From vegconomist.com
Hana Hrstková is a Prague-based vegan chef and gastronomy strategist, dedicated to reshaping the food system to support both human health and environmental sustainability. With over a decade of experience in plant-based nutrition, she integrates principles of organic farming, zero-waste management, and biocyclic vegan agriculture—an approach that eliminates all animal-derived inputs while regenerating soil health.
For Hrstková, the connection between soil, the environment, and human well-being is fundamental to the future of food. At the upcoming Biofach trade fair, she will once again take the stage to showcase how plant-based culinary innovation, paired with biocyclic vegan ingredients, can drive a more sustainable and ethical food system.
In this interview with vegconomist, Hrstková shares her insights on the future of sustainable gastronomy and why biocyclic vegan farming plays a critical role in transforming global food production.
Hana Hrstková © Biocyclic Vegan International
Biofach is just around the corner. Last year, you had a cooking show at the World of Vegan stage. This year’s motto is Planetary Health. You are a passionate vegan cook, what can we expect from you this time?
I am thrilled to be back for the 35th anniversary of Biofach! On the “Experience the World of Planetary Health” stage, I want to highlight how a diet rich in plants is not only better for individual health but essential for the health of our planet.
The focus will be on transforming traditional European cuisine—often centred around animal-based ingredients—into ethical, sustainable, and nutritious plant-based alternatives. We’ll take things a step further by incorporating ingredients from biocyclic vegan agriculture, a consistently circular system that operates without livestock and does not use any inputs of animal origin.
This year, we’ll be using ingredients from a certified biocyclic vegan farm in Saxony. The farm’s visionary owner, Daniel Hausmann, will join me on stage to share his insights into this revolutionary farming method, including why not every carrot might be vegan.
Why would a carrot not be vegan?
Yes, because in organic farming, the fertiliser used is mostly from animal husbandry, and so, strictly speaking, organic vegetables cannot really be described as ‘vegan from the field’. By contrast, biocyclic vegan cultivation develops soil fertility in a purely plant-based manner.
I’ve had the privilege of visiting Biocyclic Park, a pioneer in biocyclic-vegan cultivation in Greece, and it was an incredible experience. I saw the produce, tasted it, cooked with it, and can confirm the richness in taste. The quality of the ingredients speaks for itself—they’re not just good for the planet but elevate the entire culinary experience.
Why does a vegan diet fit so well with the concept of a planetary health diet?
The Planetary Health Diet focuses on balancing human nutritional needs with planetary boundaries. Vegan diets inherently tick all the boxes because they drastically reduce greenhouse gas emissions, water usage, deforestation, and biodiversity loss—all of which are linked to animal agriculture.
Traditional European cuisine, despite its emphasis on local ingredient sourcing, often overlooks the environmental costs of meat, fish, dairy, and eggs. By replacing these with plant-based alternatives, we can address ecological challenges while promoting better nutrition and minimising health risks. When chefs, both professional and home cooks, grasp this idea, we move the whole system towards sustainability.
Why does biocyclic-vegan farming play a central role in your cooking show?
Biocyclic vegan farming represents the future of truly regenerative agriculture. It’s a farming system that excludes animal inputs, focusing instead on soil health through plant-based composting, crop rotation, and other regenerative practices. These farms prioritise biodiversity and carbon sequestration, making them a vital tool for combating climate change and restoring ecosystems.
Healthy soils are a natural byproduct of biocyclic vegan farming, which ensures nutrient-rich crops and supports long-term ecological balance. By featuring ingredients from Daniel Hausmann’s farm, we’ll showcase how this approach truly closes the loop—from soil to table and back to soil.
You have been working with pioneers in vegan gastronomy, such as Italy’s first vegan hotel, La Vimea. Also, under the EIT’s entrepreneurship program—Empowering Women in Agrifood (EWA)—you were developing a strategy to bring vegan food to conventional restaurants. What was your focus, and who is this initiative for?
This concept is ideal for any restaurant striving to offer clients a genuine choice—something traditional menus often lack. Also, it’s a must for establishments committed to sustainability, if they want to align their goals with actionable steps.
Throughout Europe, vegan food on conventional menus is often limited, unattractive, and leans toward fast-food options. At the same time, restaurants tackling sustainability tend to focus on local sourcing of animal ingredients without considering the bigger picture of what’s on the plate.
We can’t have meaningful conversations about sustainability in gastronomy without incorporating plant-centric dishes. And by that, I mean fully vegan options because vegetarian options that still rely on dairy or eggs not only perpetuate the same unsustainable cycles but also fail to meet the needs of a broader customer base, including those shifting toward plant-based eating due to growing dairy and egg intolerances. Let’s be clear: today, providing a substantial vegan offering is no longer optional; it’s a fundamental requirement for any restaurant serious about sustainability, equity, and yes, profit.
By embracing creative and well-executed vegan offerings, restaurants can align with their sustainability mission while expanding their appeal to a diverse audience. How does your concept work?
This gastronomy concept is designed to seamlessly integrate vegan dishes into restaurant menus to expand the traditional offering. It equips chefs and food service staff with the knowledge, skills, and tools needed to create delicious, fully plant-based meals and market them effectively. This is no small task for businesses lacking expertise in vegan gastronomy, but with the proper guidance, it’s both achievable and profitable.
What do you hope attendees will take away from your show?
I want people to leave inspired, equipped with practical knowledge about plant-based cooking, and aware of the critical role sustainable agriculture plays in our future. Whether they’re home cooks or restaurant chefs, food entrepreneurs, or consumers, I hope they see how their choices can drive positive change—from the ingredients they use to the farming systems they support.
Ultimately, this is more than food; it’s about redefining our relationship with the planet. A plant-based, biocyclic vegan approach is not just an option—it’s a necessity if we’re serious about planetary health, ethics, and even world peace.
Thank you, Hana. We can’t wait to see you on the Planetary Health Diet stage at Biofach!
Thank you! I’m excited to share this journey with everyone. We are currently redesigning our platform cookingtochangetheworld.com, to better support both home and professional chefs in steering their culinary art toward a more sustainable future. So stay tuned and see you at Biofach!
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