PROGRAM

09.09.2019

With input from experts arriving from Berlin and all over Germany as well as international inspiration we developed new insights and exchanged ideas about the issues that are relevant to us. Relevant not only for the daily work in our businesses, but also relevant for the vision of a common new food culture.

We talked about how culinary training might be recast for our modern world. How can agriculture better structure itself for renewability? How are quality and taste created in the fields? As a farmer or chef, how can and must I harness digital channels for my business, and what is successful storytelling?

These focus sessions were framed by a podium discussion and a keynote speech. The day further concluded with a shared dinner, that gave attendees another chance to network and discuss their experiences.

The event was held mainly in german language.

09:00 – 10:00 Registration and coffee

10:00 – 10:30 Welcome

10.30 – 11.00
»Farmers cultivating restaurant relationships«
Jack Algiere, Stone Barns Center for Food and Agriculture

11.00 – 13.00 Focus Session I

#1
»Local platform-economies revolutionize direct marketing and rural development«
Markthalle Neun Plattform

#2
»How being a zero waste restaurant shapes the relationship between a chef and his community« (engl.)
SILO, Douglas McMaster

#3
»Is there a New German Cuisine? – Reflections on the rise and growth«
Felix Bröcker

#4
»We have to talk – an insight into the daily working routine of a chef and a horticulturist«
Restaurant Sosein, Felix Schneider and Schnelles Grünzeug, Olaf Schnelle and Unternehmensgrün, Dr. Katharina Reuter

#5
»The future of Culinary Training – How can and must training for chefs in Germany be transformed and improved to provide better perspectives?«
OSZ Gastgewerbe, Annette Voigt

#6
»The psychology of collective action«
Klara Wenzel und Laura Trölenberg, Wandelwerk

#7
»“Farm Radio” – Rural-Made Public Relations«
Hofhuhn, Ingmar Jaschok