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The Badminton World Federation (BWF) is the international governing body of the sport of badminton, recognised by the International Olympic Committee (IOC) and the International Paralympic Committee (IPC). It was originally the International Badminton Federation (IBF) which was founded on 5 July, 1934, before being rechristened the Badminton World Federation in 2006. The purpose and objectives of BWF include regulating, promoting, developing and popularising the sport of badminton throughout the world and organising, conducting and presenting international events at the highest level. The BWFs vision is to make badminton a leading global sport accessible to all – giving every child a chance to play for life. Its mission is to lead and inspire all stakeholders; to deliver entertainment through exciting events to drive fan experience; and to create innovative, impactful and sustainable development initiatives. BWF has its headquarters in Kuala Lumpur, Malaysia, with 194 Member Associations worldwide. Poul-Erik Høyer is the BWF President and Thomas Lund is the BWF Secretary General.
Fogo de Chão is a Brazilian chain of churrascarias, or steakhouses, founded in 1979 in Porto Alegre, Brazil. The restaurant specializes in the traditional gaucho method of churrasco, which involves fire-roasting high-quality meats over an open flame. The founders, who grew up in Brazils Serra Gaúcha region, opened their first restaurant to share this culinary heritage. The company expanded to the U.S. in 1997 and has since grown to approximately 76 locations worldwide, including 59 in the U.S. The dining experience at Fogo de Chão features continuous service, where Gaucho chefs carve skewers of freshly grilled meats at the table. The all-you-can-eat menu includes up to 16 types of meats, along with a market table of salads and traditional Brazilian sides. The restaurant promotes a casual dining atmosphere, welcoming guests to enjoy a cultural Brazilian experience without a formal dress code. Fogo de Chão is committed to sourcing and preparing ingredients with respect for food, reflecting its rich culinary traditions.