Food Report 2022 - Hanni Rützler
PRESENTATION OF THE FOOD REPORT 2022 WITH HANNI RÜTZLER
On May 19, 2021, Hanni Rützler presented the Food Report 2022 for the first time in Switzerland. She gave exclusive insights into the Food Report 2022 and delved deeper into individual issues during a subsequent talk with culinary writer and enjoyment activist Andrin Willi.
Podcast with Hanni Rützler
MAGAZINE ARTICLE: HANNI RÜTZLER PRESENTS HER FOOD REPORT 2022 IN ZURICH
In her annual Food Report, the Bregenz-based nutrition researcher and author highlights important trends in the fields of food production and gastronomy. Invited by Soil to Soul, Hanni Rützler presented the latest report at Zurich's Papiersaal on May 19 – to a packed house!
Food Report 2022
In last year's report, Hanni Rützler accurately predicted, for example, that so-called ghost kitchens would be a viable option for many restaurateurs in times of pandemic. Ghost kitchens are gastro kitchens that don’t offer dine-in services. They often provide a wide variety of culinary concepts, from burgers to Tex-Mex and sushi, that are delivered to the customer and not served at the restaurant table. Not surprisingly, ghost kitchens also sprung up in Zurich during the pandemic year.
TALK WITH HANNI RÜTZLER AND ANDRIN WILLI
THE AUTHOR HANNI RÜTZLER
A border crosser in the truest sense of the term, Hanni Rützler sees herself as a nutritionist and health psychologist. She traces the mechanisms and emotions at play along our food production chains with an unerring sense of intuition. Born in 1962, Hanni Rützler first published her Food Report in 2014, and has since proven her ability, year after year, to grasp and shed light on topical subjects and emerging trends.
A trend researcher with multidisciplinary access to the world's eating and drinking cultures, Hanni perceives inconspicuous changes and extrapolates their potential in order to change individual industries or even the entire consumer world. The insights from Hanni Rützler's Food Report are therefore hugely valuable to food industry marketers, producers from the manufacturing scene, hoteliers and restaurateurs.