What is future-proof eating?
What will we choose from the menu in 2050 - and what will we still be able to choose from?
How do culture, technology and digitalisation influence our diet and our eating behaviour?
Which foods are climate-friendly and which ones are only perceived as such?

Since its founding, the Tastelab was always all about looking beneath the surface of food and cooking in search of the truth and science behind. Over the years, our curious minds have wandered from explaining the science within cooking processes (Projects Tastelab 16 and Shelf Life), to focusing on individual ingredients in meticulous detail (Project Chalait) and researching meta-topics like what happens in our brains while we eat (Project Tastelab@WEF Davos with ETH Zürich).

As our latest focus theme, we are currently analyzing the impact food has on our ecosystem: the “sustainability of food” or as we like to think of it “The Future of Food”.

As scientists (by brain) and food-lovers and chefs (by heart) we strive to bring scientifically accurate, meaningful and joyful insights into this complex theme by the way of bespoke caterings, the creation of digital and physical content as well as acting as storytellers and experts.

Contact us for any catering, collaboration or consulting request.