FOODCRAFTERS is a growing movement for genuine food around the world.
Foodcrafting [noun] An activity involving skills in making food using traditional methods, often by hand, that does not compromise the quality and provenance of ingredients, preparation and preservation techniques, or time necessary to produce it.
We are a community of intelligent food lovers that share the same philosophy for a better food system:
First of all, FoodCrafters understand and appreciate the quality and integrity of everything they consume. A carrot is not *just* a carrot! A steak is not *just* meat. We care about where and how anything we eat has been produced.
We prefer food that is made with respect of our planet and its inhabitants. Not all of us eat meat, but those who do will always prefer a good piece of a happy animal that was bred with respect in open air, not packed in a cubicle and fed chemicals. We also hate wasting food and make conscious efforts not to buy more than we can eat! An old wrinkled cucumber in the fridge on its way to the compost? Perfect for tzatziki or raita! It’s not our fault veggies turn bad, but it is if we don’t eat them before.
We prefer food that is practical and easy to make by amateur cooks, but at the same time original, tasty, and exciting. We often cook at home and frozen pizza and other industrial nasties just have no place in our lives. For us, cooking is learning, and we enjoy discovering new recipe, ingredients and techniques. After all, food for us is about fun, creativity, and discovery.
It’s healthy, fresh, nutritious, and not toxic! Do learn about what you’re consuming and stop consuming what you know is bad for you. Industrial cookies have been engineered to seem good, but you know they aren’t.
Our final ingredient is the terroir – the intimate relation between goods and the place – which makes a product from a particular region unique. We prioritise the local ingredients, recipes, and specialties from the region we are in, and do so even more when travelling (do you really need “bratwursts” in Spain? or a cheeseburger in Thailand?). We think it is essential to appreciate what each region has to offer and understand that some things can only be made or eaten in a certain region at a certain time. Gruyère will never be Gruyère if it’s made in Wisconsin. Kobe beef from Texas is just not Kobe Beef.
Our motto: eat global, think local!
If you believe in independent and intelligent food production, support us and independent food crafters by following:
We explore unique ingredients, cooking techniques, recipes, and stories about local food cultures around the world, and document the diversity of our culinary heritages.
Our modern “junk” food industry made us lose contact with what we eat and where our food comes from. Without appreciation for the quality and source of ingredients and the craft involved in making food, our culinary traditions might be soon replaced by standardised and mass-produced food that harms ourselves and our planet.
It is more important than ever to take action and choose an intelligent approach to food that values the ingredients, animal welfare, and the hard work required to prepare exceptional meals.
The good news is that we face a renaissance in our appreciation for great food. A flourishing community of enthusiastic FoodCrafters around the world have successfully launched their own small businesses, from breweries and distilleries, to boutique restaurants, to family run coffee shops, or even home cooks. Those crafters remind us every day that honest food made with integrity and traditional techniques, is not only better for our bodies and souls, but also for our environment.
FoodCrafters are the living proof that with passion and determination we can compete with big and mass produced food, and build genuine, sustainable, yet profitable businesses. This site is our homage to them.
Who we are?
We’re Vlad & Flavia, two food lovers and professionals working and eating – sorry, living – in Lausanne. To say hi, simply send us an email.