Ebru Baybara Demir has been internationally recognised for her projects about sustainable income model, which provides intercultural integration and transformation of knowledge into behaviour, based on good agricultural practices for the host community and Syrian refugee women in Mardin. She was listed as one of the top 10 world inspiring chefs in the Basque Culinary World Prize for two consecutive years.
Her mission is “to change the lives of Mesopotamian women with the power of soil.” With this mission, she carries out 7 different projects under the name of “From Soil to Plate.”
Ebru Baybara Demir claims she could never be the type of chef who just cooks and presents, she wants to use the power of gastronomy to transform society.
Demir is encouraging local farmers to return to traditional farming methods, rediscovering indigenous seeds and shunning commercial seeds, safeguarding groundwater and creating a more sustainable food future.
Turkey has some 4 million Syrian refugees living within its borders. Chef Demir is utilising Syrian knowledge and expertise to increase tourism, improve integration, empower women and enrich Turkish society through gastronomy.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
Selassie Atadika talks at Food On The Edge 2019 in Galway, Ireland about her work with Midunu and how they look to Africa's culture and traditions to develop foodways that can feed the continent and the world.
The compelling annual food symposium actioning change in the industry is looking for next year's six Ambassadors. Apply for your chance to get involved and share your ideas on stage championing the future of food.