OUR SEPTEMBER HIGHLIGHT
NutriVention 2025: From Ideas to Action
On the shores of Lake Constance, the second annual NutriVention Conference, hosted by Buchinger Wilhelmi, brought together thought leaders and enthusiasts from nutritional medicine, agriculture, gastronomy and politics.
Under the guiding motto “From Ideas to Action,” NutriVention created a unique space for dialogue, creative exchange, and concrete visions of a healthier and more sustainable nutritional culture.
A forum for diversity – medicine meets agriculture, politics and cuisine
NutriVention is much more than a conference. It is a laboratory for future issues, a meeting place for people who take a holistic approach to nutrition. Its interdisciplinary approach is particularly influential: medicine, agriculture, politics and haute cuisine – four areas that rarely come together – engaged in a productive dialogue here.
Leading experts in nutritional medicine provided insights into the latest findings on personalised health. Pioneers of biodynamic and vegan agriculture presented regenerative methods that create fertile soils and produce nutrient-rich foods. Top chefs demonstrated how close partnerships with farmers can open up new avenues for responsible and creative cuisine.
Health begins in the soil – and in the microbiome
Many discussions centred on one key insight: health begins in the ecosystem – from soil vitality to the balance of the gut microbiome.
Microbiome expert Dr Robin Mesnage and master vegetable grower Florian Reyer impressively illustrated how closely soil and human health are intertwined. Chef Manuel Reheis presented his holistic approach, which focuses on resource conservation and solidarity – from the complete utilisation of whole animals to cooperation with solidarity-based farms.
Dr. Christoph Reiber showed how biodynamic farming strengthens natural cycles and promotes ecological values. And Andree Köthe and the Moosfeld Farm team made it clear how partnerships from field to plate – from regional permaculture to organic vegan farming – can have a lasting impact not only on agricultural practices but also on our food culture.
Dr. Robin Mesnage
Bridges between science and everyday life
At the interface between science and everyday life, Holger Stromberg and Dr Aziz Cayli presented the Nutriomix project, which combines cell biology, nutrition and culinary enjoyment.
The topic of fasting also received special attention at NutriVention. Dr Françoise Wilhelmi de Toledo and Dr Verena Buchinger showed how fasting works both as a therapeutic intervention and as a path to renewal and longevity – a bridge between traditional knowledge and modern preventive medicine.
Dr. Verena Buchinger
Guiding principles for the nutrition of the future
Guided by more than a century of fasting expertise, Buchinger Wilhelmi underlined its conviction that:
- Individual: Nutrition must be individual—tailored to each person, while respecting human and planetary health.
- Holistic: Enjoyment and health belong together—a longevity cuisine should inspire and delight.
- Accessible: Good nutrition must be accessible to all—in schools, hospitals, canteens, and households.
- Anchored in knowledge: Tradition, research, and innovation must be bridged—to transform knowledge into future solutions.
- Sustainable: Sustainability is essential—from farming and food systems to everyday choices, ensuring resources are protected for future generations.
From Ideas to Action
Together, these diverse perspectives made clear that transforming our food culture requires both systemic change and personal practice. With NutriVention 2025, Buchinger Wilhelmi set a clear signal: the future of nutrition must be holistic—rooted in medicine, agriculture, politics and gastronomy, and always moving from ideas to action.
Mit dieser Konferenz setzt Buchinger Wilhelmi ein klares Zeichen: Die Zukunft der Ernährung beginnt dort, wo Ideen zu Taten werden.
The Speakers
Leonard Wilhelmi, Managing Director Buchinger Wilhelmi Überlingen
Victor Wilhelmi, Managing Director Buchinger Wilhelmi Marbella
Dr. Verena Buchinger-Kähler, Medical Director Buchinger Wilhelmi Überlingen
Hubert Hohler, Gastronomy Expert Buchinger Wilhelmi
Dr. Robin Mesnage, Scientific Director Buchinger Wilhelmi Überlingen
Dr. Françoise Wilhelmi de Toledo, Senior Scientific Advisor Buchinger Wilhelmi
Maks Giordano, Innovation Strategist & Futurist
Dr. Christoph Reiber, Executive Board of Demeter Regional Association BW
Martin Hahn, Member of the state parliament for the Green Party
Jakob Mannherz, Hofgut Moosfeld
Balázs Tarsoly, CEO Branding Cuisine
Florian Reyer, Heggelbach farm community
Andree Köthe, Michelin-starred restaurant Essigbrätlein, Nuremberg
Dr. Rupert Ebner, Board of Slow Food Germany
Holger Stromberg, Michelin-starred chef/nutrition expert
Dr. Aziz Cayli, PhD, Cell biologist Nutriomix
Manuel Reheis, Michelin-starred chef at Restaurant Broeding, Munich
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