What does our future taste like?
A food activist and a futurist talk about the future on our plates … and beyond. The first Comedy-Sach-Format about the future on stage!
How do we eat tomorrow and what can we taste today? In digestible morsels, food activist Hendrik and futurologist Max talk about the eating worlds of the future between field and plate, supermarket and restaurant, blockchain and new working world. How and what will we be shopping tomorrow? How are things going? Will there soon be robots or will we still be behind the stove? Will drones or farmers deliver the shopping directly to our homes? And how will our everyday lives change overall. You’ve never had so much fun with the future!
The themes of Kitchen 4.0 are shaped by the changes in our pots and carts, because eating is not only becoming an increasingly important lifestyle, but also a political, colourful and digital one. And our everyday life around it is adapting. It’s always been like this in history – but never before has it been so entertaining!
The menus are spiced up by guests from young food start-ups, the politics of the food industry and from our everyday lives.
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Foto by Hendrik Haase
About me (Max) there is on this page, and especially HIER,… a lot to read. So here are a few words about my partner in “Future-Kitchen” Hendrik Haase – one of the few people who wear a hat more often than I do!
Hendrik Haase *1984 is a graduate communication designer, author, speaker, entrepreneur and is called a food activist by many.
He talks and writes about food, eating culture and the origin of our daily food. As a consultant he supports institutions, politics and companies on their way to successful communication and innovation when it comes to the future of food.
His publications include Gestalten Verlag, Mairisch Verlag, Psychiatrie Verlag, Handwerk Magazin, enorm Magazin and other online formats.
As a protagonist and presenter he appears in formats of the public broadcasters (Arte, ZDF, Funk).
With his publications and lectures at universities, in business and politics, he constantly tries to build new bridges between field and plate, consumer and producer.
Hendrik Haase is a Fellow of the Federal Centre of Excellence for Culture and Creative Industries, winner of the Leaders Club Award 2017 and alumni of the German National Academic Foundation.
Together with committed artisan butchers and chefs, he has been revolutionising the butcher’s trade since 2015 and, together with a colourful team, runs the glass butchery Kumpel & Keule as well as the associated restaurant in Berlin Kreuzberg.
Economy: KPMG, ECE, EDEKA, BVMW, Thüringer Zentrum für Unternehmertum, Wirtschaftsförderung Sachsen, Transgourmet, Mercedes Bank, Bio Company
Politics: Bundesanstalt für Ernährung, Bundesministerium für Landwirtschaft und Ernährung, Deutsche Botschaft Prag, Senatsverwaltung für Justiz & Verbraucherschutz Berlin
Research & Science: Kunsthochschule Burg Giebichenstein, Bauhaus Universität, Stockholm School of Economics, Hochschule Anhalt, FH Münster, HU Berlin, Justus-Liebig-Universität Gießen
Institutions: Stiftung Preußischer Kulturbesitz/Altes Museum Berlin, Junges Staatstheater Berlin, Bühnen Halle, Kulturstiftung des Bundes, Slow Food Deutschland e.V.
“One of today’s leading future foodies.”
“In the eyes of the food industry, lateral entrants like Hendrik Haase are the new partisans in the fight for the consumer.”
“It is not easy to find a name for what Hendrik Haase does. He calls himself a culinary activist. He is 31 years old, studied communication design and became involved with Slow Food at an early age; also because when he came to Berlin, the boy from the village on the North Sea, who grew up with sausage kettles and his self-catering grandmother’s “Ahle Wurscht”, had one question on his mind: “Why is there so little left of this world in which it is possible to trace where our food comes from?
“Today Haase lives in Neukölln, but is a partner in an agricultural project. He cultivates, sausages, organizes food happenings, brings people together, gives lectures, photographs, paints and is an author.
“To provoke, surprise, irritate – this is perhaps the best way to describe the basic motif of all the food activist’s work. And that is no small thing. After all, he is concerned about nothing less than saving “world culinary heritage,” as he puts it.”