Essen und die Stadt - Food and the City
Yemek ve Şehir - الطعام والمدينة
In 1970, for the last time, the resources consumed were equal to what the earth could renew in the same year. In 2020 the Earth's yearly resources ran out on August 22nd, and this year on July 29th. The way we produce, consume and waste food contributes to more than a fourth of humanity's overall ecological footprint. Moved by the unsustainable rise of these numbers, Ort-schafft-Material started AB Café, a festival to address the impact of the food industry on environmental and social structures.
Through 6 encounters, completely free of charge, AB Café attempts to explore food from many perspectives such as waste recycling and ethical consumption, while putting the emphasis on culture, creativity, and the joy of being together.
There will be talks, performances and workshops about how to utilize food scraps and urban vegetables in order to create new materials such as bioplastic or fertilizers, musical instruments, fabric dye, healthy recipes and much more. During the festival people will be able to taste, create, question and discover new ways of eating and living the city.
Events will take place between September 4th and October 2nd at Haus der Statistik and ZK/U respectively (check the calendar for details).
The multidisciplinary encounters on September 17th and October 2nd are the result of a collaboration with foodsharing, a self-organized community that collects and redistributes food that would otherwise be thrown away, and the community-supported-agriculture project Basta, which offers an alternative model of agriculture based on the partnership of producers and consumers.
Thanks to the support of these two great collectives, food will be shared together between debates, workshops and talks which will evolve around edible urban plants, Adbusting and the social aspect of cooking.
The festival will be held in English and German. In addition, translation to Turkish and Arabic will be available if needed.
at Haus der Statistik
„Our Local Nettle“ by Tau Pibernat
A journey through the multiple uses of a wild, magical and underrated ancient plant: the common nettle. During a practical workshop, we will make nettle paper with its strong cellulose fibres. We will make natural fertilizer and finally, we will enjoy the medicinal properties hidden in the apparently simple nettle soup.
„Eating Plastic“ by Vera Castelijns and Freia Antonia Weiß
In this workshop, we want to explore the qualities of eatable material. An average apple or a carrot that can be found in the supermarket could be actually transformed into a bag or packaging. You’re invited to play around and find out how to make not only disposable but eatable bioplastics. Let’s taste some plastics!
from 2 pm to 6 pm
„Fungi For Future“ by Fungtion
In this workshop about mushroom-based materials, participants will experience the whole procedure of production, starting with the isolation of mycelium from a fungal fruit body including the recipe for a culture medium and finishing with the creation of your own composite.
*Mycelium is the vegetative part of a fungus (mushroom), consisting of a branching network of fine white filaments
„Earth Shades“ by Ort-schafft-Material
During the workshop, we will discover the colors that hide in our close environment. We’ll search into kitchen leftovers as well as in urban vegetation in order to find material for our experimentations. Using natural dyeing techniques, colors will be then extracted and fixed into discarded clothes.
Haus der Statistik
„Foo.adbusters!“ by Mifactori
In this workshop we will discuss ideas and demands of a future-proof food system. Then, without further delay, we will bring our ideas to the city via adbusting. Adbusting is a street art technique that changes the message of (political) advertising posters through small interventions. Interestingly though it is – if done right – not illegal. So, let’s go out and play!
3pm - 7pm
„Laktofermentation“ by Kollektive Kalte Butter
During the workshop we will experiment with the easiest, healthiest and most creative method to preserve food at home: the lacto-fermentation technique. While preparing fermented fruits and vegetables jars to take home for further observation, we will discuss tips and tricks to implement at home whatever comes to our mind.
What does food waste do to our climate? What do I have to do with it? What can I do against food waste? We will discuss about the sustainable use of food together with members of foodsharing, an international initiative against food waste.
4pm - 5pm
The working conditions of those who put food on our tables every day are among the worst in Germany. From migrant workers in the fields and slaughterhouses, to transportation and retail. Employers often take advantage of Germany's racist residency laws to exploit workers far beyond the legal limits. Yet resistance in this sector is growing, from strikes occurring on the fields all the way to wildcats protests by courier drivers for the food delivery service Gorillas in Berlin.
„Mampf und Klassenkampf “ by Simon Zamora Martin
5pm - 6pm
3pm - 7pm
7pm - 8pm
food for all
„Essbar“ by foodsharing
Foodsharing rescues food from being thrown away and distributes it on a voluntary, free and independent basis at Berlin's first foodsharing cafe, where you can freely enjoy rescued food. While cleaning, chopping and prepping food all together we’ll tickle our senses and transform foodsharing into a very practical experience.
Dripped vegetables will examine the resonance of vegetables and use them to build a small percussion set. The hollow vegetables - such as pumpkin, paprika, melon - are not played with sticks and purely acoustically, but are equipped with contact microphones and dripped with water droplets. This setup is used with effects devices and mixers for an evening performance.
7pm - 9pm
„Betropftes Gemüse“ by Selbstgebautemusik
3pm - 7pm
„Edible City“ by Edible Alchemy
In this workshop participants will be guided through an active discovery of urban edible plants. During the walks in the neighborhood all the human senses will be challenged and stimulated in order to collect and remember physical datas about their vegetal encounters and the surrounding environment.
3pm - 7pm
„bota fiction“ by Carla Magnier and Florian Della Cortiglia
How will our food habits look like in 30 years? After introducing the actual landscape formation, which happend due to human interactions, and how the current climatic mutations are redefining territories, we will work graphically on a fictional picture of the world’s future.
„Community Supported Agricolture“ by Basta
5pm - 6pm
A collective which cultivates lands according to the model of a CSA: without hierarchy, on a small scale and ecologically. The collective aims to increase food sovereignty, which allows communities control over food production, trade and consumption. It provides 150 households in Berlin with fair regional food..
Mad3oum by Franziska Pierwoss
6pm - 7pm
In March 2021, the Lebanese local currency once again reached a new record low on the black market losing more than 85% of its initial pre-crisis and official rate value. Going to the local supermarket today holds surreal moments when prices are uncertain, products no longer carry price tags, and the general unease feels as if a rug is being pulled under one's feet.
7pm - 8pm
food for all
„did you add love to the soup?“ by The detail chefs
the Danish-Italian cooking-duo Johanne and Manuel will guide you through the process of making potato soup with a very unusual set of peelers. Together you will turn the dullness of an everyday task like peeling potatoes into a fun mundane activity filled with emotions. The usual will reveal itself as an exciting source of creativity.
7pm - 9pm
„Radical Hospitality“ by DANCELAB27
A dance performance which explores hospitality and the concept of shared meals as an artistic medium. Observing the parallels between the positions of host and guest, we’ll propose a physical experience evolving around the emotionality and the responsibilities which such roles arouse.
***Please follow the "3G" Covid-19 rule: vaccinated, recovered or tested.