CHANGING DUTCH GASTRONOMY
Together we promote equality through sustainability
We want to make Dutch gastronomy leading when it comes to forward thinking on subjects as sustainability and inclusion. In a world where food security and the sustainability of the food and agricultural system are two of the big themes, we believe that the food movement has an important role to play. The Low Food Movement will therefore act as a networking agent and platform where new ideas are created and implemented.
The Low Food Movement has set the goal to change Dutch gastronomy
Stay in the loop
Low Food Symposium
What makes gastronomy truly sustainable? What assumptions are there about sustainability and what steps can be taken now? Low Food took a critical look on behalf of the food movement on May 15, during its annual symposium in the Rijksmuseum in Amsterdam.
Welcome to the Low Food Chefs Academy
Low Food organizes Chefs Academy to facilitate a new generation of chefs that cook inclusive and sustainable dishes.
“We need all the talent in the world to use gastronomy as a force for good”
– Joris Bijdendijk –
The Low Food Labs are culinary experiments in which we bring together chefs, experts, scientists and students. The Low Food Lab brings culinary knowledge, agricultural knowledge and product development together. The Labs are the places where chefs develop new products, preparation methods and techniques that contribute to a fairer, more diverse, healthier and/or more sustainable eating habits.
We organize the Low Food Labs to work on culinary solutions for sustainable food production and preparation
In the Labs, we thus work on food issues for which a culinary solution must be found. Such as smarter ways to valorize residual streams or the development of applications that make certain ingredients accessible to a wider audience.
