15. - 17. September 22

Sihlcity, Zürich

VISION

Health. Future. Food. Symposium

Healthy soils are quite literally the basis of our existence. The Soil to Soul platform is a hub of expert knowledge gathered from the fields of nutrition, enjoyment and health with a focus on regenerative agriculture and gut health. We can contribute to the preservation of our soils just by eating more conscientiously – and in doing so, reinstate soil’s significance for the environment and the well-being of humans and animals. The annual Soil to Soul Symposium is a central feature of our platform. It is an assembly of engaged experts imparting knowledge and offering further food for thought in our areas of interest.

The aim: to create awareness of the pivotal role our soils play with respect to the environment, human and animal health, and overall quality of life.

LATEST

Current

  • Bio Mio Saisonkalender

    Direkt vom Biohof zu dir nach Hause

    Januar: Nüsslisalat, Zuckerhut, Cicorino rosso

    Selbst im Winter kann frischer Salat geerntet werden. Besonders bekannt und beliebt ist der Nüsslisalat.…

  • 2022 WITHOUT FOOD WASTE WITH TOO GOOD TO GO

    Magazine article

    January 20th, 2022

    It’s difficult to grasp the massive impact food waste has on society and the climate – after…

  • Doku - Tipp der Woche

    Unverpackt - nachhaltig leben ohne Plastik

    Di, 01. Februar • 21:00 - 21:45

    Einkaufen ohne Plastikmüll - drei junge Gründerinnen haben das verwirklicht und Frankfurts ersten…

  • Karl der Grosse

    Winter Speeches

    January 17 - 28. 2022.
    With the "Winter Speeches" Karl der Grosse creates a socio-political platform where contemporary issues…

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Symposium 2021

A look back at the Soil to Soul Symposium

Every bite matters.

The Soil to Soul Symposium first took place through September 16-18, 2021 as part of FOOD ZURICH at Sihlcity. Learn more and take a look back at our first edition here.

Experts presented the latest research and concepts for the first time in Switzerland, producers offered products grown using up-to-date soil-friendly agricultural techniques for tasting, and masterclasses gave new knowledge the chance to take root for future debates.

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