Lisa Appels
Lisa Appels
About author

Expertise: Sustainability, (young) chefs, innovation, gastronomy

Always wants to know what drives entrepreneurs and chefs, and why they do what they do. Is always on the lookout for the most striking stories at home and abroad and seeks out the most extraordinary innovations from the world of food and drink.

Articles

Dubai's culinary heritage: from traditional breakfast to Arabic coffee
Dubai's culinary heritage: from traditional breakfast to Arabic coffee
Finding authentic food culture, alongside skyscrapers and celebrity chefs
2 oktober 2024 | 4 min
Slovenia's hidden gastronomic gems
Slovenia's hidden gastronomic gems
From modesty and traditions to global recognition in sustainable fine dining
17 juni 2024 | 4 min
Empowering women through beer
Empowering women through beer
Kweza, Rwanda’s first craft brewery, is on a mission
19 februari 2024 | 7 min
Joan Bagur brings authentic Mexican cuisine to Europe
Joan Bagur brings authentic Mexican cuisine to Europe
Flavors span from fresh moles to guacamole with grasshoppers
22 december 2023 | 5 min
Food activists who keep ancient food culture and knowledge alive
Food activists who keep ancient food culture and knowledge alive
From traditional techniques to heritage crops
7 november 2023 | 10 min
Mocktails, kombucha and non-wines
Mocktails, kombucha and non-wines
As the sober curious movement grows, so do the drinking options
29 september 2023 | 5 min
Earning a Green Michelin Star with desert flowers and leftover meat
Earning a Green Michelin Star with desert flowers and leftover meat
Dubai’s Restaurant Teible demonstrates sustainable menus
18 augustus 2023 | 4 min
Plantega wants to make plant-based food accessible for everyone
Plantega wants to make plant-based food accessible for everyone
Creating solutions for better food within our existing food system
4 augustus 2023 | 6 min
Mountain cooking as a philosophy for sustainable fine dining
Mountain cooking as a philosophy for sustainable fine dining
An interview with Chef Norbert Niederkofler, a pioneer in the Italian Dolomites
24 maart 2023 | 7 min
Can Artificial Intelligence help us decide what’s for dinner?
Can Artificial Intelligence help us decide what’s for dinner?
The way AI will change the way we eat
3 maart 2023 | 4 min
The promise, possibilities and pitfalls of precision fermentation
The promise, possibilities and pitfalls of precision fermentation
Creating animal protein, without animals
24 februari 2023 | 5 min
Pioneer chef René Redzepi strives to be ahead of the criticism
Pioneer chef René Redzepi strives to be ahead of the criticism
Fine dining no longer appears to be a sustainable business model
27 januari 2023 | 5 min
Natural wine is popular but can be hard to define
Natural wine is popular but can be hard to define
Makers, methodes, rules and unique tasting notes
18 november 2022 | 7 min
The Managing Director at Dutch catering company Hutten is committed to changing our food system
The Managing Director at Dutch catering company Hutten is committed to changing our food system
A plea for limiting choices
24 oktober 2022 | 4 min
Fungi in food: an essential tastemaker
Fungi in food: an essential tastemaker
Series - part 2: The fantastic functions of fungi
14 oktober 2022 | 4 min
Could horse head terrine and beaver meat be part of our future menu?
Could horse head terrine and beaver meat be part of our future menu?
Examining whether the nose to tail philosophy is a sustainable answer to the meat industry
6 oktober 2022 | 2:29
Can fungi help save our planet?
Can fungi help save our planet?
Series - part 1: The fantastic functions of fungi
30 september 2022 | 6 min
At Zoku, a hotel, home and workplace come together
At Zoku, a hotel, home and workplace come together
An innovative hotel concept targets remote workers and digital nomads
19 september 2022 | :00