For some time now, the restaurant industry can be seen as a trend epicenter for social change. In no other food sector do changes take root and make their way into the mainstream faster. And since a large part of the social challenges of the 21st century around climate change, resource scarcity, poverty, hunger & Co. are also related to our food, it is hardly surprising that some progressive chefs and cooks are leading the way here and setting an example for the social-ecological transformation with their gastronomic work. Respect for animals, people and the environment are at the heart of the work, without sacrificing pleasure, creativity and passion. On the contrary, gourmet kitchens in particular, with their star chefs, create culinary experiences with seasonal, local, organic, purely plant-based ingredients, and make a contribution against food waste and for more social inclusion along the way.
Best Practices: DAN BARBER / BLUE HILL , MASSIMO BOTTURA / FOOD FOR SOUL , CLAIRE VALLÉE / ONA , ROLF HILT / HILTL , CHRISTIAN HALPER / TIAN , PEITRO LEEMANN / JOIA