“Future Food – Berlin on the way to sustainable and responsible nutrition” was the topic of the networking event organised by Berlin Partner and Berlin Event Network. The event took place on 15 February 2024 in the Humboldt Carré with 130 guests. As a member company of both organisations, it was a matter close to our hearts to make our interpretation of the topic palatable to the guests in the truest sense of the word with our buffet – following the talk.
After the welcoming address by BEN e.V. Managing Director Marc Mundstock and Berlin Partner Managing Director Dr Stefan Franzke, Esther Uleer, State Secretary for Central and Consumer Protection, Senate Department for Justice and Consumer Protection, gave a keynote speech on Berlin’s food strategy. The topic of “Future Food” was discussed on the podium by Christian Hamerle, Head of Food Service Innovation Lab by Dussmann, Jörg Reuter, Managing Director of Artprojekt Nature & Nutrition, Food Campus Berlin, Natalie Tacke, Head of food LAB, BE-U Quartiersmanagement GmbH of DIE AG, Billy Wagner, owner of the restaurant Nobelhart & Schmutzig and Prof. Dr Jan Wirsam, Professor of Operations Management and Innovation Management, Berlin University of Applied Sciences (HTW). Susanne Ehlerding, Editorial Director Tagesspiegel Background Agriculture & Nutrition, moderated the event.
In our interpretation of the “Future Food” theme, we had the following on our buffets:
“Bienenstich” from Brandenburg goat’s cheese with Berlin basil and pumpkin chutney: the combination of the mildly salty and subtly acidic goat’s cheese from Luisenhof and the caramelised, slightly tart hazelnuts in the form of the well-known “Bienenstich” goes perfectly with the fruity, spicy chutney. The bright green and spicy basil from Berlin Tempelhof gives the creation an extra kick. Short delivery routes, innovative methods and living traditions make you want more.
Mushroom strudel with truffled celeriac puree and roasted leek: the intense and unbeatably fresh mushrooms from the vertical farm in Spandau are held crispy by the thin strudel dough. The fleshy king oyster mushroom shines in its clarity. The creamy puree and the intense flavour of the roasted leek are a fitting complement to the earthy notes of the TUPU mushrooms.
Beetroot cooked in coffee grounds, potato risotto and caraway crunch: Lebensbaum’s coffee is given a second chance to showcase its more than 800 complex flavours. The earthy beetroot is cooked in coffee grounds that have already been used, giving it this multi-layered flavour. Bedded on a full potato risotto and spicy vegan chorizo, this main course is finished with ethereal caraway seeds and slightly spicy microgreens.
French toast with brioche and ragout of seasonal fruit: French toast with brioche and ragout of seasonal fruit: with organic eggs and cream from Lobetal, the unused brioche becomes a sweet delicacy. The fresh plums give the whole thing a pleasant depth. This combination makes it easy not to throw food away.
Parsnip crème brûlée with caramel sauce: The sweet winter vegetable gets all the attention in this velvety version. The crunch effect obtained from the peel adds another texture to the dessert.
Many thanks to our suppliers and producers: Terra Naturkost, ECF Farm, Tupu, Biotropic GmbH, Bio-Vertrieb-Watzkendorf GmbH, Luisenhof, Lobetaler Bio, Auehof Rese, Beerfelder Hof and Demeter Nordseeküstengemüse!
We all had very stimulating conversations with the guests from the Berlin Event Network and the Berlin Partner Network.
Photos: ©Berlin Partner / Eventfotografen.berlin
