Our Team

FRIEDERIKE GAEDKE

Friederike’s greatest passion is bringing together the people who shape our food system. She wants to connect all those who, like her, are working towards a resilient, sustainable and delicious food world.

Therefore, she is leading Die Gemeinschaft today. Since 2018, she has been behind everything Die Gemeinschaft sets up – from content to events. She is the initial contact for all members, develops future plans with the board and represents the association to the outside world, e.g. in talks or panel discussions. In 2021, Friederike was recognized for her work by 50Next as “Trailblazing Activist”.

 She enjoys discussing regenerative agriculture, the shortage of professionals in the industry or feminism in gastronomy, preferably over butter cake. Friederike studied “gastronomic sciences”. Or rather Food Systems and Cultures at UNISG, the university founded by Slow Food in Piedmont, Italy – with the aim of gaining a holistic understanding of our food world. While there, she was able to meet a wide range of food producers during field trips around the world. She took fully advantage of studying in Italy to gain more insights about her other passion, pasta. 

CARLA ULRICH

Carla Ulrich supports Die Gemeinschaft in the communication and the implementation of our Symposium since 2020.

As a trained social scientist, she conducts research on the socio-economic dimensions of the agrarian transformation and explores how good food can be made accessible to all. Her work has been published in two academic publications for emerging researchers in 2020 and 2021.

Carla is an alumna of the Slow Food Youth Academy and volunteers with the Slow Food Youth movement to establish a better food and agriculture policy. Previously, she was a re:publica program curator for events in Berlin, Ghana, and the US as well as co-founder of the non-profit Forward Thinking Berlin e.V., and last but not least, a kitchen assistant in a Berlin restaurant.

As a photographer, she portrays farms, crafts, and people who work with nature. She learned to love food growing up in rural France.