Food, flavour, and the future

Food is more than fuel. It is culture, identity, and joy. But it is also one of the greatest challenges of our time. The way we grow, cook, and consume food makes it the single biggest driver of global CO₂ emissions. That paradox has always fascinated me: how can we keep the joy of eating while changing the impact of food on the planet?

At Uhhmami, we believe the answer lies in building what we call The Green World Kitchen – a new recipe for the future.

What is The Green World Kitchen?

The Green World Kitchen is not a trend or a diet. It’s a vision of a global kitchen without borders or dogmas, where health, sustainability, and flavour go hand in hand.

Instead of focusing on restriction or sacrifice, we want to show that the green choice is not a compromise – it’s an upgrade. A way of eating that is better for people, for the planet, and for future generations.

This kitchen brings together the best of global food traditions – the spices of Mexico, the herbs of Thailand, the depth of Italy, the warmth of Hungary – and reimagines them through clean, organic, plant-based ingredients and innovative techniques.

Why upcycling matters for the future of food

One of my biggest passions is upcycling. Turning overlooked raw materials – like the sunflower press cake left after oil production – into a powerhouse of nutrition and flavour.

For me, this is not just resourceful, it’s inspiring. It proves that food innovation can be both responsible and delicious. And it’s only the beginning.

I see enormous potential in upcycled ingredients. Every year, millions of tons of nutritious by-products are wasted. These can become the foundation of a new food culture – one that reduces waste, cuts emissions, and creates healthy, flavourful meals from resources the world has overlooked for too long.

Upcycling isn’t just a technique. It’s a philosophy. It’s about unlocking hidden value and building a food system that makes sense – for people, for business, and for the planet.

Our core principles – building a sustainable food culture

The Green World Kitchen is built on six principles, aligned with the UN Sustainable Development Goals (SDGs):

Creativity Without Limits – embracing experimentation and reimagining the familiar. (SDG 8: Decent Work & Economic Growth)

Openness and Inclusion – welcoming all cuisines and cultures without prejudice. (SDG 10: Reduced Inequalities)

Holistic Health – food should nourish body, mind, and soul. (SDG 3: Good Health & Well-being)

Sustainability at the Core – less waste, lower impact, conscious consumption. (SDG 12: Responsible Consumption & Production)

Borderless Flavour – blending techniques and traditions to create something new. (SDG 9: Industry, Innovation & Infrastructure)

Wellbeing for People and Planet – prioritising plant-based, planet-friendly ingredients. (SDG 2: Zero Hunger & SDG 15: Life on Land)

Cooking has never been more exciting

I’ve spent my life chasing flavour. But I can honestly say: I’ve never found cooking more exciting than I do now. Because flavour is no longer the only goal.

Today, the challenge is to combine taste with responsibility. To design food that is both delicious and sustainable. To create a food culture that future generations can be proud of.

Imagine a world where schools, canteens, homes, and restaurants serve meals that are deeply satisfying, quick to prepare, and part of the solution to climate change. That is the future we want to accelerate.

A global invitation

The Green World Kitchen is more than a concept. It’s an invitation to be part of a movement. To rethink how we cook, eat, and share food.

It’s about connecting cultures and people across borders, celebrating diversity, and proving that flavour and responsibility are not opposites – they are partners.

We dream of building a global platform where anyone who loves food and the planet can contribute: sharing recipes, exchanging ideas, and inspiring one another to cook greener, eat better, and waste less.

The future starts at the stove

The green kitchen isn’t a distant dream – it’s already here. And it’s simple: use what you have, reduce waste, and let creativity lead the way.

At Uhhmami, our mission is to make it easy, inspiring, and full of flavour to choose green. Because every meal is a chance to make a difference.

Welcome to The Green World Kitchen.
Together, we can shape a better world – one bite at a time.

Frank Lantz