Responsible Solutions
As we move towards more circular systems, it will be essential to increase focus on points of inefficiency. We need to identify these areas and explore innovative solutions to reduce or altogether remove them.
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
Course Modules
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.
Waste to Value
When cooking, people often only use designated parts of animals and vegetables, while the remaining parts are discarded. Intentionally or unintentionally, the utilization rate of food during the cooking process reduces, which adds up to a lot of waste.
Future of Proteins
The progressive distancing from nutritious habits and the extreme environmental degradation caused by overconsumption of animal-based proteins, urge us to rethink and reshape our traditional approach to food.
イノベーション
Innovation is needed to transform our relationship to food and the planet fundamentally and tackle the immense challenges humankind faces in the areas of affordable nutrition, world hunger, and sustainability.
Creativity
To create delicious and climate-beneficial food products, knowledge about properties of available ingredients (regional and in season,) and how to apply techniques that bring out the best flavors.
Gastronomy
Gastronomy is the science of flavor and tasting. It studies the interaction between human beings and what they eat and drink.
Open Conversations
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.
Responsible Solutions
As we move towards more circular systems, it will be essential to increase focus on points of inefficiency. We need to identify these areas and explore innovative solutions to reduce or altogether remove them.
Developing Recipes for the Future
The kitchens of the future do not only need to be smart but ideal places where people develop the recipes and tools that are needed for a better world.
Culinary Responsibility
People’s current food choices harm the climate, vitality, and health largely, and seven out of ten deaths are food and lifestyle-related.
Guest speakers
Albrecht Wolfmeier
International & National Head, ProVeg Incubator
Varun Desphande
Managing Director, Good Food Institute India
Christopher Gardner
Professor of Medicine, Stanford University
Emile van der Staak
Botanical Chef, De Nieuwe Winkel
Eugenie Wateau
Sales, Logistics, and People, SuperCoop Berlin
Lisa Feldman
Director of Culinary Services, Sodexo
Lise Van Wijk
Regulatory Compliance and Technical Specialist, Infinite Foods
Mattia Baroni
Founder, La Fuga; Chief of R&D, Bad Schörgau
Monica Kisich
Founder, Roots Radicals
Paul Newnham
Director, SDG2 Advocacy Hub
*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.