For students, researchers, entrepreneurs and food enthusiasts interested in sustainable diets, food innovation, and practical ways to integrate alternative proteins and fermentation into everyday eating.
More and more people want to eat in a way that’s both healthy and sustainable — but the reality often feels out of reach: too time-consuming, too complicated, or simply uninspiring. In this hands-on workshop, we flip that idea on its head.
Co-hosted by Yumame Foods AG and the ETH Zurich Alt Protein Project, this workshop invites you into a creative, collaborative experience where small groups prepare delicious meals fully aligned with the Planetary Health Diet – a science-based framework that promotes eating more plant-based foods, reducing highly processed and animal-based products, and minimizing food waste to support both human and planetary health.
As part of this journey, we explore how alternative proteins – especially those based on fermentation and fungi – can contribute to a healthier planet and a more sustainable food system. Eliana Zamprogna, founder of the Swiss start-up Yumame Foods, will share insights from her entrepreneurial journey and show how food innovation can combine sustainability, authentic taste, and local ingredients. Then it’s time to roll up our sleeves: together we will prepare vibrant, plant-forward dishes that demonstrate just how simple and joyful it can be to create meals that nourish both people and planet — and enjoy them together around a colorful Tavolata table.
No expert cooking skills required — just curiosity and an appetite for good food and a better future.
Il collaboration with Yumame Foods AG and the ETH Zurich Alt Protein Project.
