Previous Events

Food System Transformation: The Power of Food Councils?

Dr. Colin Sage 
19.08.2020 17:00-18:00 (CEST)                                             

Dr Colin Sage is an Irish researcher who has worked on the interconnections of food systems, agriculture, environment, and wellbeing throughout his career. He has conducted field research in Bolivia, Mexico and Indonesia and travelled widely in Asia & Latin America. He has worked with artisan food producers in Ireland and was the founding Chair of the Cork Food Policy Council in 2013. He is the author of Environment and Food (2012); and co-editor of Food Transgressions: Making sense of contemporary food politics (2014) and Transdisciplinary Perspectives on Transitions to Sustainability (2017).

Currently he is completing a number of writing projects that include the co-edited books,  ‘Food system transformations: Social movements, local economies, collaborative networks’ (Routledge, in press); and ‘Metaphor, Sustainability, Transformation: Transdisciplinary Perspectives’ (to be completed shortly) and the co-editing of a special issue for an international journal on ‘Sustainable Diets’. Also he has just started work on a new edited volume ‘A Research Agenda for Food Systems’.  

Dr. Sage's vision for the future of food is a rhizomic spread of grassroots initiatives demonstrating alternatives to business-as-usual practices that repoliticizes food. These will involve creating new urban spaces for cultivation and retailing of food and facilitate changes in eating practices such that everyday meals reflect regional and seasonal production. Ultimately, he is convinced that we need to create a food system that works within planetary boundaries to deliver healthy food for all.

We will talk in this HTV edition about the power of food councils, edible cities, urban farming, transition towns and the role of grassroot movements and the power of food councils. 
How will the transformation to a better global food system work? What is required and what immediately needs to happen? 

We are very much looking forward to having a conservation with Dr. Sage in our YouTube Livestream this Wednesday. Tune in and join the discussion via YouTube Chat. 

Vergangene Events


Dave Goulson and his Stewardship for Insect Conservation relating to the Health of our Ecosystems

Dave Goulson is a Professor of Biology at the University of Sussex, UK, specializing in bumblebee ecology and the founder of the Bumblebee Conservation Trust. To preserve the Earth’s biodiversity he is educating organizations, administrations, and citizens. In his current project, he studies bumblebees and other insects, and the factors causing their decline. In our HTV we talked about the essential role of insects for healthy ecosystems.


The Role of Agroecology for Food Sovereignty

Paola Migliorini is an Agroecologist, Assistant Professor in Agronomy and Crop Production at the University of Gastronomic Sciences (UNISG - Università degli Studi di Scienze Gastronomiche). We talked with Paola Migliorini about Agroecology and its role in changing the global food system. What is Agroecology and to which principles does it adhere? What challenges does Agroecology have to overcome in order to have a large scale impact?


The Food System in the Amazon Region: Why Biodiversity is Important

Sofia Rubio Chavez is a Peruvian biologist and entrepreneur with her social enterprise Shiwi. Sofia's work has the aim to make conservation of biodiversity profitable through responsible consumption of products that are coming from a national protected area.

Food as a Medium of Change with British architect & author Carolyn Steel

In this fascinating and wide-ranging conversation, Carolyn Steel outlines the key ideas of her new book Sitopia: How Food can Save the World, explains why she thinks that we ought to ask ourselves "what is a good life?", why vertical farming is overhyped, details how a more decentralized food system might look like, and answers your questions from the community.
In-Vitro-Fleisch? Open Source Moleküle? Food VC Maximilian Bade zur Zukunft des Essens

In-vitro-Fleisch? Open Source Moleküle? Für Atlantic Food Labs investiert Maximilian Bade in Startups, die an der Zukunft des Essens arbeiten.Im Livestream hat er uns spannende Einblicke in die Zukunft des Essens gegeben. Finde z.B. raus, warum er an synthetische Biologie aber nicht an Insektenprodukte für Endkonsumenten glaubt.
Hülsenfrüchte - unterschätzte "Alleskörner"

f3 - Elisabeth Berlinghof, Food Kompanion und Slow Food Aktivistin, bezeichnet sich spontan auch als Anwältin der Bohnen. Mit ihr haben wir über das Potenzial von Hülsenfrüchten gesprochen und welchen Stellenwert diese auf dem Speiseplan der Zukunft einnehmen können.
Medien und Trends für die Zukunft des Essens mit f3
f3 - ist ein journalistisches, innovatives Agrarportal, das sich ganz der Zukunft des Essens verschrieben hat. Mit digital-first Konzept, Subscription-Business-Model, und einer Community-orientierten Philosophie hat f3 ein spannendes Content-Unternehmen geschaffen. Im HTV Livestream sprechen wir mit Produktmanagerin Nina Sehnke und Redaktionsleiterin Eva Piepenbrock über die Geschichte von f3, darüber, was sie bislang gelernt haben, über das Beschreiten neuer Wege und den Food-Medien-Markt.
Filme machen und strategischer Food-Aktivismus

Valentin Thurn ist Filmemacher, Journalist, Buchautor und Aktivist. Mit Filmen wie "Taste the Waste" und "10 Milliarden – Wie werden wir alle satt?" macht er auf die Schieflagen in unserem Ernährungssystem aufmerksam. Wie kam Valentin Thurn zum Thema Ernährung und zu seinen Strategien des Aktivismus? Wo sieht er die größten Systemfehler und wie können wir diese mit Innovation und Kreativität verändern? 
Mal ehrlich: Wie super sind eigentlich Superfoods?

In Felix Buchborn forscht zu nachhaltigen Lebensstilen mit dem Fokus auf die sozialen und ökologischen Folgen unseres Lebensmittelkonsums. Als Co-Autor seines Buches "Super Local Food" hat er mit uns im Livestream kritisch hinter den Superfoodhype geblickt, welche Konsequenzen dieser hat und welche nachhaltigen Alternativen es vor unserer Haustüre gibt.
Corona und das Essen | Holy Tisch Virtuell #1

In der Erstausgabe von Holy Tisch Virtuell waren der bloggende Landwirt Ingmar “Hofhuhn” Jaschok und Cateringunternehmer und Koch Vincent Fricke zu Gast, Gemeinsam sprachen Sie über den Einfluss der Coronakrise auf Food-Professionals und diskutierten mit der Community. 

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