Food revolution starts in the Kitchen with Grundig

Earlier
this month I attended Europe’s biggest consumer electronics fair, IFA in
Berlin with Grundig to see chef Massimo Bottura of the Michelin
three-starred restaurant Osteria Franciscan. He is the current
title holder of the No.1
Restaurant in the World.  It was  whistle stop trip – I was literally
there for 24 hours before flying to Paris but it was a rewarding insight into
the future of the modern kitchen. 

IFA
is a serious mega show with 158,000 square meters of exhibition space and
nearly 2000 exhibitors. It was almost entirely a sea of men in suits, very
different from the usual exhibitions I attend. Manufacturers from across
the globe attend to showcase the concepts and products that will define the
future of home appliances and consumer electronics. The 2016 edition featured
appliances intended to make homes smarter, healthier, more sustainable and
better connected. 

The
health, wellbeing and the environment proved to be a major trend, with
the manufacturers of white goods focusing on healthy lifestyle and
freshness of foods. This all made sense given the trends I’d seen at
Eurocucina earlier in the year. Hakan Bulgurlu, CEO of Grundig
translated their “Respect Food” concept into refrigerators that control
temperature and humidity to enhance the longevity of foods and reduce waste. It
wasn’t the first time I’d seen this type of technology but it was the first
time I heard a company talking about it with such passion. Special drawers for fruit
and vegetables so that they last long is great, compartments that keep fish and
meat (separately) fresh for longer knocked my socks off. Food waste is a
challenge for household budgets, for local shops and councils, and above all
for the environment. Trying to turn our kitchens into smarter systems so
that we can help the environment is genius. A favourite of mine from
the Grundig exhibit was an indoor herb garden that waters and essentially looks
after itself. How many times have you gone into a super market and bought
a packet of fresh herbs or maybe even a pot of herbs and maybe only used
half? 

These
innovations go hand in hand with Massimo Bottura’s own Food For Soul organisations philosophy. The 
FullFresh+®
technology which Grundig presented makes it possible to store fruit and
vegetables in a controlled compartment up to 3 times longer by minimizing
humility loss, hopefully meaning less food waste. Massimo has collaborated with
Grundig on their #RespectFood movement and gave a wonderful demonstration
on how to use those left over. Left over bread? Turn it into breadcrumbs for a
dish. The 
Food and Agriculture Organization of the
United Nations estimates that 
1.3
billion tons of food being wasted each year and at the same
time 795 million people are under nourished. Food For Soul and Grundig’s #RespectFood manifesto is fundamentally
about waste food with principles that resonate; use the leftovers, clean
our plates, use what is in our refrigerators, shop smarter and don’t let it go to waste.
Sentiments that I certainly want to work harder in achieving. In the UK I’d
highly recommend you check out  OLIO a free app that connects
neighbours with each other and with local businesses so surplus food can be
shared, not thrown away.

In
a world where one third of the food we produce is thrown away, it’s time we
tried harder to eat ALL our food and to put much more thought into cooking. 
#RespectFood


With thanks to Camron PR and Grundig for the opportunity to meet Massimo Bottura.

All images by Grundig

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