5:00 - 6:00 pm
When it comes to responding to current societal, health and environmental challenges, changing one's eating habits crystallizes the most tension as the content of our plate has a strong historical, cultural and identity significance. Do we have to negotiate our culinary heritage to meet the imperatives of change? Are they necessarily incompatible? What role can culture play in this debate?
- Daniel Hellmann - animal rights activist, artist and founder of Tasty Future, Zurich
- Dominique Barjolle - Dominique is an agronomist and economist, working as a teacher and researcher at the University of Lausanne and the Swiss Federal Institute of Technology in Zurich. Her research topics are farm sustainability and resilience, local products (AOP, IGP, and other labels), food security and the true cost of food.
- Tania Brasseur - Tania is a member of the Swiss Culinary Heritage Committee and works for Slow Food Switzerland, in parallel with her independent activity as a food writer and consultant. For her, food is a source of pleasure and connection, but also represents a major issue in terms of culture, the environment, education and health. A doctor of letters, she is also the author of La Gourmandise de Colette, Simplement Suisse and Absinthe, Voyage au pays de la Fée verte. www.taniabrasseur.com
Moderation: Nina Schretr - journaliste heidi.news