Pivotal Points

Australian food writer Pat Nourse examines Melbourne's response to the coronavirus, and how chefs and restaurants have pivoted in order to survive.

Amid the global coronavirus crisis, the restaurant industry is feeling the pinch. A bleak study published by J.P. Morgan has warned that most restaurants can only survive around 16 days without income.

Cristina Reni, executive director of Food for Soul, on how the social organisation has pivoted to feed thousands of vulnerable people during the coronavirus lockdowns.

United they stand, divided they will fall: in a coordinated action, the likes of which has never been seen before in Brazil, the country’s chefs and restaurant owners have come together to succesfully pressure their government to provide emergency aid to the hospitality industry.

Pivotal Points: a look at the cultural, social, habitual and economical pivots taking place across Ireland as chefs, restaurateurs, farmers, and fishermen evolve to answer new demands amid the coronavirus pandemic.

The icon of contemporary gastronomy speaks about the coronavirus outbreak in Spain and how restaurants now, more than ever, need to rethink their business models.

Paul Sorgule reflects on the crisis facing small business and the hospitality industry from the coronavirus crisis and asks: Is the American Dream in Jeopardy?