Doing good

Dear reader,

Good. We all know what it is: a guiding moral prin­ci­ple, the stuff of philo­so­phi­cal discus­sions, and, above all, some­thing that count­less chari­ties do every day. But it’s only by doing good that we can really unders­tood what good is, as a concept. After all, good inten­ti­ons aren’t enough, espe­ci­ally in the phil­an­thro­pic sector – a chari­ta­ble foun­da­tion has an obli­ga­tion towards society to actually meet its aspi­ra­ti­ons of doing good. And doing it well, too. 

In this issue, we want to show you the intri­guin­gly diverse forms of good work carried out by phil­an­thro­pic orga­ni­sa­ti­ons, dished up for you to enjoy –
just like Fund­a­ziun Uccelin’s scho­lar­ship-holders learn to do. This charity enables young chefs to travel the world and draw inspi­ra­tion from a wide range of cuisines. Ulti­m­ately, good enjoy­ment isn’t just about taste: how some­thing looks, who you enjoy it with, and how it sits with your consci­ence are just as important, as the chari­ties working with the choco­late indus­try reveal in this issue. 

We hope it’s a read to savour! Have a wonderful festive season.

Dr. Peter Buss

Mana­ging direc­tor and publisher
Phil­an­thropy Services AG