SYMPOSIUM
Move away from Gut Feeling about Sustainability in Gastronomy
What assumptions are there about sustainability and what steps can be taken now? Low Food took a critical look on behalf of the food movement on May 15, during its annual symposium in the Rijksmuseum in Amsterdam.
By now we have heard all there is to hear about plant-based food, reducing waste and local products. Sustainability in gastronomy is a bigger theme than ever, with the Green Michelin star as a recent cherry on the cake. At the same time, this development has ensured that a lot of assumptions, choices based on 'gut feeling' and gaps have crept into the concept. 'Sustainability' has become an empty phrase for many people, making it difficult for gastronomy to take the step to applying it in practice.
What makes gastronomy truly sustainable?
Are the assumptions about sustainability correct? And what exists outside of the beaten-to-death sustainability definitions?
During the symposium, we shined a light on diverse frontrunners in sustainable gastronomy to guide us. Together, we co-created a compass that could keep the Low Food movement on track as we worked towards changing food culture.
Speakers
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![Chris Ying]()
Chris Ying
Co-Founder And Former Editor-In-Chief Of Lucky Peach
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Fatmata Binta
Chef
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![Angela Dimayuga]()
Angela Dimayuga
Chef
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![Joris Bijdendijk]()
Joris Bijdendijk
Chef RIJKS & Wils
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Nadia Zerouali
Schrijver
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![Lelani Lewis]()
Lelani Lewis
Moderator
View the symposium
This symposium would not have been possible without our sponsors Rijksmuseum, Vermaat, Hotel V, Butcha, San Pellegrino and Lowlander. And a big thank you to: the Low Food Board, team RIJKS, Yascha Oosterberg, Joszi Smeets, Maarten Moerkerken, Linde Schuijlenburg, Larissa de Vries, Laura Emous, Mette Ouborg, Liset van der Laan, Kevin Corcoran, Mette Beerda, Nikita Aarsman, Wout Bierens, Lieke Tegels, Heleen Sanders, Jessie Le Comte, Job Batstra, Koen Hameeteman & Marjolijn Fliek.
Partners and sponsors
