The Nordic countries have some of the world’s best dietary guidelines; they are also forerunners in environmental policy, sustainable innovation and leadership. As such, these nations could well lead the way in making the global food system healthier and more sustainable. However, despite many positive aspects, diets in Norway, Sweden, Denmark and Finland contribute to both public health concerns and a range of environmental issues. Roughly half their populations are overweight, diets are putting pressure on the environment and food waste is a critical problem.

How the Nordic countries can lead global food transformation

To help save endangered eels, Sosein hunts them for dinner

Outside Nuremberg, Chef Turns Slithering Nightmare into Delicious Dinner

The other "East meets West"

NEW: Tisk Speisekneipe

The Global Gastronomy Pre-Plate Award 2018

Promoting nutritional diversity for the benefit of people and planet

The Global Gastronomy Post-Plate Award 2018

Using food waste to clean up the soil

Penang's Gen discovers a salt unique in both flavor and culture

From Borneo via Penang, A Salt That Goes Beyond Basic

The 2018 Global Gastronomy Award: David Thompson

The Global Gastronomy Awards 2018

Restoring the diversity of Thai cooking

Superior Motors in Braddock, PA stays accessible to locals

Outside Pittsburgh, A Fine Dining Restaurant For Everyone

Anan Sorsutham introduces the conservative medina--and the local soil— to authentic Thai ingredients

In Fez, A (Green) Papaya Grows

At Virtus in Paris, a social media-powered collaboration yields stellar new vegetable dishes

Respect the Turnip

Thanks to two sisters, the capital of Myanmar gets its first moik restaurant

In Yangon, An Introduction to Regional Myanmar Cuisine

Two chefs find inspiration in an evocative Kasmiri ingredient

As White As Snow (Mountain Garlic)

The new pastry chef at the storied Hotel de Crillon gets inspiration from the designer's minerals

In Paris, All That Glitters Is Not Hematite

The uniforms for Nolla were designed by a local fashion firm from recycled textiles

In Helsinki, A Uniform as Sustainable as the Food

For London's Blanch and Shock, a mistake turns into a perfect snack

More Chicharrón News: The Long, Slow Edition

Manoella Buffara puts blossoms on her—and her communitiy's—menu

In Curitiba, a Chef Says 'Eat Your Vegetable-Flowers'

In Mexico City, Gabriela Ruíz works meaty miracles

The Coconut That Dreams of Being a Chicharrón

At Le Jardin, Yannick Alleno's fascination with Silk Route history yields a new-old technique for root vegetables

Making Hay in Marrakech

Through his ATA institute, the chef of D.O.M. works with the Kalunga community to bring an extraordinary wild vanilla to market

Alex Atala and the Aroma of Empowerment

12forward by White Guide lists 12 eateries in each chosen city that represent the very forefront of gastronomy.

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