PROGRAM
09.09.2019
With input from experts arriving from Berlin and all over Germany as well as international inspiration we developed new insights and exchanged ideas about the issues that are relevant to us. Relevant not only for the daily work in our businesses, but also relevant for the vision of a common new food culture.
We talked about how culinary training might be recast for our modern world. How can agriculture better structure itself for renewability? How are quality and taste created in the fields? As a farmer or chef, how can and must I harness digital channels for my business, and what is successful storytelling?
These focus sessions were framed by a podium discussion and a keynote speech. The day further concluded with a shared dinner, that gave attendees another chance to network and discuss their experiences.
The event was held mainly in german language.
09:00 – 10:00 Registration and coffee
10:00 – 10:30 Welcome
10.30 – 11.00
»Farmers cultivating restaurant relationships«
Jack Algiere, Stone Barns Center for Food and Agriculture
11.00 – 13.00 Focus Session I
#1
»Local platform-economies revolutionize direct marketing and rural development«
Markthalle Neun Plattform
#2
»How being a zero waste restaurant shapes the relationship between a chef and his community« (engl.)
SILO, Douglas McMaster
#3
»Is there a New German Cuisine? – Reflections on the rise and growth«
Felix Bröcker
#4
»We have to talk – an insight into the daily working routine of a chef and a horticulturist«
Restaurant Sosein, Felix Schneider and Schnelles Grünzeug, Olaf Schnelle and Unternehmensgrün, Dr. Katharina Reuter
#5
»The future of Culinary Training – How can and must training for chefs in Germany be transformed and improved to provide better perspectives?«
OSZ Gastgewerbe, Annette Voigt
#6
»The psychology of collective action«
Klara Wenzel und Laura Trölenberg, Wandelwerk
#7
»“Farm Radio” – Rural-Made Public Relations«
Hofhuhn, Ingmar Jaschok
#8
»Fermented Fruits as Opportunity to Broaden the Taste Portfolio and Potentially Added Value«
– Tasting –
Bar Freundschaft, Johannes Schellhorn
13.00 – 14.30 Lunchbreak
14.30 – 16.30 Focus Session II
#1
»Wild Herbs: Gathering and Processing«
– Tasting-
Jonathan Hamnet, Grunewald Foraging and Ruben Neideck, Bar Velvet
#2
»Beyond Yummy: Creative solutions for institutional food service«
Patrick Wodni
#3
»Regenerative Agriculture«
Anna Hilfenhaus
#4
»Storytelling in the New Food Economy – What distinguishes my company and how can I communicate this externally?«
Food Kompanions, Sophie Huntke and Olga Graf
#5
»How Farmers can cultivate flavour on their fields« (engl.)
Jack Algiere, Stone Barns / Blue Hill
#6
»Conservation through Consumption – Biodiversity from the shed to the plate«
Johanna und Daniel Mörlein, Uni Göttingen
#7
»Ultimately, everything is logistics«
Florian Domberger, Domberger Brot-Werk
#8
»Business relationships between farm and kitchen«
David Peacock, Erdhof Seewalde
16.30 – 17.30 Panel discussion
»Encouraging Utopia: How might the cooperation of kitchens and farms look like in ten years?«
with
Jörg Reuter, Vom Einfachen das Gute
Micha Schäfer, Nobelhart & Schmutzig
Ingmar Jaschok, Hofhuhn
Olga Graf, Food Kompanions
Christine Pohl, Ernährungsrat Berlin
17.30 – 18.00 Closing remarks and acknowledgements
with Dr. Dirk Behrendt, Senator for Justice, Consumer Protection and Antidiscrimination
18.00 – 19.00 Aperitiv, Networking, farm tour for people interested
19.00 – 21.00 Communal Dinner
Bettina Zehner (Freie Waldorfschule Berlin Mitte)
Lode van Zuylen (Lode & Stijn)
Micha Schäfer (Nobelhart & Schmutzig)