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
The reinvention of luxury food: caviar from the bioreactor Caviar has long been a delicacy reserved for the wealthy. But a British company is now promising to bring the price down by producing the world's first lab-grown caviar. The process will bypass the le... Food Feb 7, 2024
How cultured meat achieves price parity with animal meat Instead of foraging hard from the fields, we could grow our meat in an air-conditioned laboratory – regardless of the weather, without the use of pesticides for feed, without antibiotics for livestock... Food Society Feb 7, 2024
The key innovation trends of 2024 Circular commerce Alternatives to primary consumption are becoming more crucial: consumers, businesses and policymakers want to extend the lifecycles of products. Consumers will use existing items for... Food Health Retail Society Sustainability Technology Jan 5, 2024
The four types of shoppers The time stress to which consumers are increasingly exposed is threatening to plunge the retail sector into a fundamental crisis. Saving time is more important to customers than saving money. Our repr... Food Retail Dec 7, 2023