This Wine Bar Wants to Prove That Snails Are the Food of the Future

"Founded in 2008 by Andreas after he left a corporate tech job to return to his family’s produce farm in Vienna’s 10th District, this snail-breeding operation revived a historic Viennese tradition by producing and distributing hundreds of thousands of farm-raised snails annually. The snails are raised on calcium-rich soil and fed organic vegetable scraps, a low‑maintenance, environmentally friendly system that yields compost as a byproduct; the resulting product offers protein comparable to beef but with far less sodium, negligible fat, and a much smaller carbon footprint. An initial run of 20,000 snails was used to introduce the product to top local chefs, and continued efforts helped reestablish snails in Vienna’s contemporary culinary scene." - Erik Trinidad