Lauren Wildbolz | |
|---|---|
 Wildbolz in 2017 | |
| Born | 17 March 1981 Zürich, Switzerland |
| Occupation(s) | Cook, entrepreneur, author |
| Years active | 2010–present |
| Relatives | |
| Website | laurenwildbolz |
Lauren Wildbolz (born 17 March 1981), is a Swiss vegan culinary expert, cook, entrepreneur and author of vegan cookbooks. [1] The main topics of her work include veganism, organic and environmentally friendly food as well as animal welfare and the future of nutrition. [1] [2]
Lauren Wildbolz was born to Swiss fashion photographer Jost Wildbolz and model Sandra Wildbolz on 17 March 1981, in Zürich. [3] [4] The first exposure to the topics later defining her career happened at age 14 when reading information about animal suffering, leading to adopting a vegetarian diet. [5] [6] [7] Wildbolz passed her entrance exam at the F+F School for Art and Media Design Zurich, but soon after decided to follow her passion for diving and worked as a diving instructor abroad, where she trained as a technical diver. She also worked as a vegetarian cook on a ship. [3] [8] Upon her return to Switzerland, she graduated with a bachelor's degree in fine art from the Zurich University of the Arts in 2013. [9] Within the framework of the project Good Food For You For Free and as part of her bachelor thesis, she combined food and art by cooking vegan multi-course meals prepared with ingredients gathered by dumpster diving, free of charge and addressing the issue of food waste. [1] [5] [10] She continued her academic training at the ZHdK, earning master's degrees in transdisciplinarity and in fine arts, completing her studies in 2015 with the project Dreckskekse (dirt cookies), baking cookies with composted earth. She also explored the overproduction of food, immoderation, famine and the question of an economic solution in her master's thesis. [11] At the age of 27, she decided to adopt a vegan lifestyle. [8] [12]
While studying at university, she came up with the idea to cook and promote vegan food in her restaurant "Vegan Kitchen and Bakery". Opening its doors in 2010, it was the first vegan restaurant in Switzerland. [13] [14] [15] She later sold the restaurant to Soyana, a Swiss company selling organic vegan food. [16] Between 2015 and 2018, she worked with the Klubschule Migros to realize a vegan cooking course. [4] During the COVID-19 lockdowns, Wildbolz was involved in revamping the concept of the Zürich restaurant Maison Blunt, re-branding it to Maison Raison with a vegan menu and organic supplies. Furthermore, she coached the kitchen team and initially worked herself as head chef. [17] [18] [19] The restaurant was sold to Zineb Hattab in September 2021 and is now operating under the name Dar. [20] Within the scope of her entrepreneurial activities, she runs a catering business called Future Cuisine, gives cooking classes and works as a consultant and keynote speaker for plant-based nutrition. Furthermore, she has founded the startup company PLANTBOX, a cooking box that aims to familiarise people with plant-based cooking and nutrition at home. [4] [21] In 2021, her vegan cake dessert range KUBO was launched, a frozen dessert range developed for restaurant businesses. [9] [8] As of April 2022, Wildbolz has released two vegan cookbooks, contributed to others and is working on her next publication about the future of nutrition. [22] Additionally, she works as an expert and teacher at the Neuro Culinary Center in Vitznau and as Creative director for Soil to Soul. [23] [24] Wildbolz's key topics revolve around the question of feeding the growing global population sensibly and sustainably, and the future of food. She has been featured in various media appearances. [5] [25] She works as an advisor to companies and helps them adopting a sustainable approach. [26] [11] [1]
Lauren Wildbolz resides in Zürich. [8]
Veganism is the practice of abstaining from the use of all animal products—particularly in diet—and an associated philosophy that rejects the commodity status of animals. A person who follows the diet or philosophy is known as a vegan.
Maximilian Oskar Bircher-Benner, M.D. was a Swiss physician and a pioneer nutritionist credited for popularizing muesli and raw food vegetarianism.
Raw foodism, also known as rawism or a raw food diet, is the dietary practice of eating only or mostly food that is uncooked and unprocessed. Depending on the philosophy, or type of lifestyle and results desired, raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. The diet may also include simply processed foods, such as various types of sprouted seeds, cheese, and fermented foods such as yogurts, kefir, kombucha, or sauerkraut, but generally not foods that have been pasteurized, homogenized, or produced with the use of synthetic pesticides, fertilizers, solvents, and food additives.
