Future Food Convention 2020


Wege in die Zukunft

Wie können wir 10 Milliarden Menschen nachhaltig sinnvoll ernähren? Über verschiedene Wege in die Zukunft spricht Valentin Thurn mit Dr. Ophelia Nick (Vorsitzende der Arbeitsgemeinschaft bäuerliche Landwirtschaft), Benedikt Bösel (Gründer und Geschäftsführer von Gut&Bösel) und Karl Schweisfurth (ehem. Leiter der Herrmannsdorfer Werkstätten)


Reinventing Gastronomy in the Midst of a Crisis

Luciana Bianchi  is the director of Galapagos Foundation and moreover a chef, food activist, writer and gastronomy lecturer. With Luciana we talked about her experiences in the world of food and gastronomy, challenges  of women in the field of gastronomy and her latest project "MUYU Galapagos".  


Future Cities: Urban grassroots initiatives am Bsp. dt. Ernährungsräte

Welches Potenzial steckt in "urban grassroots initiatives", die Zukunft des Essens und der Ernährung in unseren Städten zu prägen - hin zu einer nachhaltigen Ernährungswende? Darüber haben wir mit Anna Wißmann, Koordinatorin des Netzwerks der Ernährungsräte in Deutschland und Jürgen Müller, Mitgründer u.a. des Münchner Ernährungsrates e.V. gesprochen.


A conversation about land grabbing

Edie Mukiibi is the Vice president of Slow Food International & the Coordinator of Slow Food Activities in Uganda. As a a trained Agronomist he is particularly running a Campaign against Land Grabbing in Uganda. "Land Grabbing is real and it happens every day. We all have the responsibility to end this injustice and ensure an equitable and just land use and utilisation. Together we can stop land grabbing.”

Philipp Kauffmann - Phoenix from Ashes: 
Why hospitality should lead on climate

Original Beans is a regenerative chocolate company that sources the earth’s rarest cacaos for leading restaurants, hotels, and consumers. He started up the company in 2008 and left his job at the United Nations and followed the call of 6 generations of recognized nature conservationists in his family who helped to coin the term “sustainability”. On their own, they grow a 100% regenerative business. In his words: “Together we can regenerate all we consume and preserve what’s rare in this beautiful world.”
Manuel Klarmann -
Major climate sins in the food system.

And how we can fix them.

Food is something we buy every day. Our eating habits impact the climate more than driving or heating. But eating well while being climate-friendly is not a contradiction. Eaternity works with restaurants, supermarkets and food producers and shows what matters with precise and efficient life cycle assessments.

Manuel will inspect major climate sins in the food production sector. Based on this, we hear about possible solutions and how to change these systems.

Creating Holistic Concepts - ERNST Berlin

For the ERNST team is a holistic approach to restaurants about relationships. Since the beginning sourcing and building deep relationships with producers from the region lies at the heart of the restaurant. With Dylan Watson-Brawn and Spencer Christenson, the founders of ERNST Berlin, we talked about their vision and concept and the future of restaurants.
Sascha Barby - Grab the Bull by the Horn

As a former chef and owner of his own restaurant in Vancouver and now as Senior Director of Global Culinary Experts at Ratioal AG München, Sascha Barby stated when asked about the future of food industry: "The food- and foodservice industry as we know it today will not change – it will turn upside down! Especially ethical and environmental issues will come even more in sight." 
Damini Ralleigh - Cultural Appropriation in the World of Food and Media

Decoding the fine line between appropriation and appreciation, Damini - a food journalist for the Indian Express and reviewer, will talk about "the tightrope walk we have to master. In a highly diversified global culture with remnants of post-colonialistic and privilege-based acquisition mentalities, it is important to raise awareness and create a decorum or code for mutual respect of heritage and equality."
Simon Scholl - Von Solidarischen Landwirtschaften zu CSX

Der Mit-Gründer des Münchner Kartoffelkombinat eG spricht mit uns über eines seiner vielen spannenden  Projekte: von CSA (Community Supported Agriculture) zu CSX (Community Supported “X”).
Hierbei geht es darum, die Prinzipien von CSA auf andere Versorgungs-Felder zu übertragen. In der Solidarischen Landwirtschaft legt eine Gemeinschaft die wahren Betriebskosten eines landwirtschaftlichen Betriebs auf alle Mitglieder um. 
Wie sieht die Bildung zu Lebensmitteln und Ernährung in Zukunft aus?

Die Vermittlung von Ökosystem-Kompetenz ist ein wichtiger und essentieller Bestandteil der Bildungsprogramme für Ernährung, Haushalt und Landwirtschaft. Die Hochschule Münster entwickelt, gemeinsam mit neun Hochschulen in acht Ländern Europas, innerhalb des Projekts “TEFSI” Materialien und proben Methoden für innovative Lehre rundum nachhaltige Ernährungssysteme. Fragt man Carola danach, wie für Sie die die Ernährung der Zukunft in einem Wort aussieht, lautet die Antwort: “Bunt” 
Follow Us


Use this space to let people know why they would want to
hear from you. Tell them about a special offer, a limited time promotion,
or the important updates they'll receive after they sign up.