We talked about who produces it, how it seduces us and why eating has become so complicated.
The panel discussion on the occasion of the book “Der Kult um unser Essen”, published by NZZ Libro, took place yesterday, Wednesday, June 17, in Zurich. 150 participants were present.
The question of what and how we eat occupies our modern society more than almost any other topic and is increasingly taking on ideological traits. Organic, vegetarian, vegan, gluten-free or lactose-free – the variety on offer is just as great as the uncertainty surrounding food. Body ideals, allergies and intolerances, but also the working rhythm influence eating behavior. At the same time, there are increasing questions about the quality, production and origin of food, about industrial production, additives and animal welfare. Food has ceased to be just food. It has become both a problem and a cult. How do we find our way back to enjoyment? These topics were explored last evening. Richard Kägi/Food Scout at Globus (Migros), Christian Gugisberg/Head of Purchasing Food Coop Switzerland, Michael Fuger/NZZ am Sonntag and Lauren Wildbolz/vegan kitchen took part in the panel discussion. Ms. Olivia Bossart hosted the evening.
The book“Kult um unser Essen” was published by NZZ Verlag last Saturday and can be found here.
You can find more reading on the subject here.
