Retail
Food TrendsNovember 10, 2023Food trend zero waste – on the plate instead of in the binRestaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of room for improvement in the zero waste food trend, says trend researcher Hanni Rützler.
Food TechNovember 3, 2023Artificial Intelligence – Potential and challenges in the professional kitchenArtificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and restaurateurs can offer an improved customer experience, partially automate processes and reduce costs. On the other hand, it can also...
Food TrendsOctober 25, 2023Regenerative food – a solution for climate change?Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising – including for the gastronomy industry. The focus here is not primarily on food, but rather on arable soils.
Food TechOctober 20, 2023Is the might of artificial intelligence also bringing a revolution to the hospitality industry?Traffic forecasts, personalized advertising, movie recommendations on Netflix – many people do not realize that artificial intelligence already permeates almost every aspect of our lives. However, since the hype surrounding Chat GPT lately, people are becoming increasingly aware of the topic....
Food TrendsOctober 18, 2023Female connoisseurs: Sustainable and female – the taste of the futureFor a long time, food service was a male-dominated industry. However, an increasing number of women are now fighting for their (well-deserved) place in gourmet kitchens, founding innovative start-ups or making a name for themselves as bartenders. But where is this...
Food TrendsOctober 12, 2023Local exotics: The goods are closer than you thinkBehind the local exotics food trend are experimental farmers and start-ups who are growing and cultivating exotic food in places you don't expect. Climate change is making it possible – but also necessary. In the meantime, this food trend is gaining...
Food TechSeptember 29, 2023How artificial intelligence reduces food waste in the foodservice industryFar too much food in the gastronomy industry still ends up in the trash. How artificial intelligence (AI) can drastically reduce food waste in the gastronomy industry - and thus also make money while saving the climate.
Food ManagementSeptember 19, 2023Navigating allergens and dietary restrictions: tips for success in your restaurantWith legislation on food allergies tightening up around the world, what can hospitality businesses do to ensure compliance and customer satisfaction?
Food ManagementSeptember 12, 2023Supermarket gastronomy: A serious threat to restaurants?Supermarkets are increasingly relying on gastronomy, especially in the USA. The aim is to turn shopping into an experience and an enjoyable way to pass the time. But how exactly? Last but not least, is this a threat to the restaurant...
Food ManagementAugust 31, 2023Food courts: The new gastronomy paradiseFood courts are winning the hearts and palates of foodies all over the world. Why this phenomenon is expected to have a glorious future – and why overload is the ultimate appetizer.
Food TrendsAugust 16, 2023Is high-end convenience the recipe for the future success of gastronomy?Lots of time, lots of onion: Gaurav Bajaj and Kiran Mazumdar believe they have found the formula for success for high-end convenience. Why this is immensely important for the future of gastronomy – and why it doesn't need flavor enhancers, preservatives,...
Food TrendsAugust 1, 2023Food trends 2024: To know today what we will eat tomorrowHanni Rützler’s “Food Report 2024” is here and is leading restaurants into the future with the food trends for 2024. This means, among other things, less meat on the plates, and more women in the food and beverage industry. Like last year,...
Food TrendsJune 13, 2023This is the future of dining in 2073It's not a peek into a crystal ball, but rather a promising scenario for the future based on data, data, data. This is what the future of gastronomy might look like in 2073, according to Euromonitor. Spoiler: Megatrends ahead!
Food ManagementMay 24, 2023Keyword: e-fueling station – what about the gastronomic options?What is the current situation with regard to the supply of and from e-fueling stations worldwide? Are e-charging and gastronomy a good combination? Filling station operators, fast-charging infrastructure providers and even car manufacturers have new ideas and concepts. The range extends...
Food ManagementApril 13, 20236 Steps to stop energy waste in professional kitchensUp to 70 % of energy is wasted in commercial kitchens. KTCHNrebel present six strategies, from equipment choice to menu design, to stop energy waste, reduce costs, and help protect the planet.
