Max Premium Burgers was already considered a pioneer in climate and environmental awareness before the coronavirus crisis. After all, the chain’s food has been climate-positive since 2018. At the European Foodservice Summit 2021, CEO Richard Bergfors will show how his family business became a sustainability role model.

Eines ist klar: Unser Lebensmittelsystem ist kaputt. Mit den heutigen Methoden zerstören wir Böden und beuten Tiere aus. Ist Clean-Meat also die Lösung? Folge 30 des GDI-Podcasts gibt Antworten.

From the digitalisation of our food system to investments in "Clean Meat" – read the most important statements of the speakers at our 1st International Food Innovation Conference.

Increasingly precise software is already helping farmers to manage their fields more efficiently and make meat production more sustainable. Dutch agri-food researcher Sjaak Wolfert explains in this interview and at the 1st International Food Innovation Conference on 29 June 2021 the potential offered by smart farming in the future.

Research into creating fish, meat and milk in a test tube is booming. Investors anticipate big profits and are investing enormous sums, but as yet, no products have come to market. Here, and at the upcoming 1st International Food Innovation Conference, we provide an overview of how the cellular agriculture market will develop.

Fleischersatzprodukte sind im Trend. In den vergangenen fünf Jahren verdoppelte sich der Umsatz in dieser Kategorie. Davon profitieren auch die Schweizer Maschinenbauer. Was jetzt noch fehle, seien konkurrenzfähige Preise, sagte GDI-Food-Expertin Christine Schäfer unlängst  in der SRF-Sendung «10 vor 10».

"We need to reimagine the way we eat," says GDI Executive Advisor David Bosshart, in an interview in the run-up to the 1st International Food Innovation Conference. Read about his perspective on genetically modified foods and changing consumer behaviour.

With her start-up Reflaunt, Stéphanie Crespin connects luxury brands to the second-hand market using blockchain technology. She recently raised 2.7 million US dollars in funding for her venture. Crespin's ambitious goal is to solve the fashion industry's sustainability problem.

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.

Konsumentenaktivismus und bewusster Konsum nehmen zu. Immer mehr Menschen kaufen von Marken, denen sie zustimmen – und boykottieren die, denen sie nicht zustimmen. Doch solche bewussten Entscheidungen muss man sich leisten können, wie die GDI-Studie «Globale Konsumproteste» zeigt.

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.

Everyone is talking about cellular agriculture, but it will be some time before meat, fish, eggs and dairy products from the lab end up on the plates of a broad majority. Our infographic shows the most important players working in this area.