Social Gastronomy in Practice: Emergency Response

In this special episode of Social Gastronomy in Practice, we speak with chefs Adi Hădean of Black Sea FooDignity and Ebru Demir Baybara of Soil to Plate Agricultural Development Cooperative about models they have built around emergency response.

Chef Ebru Baybar Demir has been at the forefront of providing food aid and support during earthquakes in Turkey. She has set up kitchens in earthquake zones, where access to food is limited, and the community faces challenging conditions. Ebru's model emphasizes the use of local ingredients and traditional cooking techniques to create nourishing meals that can be prepared efficiently even with limited resources. Her efforts have significantly impacted the lives of those affected by earthquakes, providing not just sustenance but also a sense of hope and comfort during these trying times.

Chef Adi Hădean, on the other hand, served meals to Ukrainian refugees at the Romanian borders. His model revolves around food sustainability and waste reduction, redirecting surplus food resources to those in need during crises. Adi has shown that creative solutions can be powerful tools in emergency response situations by minimizing food waste and ensuring that all available resources are utilized to feed the displaced communities.

In this episode, both chefs take us through their experiences on the ground, challenges, and lessons learned while serving in different emergencies. They'll discuss the importance of adaptability and resilience in responding to disasters and how social gastronomy is vital in building stronger, more compassionate communities.

Listen to the full episode below.