We stand at a crossroads: either we change the way we produce and consume food, or we fail to meet Agenda 2030’s Sustainable Development Goals. At Food Day 2025 at ETH Zurich, all are encouraged to connect and inspire sustainable solutions for our food system.

Focusing on the idea of Planting Healthier Nutrition, participants dive into the latest food system research and engage in critical exchanges on timely issues. As co-creating ideas is at the core of sustainable change, Food Day brings together diverse perspectives from science, industry, and policy with a program of interactive workshops, expert-led sessions, and, of course, a bit of cooking.

In a keynote, Prof. Frank Ewert shares how pioneering methodologies like Living Labs can accelerate the transition toward a resilient food future. Additionally, we are excited to announce a special Cook the Science-Food Day Edition, from the lecture series led by our member Prof. Thomas Michaels. The session will feature chef Michaela Frank and Prof. Patrick Rühs, who will together uncover the fascinating science behind the processing and cooking of plant proteins.