experience .

Unabletoalter any train structural profileo r insert beautiful skylight windows,through research,wenoticed theunique character o f trainsin Taiwan.That isthetrain alwaystravels theisland with themountain on theright side,and theocean on theleft side.Toreflect on thebeauty o f both views,wecreated an asymmetrical ceiling design,toopen thewindowbigger with black frameson theocean side,whileusing thenatural wood element tocompliment themountain side.With thesame asymmetricdesign,weconcentrated lighting,air-condition, speaker system,intoasingleprofileline,which alsoactsasa guidepath tolead passengersthroughout thetrain.

?Wewant tocreatetheuniquerailway dining that youcan only experiencein Taiwan,?said thefounder J ohnny Chiu.We believethat it isfo r thefirst timein the132-year-old Taiwan R ailwaysAdministration history,anew self-identity emerged tobring confidenceand hopetoan outdated 15,000peoplecompany,and revivetheconventional railway with innovativedesign policieson anational level.

The London Wine Competition is an international wine competition organized by Beverage Trade Network The competition looks to recognise, reward and help promote wine brands that have successfully been created to identify with and target a specific wine drinker. For any wine brand to earn its place on a retailer?s shelf or a restaurant?s wine list - and then vitally stay there - they need to be marketable and consumer-driven and not just produced in the general hope it can find enough people willing to sell and buy it.

That is why the London Wine Competition is different. It will single out and shine the spotlight on those wine brands that consumers really want to buy and have a clear market value for trade buyers

A competition that will judge wines in three key areas:

Their quality.

Their value for money

What they look like

To be an award winner you will need to have a top-quality wine, that offers both the trade and the consumer great value for money, and you will need to look good and truly stand out on the shelf and on the back bar.

Quality

Quality will be assessed based on how agreeable the wine is for its target customer and chemical analysis Measure quality considering the following characteristics of the beverage: Appearance, Aroma, Body, Taste and Aftertaste

Value

The objective is to understand how well a particular wine is priced and what value it offers, greater the quality offered for the price, greater the value score will be

Key Dates:

Warehouse Opens: 1 October 2022

Warehouse Closes: 2 March 2023

Registration Ends: 22 February 2023

Judging Date: 20&21 March 2023

Winners Announcement: 12 April 2023

?Wineisbottled poetry." R obert LouisStevenson

Package

Packaging will be measured by how well judges think the wine will be perceived by the consumer The package will be judged for the Off-Premise market considering factors like label design and information, closure, and overall look. This does not involve boxes, cartons and bags. It is how they think the product will be perceived when placed on a wine shelf amongst thousands of other wines

Commercially relevant

Crucially all the winners in the London Wine Competition will give future trade wine buyers, be they for a supermarket, specialist wine retailer, casual dining or upmarket restaurant, the re-assurance that these are wines that their customers want to buy.

Cross-industry recognition

The London Wine Competition also recognises the huge talent and skills that now exist right through the wine supply chain. From the winemakers, growers and producers that are making the wine; through to the specialist importers and wholesalers that help bring them to market; along with the designers, packaging experts and brand development teams that ensure there is a market and customer base to sell to

Consumer awareness

Winners in the London Wine Competition will receive either a Gold, Silver or Bronze award and be supported by a strong consumer awareness campaign, particularly through social media channels and wine comparison apps, to promote this new global competition.

Competition organisers

The London Wine Competition has been created exclusively by the Beverage Trade Network, the US drinks events, services, business and publishing group dedicated to helping drinks producers and brand owners get closer to the buyers, distributors, and retailers that can bring their products to market Winners will also be promoted on Beverage Trade Network's London media asset 'London Drinks Guide'

https://londonwinecompetition com/en/judges/2023/

E d Sheeran'spost 15daysafter announcing thelaunch o f his newalbumand hischallengeswhilecoping with lifeupon learning that hispregnant wifewasdiagnosed with atumor.

Candid Shots

Diageo and Saïd Business School at the University of Oxford partner on bespoke Sustainability Leadership Programme

Diageo recently announced its partnership with Saïd Business School at the University of Oxford, on a unique learning programme to educate their senior leaders on ESG. They are one of the first companies to combine industry experience of sustainability with the perspective of a world-class business school four months after it has made a minority investment in The Oxford Artisan Distillery, an ultra-premium English rye whisky producer 'seeking to revolutionize its farming practices in the category

Saïd Business School at the University of Oxford has created a programme to educate Diageo leaders on the changes they can make to help them deliver Society 2030: Spirit of Progress ESG action plan The course will be mandatory for the top 600 leaders within the company. Several of their top executives, including Ewan Andrew, Chief Sustainability Officer, have completed the pilot programme and the global roll-out is now underway

Over the 12-week programme, participants will complete modules on:

Corporate purpose and value creation

Responding to climate change

Natural capital and resource management

Social sustainability

Ensuring sustainability: governance, risk and reporting

Levers of change: exploring how leaders can take action to accelerate delivery of Diageo?s ESG action plan

Kate Gibson, Director of Society at Diageo, said: ?Responsibility for delivering our ambitious Society 2030: Spirit of Progress ESG action plan lies with every leader within Diageo We want to make sure that everyone understands both the theoretical and the practical ways in which they can make a difference, to the company, the environment and to communities around the world ?

Caroline Williams, Director, Open Executive Education at Oxford Saïd, said: ?Diageo?s belief in colleagues across their business mirrors our passion for unlocking innovation and thought leadership to create sustainability strategies. Our partnership aims to provide thoughtful development opportunities on climate risk management and amplify the impact of Diageo?s corporate environmental sustainability goals.?

Source: Diageo com

Diageo and Saïd Business School at the University of

Oxford roll out sustainability leadership programme for Diageo?s senior leaders. Diageo is one of the first companies to create a bespoke course with a world-class business school.

FYUZN DELIGHTFUL GASTRONOMICS February2023