Supporting Partners

We would like to thank our supporting partners associated with the World Food Photography Awards. If you are interested in being a supporting partner please get in touch with marija@thefoodawardscompany.co.uk

The Felix Project is London’s largest food redistribution charity.

We want to see a London where no good food is wasted and no Londoner goes hungry. We rescue high quality food that would otherwise have gone to waste from supermarkets, farmers, and wholesalers. The food is then sorted at one of four depots and delivered to over 1,000 community organisations including food banks, pantries, homeless shelters, refuges and primary schools, all of whom are working on the frontline to feed people experiencing hunger across the capital.

In addition, Felix's Kitchen cooks up to 5,000 delicious meals every day that are also sent to our community organisations, giving people a hot, healthy meal. Finally, Felix's Multibank provides people with essential non-food items such as toiletries, baby products, cleaning goods, clothes and bedding.
The Felix Project does all it can to help people who are struggling to put food on the table provide the things they need for themselves and their families.

Please visit thefelixproject.org

The Oxford Cultural Collective is a creative agency that promotes progressive approaches to education in the fields of hospitality and gastronomy.

It works on collaborative projects with a range of universities, businesses and non-governmental bodies, hosts high profile cultural events and offers scholarships and bursaries.

The Oxford Cultural Collective’s core team of Patrons includes prominent chefs, food writers, journalists and broadcasters including Ken Hom OBE, Michael Caines MBE, Madhur Jaffrey CBE, Jeremy Lee and Jeremiah Tower.

Through its partnership with Pink Lady® Food Photographer of the Year, the Oxford Cultural Collective explores food photography from multiple perspectives, from its role in fields such as publishing and personal branding, to its potential to generate new thinking. In addition, it revisits historic photographic archives to celebrate the work of acclaimed food photographers and to reveal how the genre has changed over time.

For more information www.oxfordculturalcollective.com

Historic chef competition International Salon Culinaire returns to ExCeL London on 17-19 March 2025 alongside Hotel, Restaurant & Catering (HRC) as a must-attend event for chefs and hospitality professionals.

Talented chefs from across the UK will compete in over 80 live and static competitions, ranging from Association of Pastry Chefs Dessert of the Year and Sugarcraft categories to popular new additions such as the Apprentice Challenge and Pub Chef of the Year.

Salon Culinaire is the ultimate opportunity for chefs to challenge themselves, get creative and showcase their talents in a live competition environment.

For more information www.internationalsalonculinaire.co.uk

The Sustainable Restaurant Association: accelerating a sustainable future for the hospitality industry

Since 2010, The Sustainable Restaurant Association (The SRA) has set the Standard for sustainable food and drink businesses around the world, connecting businesses across the globe to accelerate change toward a hospitality sector that is socially progressive and environmentally restorative. They do this through the world’s largest sustainability certification tailored for the sector: Food Made Good.

The Food Made Good Standard is a global sustainability accreditation designed for the hospitality industry. The Standard is awarded to restaurants and other F&B businesses around the world that meet a set of rigorous, measurable criteria across three main focus areas: Sourcing, Society and Environment. Taking a big-picture, holistic view of sustainability, the accreditation aims to encourage, support and recognise sustainability practices across the F&B industry worldwide.

To learn more, visit www.thesra.org