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The gastronomy sector plays a crucial role in Soil to Soul's vision of transforming to a sustainable food system. We highlight venues with a soil-conscious approach, introduce regenerative agriculture products, and aim to raise awareness about global soil degradation as a trend.


In collaboration with the Avina Foundation and Dominik Flammer, we're hosting the 2nd round of the Food Lab this autumn. From October 8th to November 3rd, we'll explore mushrooms, legumes, and new exotic fruits like Kazakh persimmons, Canadian blackberries, Chinese maqui and June berries, Chinese dates, and Alpine bananas. The Food Lab speaks to young chefs nationwide, who can apply through a selection process. Stay tuned for more details in our newsletter!


Producers of food often don't have the time to focus on marketing. On the other hand, food processors are always happy to discover new and exciting sources for regional products. This applies to both the gastronomy and commercial sectors. With the Producer Arena, a platform is created for exchange between producers and gastronomes.


The Soil to Soul Symposium in Zurich focuses on the topics of nutrition, enjoyment, and health, shedding light on future opportunities and challenges. Our "Soil to Soul" Symposium will once again take place in 2024. We are excited to share our vision for a sustainable future once again and to continue developing it together with you and many great experts.