Media

Through our content, MAD shares best practices and lessons learned while fostering a global conversation about the future of food and hospitality.

Videos

Andrea and Alexandra Hermóðsdóttir, Arndís and Áslaug Árnadóttir

Chido Govera

Thomas Keller & René Redzepi

long reads, MAD Digest

A MAD Guide for the Perplexed: Caviar

Avocados. Bluefin. Chocolate. Salmon. It’s a complicated jungle out there for anyone trying to navigate the sustainability of a number of ingredients. So we’ve started an ongoing series intended to help chefs and restaurateurs cut through the thicket of competing claims, confusing information, and plain old bullshit surrounding some foods. In each issue, we explore…
long reads, MAD Digest

The Zero Waste Communication Conundrum

How do you talk about what you’re doing without being overbearing? Chefs are finding subtle ways to open a wider conversation about where our food really comes from.
long reads, MAD Digest

The Restaurant Resistance

A look at how food and the restaurant industry have quietly (and sometimes not so quietly) pushed back against power.

long reads, MAD Digest

A MAD Guide for the Perplexed: Caviar

Avocados. Bluefin. Chocolate. Salmon. It’s a complicated jungle out there for anyone trying to navigate the sustainability of a number of ingredients. So we’ve started an ongoing series intended to help chefs and restaurateurs cut through the thicket of competing claims, confusing information, and plain old bullshit surrounding some foods. In each issue, we explore…
long reads, MAD Digest

Starting from Zero-Zero by Eilia Attar

When you ask most people why they became chefs, they will tell you it has to do with love: a love for food, or for the people who cooked for them when they were small, or for the way that food itself expresses love. But what if love isn’t enough?
long reads, MAD Digest

The Zero Waste Communication Conundrum

How do you talk about what you’re doing without being overbearing? Chefs are finding subtle ways to open a wider conversation about where our food really comes from.

Article, MAD Symposium

Rene Redzepi Reveals the Future of World’s Best Restaurant Noma

It starts with the return of his MAD Symposium, a culinary world gathering with impact well beyond dining out.
MAD Academy, Podcast

Melina Shannon-Dipietro on Empowering the Industry to Change the World Through MAD

In this episode of the meez Podcast, Josh Sharkey sits down with Melina Shannon-DiPietro, Executive Director of the MAD Foundation, to explore how MAD is transforming the hospitality industry through education, sustainability, and community-building. Melina, who has been at the helm of MAD since joining René Redzepi in Copenhagen, shares insights into how the organization is…
Article, MAD Mondays

Can a Restaurant Do Well and Do Good?

Restaurants have enough trouble making money. But some operators are betting on nonprofit dining rooms to do it while making change.