Every bite counts – the Nose-to-Tail philosophy
Nose-to-tail cooking represents more than a culinary trend—it embodies a philosophy that honors the life of the animal by ensuring...
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Sous-vide – what is it about?
Sous-vide (fr. - vacuum) is a method of cooking. This method of food preparation allows you to bring out the...
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Excluded, forbidden, banned- the evolution of food choices
While some foods have remained staples for thousands of years, others have fallen out of favor, banned, or forbidden, becoming...
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Plant-based meat: the sustainable alternative
Plant-based meat, also known as vegan or vegetarian meat, consists of protein-rich food made entirely from plant-based ingredients.
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Is there an obesity gene?
Obesity is one of the most serious civilization diseases of the 21st century. It means excessive accumulation of adipose tissue...
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Slow Food and sustainable growth: the way to a better future
Slow food gained popularity as a response to the fast-paced, convenience-based culture that characterizes much of modern life. According to...
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Melipona – Yucatan’s Native Bee
https://www.youtube.com/watch?v=PVNKD4fzRbA Yucatán, located in southeastern Mexico, is famous not only for its stunning landscapes and Mayan archaeological sites but also...
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Sustainable packaging
Sustainable packaging refers to sourcing, developing, and using packaging solutions that have minimal environmental impact and footprint. Which means it...
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Insects in fine-dining?
Insects are an excellent source of pure protein. They are free of hormones, growth promoters, and other substances that we...
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“Reduce, Reuse, Recycle” by Roca Brothers
When we think of recycling in a restaurant, we often think of colored bins, sometimes a composter or activities leading...
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A world without plastic
Can we imagine a world without plastic packaging and disposable bags? Plastic is ingrained in our lives more than we...
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Is zero waste a trend?
Sustainability in living was a trend a few years ago. Today, it is a way to make conscious consumer decisions...
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Long live the food!
Nowadays, when ~2.5 billion tons of food is wasted, food preservation is especially important. It provides access to off-season fruits...
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CHEF. MEAT. TECH.; The Story of NEW- MEAT™’ –Shai Hayman (Redefine Meat) – FMS22
To create a world where anyone can enjoy great meat without compromises! Shai Hayman began his speech by telling his...
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The science behind plant-based burgers – Ariette Matser – FMS21
Are pulses able to replace meat for humans? Animal-derived protein foods have a large impact on the environment – it’s...
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‘Waste on the plate: Reimagining Food waste’ – John Feeney and Joke Putseys (Custom Culinary®) – FMS22
The lecture of Joke Putseys and John Feeney from Custom Culinary® consisted of four parts: introduction, tasting, additional information, and...
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