World Food Day: Stories Beyond the Plate

Beyond the Plate: How the World Celebrates Food, People, and Sustainability

By Hariharan U

Published on October 17, 2025

This World Food Day, the story isn’t just about what we eat, it’s about where it comes from and who makes it possible. Across countries, chefs, farmers, and communities are finding ways to make dining more sustainable, mindful, and rooted in local tradition. From Thailand’s coastal kitchens to Kenya’s community canteens, these stories remind us that good food nourishes both people and the planet.

Phulay Bay, Thailand, From Krabi’s Soil to the Table

At Phulay Bay, a Ritz-Carlton Reserve, luxury finds harmony with nature. The resort follows a true farm-to-table philosophy, where organic vegetables, herbs, and fruits grown in its own gardens—and nearby community farms—find their way onto the plate.
Local fishermen bring in the day’s catch—lobsters, tiger prawns, and blue swimmer crabs—ensuring freshness straight from Krabi’s coast. Each dish, from turmeric-rich curries to fragrant lemongrass salads, tells a story of the region’s land, sea, and spirit. Here, dining becomes more than indulgence—it’s a celebration of provenance, community, and respect for the ecosystem.

Hilton Salwa Beach Resort & Villas, Qatar, The Gastronomic Heartbeat of the Coast

On Qatar’s scenic southwestern coast, Hilton Salwa Beach Resort & Villas blends sustainability with culture. Partnering with local farms, the resort sources fresh fruits, herbs, and dairy while cutting down food miles. At Souk Kitchen, guests enjoy mezze made with local produce, seafood caught in Qatari waters, and breads baked using recipes passed down through generations. Even the Arabic coffee is locally roasted, turning every sip into a taste of community and tradition.

Tokyo Skytree, Japan - Dining in the Clouds

Perched high above Tokyo, Sky Restaurant 634 (Musashi) offers more than stunning views, it celebrates the Japanese philosophy of shun, using ingredients at their seasonal best. Each dish, from white shrimp and sea urchin monaka to beet risotto with poached eel, reflects balance, craft, and respect for nature’s rhythm. Amid Tokyo’s glittering skyline, dining here becomes an experience of gratitude and mindfulness.

Kenya - Where the Locals Lead the Table

In Kenya, sustainability is a story of innovation and inclusion. The Food4Education Giga Kitchen in Nairobi serves over 60,000 school meals a day, powered by eco-briquettes and zero-waste systems that convert organic scraps into energy. Local farmers—most of them women—supply fresh ingredients, strengthening rural livelihoods.
Elsewhere, spaces like Cultiva Kenya and Nairobi Street Kitchen champion creativity through organic farming, upcycled interiors, and zero-waste cooking. Together, they prove that in Kenya, sustainability isn’t just a concept—it’s a way of cooking with purpose and imagination.

Ras Al Khaimah - A Table Rooted in Community and Conservation

In Ras Al Khaimah, food is deeply tied to place and people. At The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, the Chef’s Garden supplies herbs and vegetables directly to the kitchen, while Farmhouse by Syrco highlights traceable and locally sourced ingredients.
Nearby, Mövenpick Resort Al Marjan Island integrates sustainability through Accor’s Planet 21 initiative, growing its own produce and sourcing Dibba Bay oysters—the UAE’s first homegrown oyster farm. Together, these resorts are redefining what responsible luxury looks (and tastes) like.

Sri Lanka - The Taste of Teardrop

Across Sri Lanka’s lush hills and coastal towns, Teardrop Hotels live by a philosophy of nourishment rooted in care. Ingredients are grown in their own gardens or sourced from local farmers and women’s cooperatives. From jackfruit curries to fresh cinnamon desserts, every meal supports the land and its people. Here, sustainability feels like home—quiet, heartfelt, and shared.

TOKYO SKYTREE Brings Cherry Blossom Season to New Heights with “THE Sakura SKYTREE”

By Manu Vardhan Kannan

Published on February 25, 2026

As Japan gears up for its much-awaited cherry blossom season, Tobu Tower Skytree Co., Ltd. has announced a special spring programme titled “THE Sakura SKYTREE – Going to Meet the Cherry Blossoms Above the Clouds” at TOKYO SKYTREE. The limited-period experience will run from February 26 to April 14, 2026, offering visitors a fresh way to enjoy sakura from 350 metres above ground.

Designed as an alternative to traditional park hanami, the event brings cherry blossom viewing into an urban, elevated setting. Located on the Tembo Deck at Floors 350 and 340, the experience blends sakura-inspired installations with wide, uninterrupted views of Tokyo, allowing visitors to enjoy spring scenery from above the city skyline.

Built around the theme “Sky × Sakura,” the Tembo Deck will be transformed with cherry blossom décor and Japanese-style photo installations. The setting reflects the fleeting beauty of sakura while creating striking visual moments for visitors. With the Tokyo skyline as a backdrop, the space offers a modern interpretation of spring that combines tradition with a sense of scale and spectacle.

For evening visitors, a key attraction will be the seasonal showcase at the SKYTREE ROUND THEATER® on Floor 350. The observatory’s large windows will turn into a panoramic screen for a three-minute visual presentation capturing the delicate and short-lived nature of cherry blossoms. Using 24 projectors and surround sound from 13 speakers, the experience adds a cinematic layer to hanami, bringing together culture, technology, and storytelling.

