The festival is organized by the City of Zürich, the Canton of Zürich and Zürich Tourism in collaboration with the Zurich University of the Arts (ZHdK) and the Zurich University of Applied Sciences (ZHAW) as well as Food Zurich.
Zürich ist das Zentrum der Schweizer Wirtschaft und eine blühende Metropole. Die Region ist bekannt für ihre Seelandschaft in den Schweizer Alpen, bietet aber auch ein reiches kulturelles Leben und ausgezeichnete öffentliche Infrastruktur. Drei der renommiertesten Universitäten Europas haben hier ihren Sitz, ebenso wie mehr als fünfzig Museen und Theater, ganz zu schweigen von einigen der größten Festivals Europas. Es überrascht nicht, dass Zürich bei Umfragen zur Lebensqualität in Städten auf der ganzen Welt immer wieder einen Spitzenplatz belegt.
www.zuerich.ch
Switzerland’s largest art university and one of Europe’s oldest art schools, Zurich University of the Arts (ZHdK) is a vibrant and international centre for teaching and research. It offers a broad range of programs in art education, design, film, visual and fine arts, music, dance, theatre, and transdisciplinary studies. ZHdK hosts more than six hundred events every year, making it a significant contributor to the cultural life in the region of Zurich. www.zhdk.ch
The Zurich University of Applied Sciences (ZHAW) is one of the leading universities of applied sciences in Switzerland. Teaching, research, continuing education and other services are both scientifically based and practice-oriented. ZHAW graduates are able to apply their knowledge responsibly in demanding professional fields. In its work in research & development, the ZHAW concentrates on important societal challenges, with a particular focus on energy and societal integration.
www.zhaw.ch
Once a year, during 11 days, the festival takes place with more than 100 events around the culinary arts in and around Zurich. This makes FOOD ZURICH one of the three largest food festivals in Europe. It makes sense: with 2900 restaurants, Zurich has one of the highest densities in the world and combines within walking distance everything that the epicurean's heart desires. Moreover, with the ETH, the ZHAW and its international openness, the city on the Limmat offers all new thinkers and start-ups a nourishing ground for innovation and research.
The Soil to Soul symposium brings together experts on soil management, enjoyment and digestion. The aim is to bring more attention to healthy soils and the interconnected effects of soil problems on the environment and on human health. The approach is holistic: only agriculture without overexploitation can maintain its own health in the long run, and thus also the health of humans and their complex inner life. But this is not the only reason why scientists at research institutes around the world want to focus our attention on the soil: the microorganisms living in the earth's soil can bind CO2 and are therefore central to curbing the heating of our atmosphere.
Soil to Soul is therefore partly concerned with science, but also places great emphasis on the enjoyment that intact soil makes possible in the first place. Panel discussions and keynotes by prominent soil experts are therefore complemented by tastings and a Soil Food Market, where Switzerland's soil-conscious producers can present and sell their products.
GastroFutura connects gastronomers who strive for sustainable gastronomy - on a social, ecological and economic level. By means of exchange of experiences, consulting and educational offers, we create a gastronomy with added value for gastronomers, gastronomic businesses and for the environment.
Kultur Lokal Rank is a local venue in Zurich's Niederdorf that combines art, music, and food, a fusion of a restaurant and jazz club where live music meets contemporary cuisine prepared with local, sustainable ingredients. The kitchen is led by Michaela Frank, the youngest chef in Switzerland, and her team who serve hearty regional cuisine with international flair. From Thursday to Saturday, selected local jazz artists perform after dinner. The Rank also offers a takeaway service featuring exciting drinks and snacks for on-the-go consumption.
In the heart of Zurich's Old Town stands Rechberg 1837 - a gastronomic commitment to sustainability. A six-course menu, uncompromisingly Swiss, both on the plate and in the glass. Inspired by 1837, the year in which the building that now houses the restaurant was constructed, and a time when Swiss agriculture was still dominated by manual labor. Only products that have grown without industrial breeding and cultivation make their way into the kitchen. Original varieties, sustainable cultivation, and carefully selected animal products - all devoid of artificial aids and industrial processes. The culinary experience is accompanied by organic wines sourced from the cellars of family-run vineyards in the region. Rechberg embarks on a culinary exploration of the Swiss product landscape, fully committing itself to sustainability.
In cooperation with
Copenhagen Cooking is an annual food festival in Copenhagen.
Over the course of ten days in late August; chefs, restaurants, gastro-nerds, cultural institutions and foodies join forces to celebrate the citys vibrant food scene.
Her Royal Highness, Princess Marie, is protector of Copenhagen Cooking.