UncategorizedMarch 21, 2023Explore KTCHNrebel in Spanish!Today we could finally cut our "launch cake"!
Food ManagementMarch 16, 2023Is dynamic pricing in foodservice the cure to tough times?Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may be the solution. An expert talk with pricing expert Torsten Olderog.
Food ManagementFebruary 16, 2023New concepts in foodservice: Sustainability surges back to the top of the agendaWith the pandemic seemingly behind us, the foodservice sector is ready to embrace a boom in social dining and once again get to grips with its impact on the environment. KTCHNrebel looks at the most recent data from Euromonitor International to...
Food ManagementFebruary 6, 2023Training in the foodservice industry: why it is important and how to integrate it throughout the winterDue to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for restaurateurs. Here are some tips for how hospitality businesses can continue to integrate training, even during the busy and challenging...
Food PeopleFebruary 2, 2023TiNDLE – changing minds with vegan chickenBorna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.
Food TechFebruary 1, 2023The metaverse: pipedream or a practical foodservice platform?With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications will stick around to make life easier for foodservice. Any depiction of the not-too-distant future on film of TV will...
Food ManagementJanuary 10, 2023Q&A: Forecast for foodservice in 2023An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking ahead to the new year 2023.
Food TrendsDecember 14, 2022These are the Food Trends 2023The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing Hanni Rützler has now published the latest Food Report 2023. For the tenth time in a row, the renowned food...
Food TrendsDecember 2, 2022The Maillard reaction – When cooking becomes a science.The chef places a raw piece of beef in the cooking system, lets it cook for a couple of minutes with the right program and out comes a perfectly browned steak with an appetizing grill pattern – all thanks to the...
Food ManagementNovember 22, 2022Hospitality: Rising energy prices force actionsHospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills
Food PeopleNovember 22, 2022BettaF!sh: The tuna fish rescuersHe likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...
Food ManagementNovember 16, 2022This is how you organize modern day kitchen routines!What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does digitalization help me in the kitchen? How do I work efficiently and sustainably?
Food TechNovember 7, 2022The cultured meat market goes on safariA New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.
Food TechOctober 19, 2022Visionaries of the foodservice future: forward-looking and future facing expertsFor the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for participants to ask questions and learn some lasting lessons.
Food TrendsSeptember 6, 2022Bowl experience: Successfully putting 2023 food trends into effect with bowlsFor guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well as unique. The amount of work is minimal – even with recipe ideas from a star chef!
Food TechSeptember 2, 2022Practical robotics and the future of foodserviceThe benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?
Food TrendsAugust 30, 2022French fries – the science behind perfectly crispy friesWho doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...
Food TrendsAugust 17, 2022How the future tastes – proteins do not always have to be animalThe title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.
Food ManagementJuly 21, 2022Managing costs for foodservice businesses in times of increasing pricesWith pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being squeezed. We ponder the different tactics and tools hospitality businesses can take to remain viable in challenging times.
Food PeopleJuly 4, 2022Meet eight self-made foodservice millionairesSuccess in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...
Food TechJune 10, 2022The potential of IoT in the foodservice sectorThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
Food TrendsMay 20, 2022This is Umami – The unknown fifth tasteIf you ask people on the street what tastes they know, most will be able to name four immediately: Sweet, salty, sour and bitter. The fifth, however, umami will name only the fewest and / or also know. But what does...
Food ManagementMay 6, 2022Six tips how to beat skilled staff shortage in your kitchenIt’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...
Food TechApril 22, 2022The new realityMetaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year. Where technology has already gained a foothold: KTCHNrebel has the insight.
Food ManagementJanuary 25, 2022Top six foodservice tips for 2022What to do in '22. The new year is here, and it's full of surprises, challenges and opportunities for the world of gastronomy. We gazed into a crystal ball and pinpointed the trends that will shape the restaurant and hospitality sector...
