From Food Forest to Fork - Botanical gastronomy offers a tasty future
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- Опубликовано: 28 апр 2023
- Emile van der Staak is chef and owner of restaurant De Nieuwe Winkel at Nijmegen (the Netherlands). He works with products from Food Forest Ketelbroek, designed by Wouter van Eck. In this clip they both tell about their co-operation, nicknamed 'botanical gastronomy'. As the food forest did grow over the years, so did their understanding of this system that's mimicking a natural forest. Emile developed new recipes, which reach high culinary standards. His fully plant-based restaurant is awarded with two stars by the Michelin Guide (plus a green one for sustainability as well). It reached also the numbr 1 position at the list of best vegetable restaurants worldwide in the 'We're Smart Green Guide.'
Wouter signalled the return of rare species in Food Forest Ketelbroek. The harvests are growing exponential and the system proved to be resilient during severe heat waves and droughts. Eating meals based upon products from a food forest is also eating carbon back in the soil... It’s possible to eat this planet a better place.
This clip was recorded as the common contribution to the second International Food Forest Symposium, organized by the Agroforestry Research Trust (UK). 
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Botanical gastronomy is indigenous knowledge. I mean that without ethnicity involved.
People long-standing in any particular land obviously being of nature, that we are, learn how and what to eat and where and where to eat it.
Much love, a fellow worker
Yall keep up the good work
Please write cook books about it. I think many more people would plant a food forst in there garden, if they knew how to use al those "crazy new plants"!
There actually exists a great book: Food from your forest garden by Martin Crawford and Caroline Aitken.
I live in Cape Town, South Africa and even though I have a suburban home, I started a food forest in my front yard, even weeds are edible if you have the knowledge. So far, not counting the weeds, I planted a white mulberry and fig trees, cape gooseberry bush, asparagus and garlic in spread out places. I dug a trench to catch water from my roof and spread the water through the garden. I started in 2021, nice to see a food forest that is used by a chef. Both of you are fabulous.
Thankyou for showing your great example of cooperation "one field" garden and feeding one restaurant with future health, quality in taste too & with smartest knowledge. Thankyou foodfarmer and cooking friends 😊♡
I agree with martina
We also need to know about ROI on such projects for them to be considered practical.
Culinary research is absolutely great, the plates look amazing but... what about the common people, maybe working people that simply cannot be fed with "chef dishes"? Will this "botanical gastronomy" translated in dishes of common fruition soon? Thanks for sharing 🙂
We also deliver to a catering company (so common people will be fed well during lunch at their company or office). But demand is far bigger than production, so we need more food forests asap.
Chef, that is simply not true.
I agree completely with your goals but the calorie and functionality of the food source is historically documented and vetted by dieticians and physicians.
A combine over a field kills indiscriminately.
There never should be mass animal farming, no doubt, we need small scale, localized and decentralized food of a diversified palate.
You will see that there will be deer problems in these forests of food without humans.