What and how we eat steadily changes – not always on the best. The nutritionist and future researcher Hanni Rützler mentions the big current trends in terms of nutrition.
A look at our possible menu in the future reads in places such as Science Fiction of or as a culinary nightmare for habit. Instead of a schnitzel, fermented breadcrumbs can end up on the board. What used to be considered organic waste becomes the most important ingredient in the restaurant: Maddestoel Myzel, apricot seeds, nut caps, old bread. Welcome to the world of Hanni Rützler, future researcher and passionate in favor of a new – healthy and social – food culture.
Source: Krone
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