A veggie burger is a hamburger made with a patty that does not contain meat, or the patty of such a hamburger. The patty may be made from ingredients like beans, nuts, grains, seeds, or fungi such as mushrooms or mycoprotein.
Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
The European Vegetarian Union (EVU) is a non-profit, non-governmental umbrella organisation for vegan and vegetarian societies and groups in Europe. The union works in the areas of vegetarianism, nutrition, health, consumer protection, climate and environment, and food labelling.
Isa Chandra Moskowitz is an American vegan chef, cookbook author, former host of the vegan community access cooking show Post Punk Kitchen, and restaurateur.
Tandoori Love is a 2008 Swiss comedy film about the misadventures of an Indian cook named Raja in Switzerland. The film, directed by Oliver Paulus, was called Switzerland's first "Bollywood film". It premiered at the 2008 Goa film festival.
Rachel Khoo is a British cook, author, and broadcaster who has hosted and co-hosted television cooking shows on the BBC, Food Network, and Netflix.
Matthew Kenney is an American celebrity chef, entrepreneur, author, and educator specializing in plant-based cuisine. He is the author of 12 cookbooks, founder of dozens of vegan restaurants, and founder of the companies Matthew Kenney Cuisine and Matthew Kenney Culinary, a plant-based diet education business.
Rosa Tschudi was a Swiss chef and author. The national daily newspaper Tages-Anzeiger has called her the "Grand Dame" of Swiss gastronomy. Tschudi, a pioneering female chef in Switzerland, was awarded several Michelin stars during her career, which spanned 70 years and cooked for Queen Elizabeth II in 1991.
Sentience Politics is a Swiss anti-speciesist political organization with the goal of reducing the suffering of non-human animals. Founded in 2013, their activities include political campaigns, such as ballot initiatives for sustainable food, fundamental rights for primates or a ban on factory farming.
The COVID-19 pandemic in Switzerland is part of the worldwide pandemic of coronavirus disease 2019 caused by severe acute respiratory syndrome coronavirus 2. The virus was confirmed to have spread to Switzerland on 25 February 2020 when the first case of COVID-19 was confirmed following a COVID-19 pandemic in Italy. A 70-year-old man in the Italian-speaking canton of Ticino which borders Italy, tested positive for SARS-CoV-2. The man had previously visited Milan. Afterwards, multiple cases related to the Italy clusters were discovered in multiple cantons, including Basel-City, Zürich, and Graubünden. Multiple isolated cases not related to the Italy clusters were also subsequently confirmed.
The McPlant is a vegetarian burger sold by the fast-food chain McDonald's in several European countries. In 2021, McDonald's partnered with Beyond Meat, a Los Angeles–based producer of plant-based meat substitutes, to create the McPlant platform. It features a plant-based meat alternative burger patty made from plant ingredients such as potatoes, peas and rice.
Claire Vallée is a French chef. Her restaurant, ONA, was the first vegan establishment to win a Michelin star.
Flavia Wasserfallen is a Swiss politician of the Social Democratic Party (SP) and a member of the Swiss National Council.
Zineb Hattab, also known as Zizi Hattab, is a Moroccan-Spanish chef and the owner of plant-based restaurant KLE in Zurich, Switzerland. Hattab was selected “discovery of the year” by Gault Millau on her restaurant's opening year in 2020 and was the first vegan chef in Switzerland to be awarded with a green and a red Michelin star. Hattab's cooking is noted for its intense flavors and complex balanced dishes in a casual setup.
Maria Berta Magdalena Meierhofer (1909–1998) was a Swiss children's psychiatrist and pedagogue. She was one of the early supporters of the Pestalozzi Children's Village and is known for the Marie Meierhofer Institute for Children.
The S20 is a railway service of the Zürich S-Bahn that provides rush-hour service between Zürich Hardbrücke and Uerikon, in the Swiss canton of Zürich. Swiss Federal Railways operates the service.
Mirai Foods is a food technology company which produces cultivated meat from beef cells. It is headquartered in Wädenswil in the canton of Zurich in Switzerland, and was founded in 2019.
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