Why René Redzepi believes foraging is as important as learning to read and write

Laura Price - 07/07/2017

Header images: René Redzepi at #50BestTalks in Barcelona; Finnish moss with pulverised cep mushroom (image: Mikkel Heriba)

René Redzepi wants the world to learn how to forage. The Danish chef who brought ants and edible soil to the international fine dining scene with the four-time World’s Best Restaurant, Noma, has just launched Vild Mad, an initiative to educate children and adults about the food that surrounds them.

Just off a flight from Mexico, where he had his sell-out Noma pop-up in Tulum for six weeks starting in April, Redzepi spoke about the importance of foraging at the #50BestTalks: Food Forward event in Barcelona last week, part of The World’s 50 Best Restaurants 15th Anniversary celebrations, presented by Miele.

Watch Redzepi’s full speech on discovering, tasting and exploring wild food:

Subscribe to The World’s 50 Best Restaurants on YouTube for full speeches from Daniel Humm and Will Guidara of Eleven Madison Park, Massimo Bottura of Osteria Francescana, Joan Roca of El Celler de Can Roca and Ferran Adrià of El Bulli, coming soon.

With special thanks to our presenting partner, Miele, and our event partners Estrella Damm, S.Pellegrino & Acqua Panna, Lavazza, Bodega Garzón, Ron Zacapa, Johnnie Walker Blue Label, Seedlip, Sosa, Cinco Jotas and W Barcelona.