Connecting Through Food: Business Action for World Food Day

This year, on 16 October 2025, the Food and Agriculture Organisation (FAO) marks World Food Day with the theme: “Hand in Hand for Better Foods and a Better Future.” The message is clear: food is not only about what’s on the plate. It’s about sustainability, community, and responsibility.

At Cooksmill, our brand purpose has always been simple: “Eating together goes beyond the food, it connects us.” For us, World Food Day is a natural fit. We play a role in the wider food ecosystem. We supply the cookware and tableware that businesses, restaurants, caterers, cafes, schools, and foodservice providers use to serve meals that bring people together.

This year, we want to focus on a key part of the FAO’s campaign: what businesses can do. The FAO has made it clear that businesses are essential in building sustainable food systems. From reducing waste to supporting diverse cuisines, there are practical steps every business can take. And with the right tools, those steps become easier.

From Zero Waste to Business Action

Reducing waste is an important part of building sustainable food systems, but it’s only one piece of the puzzle. For World Food Day, the FAO reminds us that businesses also have a role to play in promoting inclusivity, supporting diverse cuisines, and investing in durable equipment that lasts.

If you’re looking for practical, everyday kitchen tips to cut down on waste at home or in your business, take a look at our Zero Waste Kitchen Guide. Together, these small steps add up to a bigger change.

Karahi: South Asian Communal Dining

For businesses serving South Asian communities, the karahi is an essential vessel. This deep, round pot is specifically designed for curries and stir-fried dishes cooked in quantity, making it ideal for restaurants that embrace communal dining. While the karahi is the primary cooking vessel, it is often brought directly to the table for sharing, allowing diners to serve themselves onto their own plates.

This tradition of having the food cooked and shared from a single pot is highly efficient. It encourages a generous, communal atmosphere and, from a sustainability standpoint, cooking in one vessel reduces overall energy use and helps kitchens manage ingredient quantities efficiently.

Bento: Portion Control and Balance

The bento box is a Japanese staple that businesses worldwide are now adopting as a model for efficient service. With its multiple compartments, the bento allows for balanced meals that are always carefully portioned.

This format is perfect for environments like schools, catering services, and corporate canteens because its serving size naturally reduces food waste by preventing over-serving.

The bento demonstrates how design and culture can directly support the Food and Agriculture Organisation's recommendation to reduce waste and promote healthier, balanced diets.

Kebab: Shared Plates Across Borders

Kebabs have travelled across cultures, from Middle Eastern street stalls to European restaurants, making them versatile, accessible, and popular worldwide. For high-volume restaurants, using skewers, stands, and grills is highly cost-effective; kebabs are quick to cook and easy to portion for large groups.

Skewering mixed ingredients helps kitchens maximise the use of produce and reduce waste. The kebab symbolises inclusivity, representing a food that crosses borders and connects diverse communities.

Tapas: Small Plates, Big Conversations

In Spain, tapas are much more than food; they are a social tradition. For restaurants, tapas menus offer both variety and valuable flexibility. Small plates encourage customers to sample multiple dishes without committing to an oversized portion, which minimises waste.

This approach reduces oversized servings and aids kitchens in planning their menu needs more efficiently. Like the karahi, the concept of tapas embodies connection and inclusivity, which are key messages for businesses supporting World Food Day.

Pie Dish: Comfort and Resourcefulness

British pies are a dish steeped in the history of resourcefulness. For businesses, they offer comfort food that is also inherently cost-effective. Pies allow restaurants to utilise seasonal or even leftover ingredients creatively by pouring the filling into a pie dish and enclosing it in a pastry crust.

This style of resourceful cooking reduces food waste while delivering hearty, satisfying meals. The traditional pie shows that sustainability isn’t a new movement; it has been an essential part of traditional cooking for centuries.

Pasta Bowl: Italian Family Dining

Pasta is one of the world’s most loved foods, and for businesses, the pasta bowl is a foundational staple for Italian menus and beyond. Using a large pasta bowl encourages sharing among diners, keeping portion sizes flexible and communal.

Pasta dishes are highly adaptable to seasonal and local ingredients, making them an excellent sustainable choice. The pasta bowl represents connection and the joy of family-style dining.

Cast Iron Sizzler (Comal/Sartén): Durable Dining with Impact

The cast iron sizzler isn't only about creating tableside sizzle for fajitas; it’s a foundational piece of Mexican cooking and a commitment to sustainability. Known as a comal (griddle) or sartén (pan), cast iron is incredibly durable, versatile, and makes a dramatic impression on customers, delivering that signature, aromatic smoke and heat.

High-quality cast iron lasts for decades, directly combating throwaway culture and saving businesses significant money on replacement costs in the long term. This durability is proof that investing in resilient, traditional tools is a simple, effective step businesses can take toward the FAO’s sustainability goals.

Tagine: North African Slow Cooking

The tagine is a North African vessel that serves as both a cooking pot and a cultural symbol. Its distinct conical design conserves steam and energy while consistently producing deeply flavourful meals. This makes it an excellent choice for restaurants wanting to offer unique regional flavours with minimal resources.

The tagine represents energy-efficient, community-based cooking, perfectly aligning with the FAO’s recommendations for global food systems.

Wok: Efficiency and Versatility

The wok is one of the most celebrated and efficient pieces of cookware in the world. It’s perfect for high-heat, quick cooking, which is ideal for busy, high-turnover restaurants. The rapid cooking time reduces energy use significantly while serving fresh, vibrant meals.

The efficiency and versatility of the wok mirror the FAO’s call for smarter, more sustainable food systems.

Here’s how your business can make a difference:

• Rethink your supply chain. Choose local, seasonal ingredients where possible. Not only does this reduce food miles, but it also builds stronger ties with local producers.
• Re-evaluate your equipment. Swap out disposable or low-quality tools for durable, reusable cookware like cast iron, stainless steel, or ceramic products designed to last for years.
• Engage your teams. Involve staff in food sustainability initiatives such as waste monitoring, creative menu planning, or food donation partnerships.
• Educate your customers. Add sustainability notes to menus, for example, highlighting energy-efficient cooking methods or reduced waste dishes.
• Celebrate food diversity. Promote special menu weeks that highlight global cuisines such as Moroccan, Japanese, or Italian cooking, showing that inclusivity is good for both culture and business.