Unfolding indigenous food cultures
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Co-founder of The Best Restaurant in the World, noma, 3 years running, Claus Meyer, shares his dream of unfolding the potential of indigenous food cultures worldwide.
Gastronomic entrepreneur and mindset challenger. Co-founder of The Best Restaurant in the World, noma, 3 years running, Claus Meyer, shares his dream of unfolding the potential of indigenous food cultures worldwide.
For more than 20 years Claus Meyer has challenged conventional thinking in agriculture, food production and cooking. He has inspired a generation to rediscover local Nordic produce through cookbooks, TV shows, cookery schools, lectures, public food debates and produce from his own orchard.
When in 2004 Meyer co-authored the New Nordic Food Manifesto, he and noma were in pursuit of purity, simplicity and freshness based on seasonal foods that make the most of the local region’s climate, water and soil, but he had no firm idea what great an impact those ideas would eventually have.
"Why do we let 98% of the edible plants, mushrooms and berries that grow wild in nature rot, and instead eat vegetables from Poland that are pre-cooked several years earlier?”
In his TED Talk Claus Meyer reveals how, in order to maximize the value of his efforts, he actively searches for territories and challenges where there is a basis for creating a movement, and which will bring about changes of avalanche proportions.