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Looking back at our symposium
Karl der Grosse & Kulturhaus Helferei, Zurich
Rethinking Food
What does a way of eating look like that nourishes both body and soil? What happens when fermentation not only refines food but also strengthens our microbiome? How can chefs transform the agriculture of tomorrow through mindful ingredient choices? And what role do farmers play in combating the climate crisis?
From 29 October to 1 November 2025, we explored these questions and created a platform for inspiring ideas, delicious encounters, and practical solutions for a sustainable food culture.
Soil. Gut. Consciousness.
At the Soil to Soul Symposium, we gathered for the fifth time to discuss the defining issues of our time. In the inspiring setting of Zurich’s Karl der Grosse and Helferei – in the very heart of the city – we offered four days filled with exchange, inspiration, and connection. Experts, dedicated producers, and creative chefs worked side by side to show how regenerative agriculture, innovative research, and mindful enjoyment together foster healthy soils, a strong microbiome, and a sustainable future of food.
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Rückblick
When Soil and Taste Meet
At the end of October, Zurich once again transformed into a hotspot for everyone interested in food, agriculture, and culinary innovation.
At the Soil to Soul Symposium 2025, everything revolved around soil — as the foundation of life, the source of flavor, and the key to a sustainable food system.
Knowledge, Practice, and Sensory Experiences
Over four days, 39 workshops, keynotes, panels, tastings, and farm and forest tours invited participants to rethink the way we eat.
Those who attended experienced theory meeting practice: researchers, farmers, chefs, and food producers exchanged ideas, experimented, tasted, and discussed together.
The message was clear: Healthy soils create healthy people — and you can taste it.
A Look Behind the Scenes
Keynotes by Michaela Axt-Gadermann, Gabriele Berg, and Martin Grassberger vividly demonstrated that the microbiome of the soil is closely connected to that of our bodies. Both need diversity, balance, and care.
Agricultural visionaries such as Richard Perkins, Matteo Mazzola, Helmy Abouleish, and Marcus Pan inspired with new ideas for agriculture that unites pleasure, ecology, and the future.
From Knowledge to Sensory Experience
“Since we eat every day, the key lies on our plate,” summed up Paul Luu, Executive Secretary of the 4 per 1000 Initiative, during the opening.
Panels sparked discussions, questions, and sometimes lively debates — for instance, about responsibility and innovation in plant breeding. Those who then enjoyed the tastings by the seed pioneers of Sativa could suddenly taste, smell, and feel biodiversity.
Culinary Art with Purpose
The symposium once again proved that sustainability can be incredibly delicious. Fabian Raffeiner (ZOE, Bern), the Rote Wand Trio from Lech, Andreas Handke, Sophia Hoffmann, Michaela Frank & Friends, and the Hotel Hirschen from the Bregenzerwald showcased how mindful use of resources can lead to spectacular dishes.
The culinary program was complemented by the Food-Forest Bistro, the Wine & Bread Bar, non-alcoholic drinks from Botán Distillery, and deep dives into the world of Koji.
A New Culture of Enjoyment
The Soil to Soul Symposium 2025 made one thing clear: Change arises through knowledge, collaboration, and the joy of experimentation.
Zurich once again became a meeting place for a movement that connects science, agriculture, gastronomy, and society — and unites pleasure, health, and sustainability.
We’re already looking forward to the next Symposium in Autumn 2026 — and to more inspiring, flavorful encounters with soil, food, and pleasure.