Since 2015, Tastelab has created experiences using food as a means of communication. Astrophysicist Sue Tobler and computer scientist Remo Gisi merge culinary art, science, and design into pop-ups, installations, and products. From a two-meter-tall mushroom sculpture to the plant-based foie gras “Pâté Foix” – the future of food is staged sensually and provocatively, whether at WEF or in Alpine kitchen pop-ups.