We believe in and support the importance of talent, research, innovation and entrepreneurship in the ecosystem of gastronomy.
We define gastronomy as a multidisciplinary field that unites and we know our responsibility as a part of it.
We aim to reach large masses with gastronomy and while doing so, we pay attention to the problems arising from the environment and climate, and we develop collaborations on many environmentally valuable issues such as waste-free cuisine, seasonal supply from the immediate environment, carbon footprint and proper use of resources. We aim to stay in a cycle that not only feeds people but also feeds the ecosystem.
We know that it is no longer possible to feed the world with unconsciously used resources and throw away almost half of what is produced.