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What are we eating tomorrow?



Burger
In-Vitro-Burger (July 2013)

  • How will we feed ourselves in the future?
  • How is our sustenance processed and     produced?
  • How do urban, global, social and nutritional     trends develop?
  • Does “organic” food have a future or will     genetically modified food make a late     breakthrough?
  • What methods can be used to feed human     beings in the future?




The field of nutrition defines and reflects future developments like no other. The basic passion (and necessity) of eating mirrors evolutionary, hygienic, social, economic and value-driven trends, and recognizing these can shed valuable light on the future of society, commerce and ecology.

Hanni Rützler gets to the heart of these issues with in-depth, thought-provoking and well-designed lectures. She also works as a successful consultant and trend-researcher for diverse industries including retail, food, agriculture, the restaurant and hotel businesses, healthcare and government agencies.

Hanni Rützler has written numerous books on the subject of “future food” and is the author of the annual FOOD REPORT put out by the Zukunftsinstitut, a publishing group devoted to future and trend analysis.

contact

mag. hanni rützler

brunnengasse 17
1160 wien
t +43 1 478 31 45
m +43 664 114 68 81
office@futurefoodstudio.at

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