AN EDUCATION CONNECTING MINDS TO FARMS
Our first cross-sector and practice-orientated education programme for culinary actors. EssKulturWandel means: four impulse days, four field trip days, once through the food system, in and around Berlin – for everyone who wants to change something. EssKulturWandel gives you the opportunity to learn all about a sustainable food system and helps you to understand the connections between climate, society, cuisines and politics. We always stay on the ground: where food is produced and where ecological, social and economic change is possible.
Together with 17 other culinary actors from all over Germany, you will embark on an exciting journey through theory and practice over two long weekends: during the impulse days, you will immerse yourself in the basics of the food transition – from agriculture and climate to cooperative models and fair labour structures. The field trips takes you out into the fields or into the bakery: You will get to know experienced practitioners from across the Die Gemeinschaft network and learn more about the background of the value chain and unique concepts. Be part of the learning journey and shape your EssKulturWandel together with the other participants!
Our educational program is designed for all trainees, employees, students and freelancers within the food system. It doesn’t matter if you work in agriculture, the kitchen, the bakery or any other food trade – the main thing is that you want to make a difference. We give you the knowledge, the tools and the network to do just that.
Impulse DAYS
04. – 07. October
For a sustainable change in the food system, we need to understand that all links in the value chain are interconnected, from the field to the plate. What the way animals are kept and fed has to do with good meat, how soils influence the climate, how regionality and seasonality affect biodiversity – and what you have to do with it.
At the Impulse Days, we want to give you a holistic understanding of the food system and look at all dimensions – whether ecological, social or economic. In addition to exciting content, the impulse days offer the opportunity to exchange ideas with other like-minded people and to reflect on your own position and future perspectives.
FIeld Trips
01. – 04. November
Our four-day field trip provides you with knowledge about agriculture, processing and catering as well as regional value chains. We visit organisations from the network and take a look behind the scenes. You will come into personal contact with pioneers in the sector who are already breaking new ground and gain new perspectives, skills and inspiration – from practice for practice. You will develop your own ideas for a sustainable food culture.
Application deadline is September 8th!
Do you have more Questions?
“The network I got is really important and I'm really grateful for the opportunity to be in exchange with people from various industries."
"Getting to know so many people who are all committed to more sustainable and socially responsible food gives me a lot of motivation to make more of a difference myself."
"The exchange, openness and cross-sector thinking inspired me on how I can use collaborations myself to make a positive impact in my environment."
"EssKulturWandel has been instrumental in changing how I want to shape my career in the restaurant industry. This project was like a catalyst for my future. I now have a much more concrete plan of where change is needed and how to go about it."
"I am much more engaged with food producers through EssKulturWandel and how regenerative agriculture can be implemented."
“The network we've been given is totally important and I'm really grateful for the opportunity to be in exchange with people from such different industries."
Hendrike Scheibert, Pastry chef at Café Ino and self-employed pastry chef
"Getting to know so many people who are all committed to more sustainable and socially responsible food gives me a lot of strength to make more of a difference myself. And in so many areas and with very different ways that I hadn't even thought of before."
Carl Sander Eck, Chef at Wallczka and student in agricultural sciences
"The sharing, openness and cross-sector thinking inspired me on how I can use collaborations myself to make positive changes in my environment."
Julia Straub, Chef at Montessori Kinderhaus St. Pius Waldfenster and Butchery & Party Service Bauer
"You guys have been instrumental in changing how I want to shape my career in the restaurant industry. This project was like a catalyst for my future. I now have a much more concrete plan of where change is needed and how to go about it."
Mila Laubinger, Cook in training at 136 Restaurant
"I am much more engaged with my food producer:s through the food culture change and how regenerative agriculture can be implemented."
Judith Scharrenbach, Sales Manager Max Kugel and Master Confectioner