AN EDUCATION CONNECTING MINDS TO FARMS
Join us for our cross-sector and practice-oriented education program for culinary actors!
During an exchange within the Germany-wide network of Die Gemeinschaft you dive deep into the day-to-day work in another part of the food world. In addition, you will spend five days learning and discussing the foundations of food system transformation – from agriculture and climate, cooperation and justice, to new ways of working.
EssKulturWandel offers you multifaceted insights into the food system and helps you to understand the large-scale connections between climate, kitchens and politics. Still, we stay grounded: where food is produced and where ecological, social and economic change is possible.
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 it.
As part of the practical exchange, chefs, service staff or bakers might get to know the work of a market garden, a butchery, a vineyard or another agricultural business. You will spend two days to four weeks at a member’s business in the Germany-wide network of Die Gemeinschaft.
You decide in which area you would like to gain practical experience. Whether it’s in gastronomy, agriculture or food handcraft – you learn directly from those who are already changing the food system. You will gain new perspectives, skills and inspiration, from practitioners for practitioners. Towards your own understanding of a sustainable food culture!
For 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 affect the climate, how regionality and seasonality impact biodiversity – and what you have to do with it.
Therefore, together with us and 17 other participants, you will take a deep look into the food system during excursions, workshops and discussions in and around Berlin. We invite experts to share their experiences in different areas – from agriculture and climate, to food and agricultural policy, to food cultures, to cooperation and new work culture.
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.
Take a better food system into your own hands
The application phase for this round EssKulturWandel is closed.
ATTENTION NEW DATES ARE CONFIRMED
Impulse days in presence: 29.02. – 04.03.2024
Individual exchange: February – March 2024
Closing event: 25.03.2024
What participants say
“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."
Hendrike Scheibert, Pastry chef at Café Ino and self-employed pastry chef
Carl Sander Eck, Chef at Wallczka and student in agricultural sciences
Julia Straub, Chef at Montessori Kinderhaus St. Pius Waldfenster and Butchery & Party Service Bauer
Mila Laubinger, Cook in training at 136 Restaurant
Judith Scharrenbach, Sales Manager Max Kugel and Master Confectioner