Did you know that the people in France and Italy spend more time eating than others? Or that the French and Italian cuisines are on the UNESCO World Heritage list? The art of good cooking and shared enjoyment are deeply rooted in the cultures of both countries, and they contribute to their national identities in a unique way.
The Swiss traditionally enjoy cheese fondue - made from Gruyère and Vacherin! Prepared in a well-established ritual, eaten in convivial company. Adventurous souls reach for cashew cheese. However, in a food culture dominated by dairy products, can cashew fondue ever develop from a niche vegan product into a real sustainable alternative?
At the 4th International Food Innovation Conference, we'll be talking to thought leaders, industry and nutrition experts about the cultural hurdles that innovations must overcome during production, preparation and consumption. We'll also identify cultural opportunities. For example, when established habits and rituals enable more sustainable enjoyment.
What social developments, trends and values are shaping food cultures?
How much “cultural DNA” do new foods, dishes and recipes need in order to be socially acceptable?
How can industrials, retailers and restaurateurs avoid “culture shock” when marketing new foods? Or should they consciously create it and turn constraints into opportunities?
How can you create a sustainable food culture experience?
The International Food Innovation Conference is relevant for anyone who wants to drive forward the transformation to a sustainable food system within the given cultural context and is interested in the trends that are shaping food culture. It provides interdisciplinary insights for representatives from industry, retail, catering, consulting and health and discusses solutions across the entire value network - from product development to distribution and consumption.
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