Terroir Talks: Food as a commodity
Corn, soybeans, wheat, tea, rice, chocolate, coffee, sugar, milk, orange juice - these are just a few of the food items currently traded on the global agricultural market.
The challenge we face when we contract the products we like to a financial machine is that we create a dependency on large scale mono-culture production. This keeps producers handcuffed to a model that's globally driven and full of fragile trade agreements. Leading to little concern for environmental or social impacts - leading to corruption, fraud and the mistreatment of workers.
But there are companies stepping outside this market to offer traditional commodity products based on ethical models of production. As our Autumn Berlin Terroir Talks pick back up, we’ll be kicking off our events with a discussion about exactly this, uniting a panel of experts to discuss the importance of preserving internationally-traded products such a wine, coffee, chocolate and tea and whilst building a better model for our future.
Monday October 7th, hosted at HERMANN’S, Berlin
Christopher O'Connor & Daniel Budde, Candide Schokoladen, Berlin
Roberto Bava, Aperitivo Cocchi Americano, Piedmont
Henrietta Lovell, Rare Tea Company, London
Richard Hart, Hart Bageri, Copenhagen
Terroir Talks: Leadership, collaboration & community
As part of Terrior Berlin 2019's activities we invited Terroir’s Berlin community to follow an examination of industry leadership, community & collaboration by uniting shared stakeholders in the city’s food value chain as well as international chefs to share their stories on successful and unsuccessful partnerships to create a better support network for all our food futures.
Wednesday, 12th June 2019 hosted at The FvF Friends Space, Berlin
Alicia Bravo, ManuTeeFaktur
Friederike Gaedke, die Gemeinschaft
Per Meurling, Berlin Food Stories
Frida Ronge, Tak, Stockholm
Maksut Askar, neolokal, Istanbul
Flavia Borawska, Opasły Tom, Warsaw
Roderick Sloan, Arctic Caviar, Norway
Dalad Kambhu, Kin Dee, Berlin
Alan Micks, Michelberger Hotel, Berlin
Terroir Talks: Food & identity
Through migration and trade our foodstuffs evolve to reflect ever changing societies - their power, their conflicts, their natural environment and the love within them. More than anything, the food we eat represents interconnected relationships which transcend national borders.
For this Terroir discussion Arlene united a group of guest speakers from diverse cultural backgrounds in conversation about how the food they eat is a reflection of their identities.
Monday, 1st April 2019 hosted at HERMANN’S, Berlin
- Anissa Helou, Chef & author of Feast: The Food of the Islamic World
- Kavita Meelu, Consultant, curator & community organiser
- Sun Mee Martin, Culinary experience designer & founder of Numaru
- Liv Fleischhacker, Food & drinks writer & co-creator of Nosh Berlin
Terroir Talks: Food & farming
Wendel Barry famously said: “Eating is an agricultural act”. It's a statement which empowers the consumer because it means every single person can influence the food system simply through their buying choices.
The food industry has the most impact, buying power and responsibility to ensure we are advocating for strong, sustainable food systems and with this comes the duty to support the farms, farmers and producers who provide materials at the heart of everything we do.
Supporting your local farming ecosystem means you are promoting good food practices for many generations to come and it all starts with strong local advocates who connect, share resources, enable financial stability and promote the local economy. For this edition of Terroir Talks Arlene met with local advocates and farmers to reinforce this important and powerful relationship between the farmer and chef because food, lest we forget, begins in a field.
Monday, 4th March 2019 hosted at HERMANN’S, Berlin
Photos: Max Vaupel
Terroir Talks: Ethical eating
Ethical eating is at the cornerstone of contemporary dining. But what does that mean? And how do we create exceptional experiences which also accommodate guests?
Supporting local farmers and producers, promoting terroir-driven ingredients, eating "nose to tail", practising circular economies, eating sustainably, plant-based diets etc etc etc. How can we create the restaurant of the future whilst also considering ethics, diners and deliciousness? What is our responsibility as an industry in accommodating contemporary dinners and helping to save the planet?
Terroir founder, Arlene Stein, hosted three of Berlin's most sustainbly-focused activists alongside two internationally acclaimed restaurateurs in a discussion focused on the planet’s food futures.
Monday, 21st January 2019 hosted at HERMANN’S, Berlin
Trevor Gulliver, CEO and Co-Founder, St. JOHN, London
Laura Jaspers, Co-Founder, HERMANN'S, Berlin
Sophia Hoffmann, Chef, Author & Food Activist, Berlin
Jonathan Gushue, Executive Chef, Fogo Island Inn, Canada
Peter Duran, Owner, Isla Coffee Berlin
Photos: Sonni Frej Photography
Terroir Talks: Where are restaurants heading?
What's shaking things up in the restaurant world right now? What are the newest concepts, events, trends, themes, growth areas and glittering futures making waves across the international dining community? Arlene asked our Terroir Talk panellists exactly these questions, bringing bloggers, journalists and entrepreneurs together for a discussion about the most dynamic developments in the global restaurant industry, happening right now.
Monday, November 26th 2018 hosted at HERMANN’S, Berlin
Photos: Sonni Frej Photography
Terroir Talks: Restaurants and the media
Restaurants and the media have a relationship built on consumer trust. Increasingly though, its a relationship that's leveraged in complex ways. The media brings awareness to the newest, most interesting and very best restaurants the industry has to offer - driving business and stature. But the advent of online media and cutbacks in traditional press mean it’s an industry that’s also rushing to redefine itself as unconventional methods of PR and marketing permeate through digitally native outlets.
Terroir founder, Arlene Stein, hosted two of Berlin's very best restaurateurs alongside two internationally acclaimed journalists in a discussion focused on the present, future and longevity of the complex media and restaurant relationship.
Monday, October 26th 2018 hosted at HERMANN’S, Berlin
Photos: Sonni Frej Photography