The German-Austrian who became well-known through television and numerous books began her career as a self-taught chef, later founding a…

The environmental scientist, who was educated in Switzerland and the United Kingdom, leads the Food Systems area at the Swiss…

The learned architect, after initial experiments with sourdough, delved into the fascinating world of microbes and became captivated. Since then,…

The renowned researcher is the author of the groundbreaking works The Second Brain and The Mind-Gut Connection. He acquired his…

The multiple award-winning scientist has been working at the University Hospital Zurich since 2009, where he serves as Head of…

Antoni is a biotechnologist and renowned mycology researcher. He is involved in a wide range of industries, from horticulture and…

The farmer and forester took over the Krameterhof in Salzburger Lungau from his father, Sepp Holzer, in 2009. The farm…

The owner and manager of Polyface Farm in the Shenandoah Valley, Virginia, Joel is also the author of 16 books,…

The soil analysis laboratory of Claude and Lydia Bourguignon was founded in 1998. Due to their extensive experience, the couple…

Esther Kern is a journalist, author, and vegetable scout. She authored Leaf to Root, an internationally acclaimed standard work on…

Franziska Wick is a certified food fermentation specialist who has taught over 1000 students in the last four years. In…

Andreas Handke has dedicated his entire life to cooking. As the managing director of Restaurant Babette in Zurich, he shares…

Rebecca, the farmer’s daughter, grew up on her parents' farm, where she learned, both from the farm itself and her…

Heinz Reitbauer is not only one of the most successful chefs in Europe but also one of the most passionate…

The chef at Prado is 33-year-old António Galapito, who previously honed his skills in London before opening his own restaurant.…

The head chef at Osip, who holds both a Michelin star and a green Michelin star, hails from South Devon.…

Basel-based chef Matteo Leoni is the founder of the Puretaste Manufactory and has caused a stir with the spicy Gochujang…

The young head chef of the restaurant La Fuga in Bad Schörgau, South Tyrol, has already established himself in the…

Founder and CEO of re.garum is a business economist with a focus on strategic development and has worked for tech…

John Jezewski & Christian Brangenfeldt: The duo behind the Villa Hundert concept are avid snowboarders who originally met in Stockholm.…

SlowGrow is a pioneer in regenerative mosaic farming. In this system, production and diverse habitats are combined on the same…

Gut Rheinau is a multifaceted farm that endeavours to create a self-contained, individual farm and thus strives to achieve a…

The culinary visionaries Sue Tobler and Remo Gisi are the founders of the Tastelab, a spin-off from ETH Zurich. At…

Sarah Asseel, hailing from Cairo, is the founder of the microbakery Freja in Zurich-Oerlikon. "I focus on sustainability through transparency…

The current ‘Meat Designer’ once worked as a business economist in the fashion industry. But in 2019, she returned to…

The organic chef and expert in wild plants and vegetables has authored three groundbreaking cookbooks and is considered the grand…

Sara Pérez and René Barbier Jr., a married couple from renowned winemaking families, together run and manage the Venus La…

The owner and manager of Polyface Farm in the Shenandoah Valley, Virginia, Joel is also the author of 16 books,…

Originally from England, Amanda Wassmer-Bulgin is responsible for the beverage strategy at the three-star restaurant Sven Wassmer Memories (Bad Ragaz),…

As a certified fermentista and fermentation ambassador, Katsu leads workshops in cooperation with a local organic farm and regional vegetable…

In 2016, Italian agronomist Adriano Zago founded Cambium, a school dedicated to soil fertility and the application of biodynamics in…

Dominik Huber is a pioneering advocate of 'terroirism,' and runs the winery named self-explanatorilyTerroir al Límit in the neighbouring Priorat…

Anna Peters is a long-standing expert in sustainable business, with a focus on food and retailing. From 2017 to 2024,…

Since 2009 Franziska has been working as an independent entrepreneur in various environmental projects and serves as the president of…

Adrian Müller is a research associate at the Research Institute of Organic Agriculture (FiBL) in the Department of Agriculture and…

PD Dr. Theresa Tribaldos is a trained geographer and political scientist. Since July 2024, she has been the interim Co-Director…

Martin Haab is an active farmer and president of the Zurich Farmers' Association, Martin also serves as a member of…

Reto Dahinden has been the CEO of the SWICA Health Organisation since 2012. After completing his studies at the University…

Prof. Adrian Egli is a clinical microbiologist and researcher. He has previously worked at the University Hospital Basel, the University…

Kilian Baumann, a farmer from Suberg (BE), runs an organic farm with vegetable and arable farming and raises cattle on…

Originally from England, Amanda Wassmer-Bulgin is responsible for the beverage strategy at the three-star restaurant Sven Wassmer Memories (Bad Ragaz),…

Educated as an environmental engineer with a background in the wine industry and gastronomy, Sarah Sommer now works at the…

The biotechnologist met Christian Obrecht during her studies in Wädenswil. Together, they took over the winery from Christian's parents in…

The farmer and forester took over the Krameterhof in Salzburger Lungau from his father, Sepp Holzer, in 2009. The farm…

Marionna Schlatter has represented "die Grünen" in the National Council since 2019 and is Vice President of "die Grünen". She…

Landscape architect, ecologist and author Jonas Frei focuses his work on communicating scientific topics through various media.

Heinz Reitbauer is not only one of the most successful chefs in Europe but also one of the most passionate…

Born in Portugal, David de Brito spent most of his professional life in Germany and Switzerland, where he founded and…

Franziska Wick is a certified food fermentation specialist who has taught over 1000 students in the last four years. In…

Andrin Willi is regarded as one of the country's “most distinguished gastro journalists” (WoZ), a gastronomy expert who is “obsessed…

Born in Olhão, in the south of Portugal, Paulo Amado attended law school, edited two books, worked as a journalist,…

The nutrition researcher and pioneer of the new Alpine cuisine Dominik Flammer works as a food scout and networker. He…

Monika Schärer is a freelance cultural mediator and an honorary board member of the aid organisation ‘Cuisine sans frontières’. She…