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.

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300

#terroirberlin impressions

 

10+

producers from the Terroir community showcased

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6

global chefs

 

50

collaborative dinner guests

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1

sustainability workshop

 

10+

local producers showcased


Participants

FLAVIA BORAWSKA

Head Chef, Opasly Tom
 Warsaw

FRIDA RONGE

Culinary Director, TAK,
Stockholm

RODERICK SLOAN

Founder, The Arctic Caviar Company Norway

ALAN MICKS

Head Chef, Michelberger Restaurant
Berlin

MAKSUT ASKAR

Owner, Neolokal Istanbul

DALAD KAMBHU

Head Chef, Kin Dee
Berlin


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, Julia Dalmadi, 30 food leaders from were hand-picked to use design- and 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, Julia 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.

Workshop Questions

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?


Collaborative Dinner

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


In partnership with:

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