Classically trained chef Matthew Kenney owns more than 40 restaurants around the world, from Bogotá to Kuwait – all specialising in plant-based cuisine. In his test kitchen, Kenney and his chefs are creating a plant-based future. Learn about his projects here and at the 1st International Food Innovation Conference.
12 ArticlesFood ×
How Matthew Kenney is creating a plant-based future
David Bosshart: «Man muss es nicht immer allen recht machen»
Food trends: Cannabis, the new alcohol?
Paul Shapiro: "We’re witnessing a clean meat revolution"
The next great scientific revolution is underway: discovering new methods to create enough food for the world’s population. In his book "Clean Meat", Shapiro chronicles the entrepreneurs and investors racing to commercialize the world’s first real animal products grown without animals.
The GDI Food Trend Map: What's changing?
A revolution has swept the world of nutrition, and the pressure on the entire system is increasing. One thing is clear: If we continue to focus only on our individual needs and ignore the big picture, we face the threat of collapse in the medium to long term. The GDI Food Trend Map summarizes current developments.
GDI infographic: Cell-based agriculture – these are the most important startups worldwide
Was ist eine «Ghost Kitchen»? Wir erklären den Hype um die Geisterküchen
Hat das Kochbuch noch Zukunft?
Nie zu alt? – Die Offenheitsbiografie
The food service of tomorrow: eight delivery models
Gastrobranche: Grosse Infrastruktur oder Geisterküche?
Paul Myers: "Urban farming is in phase one"