Lowfood Lab
New flavors with impact
In the Lowfood Lab, chefs and product developers work together on flavourful innovations that support the transition towards a more sustainable food system. Their mission is to show how gastronomy can contribute to a fairer, more sustainable way of eating. The role of culinary innovation in sustainable cooking is more important than often assumed and connects directly to the experiments in our Food Labs.
Participants in the Lowfood Lab experiment with ingredients that are often underused, such as chestnuts, mycelium, grass or lesser-known cuts of chicken. Not just to reduce waste, but above all to show that great taste and system change can go hand in hand.
What we aim to achieve
The Lowfood Lab helps raise awareness of what ends up on our plates. By involving chefs in the food transition, we build a bridge between sustainable food, innovation and experience. Not from a place of moralizing, but driven by curiosity and craftsmanship.
Want to learn more or collaborate with the Lowfood Lab?
Get in touch with Food Pioneers.
What we aim to achieve
The Lowfood Lab helps raise awareness of what ends up on our plates. By involving chefs in the food transition, we build a bridge between sustainable food, innovation and experience. Not from a place of moralizing, but driven by curiosity and craftsmanship.
Want to learn more or collaborate with the Lowfood Lab?
Get in touch with Food Pioneers.
Sign up for the Food Pioneers Program 2026!
What we aim to achieve
The Lowfood Lab helps raise awareness of what ends up on our plates. By involving chefs in the food transition, we build a bridge between sustainable food, innovation and experience. Not from a place of moralizing, but driven by curiosity and craftsmanship.
Want to learn more or collaborate with the Lowfood Lab?
Get in touch with Food Pioneers.