All experiences are underpinned by our guiding principles we believe are essential for any culinary claim to be made. These guiding principles are based on an interdisciplinary approach and related to tradition, sustainability, collaboration and creativity.

Tradition
For us tradition is not just a static belief or behaviour passed down to the next generation with origins in the past but a concept to explore rituals, exchange, fluidity, adaptation and evolution of behaviours.

In our experiences we want to discover the evolution of food systems, their historic, social, geographical, economic influence and impact on regional cuisine.

Sustainability
For us sustainable food systems are collaborative networks that encourage a self-reliant economy with local food production, processing, distribution, consumption and waste management contributing to individual, community and ecological health. A sustainable food system makes nutritious food available, accessible, and affordable to all with a minimum impact on the environment.

In our experiences we want to explore local food chains and connect with the environment, the provenance of food and experience nature as a space with multiple identities for food production.

Collaboration
We believe that innovation happens through interdisciplinary approach and experiences. We provide an environment where collaboration, inspiration, engagement and sharing happen natural and intuitive.

In our experiences we bring together farmers, producers, distributers, academics and experts from various disciplines to explore and share past and present thinking on food.

Creativity
Inspiration is the driver of innovation and creativity. We want to provide space and encounters for creative expression.

Through our experiential events, we want to challenge the comfort zone, provide input from creative thinkers and inspirational leaders, work with creative tools to stimulate inspirations.

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