De Keukentafel: When Farm and Kitchen Work Together - Keynote
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Kurzbeschrieb
At De Keukentafel, Anna Wynants connects regenerative farming with gastronomy. She shares how growing, harvesting and preserving on the farm directly shape what later takes form in the kitchen. -
Sprache
EN, DE -
Kanton
Zürich -
Themen
(Agro)Biodiversität, Bodenfruchtbarkeit, Regionale Wertschöpfung -
Datum
29.10.2026 -
Zeit
16:30 - 17:30 -
Ort
Karl der Grosse, Kirchgasse 14, 8001 Zürich -
Organisator*in
Soil to Soul
De Keukentafel: When Farm and Kitchen Work Together
At De Keukentafel, the menu begins in the field. Anna Wynants is both a farmer and a chef, growing vegetables, fruit and herbs regeneratively together with her team. What is sown, harvested and preserved shapes what later takes form in the kitchen.
In her keynote, Anna offers an insight into a business where farming and gastronomy are closely connected. She shares practical experiences from the field, an exceptionally short supply chain, and what changes when agriculture actively helps shape the kitchen
Price: CHF 5.-
🤫 Psst...
Use code AGROECO20 to get 20% off this Soil to Soul event.
Translation
The talk will be held in English. A live German translation is available via Wordly.ai directly on your smartphone.
