Initiated by Laurenz Werner, the second FoodLab is being implemented following the successful Mushroom Pre-Lab last year. Soil to Soul and nutrition researcher Dominik Flammer are responsible for this project. The FoodLab will take place from October 8th to November 3rd, 2024 in Zurich. The aim of this project is to create a holistic experiential space where the topic of nutrition is viewed from new perspectives and made tangible. The diverse range of courses and seminars includes mushroom cultivation, the use of legumes, and the refinement of animal offal. Participants from both the professional and amateur sectors will be addressed.
Together with talented graduates from vocational schools, we will spend four weeks developing recipes and ideas on how to influence our diet enjoyably. We will explore existing and either forgotten, gone, or undiscovered products and ingredients. These will then be made accessible to the public at various pop-ups and presented and tasted at thematically changing dinners.
The core intention of the FoodLab 2024 is to stimulate reflection on meat consumption while also demonstrating practical alternatives. We aim to enable reduction without demanding complete abstinence. This is in response to high meat consumption levels in Switzerland. By promoting the diversity of plant-based products and optimizing the use of existing meat resources, we contribute to the development of sustainable dietary practices.
A special focus is placed on working with young talents from the gastronomic industry. They are given the opportunity to approach the topic of sustainability by experimenting with alternative ingredients in a creative and free environment. This approach is intended not only to lead to new recipes that support a sustainable diet but also to position young chefs as the influencers of tomorrow.
The Pop-Up Dinners held as part of the FoodLab serve as a dynamic platform to showcase these innovative concepts and recipes to a wider audience. By collaborating with renowned guest chefs, eight specific events are organized to not only make the new culinary ideas tangible but also to promote dialogue and interest in more sustainable dietary practices.
The application process for participation in the FoodLab is complete. We look forward to collaborating with the talented young chefs.
Ticket sales for the pop-up dinners and workshops will start on August 7th. For further information until then, sign up for our newsletter!
Pictures: züriplausch.ch (Samuel Blattner)
