YOU ARE, WHAT YOU EAT!

Geographer Stefan Schwarzer worked for the United Nations Environment Programme (UNEP) in Geneva for over 20 years. Linking global interests…

Gregor Hasler is a professor of psychiatry and psychotherapy at the University of Freiburg. He is also the head physician…

Trained farmer, Master in Agricultural Economics, HSG-MBA. Has been involved in regenerative and traditional farming methods and their digitalization for…

Martin Grassberger is a forensic pathologist, anthropologist with degrees in environmental medicine and nutritional medicine - and: Qualified agricultural worker.…

Fungi are the future, and Marcel van der Heijden is a leading explorer of their exciting universe. He is a…

The German-Swiss agroecologist is a senior scientist and lecturer at the Institute for Integrative Biology of the Department of Environmental…

Jason White is a multidisciplinary scientist and fermentation expert who grew up in the mountains of New Mexico. He is…

Active in fermentation since 2014, she has attracted attention with numerous workshops, pop-ups and exciting dinners. Since 2020, she has…

Concerns himself with the properties of fermented foods in relation to nutritional physiology. He is a lecturer in nutrigenomics at…

Federally certified naturopath with her own practice in Zurich, teacher at the school for alternative practitioners in Zurich (Heilpraktikerschule) and…

His work is based an artistic background in rock'n'roll and a serious relationship with Swiss rural life. He wants to…

Molecular biologist from Basel, co-author of several books, passionate culinarian and researcher of fermentative processes. Fascinated by the fact that…

Frank Eyhorn is the executive director of Biovision and a proven organics expert with more than 20 years of experience…

First and foremost an explorer and storyteller, Kudzai Bingepinge has made a name for himself in Zurich with his supper…

Christine Schäfer studied business administration at the Universities of Bern and Valencia, specializing in marketing and consumer behavior. Before joining…

Klaus Nowoczin - owner of Bogengold Health Center - was originally an IT professional and even developed his own computer…

Caterina Ravano studied textile design and then became a chef, lived in Antwerp for 7 years, where she opened the…

Heiko is a trained chef and has been an independent consultant and trainer in the areas of sous-vide, catering, quality…

On the outskirts of the village of Zug in Vorarlberg lies an old Walserhaus (historic wooden cottage) dating back to…

The herbal hotel Edelweiss in Rigi-Kaltbad includes a restaurant called Regina Montium. Here, the chef Benedikt Voss, who comes from…

René Gloser attended the hotel management academy in Krems and subsequently worked for the internationally renowned Viennese caterer Do &…

Reguel Seewer: Whether in his own manufacture, in the food truck, in catering or in his work as a private…

With the Bar am Wasser, opening in 2018, passionate culinarian Dirk Hany has made an extremely important contribution to Zurich's…

Andreas Bolliger, a young chef with talent and passion, began his culinary career in a retirement home, but soon after…

Sebastian Funck has managed a lot of exciting projects in the past ten years and has now arrived - at…

George Tomlin grew up in England, New Zealand and Australia, where he was twice awarded best up-and-coming chef. He moved…

Andreas Handke has dedicated his entire life to cooking. As the managing director of Restaurant Babette in Zurich, he shares…

Nicolas Dubs, a trained patissier and consequently a fanatic of precision, has been working in kitchens all over Europe for…

Opened her own cooking school in Aarau in 1994 and has been exploring the fascinating diversity of our food in…

The Indian-born Zurich native, who used to work in investment banking, is now primarily involved with Indian cuisine, as it…

Together with the Culinary Arts Academy Switzerland, Darren developed the first diploma for plant-based cuisine. He gained the necessary skills…

Der Sommelier des Jahres 2006 im Gault Millau Deutschland ist vielen Weinfreunden ein Begriff. Im Jahr 2000 wurde er mit…

As a certified fermentista and fermentation ambassador, Katsu leads workshops in cooperation with a local organic farm and regional vegetable…

Eve was born in Bangkok, Thailand, and grew up in various locations such as the Philippines, North Africa, and Germany.…

Managed an organic dairy farm in Goldingen, SG, until it was passed on to the next generation in 2015, and…

Anna Peters has been the Sustainability Project Manager at Migros since 2017. In this role, she advises and supports Migros…

Marcel Heinrich: forester and farmer, has been running the organic farm Las Sorts, where he also grew up, since 2001.…

Alex von Hettlingen holds a law degree, communications expert, initiator and managing director of Regenerativ Schweiz. Head of Communication and…

Ing. Agr. ETH, co-founder and since 2009 managing director of Maschinenring Graubünden. Initiator of the project "Climate-neutral agriculture Graubünden".

Innovative foods are an essential lever for the nutritional turnaround: Marina Helm Romaneschi has gained valuable experience with innovations in…

Franziska Wick is a certified food fermentation specialist who has taught over 1000 students in the last four years. In…

Andrin Willi is regarded as one of the country's “most distinguished gastro journalists” (WoZ), a gastronomy expert who is “obsessed…

How do you combine fine dining with healthy eating, ethical issues and climate goals? Since founding Future Cuisine, the well-known…

Janine Lee has a passion for fermented foods and especially for koji mold. Raised in Switzerland, accompanied by the influence…