The “Bon Appétit” Food Forum that was hosted by Danone in Paris yesterday aimed to decipher new food trends using health as a guide. But what does it mean when such an event is hosted by a brand? (Article in French)
The New York Times has cooked up a new business idea, delivering meal kits that are linked to its interactive recipe website and mobile application.
Spirulina is “the richest food in nature after breast milk,” so are the qualities praised by the producers bringing it to the plates of bobos and who are getting in the fight against malnutrition in Africa. (Article in French)
Raw vegetable dumplings, no-bake lemon tarts… After conquering the United States and celebrities like Gwyneth Paltrow and Demi Moore, “raw foodism” has set its sights on the country of gastronomy. (Article in French)
Thinking about food from a different perspective by bringing together agronomist, biophysicists, historians, geographers, philosophers, and anthropologists. Such is the ambitious task on which the team of Food 2.0 Lab has embarked. (Article in French)
When the first Lazeez food truck arrived in Kabul many mistook it for a rickshaw and wanted to hail a ride — the yellow chassis and three wheels so reminiscent of taxis popular in South Asia.
From production to consumption, including transformation and distribution, the recent study “Vigie Alimentation” (Food Look-Out) gives an overview of the major trends in the food system. (Article in French)
According to the FAO, insects constitute a major source of nutritious material, rich in protein, and easily accessible. It is estimated that currently they are part of the traditional diets of at least two billion people. (Article in French)
If the consumption of edible insects is one of the proposed solutions offered by the FAO, then maritime resources are also of particular interest in the sense that they don’t use agricultural surfaces. So, will we be eating algae in the future? (Article in French)
When, for example, 31% of greenhouse gas emissions come from the contents on our plates and more than 20% of cooking positions are unfilled or filled with difficulty, chefs have become more interested in responsible cooking. (Article in French)