SYMPOSIUM 2020 – THE PROGRAM
National and international experts from theory and practice will share their knowledge and explore nine core topics with us. Questions we will address include: How does regenerative agriculture work on the field? What role will gastronomy play in the future? What strategies can we develop to transform the food education system? How is food culture actually produced, and is the current crisis really an opportunity?
Food Culture & System Change
- Food Culture & Culinary Heritage [EN]
10 August 2020
Selassie Atadika
- Food Policy and resilient food systems [EN]
01 September 2020
Tim Lang
- Reality Check: The Crisis as an Opportunity? [DE]
28 September 2020
Daniel Kofahl
- Cultural and Culinary Regions [DE]
28 September 2020
Dominik Flammer
- We're in Business to Save our Home Planet [EN]
27 October 2020(cancelled)
Ryan Gellert
- Food Culture and Migration [EN]
03 November 2020
Krishnendu Ray
- Ways for a Better Agricultural Policy and Why We Should Not Stop Thinking Politically [EN]
30 November 2020
Madeleine Coste and Yael Pantzer
Hospitality
- The Future of Hospitality is Collaborative [EN]
31 August 2020
Camilla Marcus
- Decolonising the Food System [EN]
12 October 2020
Zoe Adjonyoh
- The Story of Black Book [EN]
26 October 2020
Anna Sulan Masing, Zoe Adjonyoh
- The New Responsibility of Chefs [EN]
23 November 2020
Manoella Buffara
- Between Giants and Grass Roots - How Can We Make a Difference Together? [EN]
9 December 2020
Ylva Johannesson
- Koji and Collaboration [EN]
13 December 2020
Rick Shih
Agriculture
- Pulses and their Potential for Taste and Biodiversity [DE]
20 October 2020
Elisabeth Berlinghof, Ulrich Quendt
- Regenerative Agriculture in Practice [EN]
27 October 2020
Richard Perkins, Benedikt Bösel
- A Conversation on the Perception of Agriculture in our Society and the People Behind It [DE]
24 November 2020
Ingmar Jaschok
- On Debuting as a Young Winemaker [DE]
01 December 2020
Jan- Philipp Bleeke
Urban-Rural Relations
- Can Fishing Be Sustainable? And If So, How? [DE]
13 October 2020
Lars Bäumer and Andreas Reinhardt (Team Frisch Gefischt)
- The Community-Supported Bakery [DE]
24 November 2020
Sophie Löbbering, Christoph Spahn
- How Much Can And Should Good Food Cost? [DE]
30 November 2020
Volkert Engelsman
- Relationships Between Fields, Mountains and Kitchens [DE]
07 Dezember 2020
Norbert Niederkofler
- An Update From the Coffee World [DE]
08 Dezember 2020
Kris Schackman
- The Rye Experiment [DE]
09 Dezember 2020
Florian Domberger, Jonna Meyer-Spasche, Björn Wiese
Public Kitchens
- Urban Food Policy – How Much Change Can Come From Urban Environments? [DE]
11 August 2020
Kantine Zukunft Berlin // Speiseräume F+B
- Kantine Zukunft – Potentials of Public Kitchens [DE]
01 September 2020
Kantine Zukunft Berlin // Speiseräume F+B
- „And Who Will Cook Tomorrow?" [DE]
29 September 2020, 5pm
Tim Raue, Kantine Zukunft Berlin // Speiseräume F+B
Digitalisation
- Food Culture In Social Media [DE]
19 October 2020
Eva-Maria Endres
- Local (E-)Commerce as a Chance for Fair Prices and More Independence in Agriculture [DE]
8 December 2020
Andreas Poell
Communication
- The Potential of Catastrophe: How New Narratives in Media and Kitchens Can Transform the Food System [EN]
26 October 2020
Alicia Kennedy
- Save British Cheese! [EN]
03 November 2020
Jason Hinds
- Cultural Appropriation in the Kitchen [EN]
23 November 2020
Jenny Dorsey, Dalad Kambhu
New Work
- Where is hospitality heading with Corona? [DE]
12 October 2020
Andrea Grudda
Education
- Overhauling an Industry from the Ground Up [EN]
21 September 2020
David Zilber
- Unfuck Gastronomy - The Future of Culinary Training [DE]
19 October 2020
Vincent Fricke