September was a busy month for the Restaurants Who Care Club (RWCC). We launched the club’s website, public leaderboard and members-only WhatsApp community, welcomed new restaurants and received encouraging media coverage.
At the Food Connoisseurs India Convention 2026, we showcased our products and joined a panel discussion on “From Farm to Fork: Shaping the Future of Conscious Dining.” The conversation highlighted how mindful sourcing, serving and packaging choices can support more responsible food experiences.
The CHUK team also came together for an offsite in Jim Corbett, with sessions and discussions focused on understanding the market and planning how to move forward.
These efforts have strengthened connections, sparked new conversations and helped us look ahead with fresh perspectives.
