The European Food Summit, one of the most important international which helps build a vision of the nutrition of the future, returns to Ljubljana between November 5 and 7. This year's edition of the European Food Summit combines the importance of a sustainable attitude to food, which has a holistic effect on the individual, the environment, and the community; the purpose of forming more responsible habits, which prioritize more conscious and more cautious handling of food; inspiration from global chefs and outstanding individuals from various fields who will share their knowledge, experience, ideas and visions on a sustainable attitude to food; and culinary experiences that will pamper our senses in a unique way.

Mateja Gravner, Chiara De Iulis Pepe and Laura Di Collobiano can definitely tell you a thing or two not just about wine and winemaking in Italy, but also about keeping a legacy of a renowned family run wineries, all three associated with big label wines in high demand throughout the world, but also firmly committed to organic production.

There are certain chefs whose dishes you recognize almost immediately – they are so unique, have such a strong personal touch where chef’s style really comes through. Rodolfo Guzman is at the very top of those kind of chefs.

In recent years, the negative effects of food on our environment have been brought to the spotlight. Mainly due to its production, processing and packaging. More than a third of all greenhouse gas emissions in the world result from this. It's time to start thinking about solutions, about alternatives. If we, as a society, want to change the trend of the increasing burden on the environment, we must change our eating habits. The food of the future is the food that has a positive effect on both humans and the environment.

»Some argue that humans are programmed to seek out the good stuff, but our tastes and choices have been so heavily edited that we’ve lost that sense now,« points out Dan Saladino, a journalist and presenter of the weekly Food Programme on BBC Radio 4 where he’s been reporting on food and agriculture for the past 15 years.

Against the storytelling. At the time every fine dining meal almost has to come with a story to “sell”, it requires balls to take the approach Alberto Landgraf is taking.

A sustainable attitude towards food and food systems is not something intangible, in fact the consequences can be felt in our daily lives. A sustainable attitude towards food is the foundation that can make our future better.