Profile
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Die Zukunft schmeckt nach Zero Waste
Profile of “FREA”, Germany’s first zero-waste restaurant.
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Zusammen backt man weniger allein
Profile of Germany’s first cooperative bakery “LindenBACKT”.
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Zilbers Reich
Visit to the “Noma Fermentation Lab” of fermentation pioneer David Zilber in Copenhagen.
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Fruit of the Loom
Profile of “Tessanda”, Switzerland’s last weaving mill run by women.
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Cooking the Mountain with Chef Norbert Niederkofler
Visit of “St. Hubertus” in Alta Badia with an interview with chef Norbert Niederkofler.
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A delicious dinner in Berlin – from food that would have been thrown away
Profile of the zero-waste restaurant “Restlos glücklich” in Berlin.
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Die Gastronomie der Zukunft – das “Otto” in Berlin
Restaurant profile of “Otto” in Berlin by head chef Vadim Otto Ursus.