Regenerative Kitchens

Diets that are locally prepared and flavored are better for both people and the planet.

The kitchen of the future is not only smart but ideally is a place where people develop the recipes for a better world by using products responsibly, reducing food waste. The essence: we should go back to eating freshly cooked meals, with an abundance of vegetables and fruits, low in red meat, salt and sugar, and all  refined and synthetic ingredients. 

Regenerative kitchens seek to turn back the damage industrial farming and food production is known to cause. They use ingredients from sustainable sources such as producers using farming methods that create a net-zero impact. This pursuit means exclusively using locally sourced, seasonal ingredients, opting for meat alternatives, or refusing to use any products produced using intensive farming methods.

Regenerative Kitchens Learning Objectives

  • Developing recipes for the future
  • Responsible use and production
  • Reduce food waste
  • Feeders’ empowerment
  • Techniques & preparation
  • Flavor thinking & creativity
  • Culinary success factors
  • Facilitate behavior change
  • Diversification
  • Course Modules

    The course modules in the Regenerative Kitchens track are addressed through masterclasses and live conversations with experts in the field. The masterclasses are live sessions or thematic videos recorded by experts and provide a general overview of the topics. The current situation and future challenges are further explored and identified.

    Responsible Solutions

     As we move towards more circular systems, it will be essential to increase focus on points of inefficiency. We need to identify these areas and explore innovative solutions to reduce or altogether remove them.

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    Waste to Value

    When cooking, people often only use designated parts of animals and vegetables, while the remaining parts are discarded. Intentionally or unintentionally, the utilization rate of food during the cooking process reduces, which adds up to a lot of waste.

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    INNOVATION PROTEINS

    Future of Proteins

    The progressive distancing from nutritious habits and the extreme environmental degradation caused by overconsumption of animal-based proteins, urge us to rethink and reshape our traditional approach to food.

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    Innovation

    Innovation is needed to transform our relationship to food and the planet fundamentally and tackle the immense challenges humankind faces in the areas of affordable nutrition, world hunger, and sustainability. 

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    Creativity

    To create delicious and climate-beneficial food products, knowledge about properties of available ingredients (regional and in season,) and how to apply techniques that bring out the best flavors.

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    DINNER PARTY

    Gastronomy

    Gastronomy is the science of flavor and tasting. It studies the interaction between human beings and what they eat and drink.

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    Open Conversations

    Our open conversations between Future Food and experts dig deeper into thematic topics. Content focuses on sharing insights from daily practice, discoveries, and future solutions. These live sessions are interactive with the possibility to ask questions.

    Responsible Solutions

     As we move towards more circular systems, it will be essential to increase focus on points of inefficiency. We need to identify these areas and explore innovative solutions to reduce or altogether remove them.

    Read More »

    Guest speakers

    Albrecht Wolfmeier

    International & National Head, ProVeg Incubator

    Varun Desphande

    Managing Director, Good Food Institute India

    Christopher Gardner

    Professor of Medicine, Stanford University

    Emile van der Staak

    Botanical Chef, De Nieuwe Winkel

    Eugenie Wateau

    Sales, Logistics, and People, SuperCoop Berlin

    Lisa Feldman

    Director of Culinary Services, Sodexo

    Lise Van Wijk

    Regulatory Compliance and Technical Specialist, Infinite Foods

    Mattia Baroni

    Founder, La Fuga; Chief of R&D, Bad Schörgau

    Monica Kisich

    Founder, Roots Radicals

    Paul Newnham

    Director, SDG2 Advocacy Hub

    *Guests vary depending on the program location and timing, however this list will give you an idea of the type of speakers involved in the Regenerative Kitchens track. 

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