GDI Gottlieb Duttweiler Institute

Classically trained chef Matthew Kenney owns more than 40 restaurants around the world, from Bogotá to Kuwait – all specialising in plant-based cuisine. In his test kitchen, Kenney and his chefs are creating a plant-based future. Learn about his projects here and at the 1st International Food Innovation Conference.

With her start-up Reflaunt, Stéphanie Crespin connects luxury brands to the second-hand market using blockchain technology. She recently raised 2.7 million US dollars in funding for her venture. Crespin's ambitious goal is to solve the fashion industry's sustainability problem.

Thirty minutes – that's how long we use a plastic bag for on average before we throw it away. It often ends up in the sea, together with 5 to 13 million tonnes of other plastic waste per year. Javier Goyeneche turns it into clothes. He explains his business model here and at the GDI Retail Summit.

Everyone is talking about cellular agriculture, but it will be some time before meat, fish, eggs and dairy products from the lab end up on the plates of a broad majority. Our infographic shows the most important players working in this area.

It is no secret that Amazon has been able to increase its profits and its claim to power during the Corona pandemic. But resistance has formed on the long-lost book front: Bookshop.org.

The next great scientific revolution is underway: discovering new methods to create enough food for the world’s population. In his book "Clean Meat", Shapiro chronicles the entrepreneurs and investors racing to commercialize the world’s first real animal products grown without animals.

A revolution has swept the world of nutrition, and the pressure on the entire system is increasing. One thing is clear: If we continue to focus only on our individual needs and ignore the big picture, we face the threat of collapse in the medium to long term. The GDI Food Trend Map summarizes current developments.