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 [email protected]

The Felix Project and FareShare is the UK’s leading food redistribution charity, made up of the two separate organisations. The two charities came together in 2025 to form one organisation with greater reach and impact.

The charity continues to rescue good to eat surplus food, that cannot be sold and would otherwise go to waste, from across the food industry and get it to over 8,000 organisations across the UK who are helping to feed people experiencing food insecurity. It manages seven depots in London, Liverpool, Ipswich and Southampton and and works with 16 network partners that manage 34 depots across the UK.

The Felix Project was started in 2016 by Justin and Jane Byam Shaw in memory of their son Felix who passed away from meningitis in 2014 aged just 14. It grew rapidly to become London’s largest food redistribution charity, it has 4 depots and includes Felix's Kitchen which makes around 5,000 meals a day and Felix's Multibank which rescues non-food items. It became part of the FareShare network in 2020.

FareShare was established over 30 years ago, born out of the belief that no good food should go to waste. In the last financial year, 2024-25, FareShare redistributed 62,000 tonnes of food, or the equivalent of over 148 million meals, reaching people in every corner of the UK.

Please visit thefelixproject.org

LEAF (Linking Environment And Farming) is a charity, set up in 1991, that promotes and supports the adoption of more sustainable farming, with the aim of creating a more climate resilient food and farming system for future generations.

You might spot the LEAF Marque logo on food packaging in supermarkets – this means the food has been grown by farmers who care for the environment and follow sustainable farming practices. We also run Open Farm Sunday, where farms across the UK open their gates and invite you to see first-hand where your food comes from. And through our work in schools and colleges, we help children and young people learn about food, farming, and the environment.

Behind the scenes, we bring together farmers, researchers and businesses to share ideas and develop practical, sustainable solutions that work for different farms – not just in the UK, but around the world.

For more information leaf.eco

The Oxford Cultural Collective unlocks the regenerative potential of the food system and hospitality, in ways that benefit communities, places and natural ecosystems.

Through numerous projects, spanning education, the arts, diplomacy and business, OCC engages a wide range of stakeholders, who work together to achieve positive social and environmental change. Its team of Patrons, who perform a key ambassadorial role, includes internationally recognised food writers, journalists, broadcasters and chefs.

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

bulthaup

Creating bulthaup kitchen living spaces for over 40 years, bulthaup Mayfair is the destination for bulthaup in the UK. The flagship showroom, located on London's iconic Wigmore Street, is the only monobrand showroom for bulthaup in the UK and bulthaup Mayfair are proudly one of the most successful benchmark retail operations for bulthaup worldwide.

To learn more, visit bulthaup.com

Académie du Vin Library

The Académie du Vin Library is the pre-eminent wine book publisher in the english language, founded by Steven Spurrier and Hugh Johnson to authoritative books about wine. With a focus on in-depth, accessible literature, it aims to enrich the knowledge of wine enthusiasts and professionals alike, encouraging a deeper understanding of wine’s multifaceted world. Many of the world's top wine writers and experts are included in the list of authors.

To learn more, visit academieduvinlibrary.com