GDI study on food culture and innovation: no cap of rump for aperitif GDI: Mrs Schäfer, sauerkraut is eaten in the north, foie gras in the west and the ‘Röstigraben’ – the divide between German and French-speaking Switzerland – lies in between - don’t our regional tradi... Food Society Dec 3, 2024
"The concentration of market power is the first thing I would change" Marta Messa believes that the concentration of market power is a key problem. She says that a handful of large corporations control the majority of food production, processing and distribution. This l... Food Health Aug 15, 2024
Rethinking standards: "Normal or with meat?" GastroJournal: Our food culture is changing. How good a match are innovation and tradition when it comes to food? Christine Schäfer: Traditions can often be a hurdle for innovation. In Switzerland, pe... Food Aug 7, 2024
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