For Michael Buechi, founder of Mike's Organic Curry Love Inc., a passion for high-quality food runs in his DNA. Buechi grew up visiting his grandparents’ farm in Northeast Switzerland and dreamed of one day becoming a farmer himself. He worked on a biodynamic farm after high school, a formative experience, but also a wake-up call to the harsh realities of farming. So, like any sensible food lover, he decided to pursue an apprenticeship to become a chef instead. For 20 years, Buechi had a storied career as a chef in high-end hotels in Switzerland and the U.S. However, his then-girlfriend, a woman from Thailand, introduced him to Thai food. During frequent trips to Thailand, Buechi immersed himself in the nuances of curry, often returning home to recreate the dishes for friends. Keep reading: https://utm.io/uhO85 By: Meredith Kaufman #FoodEntrepreneur #CulinaryJourney #FarmToTable #OrganicCurry #ThaiCuisine #SustainableFarming #ChefLife #CulinaryPassion #GlobalFlavors #FarmRoots #CulinaryInspiration #FoodInnovation #BiodynamicFarming #FoodLovers #CurryCreations
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❓ Have you ever heard about de-alcoholised wine? 🍷 Some countries as 🇳🇿 New Zeland and 🇦🇺 Australia are already committing substantial resources to this industry! 🇪🇺 💬 This product has been the subject of debate in recent weeks within the European institutions! In fact the EU does not want to be left behind in this market! 🚜🍇 According to the Commission, 42 million litres of this product could be produced in Europe every year over the next few years, and recently announced that it wants to develop the European legal framework on organic wines and labelling and started working with the International Wine Organisation (OIV) on a regulatory framework on the issue, to give more producers the possibility to enter this new market! 🗣️ For its part, The European parliament and the Agriculture Committee have hosted discussions and debates about this topic. 👉📰 Curious for more? Then you can have a look to this Euractive article and find out all the details! https://lnkd.in/dSwrgwyq #WINE #WineProject #Erasmus #ErasmusPlus #WineTourism #WineProfessionals #WineMarket #Sustaibility #SustainableWineMaking #Tourism #SustainableTourism #Climate #ClimateChange
EU Commission wants to expand wine producers’ opportunities to enter low-alcohol market
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Could Insects Be the Future of Food? Singapore Says Yes! The Singapore Food Agency (SFA) have recently given the green light to 16 insect species for human consumption, including crickets, grasshoppers, and mealworms 🦗🐛 Restaurants in Singapore like House of Seafood are already whipping up innovative insect-based dishes, catering to adventurous eaters and predicting a 30% revenue boost and ventures like InsectYumz are launching with insect snacks and cricket powder. Now this is defiently showcasing to us that Singapore has a budding bug appetite as this move signifies a major leap forward in the growing world of edible insects. The article explains that, "The restaurant’s chief executive officer, Francis Ng, is confident these new options will be a hit, especially with younger customers who crave culinary adventure...Many of our customers, especially young people who are under 30 years old, are very daring. They want to be able to see the whole insect in the dish. So I’m giving them many options to choose from,” ST reported him as saying." With edible insects becoming more of a popular dish around the world, is it time you joined the insect revolution? Let us know in the comments below! #edibleinsects #singapore https://lnkd.in/epWTYsS2
Edible insects take flight in Singapore: Restaurants gear up for bug-based feasts following approval of 16 species
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From the field to the stars: the TressBrüder transform organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore more in our article..
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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From the field to the stars: the TressBrüder transform organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore more in our article..
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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From the field to the stars: the TressBrüder transform organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore more in our article..
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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From the field to the stars: the Tress brothers revolutionise organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore yourself in our article: https://bit.ly/4ee9f99
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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From the field to the stars: the TressBrüder transform organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore more in our article..
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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Direktor für Operational Product Management bei RATIONAL AG | Marktplanung, Produktionsmanagement
From the field to the stars: the TressBrüder transform organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore more in our article..
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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From the field to the stars: the TressBrüder transform organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore more in our article..
TressBrüder: from organic farming to Michelin stars
ktchnrebel.com
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Is there a clear pathway to registration of cultured meat products in the EU?
🍽🇪🇺 MEATABLE HOSTS EU'S FIRST PUBLIC CULTIVATED MEAT TASTING AT DUTCH HQ Months after the Netherlands established an expert committee to evaluate applications for cultivated meat tastings, Leiden-based producer Meatable has officially hosted the first such event in the EU, showcasing its hybrid pork sausages to chefs, journalists, industry stakeholders and public officials. Held at its 3,300 sq m headquarters at the Bio Science Park in Leiden, the public tasting convened the likes of two-Michelin-starred chef Ron Blaauw, Dutch prince and special envoy Constantijn Van Oranje-Nassau Techleap, as well as RESPECTfarms founder Ira van Eelen (who is the daughter of Willem van Eelen, widely considered the godfather of cultivated meat). Meatable is hoping to gauge feedback from the tastings to optimise its product as it awaits regulatory approval and market entry, starting with Singapore later this year. The startup has already held two tasting events in the city-state, and will roll out its cultivated pork sausages in select restaurants following the greenlight from the Singapore Food Agency. The event comes after Dutch government had introduced a Code of Practice to approve tastings of cultivated meat and seafood back in July. Meatable was the first company to file a dossier to the expert panel installed by the Cellular Agriculture Netherlands Foundation in January. “We were thrilled to receive the go-ahead from the committee earlier this year, and are delighted that we can finally have people try our products in our home country,” Meatable co-founder and chief technology officer Daan Luining tells Green Queen. Meatable’s pork sausage is a hybrid meat product combining animal cells with plant-based ingredients. While it’s still under development and each tasting will inform the final product, the sausage presented at the tasting contained 28% cultivated pork fat. For the tasting, the cultivated sausage was cooked in a skillet over a stovetop by a professional chef, and served to attendees both on their own and as part of a bun. It was only the second tasting for cultivated meat in Europe, following Australian startup Vow’s event in Iceland in February (earlier this month, it received Singaporean approval for its cultivated quail). #GreenQueen #altprotein #futurefoods #foodtech #sustainability #innovation #climateaction
Exclusive: Meatable Hosts EU-First Cultivated Meat Tasting Event
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