Soil to Soul is an international movement that originated in Switzerland and Portugal in 2021. Its core topics are soil preservation, regenerative agriculture and the link between responsible, healthy and enjoyable nutrition. Soil to Soul develops initiatives, publishes and informs, organizes and connects. The high point of the movement's calendar is the annual conference and public event that takes place in Zurich each September.
The 2022 Symposium in Sihlcity
Experts 2022
Sven Wassmer
Two-star Michelin Chef at Memories in Bad Ragaz
The 35-year-old Wassmer grew up in Fricktal in the canton of Aargau. After various stations around the world, he made…
Sandor Katz
Nutrition Journalist & Wild Fermentations Expert
Sandor Ellix Katz is a fermentation revivalist. His books "Wild Fermentation" and "The Art of Fermentation", as well as the…
Jeong Kwan Seunim
Seon Buddhist Nun
Jung joined the seon Buddhist temple, the largest order in South Korea, and became a snim, as a Buddhist nun…
Janine Lee
Fermentista
Janine Lee has a passion for fermented foods and especially for koji mould. Raised in Switzerland, accompanied by the influence…
James Baron
Managing Director & Chef at "Krone" in La Punt
The 37-year-old top chef James Baron has made a name for himself in the international gourmet scene in recent years.…
Hansjörg Ladurner
Head Chef at Restaurant Scalottas Terroir in Lenzerheide
Growing up in a small South Tyrolean mountain village, Hansjörg Ladurner was fascinated early on by food and the stories…
Franziska Wick
Programme Leader Fermentation
Franziska is a certified food fermentation specialist who has taught over 800 students in the last three years. With her…
Franz Keller
Star Chef & Founder Falkenhof
On his farm above the beautiful Wisper valley, with extensive outdoor pastures and beautiful meadows for his animals, with fresh…
Eve Jatzmati
Fermentista
Eve Jatzmati, the daughter of a Thai mother and a Syrian father, was born in Bangkok and raised in Germany.…
Eric Pinto
Soil Ecologist, Bold Explorer & Passionate Chef
Eric Pinto is a soil ecologist, bold explorer and passionate chef. Originally from Chile, he discovered his passion for microbes…
Eiko Takahashi
Japanese Cook, Koji & Umami Enthusiast
Eiko Takahashi is a professional Japanese chef, koji and umami enthusiast who discovered the world of sake by brewing doburoku…
Darren Burke
Co-Founder Wild Pulse
Darren started his career in an Italian fine dining restaurant in the UK, worked in Michelin starred restaurants in Morocco,…
Christine Schäfer
Researcher & Speaker, GDI
Christine studied business administration at the Universities of Bern and Valencia, with a focus on marketing and consumer behaviour. Before…
Cho Whansheock
President of Hansalim Cooperative Federation & National Alliance for Food Korea
Ms Cho, the President of Hansalim, has been raising awareness of agriculture and food through the teaching of nutrition science…
Bledar Kola
Co-Founder & Head Chef at Mullixhiu
Mullixhiu means ›miller‹ and stepping through this door is in fact a trip through space and time into a simple…
Benedikt Bösel
Founder of Gut&Bösel
Agricultural economist Benedikt Bösel is the managing director of Gut&Bösel, a 3000-hectare farm and forestry operation an hour east of…
Atom Sarkar
Director Neuro-Oncology & Director Adult & Pediatric Stereotactic at Global Neurosciences Institute
Born in Kolkata, India, and raised in New York City, Atom Sarkar took an early interest in the lab through…
Arline Lyons
Sake Educator, Event Organiser & Translator
Sake educator, event organiser and Japanese to English translator. As "Taste Translation", she serves sake brewers, importers, retailers and trade…
Katsu Lask
Certified Fermentista
Katsu Lask is a fermentation ambassador with a focus on flavour transformation and aromatics. The diversity of possibilities, seasonality and…
Manuel Klarmann
Co-Founder & CEO of Eaternity
Manuel Klarmann wants to make nutrition in Switzerland, especially in restaurants and canteens, more sustainable. To this end, the scientist…
Maria Elena Cantos Soto
Master in Brewing Sciences & Food Trends R&D
One person, brewer and scientist is fascinated by fermentation, ingredients, food applications and natural flavours. Maria Elena Cantos Soto works…
Matthias Luchsinger
Director Genuss Film Festival
Matthias Luchsinger is Managing Partner and founder of the Genuss Film Festival in Zug and organises Genuss Film Soirées throughout…
Michel Péclard
Founder & Co-Owner Pumpstation Gastro GmbH
Michel Péclard, originally a trained accountant, attended hotel management school in Lucerne. He completed internships not only in the 5-star…
Moritz Diggelmann
Co-Owner of SUUR
The two Zurich natives Lorenz Pfrunder and Adrian Hoenicke actually met at a raclette dinner at a friend's house. Both…
Nicole Hasler
Founder of Eingefleischt GmbH
Nicole Hasler has a doctorate in economics. She works as an innovation consultant in business and product development and start-up…
Oliver Weibel
Founder & Owner of YamaSake & Sake Brewer
YamaSake was founded in 2020 by Oliver Weibel. The origin of Switzerland's first sake brewery goes way back to the…
Patrick Marxer
Founder & Owner DasPure
It all started many years ago on a cold winter night around Christmas time: Patrick Marxer was disappointed with the…
Patrick Dümmler
Member of the Board of Directors, Head of Research & Senior Fellow at Avenir Suisse
As Senior Fellow and Head of Research Open Switzerland, Dr Patrick Dümmler is responsible for foreign economic, agricultural, environmental and…
Ralph Langholz
Head of Alternative Protein Sources at Micarna SA
As an agronomist, Ralph Langholz travelled a lot internationally in the field of certification and control of organic food. He…
Renate Bittner
Consulting Practice & Speaker at biovis Diagnostik MVZ
Renate Bittner is an experienced Magistra ( Veterinary Medicine)) and speaker for Biovis Diagnostic. She has been working in independent…
Serdar Hess
Dairy Technologist
As a trained cheesemaker, Serdar Hess has worked in both large and small businesses. He produced specialities from the Zurich…
Susanne Miescher Schwenninger
Head of Food Biotechnology Research Group & lecturer at ZHAW
The ZHAW is one of Switzerland's leading universities of applied sciences with campuses in Winterthur, Zurich and Wädenswil. In Wädenswil,…
HG Hans Georg Hildebrandt
Writer
Mutated from copywriter and lifestyle journalist to producer of tonic water and vermouth. As part of his passion for cooking,…
Andrin Willi
Board Member, Programme
Andrin Willi is regarded as one of the country's “most distinguished gastro journalists” (WoZ), a gastronomy expert who is “obsessed…
Michel Roux
Co-President, Nutrition Forum Zurich
Has been involved since he wrote his dissertation at the ETH Zurich in the 1990s with the question of how…
Current
Brainfood
-
farmer's fable #4 Hinterhof Metzgerei
12.10.2022
In the fourth farmer's table episode, Michael Vogt, founder of Hinterhof Metzgerei, talks about his career change, his motivation, his…
-
Vitamin B12: A resolvable problem
20.01.2023
Vitamin B12, as vitamin research discovered many years ago, is vital for the human body, but it is also rare,…
-
Pura Verdura: An engaged and award-winning vegetable cooperative
02.02.2023
Since its inception in 2019, members of the Pura Verdura cooperative have worked with an experienced team of gardeners to…