Adding to the seasonal feel, the SKYTREE CAFE on Floor 350 will launch a limited-edition cherry blossom-themed menu. The offerings will include both alcoholic and non-alcoholic drinks, along with spring-inspired sweets. Highlights include donuts in “Sakura Mochi” and “Sakura Sky Vanilla” flavours, made as 100% plant-based, vegan, and gluten-free options. The menu is designed to be visually appealing and easy to share, enhancing the overall visitor experience.

The spring theme will also extend to the W1SH RIBBON monument on the Tembo Deck, where limited-edition pink ribbons will be available during the event period. Visitors can tie their wishes onto the softly lit pink installation, reflecting themes of renewal and fresh beginnings associated with the season. The monument lighting will also shift to pink to match the overall décor.

On selected evenings, TOKYO SKYTREE itself will light up in special spring illumination called “Sakura SKY (Sakura-Sora).” Inspired by cherry blossoms set against a spring sky, gentle pink beams will represent petals floating in the wind, turning the tower into a seasonal highlight visible across the city.

With immersive décor, visual storytelling, seasonal food, and special lighting, “THE Sakura SKYTREE” positions TOKYO SKYTREE as a standout attraction during spring. By presenting the cherry blossom season from 350 metres above ground, the event offers visitors an experience that feels modern, memorable, and uniquely Tokyo.

Chef Bobby Appointed Sous Chef at TIYA in San Francisco

By Manu Vardhan Kannan

Published on February 25, 2026

TIYA, a Michelin Guide-recognized restaurant, has announced the appointment of Chef Bobby as its new Sous Chef. The move underlines the restaurant’s continued focus on quality, innovation, and refined modern Indian cuisine in the heart of San Francisco.

In his new role, Chef Bobby will oversee day-to-day kitchen operations at TIYA. His responsibilities include ensuring smooth service, refined plating presentation, well-balanced flavours, and consistent portion control. Through his leadership, the restaurant aims to further strengthen its position as a premium modern Indian dining destination known for creativity, precision, and memorable guest experiences.

Before joining TIYA, Chef Bobby worked as Sous Chef at Madras Group Inc., located at 1177 W El Camino Real, Sunnyvale. There, he supported the Executive Chef in running high-performing kitchen operations. His role included supervising and training culinary teams, maintaining HACCP and ServSafe food safety standards, handling inventory and supplier coordination, and contributing to cost control and menu innovation. His involvement in recipe development and tasting menu execution played a key role in maintaining high dining standards.

Earlier in his career, Chef Bobby gained valuable experience as a Demi Chef de Partie at The Quorum, Two Horizon Center, Golf Course Road, and as a Commi at Hotel Crowne Plaza Mayur Vihar. He began his professional journey at Aamod Resorts, Kandaghat, District Solan, Himachal Pradesh, where he built a strong foundation in kitchen operations and hospitality discipline.

Speaking on his appointment, Chef Bobby said, “Joining TIYA, a Michelin Guide restaurant, as Sous Chef is an exciting milestone in my culinary journey. The brand’s vision of redefining modern Indian cuisine resonates deeply with my passion for innovation and excellence. I look forward to contributing to TIYA’s continued growth and delivering memorable dining experiences to our guests.”

With experience across well-known hospitality brands in both India and the United States, Chef Bobby’s appointment marks a meaningful step forward for TIYA as it continues to raise the bar for modern Indian fine dining in San Francisco.

Unwind in the Sacred Spirit of Ramadan at Novotel Cairo Airport

By Hariharan U

Published on February 24, 2026

As the holy month of Ramadan begins, Novotel Cairo Airport welcomes guests to experience the season in an atmosphere defined by serenity, reflection, and heartfelt hospitality. Designed for both Cairo residents seeking a peaceful retreat within the city and travellers exploring Egypt’s capital, the hotel offers a setting where the spirit of togetherness takes centre stage.

Ramadan at Novotel Cairo Airport focuses on creating meaningful moments. Guests can slow down, reconnect, and embrace the traditions of the holy month while enjoying a comfortable and relaxing stay. The property’s dining venues present thoughtfully curated Iftar and Sohour experiences, blending traditional Ramadan flavours with contemporary touches. Each meal is crafted to bring families, friends, couples, and colleagues together around the table in celebration.

For corporate guests, the hotel provides fully equipped banquet rooms and dedicated facilities suited for Iftars, Sohour gatherings, and Ramadan celebrations. The spaces are designed to encourage connection and appreciation, offering organisations a welcoming environment to host teams and partners during the blessed month.

A highlight of the season is the exclusive Ramadan dessert display, available throughout the day. Guests can indulge in a carefully selected assortment of oriental pastries, featuring both classic favourites and delicately crafted treats that reflect the flavours of Ramadan. Whether enjoyed on-site or taken home to share, the sweet offerings add a festive touch to the experience.

More than a destination to stay or dine, Novotel Cairo Airport positions itself as a place where Cairo’s Ramadan evenings come alive with warmth and community spirit. It is a space to unwind after a long day of fasting, reflect on the blessings of the season, and create lasting memories.

Part of the global Accor portfolio, Novotel operates over 590 hotels across more than 65 countries and participates in the ALL – Accor Live Limitless lifestyle loyalty programme, offering members access to rewards and exclusive experiences worldwide.

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Beyond the Plate: How the World Celebrates Food, People, and Sustainability

Tokyo Skytree, Japan - Dining in the Clouds

Kenya - Where the Locals Lead the Table

Sri Lanka - The Taste of Teardrop

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TOKYO SKYTREE Brings Cherry Blossom Season to New Heights with “THE Sakura SKYTREE”

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Chef Bobby Appointed Sous Chef at TIYA in San Francisco

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Unwind in the Sacred Spirit of Ramadan at Novotel Cairo Airport

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