What are Sunday Suppers, and how have they evolved?
Sunday Suppers is a student-led food initiative that brings together students and interns in Geneva to share homemade, affordable meals. It provides a space for social connection and cultural exchange, with each dinner featuring a theme or country and a menu designed to showcase authentic dishes from around the world.
What began with a small gathering of about 15 participants has since grown into a weekly community event, now being up to 60 participants per dinner. Over the past year and a half, we have hosted around 25 dinners and served more than 1,000 meals.
What inspired you to start hosting Sunday Suppers?
I’ve always had a passion for cooking, and to me, sharing a meal is one of the best ways to socialise and connect with others.
We live in such an international environment (many of us far from what we call home) so I wanted to create a space where people could come together. So I thought to myself: why not do exactly that? Create a place where we can gather, share good food, and build a sense of community.
You are on exchange this semester, but Sunday Suppers are continuing in your absence. What’s it like to see them happening from a distance? Did you expect the tradition to take off this way?
It’s great to see the tradition continue. To be honest, there was a lot of planning and preparation before I left. I assembled a team of volunteers who had already gained experience from previous dinners, and we met before the summer to delegate tasks. Each person has played an essential role in keeping things running smoothly.
We decided to reduce the frequency of events from once a week to once every two weeks, which helped make the workload much more manageable. Fortunately, I’m still able to contribute remotely, so I continue to manage communications with our 500+ members, coordinate our team of volunteers, oversee our budget and reimbursements, and now plan for next semester by setting the schedule and preparing for the upcoming dinners.
In that sense, I did expect the tradition to carry on, but I’ve been amazed by the level of enthusiasm and support from new students. It’s been overwhelming in the best possible way. I’ve always believed in the idea, and now I think it’s clear that this is a concept valued by our community.
What has been your favorite outcome from the Sunday Suppers so far?
I’m very proud of the fact that we’ve created a self-sustainable initiative that operates independently of the already extremely limited GISA funds, which must be shared among all other student initiatives.
In addition to providing affordable dinners, we’ve managed to support other initiatives with some of the excess funds. For instance, we previously helped finance a team of students participating in Coup de Noël, offered free dinners to students, contributed to an alumni-led project in Lebanon, and organised an end-of-year gathering for everyone involved.
Putting that aside, I’d say my favorite outcome has been seeing the impact - receiving feedback and support from students. Some have said it’s the first time they’ve felt at home since moving to Geneva and that the food takes them back. If that isn’t the highest compliment, I’m not sure what is.
What’s a new food or cuisine that you’ve tried as a result of the suppers?
One of the most memorable dishes we’ve made is Rougail Saucisse, a traditional dish from Réunion Island. It’s simple yet incredibly flavourful and unique. What I love most about this initiative is the opportunity to explore new cuisine - from traditional Japanese Bento Boxes to Ethiopian Injera with Doro Wat.
I really can’t express my gratitude enough. For everyone included, it wouldn’t have been possible without support from everyone involved
A little teaser: I’m currently working on a recipe book that will allow students to recreate these dishes at home and share them with their friends.
It is not just about filling our stomachs.
