At Food Zurich from September 8 to 18, 2016, connoisseurs and the curious will get their money's worth.The first edition of Food Zurich will conclude with a party on Saturday, September 17 at Zurich's Engrosmarkt. With free admission, visitors will discover three culinary worlds in different halls. At the Eat-In, personal commitment is required. Anyone who would like to share something they have cooked themselves is invited to bring their own food and sit down at the large table in the old slaughterhouse hall at Letzigrund. Talkative people get their money's worth at the marmite talk. At this after-work event, people can exchange ideas on the topic of food start-ups.The Food Party ZurichOther parties may have two floors. The FOOD ZURICH party takes place in three halls. In Hall 1, visitors will find a colorful mix of 40 market stalls from mainly local manufacturers who produce sustainably - curated by Marktladen Berg und Tal. The market invites visitors to stroll around, taste and talk to the vendors. Hall 2 is home to the Soul Food Club with international delicatessen food stands - from Vietnamese banh mi to Zürisee whitefish caviar. DJs ensure a party atmosphere here until the early hours of the morning. The portions here and in the pub are kept small so that you can try as much as possible. The pub with 20 chefs from Zurich's best restaurants and hotels is located in Hall 3, where you can sit and enjoy the delicacies at a long tavolata. By the way: children won't be bored either. The play corner makes sure of that.The Eat-In in the old slaughterhouse hallOne day later, on Sunday, September 18, Slow Food Youth invites young and old to an Eat-In at a long table in the old slaughterhouse hall. Anyone who is interested can contribute to the event and enjoy the food they have brought along. The aim is to be inspired by what is currently on offer at the market, buy something delicious from the local store or conjure up something tasty from the leftovers in your own fridge. But it also aims to draw attention to the people who grow, produce, sell and prepare the food we all eat. Of course, the aim is also to minimize waste. We therefore ask you to bring your own glasses, plates and cutlery. Leftovers should not be thrown away either, so bring your own containers and if there are any leftovers, you can help yourself at the end.The marmite talk on the topic of food start-upsWhether it's insect bars, urban farming or food trucks - the question remains: How does an idea become a business? What is the appeal of food start-ups and when does it become clear whether the project will flop or take off? At the marmite talk, these questions are explored with two talk guests and in the company of gourmets and curious people. Ideas are discussed, visions are launched and at the end of the event, everyone enjoys an aperitif from the marmite kitchen.