The first day on Gut Boltenhof is packed with exciting talks, workshops and discussions. In the afternoon round tables will give space for more networking and direct exchange. And to bring the day to an appropriate close, we’ll pop the corks!
As an absolute highlight, dinner will be served in the open, prepared on the grill by Jan From Earth.
Overview
09.30
Arrival
10.30 – 11.00
START
11.00 – 12.30
DISCUSSIONS, TALKS, CONVERSATIONS
(Sessions take place in parallel and each last the entire length of the block)
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SOIL & AGRICULTURE
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A critical introduction to regenerative agriculture (EN)
- with Philippe Birker (Climate Farmers)
- Svenja Nette (Expedition Klimalandschaft Fläming/Wir stehen drauf)
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Climate adaptation for agriculture, products, consumer demand (DE)
- with Paul Knittel
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- Daniel Anthes (Knärzje)
- Robert Klinge (Terra Naturkost)
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Why only diversity in agriculture can save us (EN)
- with David Peacock (Erdhof Seewalde)
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LEGUMES
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New supply chains for legumes – the example of chickpeas in Brandenburg (DE)
- with Elisabeth Berlinghof (Zalf)
- Isabella Krause (Regionalwert AG)
- Bernhard Marwitz (Gut Friedersdorf)
- Jörn Gutowski (Zeevi)
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MILK & CHEESE
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A conversation with cheesemaker Sabine Jürß (DE)
- with Sabine Jürß (Scellebelle)
- Carina Reckers (Markthalle 9)
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NEW WORK
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What does new work look like in the food industry? (DE)
- with Lisa Jaspers (FOLKDAYS)
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Dealing with power structures in the food system (EN)
- with Aida Baghernejad
- Lisa Lind Dunbar (Hospitality Worker Collective)
- Female Wine Collective
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FOOD CULTURE(S)
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New European Baking (EN)
- with Laurel Kratochvila (Fine Bagels, Le Balto)
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A psychological perspective on food and nutrition: how pleasure and sustainability can support treatment of eating disorders (DE)
- with Inga Putz
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POLITICS
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Eating is a political act – foundations of EU food policy (DE)
- with Nina Wolff (Slow Food)
12.30 – 02.00
Lunch
A quick break before we continue: Lunch is prepared by Gut Boltenhof with bread provided by our member Keit, the coffee cart by Five Elephant will run and Rosa Canina’s ice cream bring our blood sugar levels back into balance
02.00 – 03.30
DISCUSSIONS, TALKS, CONVERSATIONS
(Sessions take place in parallel and each last the entire length of the block)
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GRAINS
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The bakery ecosystem – from grain to bread (EN)
- with Lizzie Parle (e5Bakehouse)
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MEAT & ANIMALS
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The role of animals in agriculture (DE)
- with Svenja Nette (Wir stehen drauf, Expedition Klimalandschaft)
- Felicia von Borries (PROVIEH e.V.)
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Milk, meat, slaughtering – the realities of keeping livestock (DE)
- with Maike Sass
- Ingmar Jaschok (blog.hofhuhn.de)
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NEW WORK -
EssKulturWandel – An education connecting minds to farms (DE)
- with Cora Ksinzyk (Die Gemeinschaft)
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Building bridges – how food system change is made by people (EN)
- with Joszi Smeets (Food Hub NL)
- Lea Ligat (Gut & Bösel)
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HOSPITALITY
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A just future for workers in the hospitality industry (EN)
- with Lisa Lind Dunbar (Hospitality Worker Collective)
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We need to talk! Farmer and cook in conversation (DE)
- with Maximilian Liebrich (Biogärtnerei Watzkendorf)
- Robert Kapa (Kindergarten Fröbelspatzen)
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Zerowaste as principle – reuse-systems in food production (DE)
- with Deandra E. Anderson (Ebb&Flow Keg)
- Jennifer Kiessling (Mindful Drinking Club)
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FOOD CULTURE(S)
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True costs, invisible costs and economic futures in the food system (DE)
- with Nina Petersen (HAPPA)
- Patrick Wodni (Kantine Zukunft)
- Jacob Fels (Tiny Farms)
- Olga Graf (Kantine Zukunft)
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POLITICS
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Global solidarity in agriculture (EN)
- with Julia Bar-Tal (Arbeitsgemeinschaft bäuerliche Landwirtschaft)
03.30 – 04.00
Coffee break
o digest all these impressions we’ll take a break – and have some coffee! Obviously served by Five Elephant. Delicious goods will be provided by none less than La Maison.
04.00 – 05.00
ROUND TABLES
(Sessions take place in parallel and each last the entire length of the block)
- Not just our speakers are experts in their respective fields – all of you are bringing experiences, challenges, and ideas from your daily work. To build on that, we will get together to exchange and network on specific topics.
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Eating animals – keeping animals (DE)
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Truly sustainable gastronomy, what’s that? (DE)
- with Sophia Hoffmann (Happa)
- Matthias Tritsch (Green Table e.V.)
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Good intentions and greenwashing the “good food” movement (DE/EN)
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Round table FLINTA (EN)
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SUPPORTING THE NEXT GENERATION IN AGRICULTURE (DE)
- with Jacob Fels (Tiny Farms)
- Philippe Birker (Climate Farmers)
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A new culture for better working conditions in hospitality (DE)
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MORE GRAIN VARIETIES BACK TO THE BAKERY (DE)
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Berliner Weisse tasting (DE/EN)
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Open Space 1Open Space 2
05.00 – 06.30
CHEERS
We’ll end with a bang and a glass of Von Wiesen Cidre, non-alcoholic Verbena & Quince or beer from Barnimer Brauhaus. Let’s toast to the day full of insights and inspiration and enjoy the moment to continue conversations and reflect on the day.
06.30 – 09.30
DINNER
with Jan From Earth & Team – down-to-earth, regional, seasonal!
Jan und his Team will grill a delicious 3-course meal for us to end the festival day. Imagine yourself at a long table, with a glass in your hand and greasy fingers. Some might remember 2019 – it was magical!
Everything is prepared on the grill, with vegetables sourced from the neighbouring Good Food Syndicate and meat (if desired) of course from Gut Boltenhof. Flatbreads, small salads, yoghurt, vegetables, and stone fruits for dessert – everything in family style. With that, we‘ll drink up Billy‘s sample wine bottles from the Nobelhart & Schmutzig as well as Kombucha from Bouche.
You can miss dinner – but you don’t have to! We can serve a maximum of 80 seats, so make sure to get your additional ticket.
Berlin-based chef Jan Wichert started his culinary journey at the renowned Margaux and served as head chef at REMI. In the summer of 2022, he had his pop-up “From Earth” – a culinary discovery with a lot of heart and earth under his fingernails.