Food TrendsJanuary 5, 2022Top ten foodservice trends for 2022Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
Food TrendsDecember 30, 2021Green gastronomy – with a green conscienceOrganic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more oversight. The Greentable association also wants to establish the concept in the gastronomy industry. A look behind the scenes.
Food PeopleDecember 21, 2021Choice supermarkets: The reinvention of the c-storeWhen Mike Forgaty opened his first convenience store in Denver, Colorado a few years ago, it was a very brave move. Although he had many years of experience in the food industry, he had never done anything with retail before. However,...
Food ManagementDecember 14, 2021TrendTalk: How ghost kitchens are changing the market for the futureThe latest TrendTalk webinar from Rational focused on charting the future of the sector.
Food TrendsDecember 1, 2021Thank you for 3 years of loyalty!In the last three years, since our online magazine saw the light of the food service world, over 1.5 million readers have visited us. We want to say:
Food ManagementNovember 12, 2021Great taste, less wasteThe coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.
Food ManagementNovember 11, 2021Supply and demand: fixing the world’s food supply chainAs the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system causing a serious headache for restaurants
Food ManagementNovember 3, 2021Comfort food: how the coronavirus has supercharged the snacking trendBetween-meal nibbles are so much more than just food. Snacks comfort us, distract us, make us happy, and feel healthier to us than big, heavy traditional meals. Though the pandemic has us all snacking with a vengeance, the trend has been...
Food TechOctober 11, 2021The workroom of the futureRising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...
Food ManagementOctober 5, 2021Disabilities are no disability – enjoy barrier-freeThe future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted by others and are inclined to remain loyal to successful concepts and enthusiastically recommend them within their circles and communities....
Food ManagementSeptember 28, 2021TrendTalk: Retail meets ghost kitchensGhost kitchens, dark stores and where retail delivery converges with the biggest growth area in foodservice: the fourth TrendTalk webinar from Rational discussed the market, the opportunity and the future.
Food TrendsSeptember 27, 2021FoodCampus Berlin – a place for the nutrition of tomorrowTo work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...
Food ManagementAugust 31, 2021Meet up at the future gas station – fill it up with energy & joyIn Germany, a quick trip to the "Tanke" (gas station) means cool snacks with a modern ambience and an attractive selection of everything you need for day-to-day life and partying 24/7. However, this appealing concept is starting to flounder.
Food TechJune 22, 2021Meat substitute: not a disclaimerThe popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.
Food TrendsJune 15, 2021Do (not) finish me offThe sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their potato outfit these days – and what role first true fan Louis plays.
Food TrendsMay 3, 2021Organic GardenRethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how you could sum up Organic Garden's sustainable concept.
Food PeopleApril 22, 2021Seven foodservice start-ups to watchInnovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.
Food TrendsApril 19, 2021Sustained by the seaProviding food for the world’s growing population is a perennial problem. Is it possible to find a way to reap the harvest of the oceans today and sustain this vital resource for tomorrow?
Food ManagementApril 7, 2021Food and the City"We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities almost sounds as though he is aiming for some sort of guerrilla warfare.
Food TrendsFebruary 3, 2021Sharp knives, gentle careThey are the most sacred tool of any chef and deserve to be properly cared for. How to properly keep knives clean, sharpen them to perfection and store them in the best possible way.
Food ManagementJanuary 19, 2021First and best meal of the dayAs more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the breakfast-to-go market?
Food ManagementJanuary 12, 202110 key foodservice trends in 2021The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.
Food ManagementDecember 21, 2020Sowing the seeds of successPlant-based food is proving to be a growing and lucrative profit center for operators worldwide. Alongside the future potential in lab-grown meats, the market represents an opportunity big brands can no longer keep off the menu.
Food ManagementDecember 16, 2020Coping with the crisisAs we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we explore the inevitable changes this past year has brought to the foodservice landscape
Food ManagementDecember 7, 2020Japanese konbinis – the smallest service centers in the worldEat and shop around the clock. Japanese konbinis are much more than multifunctional service centers. In fact, they have long held cultural significance in the country, and sell a truly amazing array of food and snacks.
