- With almost 3,000 restaurants, Zurich is one of the cities with the highest density of restaurants in the world and with the next event, the eighth edition of Food Zurich, aims to become the main European culinary hotspot, a meeting place for connoisseurs, curious and families.
From 7 to 17 September, with more than 160 taste events during the eleven days, the Swiss city on the Limmat promises "a journey towards the kitchen of the future", declined on ten themes through futuristic solutions and "visionary" gastronomic projects.
To discuss and answer questions about the future of food, this year's events consider these 10 different themes.
1.VEGETABLE: today "vegetable" no longer means renunciation and substitution, but an excellent, modern, tasty, sustainable and creative cuisine.
2.FOOD SAVING: about a third of our food is lost or wasted on its way from field to plate. Foodsave is a movement that aims to reduce food waste and make a significant contribution to changing the way we eat and think.
3.NEW IDEAS: the world is turning to Zurich for innovations in the food sector as well. At ETH alone, more than 65 teams are investigating nutrition-related topics.
4.WHITE: White is much more than a color, it is a canvas for creativity, a starting point and a source of inspiration in its purest form. White crosses the culinary world in many facets, be it flour and butter, asparagus and cauliflower, a table laid in white or white wine.
5.INNOVATION: The gastronomic landscape is constantly evolving. New techniques and processes are changing the way we eat and enjoy food. From plant-based meat substitutes, to algae milk, to new processing or packaging methods.
6.OUT OF THE BOTTLE: Drinks with little or no alcohol, juices, fermented liquids or cider, inspire everyone who wants to avoid alcohol. But not only that, vermouth, gin, seltzer, natural wine and cocktails are also growing. Not to mention microbreweries, sour beers and, finally, many women brewers.
7.NEW GENERATION: The future belongs to young local chefs and newcomers to the city, who present revolutionary techniques, old recipes revisited, imaginative pop-ups and new gastronomic concepts, showing how and what we will eat in the future.
8.RADICALLY LOCAL: Globalization has brought with it an often bewildering, sometimes overwhelming diversity and with it long paths of energy-intensive production.
"Farm to fork" or "radically local" are the names of the healthy countertrends that are taking us back to our roots and local treasures, towards sustainability.
9.AT HOME: whether for economic reasons or simply for the desire to stay in front of the stove, eating at home has again become a pleasure for many people.
10.BEYOND THE "BORDER" OF THE PLATE: what is there to discover beyond the edge of the plate? On the table, against the backdrop of the food industry, in production or in other culinary areas? What happens when food meets art, when literature becomes edible or music becomes "to sip"? New flavors, strange scents, fusions that broaden horizons.
All rights reserved © Copyright ANSA