Lowfood Lab
New flavors with impact
In the Lowfood Lab, chefs and developers collaborate on flavorful innovations within the food transition . Their mission: to demonstrate how gastronomy can contribute to a more sustainable and equitable food system. The role of culinary innovation in sustainable cooking is more important than often realized and directly aligns with the experiments of our Food Labs .
The Lowfood Lab participants are experimenting with ingredients that are often underutilized. Think of chestnuts, mycelium, grass, or lesser-known chicken parts. This is not only to reduce waste, but especially to demonstrate that delicious food and system change go hand in hand.
A transition can also be nice
What makes the Lowfood Lab unique
Gastronomy as an engine for change
The Lowfood Lab positions chefs as catalysts for change. By combining creativity and craftsmanship, they develop dishes that both inspire and challenge. Gastronomy is used as a communication tool: taste connects people, sparks curiosity, and opens the door to behavioral change. This makes the lab relevant to diverse target groups, as shown on our "For Whom" page.
Room for experiment
The lab offers space for experimentation, co-creation, and reflection. Participants explore the possibilities of new ingredients, sustainable preparation techniques, and alternative food chains. This generates ideas that can be scaled up or incorporated into other programs, such as the Food Pioneers Food Programs .
What we want to achieve
The Lowfood Lab contributes to raising awareness about what's on our plates. By involving chefs in the food transition, we create a bridge between sustainable food, innovation, and experience. Not from a moralistic perspective, but from curiosity and craftsmanship.
Would you like to know more or collaborate with the Lowfood Lab?
Contact Food Pioneers.