Better Food for More People
With gastronomy we seek to improve the quality of the food we buy and eat
How can gastronomy contribute in achieving our common global goal: halve per-capita food waste at consumer level by 2030?
How can gastronomy support food diversity while at the same time supporting and developing our food culture?
How can we ensure safe food for all and what role can gastronomy and innovation play in achieving this?
How can gastronomy help children and young people make better food choices, through better information and cooking skills?