Finissage
To mark the closing of the exhibition “CONVIVIUM. Food Systems at the Limit,” let’s take another look together at the powerful influence we all have—through our daily food choices—on the environment, climate, biodiversity, and our own health. In a roundtable discussion, we’ll explore the opportunities and limitations of our ability to make a difference and shed light on how the food transition makes its way onto our plates. To wrap things up, we’ll take the topic from theory to practice and, in an interactive cooking session, whip up some Smoky Bean Burritos—a delicious way to introduce us to the proteins of the future.
Program
Admission free of charge; registration at anmeldung@architekturmuseum.de
3-4 pm Round discussion with two inputs
Estella Schweizer, Green Plate Movement
Regina Schmidt, United Nations World Food Programme
4-6 pm Interactive community cooking with Green Plate Movement
Presentation by Regina Schmidt
+ UN World Food Programme in Ukraine
+ “Tech For Good,” an international perspective on technology-driven solutions in food systems, the resilience of smallholder farmers, and sustainable supply chains
Presentation by Estella Schweizer
+ The Green Plate Movement | Good food is joy – Great food transforms the world
+ A bird’s-eye view of the food system, complementing the exhibition. Solutions and an outlook on what each of us can do to help bring about positive change, and what subjective benefits this may bring
Green Plate in action
A group cooking session featuring plant-protein-rich Smoky Tofu-Bean Burritos, filled with smoky beans, homemade sour cream, plenty of raw vegetables, and delicious sauces. A small sweet treat to finish off the meal.
With big Thanks to Überkochen, Taifun Tofu, Develey, djoon and Piluweri for their generous support.
Estella Schweizer – Biography
Estella Schweizer is a passionate advocate for climate-friendly cuisine and the founder of the “Green Plate Movement,” a framework that translates the Planetary Health Diet into practical cooking methods. As a certified plant-based chef and expert in culinary sustainability, she advises companies in the hospitality industry, develops recipes for food manufacturers and creative concepts for foodservice companies and associations, and speaks at universities, industry conferences, and sustainability forums. Her work connects human and planetary health and everything that goes with it—both on stage and in professional kitchens. Author of five books.
“It’s not just a meal—it’s a movement.”
Regina Schmidt – Biography
Regina Schmidt is leading the World Food Programme (WFP) Innovation Acceleration unit. Her role is to identify, enable and scale high-impact innovations to accelerate WFP's journey to end hunger and malnutrition. Her portfolio of ventures addresses a wide range of development and humanitarian challenges, including food system transformation, climate adaptation, emergency preparedness & response and supply chain management. Game-changing solutions are directly piloted in the field by developing user-centric value propositions, robust proofs of concept, and sustainable financial business models.