Associação Pão a Pão (Bread by Bread) is an NGO that uses food to provide cultural connections and support the integration of refugees and migrants in Portugal.The organisation operates a restaurant and offers catering services for events and workshops.
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A new training model is developed in industry collaboration to respond to the labour shortage and ensure the integration of foreign employees in the Lappish tourism and restaurant industry.
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The Mindful Kitchen is an innovative project focusing on the wellbeing of chefs, with training aimed at Culinary Arts 1st and 2nd-year students at the School of Culinary Arts and Food Technology at Technological University Dublin. The project, through applied learning modules, aims to bring awareness to the importance of building a positive and respectful work environment in kitchens, as well as generating a creative space for students and developing skills related to such self-awareness, relationship building, communication skills, creativity, social gastronomy and food sustainability.
The Hotel Principe di Savoia, known more simply as Principe, is a historic Milanese hotel. When the hotel first opened as ‘Principe e Savoia’ in 1927, its chosen square was on the outskirts of the ‘heart’ of Milan, but the location near to Stazione Centrale made it perfectly positioned for burgeoning business tycoons of the era. The hotel’s central location is within easy walking distance of the newly built Porta Nuova district, with its breathtaking architecture, and the art-loving Brera district’s bustling galleries and art studios. In 2003 the hotel was acquired by the Dorchester Collection, a London-based company wholly owned by the Brunei Investment Agency.