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.
A transition can be delicious too
What makes the Lowfood Lab unique
Gastronomy as a driver of change
The Lowfood Lab positions chefs as catalysts for change. By combining creativity with craftsmanship, they develop dishes that both inspire and challenge. Gastronomy becomes a tool for communication: flavour brings people together, sparks curiosity and opens the door to behavioural change. This makes the lab relevant for a wide range of audiences, as you can see on our 'For Whom' page.
Room to experiment
The lab offers space for experimentation, co-creation and reflection. Participants explore the potential of new ingredients, sustainable cooking techniques and alternative food chains. This leads to ideas that can be scaled up or embedded in other programmes, such as Food Pioneers’ Food Programs.
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 moralising, but driven by curiosity and craftsmanship.
Want to learn more or collaborate with the Lowfood Lab?
Get in touch with Food Pioneers.