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Dishing up the latest on food diversity

Partner News

Grassland and grazers – benefits for environment and society

29.10.2020
Opinion

Sowing the Seeds of Hope in the Remnant Stands of the Cedars of Lebanon

01.12.2020

Latest news

News

Ring in the New Year with Fresh Recipes from Chefs Erik and Pierre

29.12.2020
News

Spice up this summer’s barbecue

04.08.2020
Events

Chefs lead virtual dialogue on biodiversity & food with Future Food Institute

30.07.2020
News

Three foods that can beat the heat this summer

16.07.2020
Opinion

Cooking with insects from the Peruvian rainforest

26.06.2020
News

Insect cuisine deserves adventurous palates, not just industrial processes

24.06.2020
News

Celebrating Sustainable Gastronomy Day: Tasty Local Insight from the GLF Bonn Digital Conference 2020

18.06.2020
Partner News

More research needed about the nordic native animal breeds

22.05.2020

Social Activity

Last week we gave the participants of the @sdgaction #SDGglobalFest in Bonn a glimpse at the future ...
07.05.2019
Food Forever is here to show you that diversity is key!⠀ ⠀ We all eat three times a day. That's thre...
24.04.2019
During the UN Global Festival of Action in Bonn from 2-4 May we will be hosting and leading two even...
23.04.2019
Excited to share with all of you that we @FoodForever2020 will be part of the 2019 UN SDG Global Fes...
23.04.2019
Culinary students from Instituto Politécnico Internacional joined in the Food Forever Experience as ...
22.04.2019
Chef Randy Siles created a homemade cassava cake for the guests of the second Food Forever Experienc...
21.04.2019
They say the fastest way to a person’s heart is through their stomach. So, if we want to reach peopl...
20.04.2019
Algae is not on the forefront of everyone’s mind when they hear “future of food”. But wakame seaweed...
19.04.2019
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