{"id":1676,"date":"2024-06-10T12:04:21","date_gmt":"2024-06-10T10:04:21","guid":{"rendered":"https:\/\/foodstory.es\/?p=1676"},"modified":"2024-06-10T12:04:23","modified_gmt":"2024-06-10T10:04:23","slug":"food-report-2025-by-hanni-rutzler-analisis-de-lo-que-sera-importante-en-el-futuro","status":"publish","type":"post","link":"https:\/\/foodstory.es\/ca\/food-report-2025-by-hanni-rutzler-analisis-de-lo-que-sera-importante-en-el-futuro\/","title":{"rendered":"Food Report 2025, by\u00a0\u00a0Hanni R\u00fctzler\u00a0: An\u00e1lisis de\u00a0\u00a0lo que ser\u00e1 importante en el futuro."},"content":{"rendered":"

Publicado por la DFV alemana, que edita importantes revistas profesionales, tales como\u00a0gvpraxis<\/em>\u00a0,\u00a0\u00a0food<\/em>service\u00a0\u00a0o\u00a0\u00a0Lebensmittel Zeitung en cooperaci\u00f3n con el Zukunftsinstitut. Hanni R\u00fctzler vuelve a recordar a la profesi\u00f3n por donde va a caminar el sector de la alimentaci\u00f3n fuera del hogar, en una nueva edici\u00f3n de Food Report.<\/p>\n\n\n\n

Entre otros temas, R\u00fctzler trata sobre c\u00f3mo la sostenibilidad es el principal reto al que se enfrenta todo el sistema alimentario, desde la agricultura hasta la gastronom\u00eda. Y en su libro, enumera las soluciones y las mejores pr\u00e1cticas; por ejemplo la salud y la protecci\u00f3n del clima, c\u00f3mo reducir el desperdicio de alimentos y como equilibrar ambiciones en materia de  lo local y lo global , en la producci\u00f3n y en el food retail..<\/p>\n\n\n\n

Especial consideraci\u00f3n dedica a relatar que, la gastronom\u00eda como tal es mucho m\u00e1s que comida y disfrute. Tambi\u00e9n es un poderoso instrumento para impulsar el cambio cultural, social y pol\u00edtico, de modo que las cocinas de este mundo son, en consecuencia, nada menos que centros de poder. R\u00fctzler ha identificado a los \u00abchefs visionarios\u00bb como los motores del movimiento.<\/p>\n\n\n\n

 
\u00bfY hacia d\u00f3nde va el movimiento? Hacia conceptos de alimentaci\u00f3n m\u00e1s sostenibles, saludables y respetuosos con el medio ambiente. Con su trabajo, estos chefs est\u00e1n llevando a cabo una investigaci\u00f3n b\u00e1sica innovadora en beneficio de todo nuestro futuro culinario. El estatus de un chef de primer nivel ha cambiado dr\u00e1sticamente en las \u00faltimas tres d\u00e9cadas.<\/p>\n\n\n\n

\u00abCambiar el mundo, esa es la aspiraci\u00f3n que persiguen muchos chefs. Se ven a s\u00ed mismos como catalizadores del cambio en nuestra cultura alimentaria\u00bb; declara Hanni R\u00fctzler; que sostiene que \u201cLos chefs de la nueva generaci\u00f3n, se han vuelto m\u00e1s salvajes, j\u00f3venes y desenfadados, pero tambi\u00e9n m\u00e1s ambiciosos en t\u00e9rminos de cambio cultural. Est\u00e1n haciendo campa\u00f1a por una gastronom\u00eda centrada en el valor. Gracias a las redes sociales, ya no solo llegan a los clientes que realmente visitan sus restaurantes (o compran sus libros). Y muchos utilizan las diversas plataformas digitales no solo para s\u00ed mismos, sino tambi\u00e9n para involucrarse social, cultural o pol\u00edticamente\u00bb. <\/p>","protected":false},"excerpt":{"rendered":"

Publicado por la DFV alemana, que edita importantes revistas profesionales, tales como\u00a0gvpraxis\u00a0,\u00a0\u00a0foodservice\u00a0\u00a0o\u00a0\u00a0Lebensmittel Zeitung en cooperaci\u00f3n con el Zukunftsinstitut. Hanni R\u00fctzler vuelve a recordar a la profesi\u00f3n por donde va a caminar el sector de la alimentaci\u00f3n fuera del hogar, en una nueva…<\/p>","protected":false},"author":1,"featured_media":1677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad"],"yoast_head":"\nFood Report 2025, by\u00a0\u00a0Hanni R\u00fctzler\u00a0: An\u00e1lisis de\u00a0\u00a0lo que ser\u00e1 importante en el futuro. - Food Story<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodstory.es\/ca\/food-report-2025-by-hanni-rutzler-analisis-de-lo-que-sera-importante-en-el-futuro\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Report 2025, by\u00a0\u00a0Hanni R\u00fctzler\u00a0: An\u00e1lisis de\u00a0\u00a0lo que ser\u00e1 importante en el futuro. - Food Story\" \/>\n<meta property=\"og:description\" content=\"Publicado por la DFV alemana, que edita importantes revistas profesionales, tales como\u00a0gvpraxis\u00a0,\u00a0\u00a0foodservice\u00a0\u00a0o\u00a0\u00a0Lebensmittel Zeitung en cooperaci\u00f3n con el Zukunftsinstitut. 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