Food ManagementDecember 3, 2020Certainty in change: predicting the next decade‘Sure things’ might be easier to predict when the going is good, but how impacted are long-term restaurant trends when a global crisis strikes?
Food ManagementNovember 4, 2020The evolving food-to-go opportunityWith the second wave of Covid-19 already encroaching we look at what lockdown lessons can be carried forward to help businesses survive and thrive.
Food TechOctober 5, 2020A tasteful step into the futureThese are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile to ask what gastronomy will look like in the next few decades, what we should get ready for and how...
Food ManagementSeptember 21, 2020Cutting plastic out of the kitchenLeading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly vilified in the court of public opinion. And perhaps rightly so. With just 9% of all the plastic ever produced...
Food TrendsSeptember 17, 2020The meat of the matterCarrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...
Food TrendsAugust 13, 2020The New age of food – How is convenience created?How is convenience created? What really matters during production? We offer an exclusive look behind the scenes in this industry, which was so forward-looking in the days of Corona, and let you know what ghost kitchens, roasting lines and meat cubers...
Food TrendsAugust 3, 2020A glance into the culinary crystal ball: Hanni Rützler’s Food ReportA look back: In many ways, Hanni Rützler's Food Report is a lot like Santa Claus: you can hardly wait to see what goodies are in store for you. This year Rützler surprised us yet again by offering up a new...
Food ManagementJuly 24, 2020Stay in or take away?As the foodservice industry adapts in light of the Coronavirus pandemic, Rational invites experts from across the industry to share their insights on how to achieve growth in the food-to-go market.
Food ManagementJune 10, 2020How will news be spread around the world?On the 5th of May RATIONAL, world market leader concerning the topic of combi-steamers, presented its latest model: the iCombi Pro. For the first time exclusively online. KTCHNrebel interviewed Michael Fink, Executive Vice President Marketing, who has been working with RATIONAL...
Food TechJune 8, 2020Let’s connect! Food transparency through blockchainRecent food-related scandals (horse meat lasagna, anyone?) as well as increased health and ethics awareness have made many consumers realize just how little they actually know about many of the foods they eat. Now, the demand for transparency is growing -...
Food ManagementMarch 4, 2020Mayday fish in distressOverfished oceans, cheap fish pumped full of hormones...we can’t keep this up for much longer! The future lies in sustainable aquaculture, whose pioneers have begun showing the world the way forward.
Food PeopleFebruary 12, 2020Professional kitchens are getting smarter.Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the world. And that includes Rational, the Landsberg-based manufacturers specializing in thermic food preparation appliances and equipment.
Food ManagementJanuary 7, 2020“Lifestyle and atmosphere”Retail gastronomy has a lot of potential – if it is done well. But what does this mean? How do I make my customer really hungry for more? Where do I find inspiration? And how can I have that little special...
Food TechDecember 18, 201920 global foodservice trends for 2020It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.
Food ManagementNovember 11, 2019Snackification: Goodbye three squares, hello mini-mealsOur everyday lives are getting progressively more flexible and individual, at the expense of structure. Set mealtimes, which were central to our schedules for centuries, are losing their role as anchor points of our day. The era of mini-meals has arrived.
Food ManagementOctober 31, 2019Work less pay hard!Work hard, play hard is on its way out. What Generation Z expects from the working world - and how companies can win their long-term loyalty.
Food ManagementOctober 28, 2019Food delivery and the lazy economyOutlining the current picture of the food delivery market in Asia where several players are jostling for position.
Food TechOctober 16, 2019Stop eating plastic – Time for the post-plastic age!It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's even part of our food. It's high time for new alternatives.
Food ManagementOctober 8, 2019Better than BEEF?Meat 2.0: plant-based meat alternatives like beyond meat are all the rage these days. How this trend came about, what meatless meat is really made of, and how the battle of the fake meats is signaling a food industry revolution to...
