Zukunftsküche –
Future Kitchen: Sustainability as a Recipe for Success in Gastronomy

The Guide to a Future-Proof Gastronomy

"Zukunftsküche – Sustainability as a Recipe for Success in Gastronomy" is my new book about sustainable gastronomy. As the founder of Branding Cuisine, organizer of the WeltverbEsserer Award, and author, I have been exploring for years how gastronomy can be both economically successful and ecologically and ethically viable.

Although the desire and the possibility for sustainable gastronomy exist, there is often a lack of the necessary knowledge and the right tools. With this book, I aim to close this gap and provide restaurateurs with the foundation for a future-proof and successful business approach.

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“A true game changer of a book.”
– Barbara Schindler, Das PResstaurant

“I consider this book well suited to become the new standard reference for the hospitality industry, as it brings together the why, what, and how in a single volume in a well-founded and highly accessible way.”
– Martina Vogl, Das Voglhaus

“Rather than moralizing, the book focuses on responding to new customer demands – making it an extremely refreshing read, visually as well.”
– Falstaff Profi, May–June 2025

“Zukunftsküche not only shows that plant-based food is becoming the new normal in gastronomy; it also demonstrates that this new normal can be highly appealing for guests and economically very advantageous for businesses.”
– Jan-Peter Wulf, nomyblog

“This book is a must-read for anyone in the hospitality industry who wants to engage seriously with sustainability and move into implementation. It is inspiring, well-founded, and empowering.”
– Prof. Dr. Linda Chalupova, Professor of Environmental and Sustainability Sciences at Fulda University of Applied Sciences

“My recommendation: required – and enjoyable – reading for everyone working in contract catering, gastronomy, or food communication.”
– Sarah Schocke, multiple bestselling author

“Concentrated knowledge that can be enjoyed in small bites and studied sustainably.”
– Dr. Nikolai Wojtko, gastrosopher

“It is an encouraging, well-conceived, and thoroughly contemporary book that understands sustainability not as a restriction, but as an enabler.”
– Genusspunkt

“Rather than relying solely on theory, Tarsoly’s Zukunftsküche offers concrete, actionable guidance that allows for direct implementation within operational structures. The successful combination of scientific grounding, practical applicability, and strategic foresight makes this book an indispensable guide for sustainable business practices and future-oriented decision-making.”
– German Federal Association of Food Inspectors (Bundesverband der Lebensmittelkontrolleure Deutschland e.V.)

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Sustainability as a Competitive Advantage

Sustainability is no longer a footnote—it has become a decisive success factor in the gastronomy industry. Future Kitchen provides restaurateurs with the tools to implement sustainable practices that not only reduce environmental impact but also enhance the attractiveness of their business—among guests, their own team, and potential employees.

This guide offers:

• A clear, practice-oriented definition of sustainability based on the specially developed S.M.A.R.T. recipe.
• A step-by-step guide for restaurateurs to flexibly and individually implement sustainable transformation.
• Inspiring best-case examples from real-life practice, including in-depth interviews with industry leaders, demonstrating that sustainability is not just a necessity but also an economic success factor.
• Workshops at the end of the implementation chapters to help apply the knowledge directly to one's own business.

Three Core Competencies – One Vision

This book combines three essential competencies for a successful transformation:

1. Scientifically grounded knowledge on economic potential, environmental impact, health, and ethical aspects of gastronomy.
2. Practical understanding of the requirements and challenges of everyday gastronomy.
3. Expertise in brand development, marketing, and communication to make sustainability visible and tangible.