Our Vision

The Path To A Sustainable Future

We at Wild Pulse are passionate about being a part of the solution for a more sustainable food system and a healthy planet. Our vision is to combine gastronomy with sustainability, and to prove that the art of food can go hand in hand with the strive towards a healthier planet.

The decision [to create an annual Sustainable Gastronomy Day] acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world. As the COVID-19 pandemic is still unfolding across the globe, sustainable gastronomy - celebrating seasonal ingredients and producers, preserving wildlife as well as our culinary traditions - is today more relevant than ever.

United Nations

Ingredients

Good quality ingredients don’t only enhance the cooking, they also go a long way towards a sustainable future. We show you how to make the most of such ingredients so not only your customers are happy, but your accountant too.

Plant-based meals

Delicious plant-based meals can fit into any kind of restaurant menu. We show you how to incorporate plant-based alternatives into your offer, both for giving your regulars new options as well as attracting new customers.

Food waste

Innovative ways to reduce food waste in gastronomy not only mean more revenue for your business, but also new flavours and textures on your menu.

Fermentation

Cooking with microbes can play an essential part in the strive towards sustainability in gastronomy. Fermentation helps reduce food waste and it opens up unlimited possibilities for creating incredible flavours and textures from usually lesser valued ingredients.

Sustainable development goals

We believe in the power of humanity coming together for change. This is why we, like many other businesses and organisations, support the UN sustainable development goals. With our courses we aim to support the following six goals: