Nick Buettner: "Healthier lifestyles are also possible in our fast-paced societies." "In a lot of our cultures, we segment our communities instead of working together to promote healthy eating," he says. This often leads to unhealthy behaviour becoming the norm. In the so-called Blue ... Food Sustainability Jul 17, 2024
GDI researcher Christine Schäfer: "People are trying to eat healthier and more sustainably." Martina Graf, LID: What are you currently working on at the GDI? Christine Schäfer: I'm currently working on a new study on food culture: how it influences us, how it affects our consumer behaviour an... Food Jul 16, 2024
From Cultivated Foie Gras to TikTok Candy Shops – Key takeaways from the 4th International Food Innovation Conference The secrets to a long life The conference began with an inspiring presentation by Nick Buettner, Vice President of Blue Zones, who spoke about the secrets behind having a long life and the food cultur... Food Health Sustainability Technology Jun 20, 2024
Milestones and potential breakthroughs in biotechnology The future of the economy lies in the bioeconomy, a field that uses biological knowledge to meet the basic needs of humanity. These findings from research into living matter not only promise an econom... Food Health Society Sustainability Technology Jun 18, 2024
Claude Fischler, expert on food culture: "It is now the responsibility of the industry to restore the good name of food processing." GDI: Mr Fischler, you’re one of the most renowned experts on food culture. What are the main elements of such a culture: its favourite dishes? Its Michelin stars? The time spent eating? Or something e... Food Society Sustainability May 28, 2024
Food culture versus cell culture - Why Switzerland is not (yet) ready for lab-grown meat A land of cheese and sausages Swiss food culture is characterised by animal products - cervelas, cheese fondue, raclette, milk chocolate and Zürcher Geschnetzeltes are (still) rarely vegan. Mr and Mr... Food Sustainability May 14, 2024
Yannick Blättler: "Companies need to develop a strong digital ear" GDI: Mr Blättler, Gen Z, today's 15- to 25-year-olds, have been eating and drinking for just as many years - and will continue to do so for decades to come. Why should they be of particular interest t... Food Society Apr 18, 2024
Marta Messa: "We can change food systems from the bottom up" Transforming food systems is crucial to overcoming the limits to growth and promoting social prosperity while respecting planetary boundaries, said Marta Messa, the Secretary General of Slow Food, at ... Food Sustainability Apr 17, 2024
Why we eat what we eat Where do culinary habits and dislikes come from? Our eating culture determines how we eat, whether we cook or order in, whether we dine together with others or alone in front of the TV, and whether we... Food Apr 4, 2024
Why food innovations take so long Autor: Davide Brunetti Whether it’s ChatGPT, TikTok or Instagram, the successes of the tech industry characterise expectations and set the pace of innovation by which other industries measure themselv... Food Mar 7, 2024
Nine factors leading to a long life In 2004, Nick and Dan Buettner teamed up with National Geographic and the world's top researchers to study longevity. They wanted to identify areas around the world where people live measurably longer... Food Health Society Feb 28, 2024
What does Switzerland think of Novel Foods? The following text is based on an extract from the GDI trend paper "Good Conscience From the Lab? The State of Acceptance for Cultivated Meat" , which you can download free of charge. Food and nutriti... Food Society Feb 15, 2024