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.

1. Great Ocean Road Chocolaterie & Ice Creamery – Bellbrae, Great Ocean Road

Perched along the iconic coastal route, this beloved spot welcomes visitors with handcrafted chocolates, freshly churned ice creams, and a touch of countryside charm. Set within lush gardens, the venue features a café, retail store, and hands-on chocolate-making classes—a true treat for both kids and grown-ups.

2. The Timboon Ice Creamery – Timboon, Great Ocean Road Region

A long-time family favourite, Timboon Ice Creamery is known for its small-batch scoops made with fresh local milk and cream. With 24 flavours to choose from and a relaxed, family-friendly vibe, it’s the perfect pit stop on a road trip through Victoria’s hinterland.

3. Yarra Valley Chocolaterie & Ice Creamery – Yarra Glen, Yarra Valley

Nestled among rolling vineyards, this destination blends indulgence with scenic charm. Guests can enjoy complimentary tastings, watch chocolatiers at work, and savour house-made ice creams while taking in the valley views. It’s a sweet escape for families, couples, and anyone craving a little luxury.

4. Pidapipó Gelateria – Carlton & Melbourne CBD

A Melbourne institution, Pidapipó is all about artisanal gelato made in small batches using seasonal ingredients. With playful flavours and an upbeat vibe, it captures the joy of Italian gelato culture with a distinctly Melbourne twist.

5. Gelato Messina – Fitzroy, Melbourne

Known for pushing the boundaries of flavour, Gelato Messina is a cult favourite that has become synonymous with inventive gelato. Each creation is made entirely from scratch—from the base to the mix-ins—delivering an authentic and experimental take on Italian dessert craftsmanship.

6. Agathé Pâtisserie Petite – Royal Arcade, Melbourne CBD

Tucked inside Melbourne’s historic Royal Arcade, Agathé Pâtisserie is a haven for lovers of classic French baking. From buttery croissants to airy éclairs and exquisite fruit tarts, every creation showcases the artistry of Parisian pastry-making right in the city’s heart.

7. Tipo 00 – Melbourne CBD
For a refined finish to an Italian meal, Tipo 00’s signature “tipomisu” is a must. This sophisticated take on the classic tiramisu layers rich mascarpone with espresso and chocolate, capturing Melbourne’s love for elevated simplicity and indulgent flavour.

From creamy scoops and rich truffles to flaky pastries and coffee-soaked desserts, Victoria’s dessert scene is pure celebration. This World Dessert Day, indulge in something sweet and discover why Victoria continues to set the bar for culinary creativity and craftsmanship.

Meliá Pattaya Hotel is reimagining the city’s dining scene with a global culinary line-up that combines authenticity, creativity, and sustainability. From Cantonese fine dining to Nikkei fusion and Mediterranean-inspired beachfront fare, the resort’s diverse restaurants are redefining what it means to dine at an urban resort on Thailand’s Eastern Seaboard.

“Authenticity is at the heart of everything we do,” said Peter Laird, Director of Food & Beverage at Meliá Pattaya. “Each restaurant has its own story, but all share the same values, respect for ingredients, creativity rooted in tradition, and a commitment to genuine hospitality.”

At the heart of the resort’s offerings is Yitong, a modern Chinese restaurant and sky bar where Cantonese finesse meets Sichuan spice. Its menu celebrates the art of shared dining, featuring traditional wood-smoked Peking Duck, hand-crafted Dim Sum, and Sichuan hot and sour seafood soup. The focus on local produce, from Royal Project vegetables to freshly caught seafood reflects a wellness-inspired approach to cuisine. Signature cocktails like Kuaile De (gin, goji berry, honey, cava) and refreshing mocktails such as Year of the Snake (kiwi, lemongrass, pear) complement the experience, all enjoyed against panoramic views of Pattaya Bay.

Bringing a cosmopolitan twist to the resort’s culinary story, DEN introduces Pattaya to the vibrant world of Japanese-Peruvian Nikkei cuisine, one of the most exciting global dining trends. The menu combines Japanese precision with Latin flair, offering dishes like tiradito with yuzu and aji amarillo, miso-marinated cod with quinoa salad, and matcha tres leches. With its playful yet precise approach, DEN captures the essence of modern fusion done right.

For those craving local flavours, Sanehh Sarae celebrates Thailand’s coastal and countryside tastes. Drawing inspiration from Bang Saray’s fishing villages and the spice gardens of the East, the restaurant features classics such as green curry with river prawns, crispy soft-shell crab with chili jam, and tom yum seafood made from the morning’s fresh catch.

Down by the beach, Lay Beach Club brings the relaxed rhythm of the Mediterranean to Pattaya’s shores. Guests can enjoy seafood paella, burrata with heirloom tomatoes, and hand-shucked oysters with shallot mignonette, paired with cocktails like the Blue Tides (vodka, coconut, pandan syrup, blue coconut foam) and The Wave Rider (gin, rose syrup, aloe, lime). The setting, combined with its seasonal, ingredient-led menu, offers an indulgent yet laid-back coastal dining experience.

Meliá Pattaya’s commitment to sustainability shines through every aspect of its culinary program. The resort emphasises local sourcing, waste reduction, and composting initiatives while partnering with regional farmers and fishers to ensure responsible operations.

“We’re constantly expanding our plant-based offerings and sourcing as locally as possible,” added Laird. “It’s not just about taste, it’s about ensuring that every meal we serve supports our community and reflects a more mindful approach to modern hospitality.”

With each restaurant offering its own story, from the skyline views at Yitong and the global flair of DEN to the Mediterranean charm of Lay Beach Club, Meliá Pattaya has positioned itself as one of the region’s most exciting culinary destinations, bringing the world’s flavours together under one roof.