A warm cocktail of Nagano pink lady apples and sweet potato shochu.

A revered Japanese mixologist who thinks both the color and shape of the glass affect how a drink tastes.

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KIKUNOI2

Yoshihiro Murata on the need to push things forward and the future of food.

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IDAFeatured

Some innovative thoughts from the MP for the Danish party Radikale Venstre and former Minister of the Environment.

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crispydicksbror

A recipe from the boys at Bror

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SHEEp

The chefs of Copenhagen’s Bror crack open the skull of a sheep, and actually make what they find tasty.

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AMASSGREENHOUSE

The rising star talks about how you can create an entire ecosystem at a restaurant and find flavors in “trash.”

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ariellevideo

MAD’s Head of Research speaks about the potentials of fermentation to turn trash into gastronomic treasure.

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Pigfeed

If waste from restaurants could be used for livestock, we’d also be able to feed many more people.

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MISOSMSS

Ways to make extremely tasty misos with food that’s usually discarded.

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future-of-food

Can chefs offer solutions to feed the world’s growing population? The World Bank Thinks so.

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MADFARMERS

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

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true-cost-cheap-food

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

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My success? I’ve been stupid enough to make really stupid decisions.
David Chang 

Symposiums & Talks

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future-of-food

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.