Reading tip for fall: the "Food Report 2025" by Hanni Rützler
@Simone Meissl
How can we avoid food waste? What alternative shopping options are there for more sustainable and healthier consumption? How are Michelin-starred and award-winning chefs shaping the culinary future? In this exciting format, trend researcher Hanni Rützler takes a deep dive into the food trends of today and tomorrow.
Hanni Rützler is the most renowned food expert in the German-speaking world. In her Food Report 2025, she focuses on trends and innovations that are driving positive change in food culture and that the food industry, agriculture, gastronomy and retail should therefore definitely take into account. The report contains current statistics, forecasts and recommendations for action to proactively shape the culinary future.
"Trend radar for gastronomy: the strongest current trends and trend concepts in top gastronomy"
In this chapter, Hanni Rützler sheds light on the future of gastronomy. Her conclusion: creative restaurateurs do not allow themselves to be restricted by crises, but adapt their strategies and concepts without losing sight of quality and precision. Michelin-starred and award-winning chefs are going “back to basics” and laying an important foundation for the future of gastronomy as a whole with contemporary adaptations of old cooking techniques, experimentation with unusual ingredients and flavors, a radical focus on seasonality and more. Social and sustainable commitment is also becoming increasingly important for top gastronomy and the food culture, in which meat is increasingly moving away from the center of the plate, is being driven forward by excellent vegetarian dishes.
Interested? You can find the full report at the following link: https://shop.zukunftsinstitut.de/Food-Report-2025-p660614524
