Diets that are locally prepared and flavored are better for both people and the planet.
The kitchen of the future is not only smart but ideally is a place where people develop the recipes for a better world by using products responsibly, reducing food waste. The essence: we should go back to eating freshly cooked meals, with an abundance of vegetables and fruits, low in red meat, salt and sugar, and all refined and synthetic ingredients.
Regenerative kitchens seek to turn back the damage industrial farming and food production is known to cause. They use ingredients from sustainable sources such as producers using farming methods that create a net-zero impact. This pursuit means exclusively using locally sourced, seasonal ingredients, opting for meat alternatives, or refusing to use any products produced using intensive farming methods.
Regenerative Kitchens Learning Objectives
The course modules in the Regenerative Kitchens track are addressed through masterclasses and live conversations with experts in the field. The masterclasses are live sessions or thematic videos recorded by experts and provide a general overview of the topics. The current situation and future challenges are further explored and identified.
Our open conversations between Future Food and experts dig deeper into thematic topics. Content focuses on sharing insights from daily practice, discoveries, and future solutions. These live sessions are interactive with the possibility to ask questions.
International & National Head, ProVeg Incubator
Managing Director, Good Food Institute India
Professor of Medicine, Stanford University
Emile van der Staak
Botanical Chef, De Nieuwe Winkel
Sales, Logistics, and People, SuperCoop Berlin
*Guests vary depending on the program location and timing, however this list will give you an idea of the type of speakers involved in the Regenerative Kitchens track.