To make our global food system more sustainable, we need to support the farmers market.

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Should you really go for the cheapest chicken in the market, or give it another thought?

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A means through which sustainable food sovereignty can be achieved across the globe.

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What does a food system that sustainably and nutritiously feeds the world look like? The director of the Sustainable Food Trust offers his take.

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The sushi master and René have a chat about hard work, becoming a master, and happiness.

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One of the French masters offers an impassioned call to action.

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Modernist chef Wylie Dufresne on what you need to make it in a kitchen.

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The Pulitzer Prize-winning critic Jonathan Gold explores whether or not there is such a thing as an authentic cuisine.

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A Japanese soba master demonstrates his craft in hypnotic, completely stunning fashion.

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A guerilla farmer from Los Angeles talks about how we need to make food and gardening sexy.

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The British restaurant critic and writer thinks chefs can’t really change the world.

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The American pioneer answers the question that inspired the fourth MAD Symposium.

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I cook, therefore I am.

Heribert Watzke 

Symposiums & Talks

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World Bank, Washington, DC

WATCH: David Chang and MAD at the World Bank: Future of Food

On April 16th, MAD traveled to the World Bank, in Washington, DC, to host a session of talks on this issue before some of the world’s most influential figures—an opportunity we were thrilled to share with David Chang and a couple of other friends.

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.