Publications

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Institute of Nutrition R&D

Chef Emmanuel Stroobant: Taking time to eat well in a fast-paced world

November 23, 2022
Michelin-starred chef Emmanuel Stroobant, who has run a successful food business in Singapore for over 20 years, credits his farm upbringing in Belgium for his commitment to fresh, seasonal ingredients. He recognizes the challenges of applying this standard in casual dining, where cost and accessibility of quality ingredients make it difficult to maintain.
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Institute of Nutrition R&D

Chef Sebastien Lepinoy: Innovative attitudes for restaurant growth

November 16, 2022
EHL Hospitality Business School, a top-tier hospitality institution with campuses in Switzerland and Singapore, is engaging with top chefs through its Institute of Nutrition Research & Development. The series' second interview features Chef Sebastien Lepinoy, a culinary veteran since 1990 known for transforming restaurants into award-winning venues.
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Institute of Nutrition R&D

Chef Franck Giovannini on the constant changes in the restaurant industry

October 31, 2022
EHL Hospitality Business School, a premier hospitality university with campuses in Switzerland and Singapore, is conducting interviews with world-renowned chefs through its Institute of Nutrition Research & Development to delve into the challenges and innovations in their field. The series begins with Swiss chef Franck Giovannini of Restaurant de l’Hôtel de Ville in Crissier, a celebrated establishment known for its refined, seasonal cuisine. In this interview, Giovannini discusses how he navigates the ever-evolving demands of the restaurant industry.
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Institute of Nutrition R&D

Examples of biomimicry-related solutions to F&B problems

April 25, 2022
To understand biomimicry, it's useful to consider real-world applications, such as the Shinkansen bullet train in Japan.
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Institute of Nutrition R&D

What is Biomimicry?

September 25, 2021
Biomimicry combines 'bio' (life) and 'mimicry' (imitation) to create innovations by emulating nature's designs. It aims to use natural solutions to address global challenges and promote sustainability for all life on Earth.
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Institute of Nutrition R&D

EHL Faculty is pleased to announce the creation of its 4th Research Institute: EHL Institute of Nutrition R&D

July 6, 2021
Launched in January 2021 by Dr. Inès Blal, Patrick Ogheard, and Cyrille Lecossois, the EHL Institute of Nutrition R&D aims to advance healthier food solutions with positive social and ecological impacts. This institute combines expertise in biomimicry, science, management, and culinary arts to innovate in food and kitchen management.
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Institute of Nutrition R&D

Exposing young talents to science and culinary expertise to drive innovation

July 6, 2021
Nestlé and Ecole hôtelière de Lausanne (EHL Group) are deepening their partnership to leverage their combined scientific and culinary expertise for accelerated innovation. Together, they will engage in open innovation, developing new prototypes and recipes for Nestlé's R&D projects and collaborating on scientific publications.