At the regional gatherings, we connect gastronomes and producers, find out what topics are currently on the agenda in the region and consider how we can strengthen the food system in the future. We meet on-site, engage in conversations during tours and shared meals, explore current regional topics, and discuss how we can strengthen the food system for the future. They are open to everyone — whether you’re a member or not.

Send us an e-mail, if you’d like to join the regional groups!

At the regional gaterhing at Weidenkams in the Munich area, people from agriculture, gastronomy, education, and civil society initiatives came together to explore gardening, horticulture, and the idea of regional cooperation. Weidenkams is a biodynamic vegetable and fruit farm with Demeter certification that has been producing vegetables, herbs, herb plants, cut flowers, and more at Hofgut Letten and the historic Weidenkams castle nursery for years—and is regularly represented at weekly markets in the region.

Amidst the green beds and cultivated areas, discussions focused on succession, educational pathways, cooperation in rural areas, and practical challenges in everyday production. The joint exploration of the garden and nursery provided an opportunity to exchange knowledge, ask questions about sustainable management, and engage in fruitful discussions about the future of regional food and value chains.

Thanks go to Dennis from Schloss Weidenkam, Jule from Cose deliziose, and Nadia from Restaurant Das Edelweiß for the initiative, organization, and invitations, as well as to the Weidelener Foundation and Tom for the opportunity to meet on the Weidenkam grounds and gain insights into the history and practice of the location. A big thank you also goes to all participants for the largest and most colorful networking buffet to date, the numerous questions, and creative ideas on how to move forward in and around Munich.

photos by Nele Eggelsmann

At the end of May 2025, the network of Die Gemeinschaft e.V. from the Leipzig region met at the Plagwitzer Markthalle to get to know each other. Of course, a look behind the scenes of food production and logistics at a market hall in one of the largest cities in eastern Germany was a must. Between meter-high beverage shelves, cold storage rooms, and hidden corners, participants looked, asked questions, and discussed supply chains, collaborations, working realities in a market hall, and how regional value creation is organized in concrete terms. Places like this show how people from production, processing, gastronomy, and trade can work together and create a special place.

In addition to the tour, there was enough time for exchanges and discussions about agricultural subsidies that are difficult to understand and the amazement at caviar on fried foods, so that new personal contacts could be made and the participants’ own networks could be further expanded. Not only in Leipzig, but also far beyond, in the east of the country.

Thanks to Thilo, Christian, and Laura from Eggenberger Lebensmittel for their generous hospitality and insightful tours. Thanks also to Juliane from Stadt-Land-Küche and Emily from Salumeria for their initiative and organization, and of course to all the participants for their contributions to the buffet, their curiosity, and their ideas.

The regioanl gathering at DEINspeisesalon in Cologne-Ehrenfeld focused on exchange, discovery, and good food. The complex, consisting of a banquet hall, bakery, storage rooms, kitchens, and a green courtyard, provided the setting for discussions about current developments in Cologne’s food and gastronomy scene, logistics, and good working practices, accompanied by suggestions for further networking.

The networking meeting was rounded off with a visit to the wine cellar of IMI Winery, one of the few urban wineries in Germany. In this city wine cellar, organically grown grapes from the Palatinate are processed directly in Cologne, combining winemaking, tasting, and city life.

Thanks go to Jutta, Doro, Seb, Lars, Pia, and the entire DEINspeisesalon team for their warm hospitality and excellent food, as well as to Sven for the joint initiative, IMI Winery and the many networks and activists involved for the insights, and all participants for the varied buffet, questions, and inspiration.

In July 2024, nearly 50 people from the Freiburg region gathered at the Steingrubenhof to discuss the future of artisanal food production and better cooperation. The farm, which has been in operation since 1500, provided insights into holistic grazing and the work of the Holistic Compost Lab to promote healthy soils and regenerative ecosystems.

In an open space format, we discussed: Who shapes the regional food chain? How can synergies be exploited and sustainable production promoted? How can the value of regeneratively produced food be fairly reflected?

Photos by Nils Böddingmeier

In July 2024, we were guests of Olympia and Hannes from the Roter Faden winery in Vaihingen an der Enz. Around 30 people from the food industry in the Stuttgart area came together to discuss the future of artisanal food production and better cooperation.

In glorious summer weather, we explored the production facilities and vineyards. In the evening sun, we enjoyed a shared snack of delicacies we had brought with us, accompanied by Olympia’s wines.

Many thanks to everyone who attended, and especially to the Roter Faden winery, Christoph from fermentiertes, and Saskia for their wonderful hospitality!

Photos by Christoph from fermentiertes

At the beginning of May 2024, farmers, restaurateurs, hunters, bakers, vocational school teachers, and traders from Hamburg and the surrounding area gathered for a networking meeting in Kneese. In the garden of klaar fruchtfermente, the focus was on getting to know each other, exchanging ideas, and taking joint tours through the orchards and fruit fermentation production facilities.

Key topics included a willingness to experiment, local value chains, and the fight against climate change. Insights into the diverse food production in the north, inspiring conversations, and new ideas for the network made the meeting special. Thanks to Arno, Jochen, Thomas, and Maël for their hospitality—and to Bäckerslüüd for the fougasse!