Regenerative food

We live in a world that moves faster than we can keep up with. Artificial intelligence writes texts in seconds, booking systems optimise entire hotels, and self-check-in is replacing reception desks. The future unfolds by the second, and yet many people feel as though they are standing still inside.

The paradox of our time is this: technology speeds us up, but it does not help us develop further. Whilst machines are becoming ever more intelligent, we often lose the ability to think clearly, make conscious decisions and be truly present. We live faster, but feel less. We know more, but understand less. And it is precisely in sectors such as the restaurant and hotel industries, which thrive on humanity, that this divide becomes dramatically apparent.

What happens when traditional Swiss cheese-making meets plant-based fermentation? The result isn’t a substitute product, but an entirely new category. New Roots describes itself as a “vegan dairy” and produces artisanal, plant-based cheese alternatives in Oberdiessbach. Founded in 2016 in Thun, the company is one of the pioneers of European vegan cheese culture and now produces around 30,000 cheese products weekly. Particularly noteworthy: Production follows traditional ripening methods using fermentation, ripening cultures, and artisanal care rather than texturizing additives. For establishments looking to elevate their vegan offerings to fine-dining standards, it’s worth taking a closer look at the following products.

Whether it’s quality meat saved through Too Good To Go, plant-based steaks from Planted, or Zero Waste BBQ according to the Kotányi Grill Study: The 2026 grilling season stands for mindful enjoyment, new taste experiences, and smart ways to save money while grilling.