With a special focus on how to work towards a sustainable food system, this second helping of Terroir Berlin leant on the themes of leadership, community and collaboration learning from international chefs Frida Ronge, Maksut Askar, Flavia Borawska, Roderick Sloan, Dalad Kambhu and Alan Micks.
producers from the Terroir community showcased
collaborative dinner guests
local producers showcased
Founder, The Arctic Caviar Company Norway
Head Chef, Michelberger Restaurant
Design Thinking Workshops
One of the main elements of a resilient food system is a strong community of chefs, producers, farmers and food leaders who actively drive discussions, collaborations, and innovation. For the Terroir x Die Gemeinschaft workshop led by food innovation expert, Júlia Dalmadi, 30 food leaders were hand-picked to use design- & system-thinking principles to address sustainability issues from economic, social and environmental angles.
How design thinking can create a better food system
with food innovation expert, Júlia Dalmadi
“Our current food system is complex and dogged by the consequences of mass industrialization and overproduction. Changing such a robust system requires agility and design thinking is simply a human-centred approach to innovation.”
Design thinking happens at the intersection of people’s desires, business viability, and technological feasibility. It also takes into account all the inter-dependencies and challenges of a high-impact food system and suggests a new approach.
Using it, multidisciplinary design thinking teams can break down silos and create partnerships between different stakeholders, including farmers, restaurants, policymakers, big players, startups and consumers. The iterative process identifies new needs, insights and eventually leads to new foresights. Understanding the economic, social and environmental impact of these findings helps identify what decisions can be taken today to create the best possible tomorrow.
Design thinking also fosters culinary confidence through empathy, problem definition, idea generation, prototyping, testing and redefining until the best solution is identified. Of course, the successful implementation of this solution requires everyone to understand all relevant problem variables, but by identifying what can either enable or inhibit a solution and then finding the leverage points we can achieve transformational systemic changes.
Environmental: Where food is the problem, food is the solution
How might we encourage chefs and farmers to preserve their terroir by building a zero foodprint system?
Social: Intentional Intermediation
How might we support a terroir-preserved food supply chain with shared value distribution among the participants?
Economic: Eat Your Values
How might we inspire consumers towards Terroir-driven kitchens/restaurants?
As the culmination of Terroir Berlin 2019's activities we welcomed guests to join a very special dinner linking the many corners of the Terroir community together with our 6 international chefs working collaboratively to present a 7 course meal celebrating regional ingredients, local producers and international techniques.
On the menu
Frida RongE (TAK, Stockholm) & Roderick Sloan (ARCTIC CAVIAR, Norway)
Sugar kelp, scallop roe, mahogany clams
Chirashi sushi, Swedish furikake, oyster emulsion
Featured producer: Arctic Caviar
Maksut Askar (NEOLOKAL, ISTANBUL) & Dalad Kambhu(KIN DEE, BERLIN)
White & wild asparagus, strawberry, pomegranate & chilli
Roast chicken with Thai & Turkish spices, molasses & Uveyik wheat
Featured producer: Lars Odefey
Flavia Borawska (OPASLY TOM, WARSAW) & Alan Micks (MICHELBERGER RESTAURANT, BERLIN)
Roasted sweetheart cabbage, cashew garlic cream, miso butter, sorrel
Koji-aged pork neck, baked leek, pickled spruce, buckwheat tamari
Pigs head fritter, sour apple and spruce compote
Featured producer: Wilde Gärtenerei
Portia Chowdhury (Piquant pop up, BERLIN)
Cardamom tapioca kheer, cinnamon rhubarb coulis
PRALINES by Candide, BERLIN
What people said
"I have been to quite a few events throughout the years and Terroir Berlin was up there with the best.
It was amazing to meet and work with so many talented chefs and as we shared a beer after our collaborative dinner service I realised something very magical had happened.”
Founder of The Arctic Caviar Company
"When I write about food, I write about people. Terroir Berlin gave me an exquisite opportunity to meet the people creating Berlin’s vibrant gastronomy scene and who are striving to give it new, more conscious and sustainable character.
It is said that best discussion happen over table and Terroir champions that, using gastronomy and food culture as a platform for sharing stories, experiences, problems and –most importantly– solutions which can be used, implemented or –in case of media– shared with a larger audience."
Food & Travel Journalist
"It was an absolute pleasure for us to introduce Meissen porcelain and its craftsmanship to the Terroir delegation. Beginning at our own mine and then going on to show the different steps our clay takes to become the final product was an amazing opportunity for us to share what happens here at Europe’s first porcelain manufactory.
The plate you serve the best food on should not just fit your shape and beauty standards, it should also meet your ethical ones. The magnificent Terroir collaborative dinner was the perfect occasion for us to illustrate this.”
Partner, Meissen Porcelain