Food TrendsSeptember 12, 2019Snackification: The fluid dining culture of the 21st centuryFor centuries, most of Western society was structured around “three square meals a day”. John and Jane Doe of yesteryear had a relatively predictable day-to-day existence, but our increasingly mobile lifestyles and increasingly diverse family arrangements are making the rigid breakfast-lunch-dinner...
Food ManagementAugust 14, 2019The “grocerant” retail revolutionThe new retail revolution is giving rise to a number of food-service concepts, which is just one more way that the once-clear correlations between locations and their functions are starting to blur. More and more hybrid locations, designed with the “to-go”...
Food ManagementAugust 1, 2019Delightful Shopping – Retail Catering is More Than Just an Additional TreatAn interview: with Olaf Hohmann, a member of the board of management at EHI, a scientific retail institute with around 800 members from the retail, industry, and service sectors.
Food ManagementJuly 25, 2019The rolling revolutionUdelv, a San Francisco-based startup, is offering the world’s first fully autonomous delivery service. It’s a race against time, though - the big car and technology corporations are hot on their heels. There’s no telling just how much potential this field...
Food ManagementJuly 22, 2019Some like it hotBakeries have many of the essential ingredients to serve hot dishes as well as pastries, a move that could boost customer spend in a competitive market. Elly Earls finds out whether the shift from bakery to full-service restaurant can be sustainable...
Food ManagementMay 6, 2019Future 50 Foods: The ingredients in our nutritional futureIt’s a challenge unlike any we’ve ever faced: Our use of natural resources and our intense focus on just a few foods are putting our health and our planet at risk. The Future 50 Foods report compiled by Knorr and the...
Food ManagementApril 25, 2019Anyone for crickets?Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to roll in, all signs point to them staying the course.
Food TrendsApril 23, 2019HYPER, HYPER!Plant superstars and meat with storytelling: How food trends develop and what they say about us.
Food ManagementApril 15, 2019WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDEIt almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable, the nutritious, and the vegan. Getting rid of plastic straws is practically common courtesy anymore, and many places use it...
Food TrendsMarch 4, 2019Algorithmically delicious-How food pairing takes flavor to the next levelChocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that don’t seem like they’d go together, but turn out to be spectacular new taste sensations.
Food ManagementJanuary 30, 2019Levelling up Turkish gastronomyTraining and development center Gastronometro was founded three years ago with the goal of supporting and promoting Turkish gastronomy at home and around the world. Director Maximilian Thomae, the man behind the platform, explains what they’ve achieved so far and how...
Food ManagementJanuary 7, 2019Now serving: retailThe hype is real! Wildly popular food blogs, creative new concepts everywhere you look... The restaurant industry can’t exactly complain about not getting enough attention these days. The retail industry knows it, too, and the rise of e-commerce has many retailers...
Food TechDecember 1, 2018Artificial food and dairy substitutes – Comfort food from the science labNew York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...
Food ManagementDecember 1, 2018Vision vs. reason? Having a vision is always a risk…Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades, and others fall apart after a few months? A 2005 Ohio State Univeristy study analyzed the situation in the USA,...
Food ManagementDecember 1, 2018Four foodservice trends for 2019Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
Top articles
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Food ManagementThe Christmas menu evolves: seven tips for festive success
Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times
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Food ManagementPhilipp Schmöller: How do you calculate costs correctly in gastronomy?
Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel proves just how much potential there is in a sparse menu and the right kitchen technology – curry sausage included....
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Food ManagementErgonomics in the kitchen – how modern kitchen equipment supports employee health
Ergonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are ways of implementing it. However, they all have common goals: healthier employees, greater productivity and financial advantages. So much for...
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Food PeopleAlex Atala: Brazil’s Jungle Messiah
Alex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human rights and biodiversity – and given his country back a culinary culture that is now known throughout the world. How...