Gastronomy & Hospitality Innovation for Sustainable Food Systems

We (EHL Institute for Nutrition R&D) combine gastronomy science, hospitality management, and social innovation to design methodologies that accelerate food-system transformation and rural competitiveness. Our contribution focuses on developing evidence-based frameworks for integrating sustainability, health, and affordability into food service operations and consumer choices.

Our expertise includes:

·       Recipe prototyping & testing: Developing and validating biodiversity-positive, culturally rooted recipes using natural ingredients, tested for taste, feasibility, and nutritional value.

·       Consumer testing & behavioral insights: Designing protocols for real-world trials in restaurants and canteens to assess adoption, satisfaction, and pricing strategies.

·       Restaurant operations & management: Methodologies for menu engineering, cost structures, KPIs, and operational efficiency to scale sustainable practices.

·       Social business model innovation: Frameworks for affordability + sustainability + health integration in rural and urban contexts.

Our unique strengths:

·       Systemic operational perspective: Restaurants as strategic nodes influencing procurement and consumer behavior.

·       Triple-bottom-line measurement: Real-time economic, environmental, and social KPIs.

·       Recipe-driven sustainability: Approaches that valorize agrobiodiversity and cultural heritage.

·       Inclusive innovation: Participatory methods engaging chefs, farmers, SMEs, policymakers, and citizens.