The Food Forever Experience

  • 05th May 2019
  • by secretary
2 – 4 May 2019, Bonn, Germany. Local chefs, activists, development experts, change makers and creatives gathered in Bonn, Germany to serve up action on the SDGs.

The Food Forever Experience, Bonn will showcased what we might be eating in the future if we embrace some of the weird and wonderful foods yet to break into the culinary mainstream.

Chefs, including Jean-Marie Dumaine, Founder and Chef of Vieux Sinzing; David Mahlberg, Executive Chef of The Protea; Erik Oberholtzer, Co-Founder and Chairman of Tender Greens; and Whapow Founder, Ingo Puhl, prepared inventive dishes and drinks using a range of curious ingredients that may soon play a larger role in our diets.

Dishes also featured hemp seeds, stone clover, and the blue-green algae spirulina – a fast and sustainably growing microorganism, rich in nutrients and proteins. In addition, guests tried foods containing birch sap – a slightly sweet-tasting juice that is rich in minerals and has a history of medicinal use throughout Northern and Eastern Europe; and a jelly made with the leaves of the Rooibos shrub native to mountainous parts of the Western Cape in South Africa, which thrives in harsh, dry conditions.

The chef challenge was organized by the Food Forever Initiative, an awareness raising campaign linked to the UN’s goal of achieving Zero Hunger and is part of the annual SDG Global Festival of Action organized by the UN SDG Action Campaign.

The Food Forever Experience is part of a global event series aimed at educating and inspiring audiences to celebrate food diversity and take action to support conservation efforts.

The educational session, What’s On Your Plate: Advocating for a more resilient and delicious future,  showcased Food Forever projects and the work of its partners to highlight the importance of food diversity now and in the future.

“The best way to reach people’s hearts and minds is through their stomachs – and this event will give them plenty to chew on. it’s more important than ever that we drive action to meet SDG 2.5, and The Food Forever Experience provides an opportunity to do that in an exciting, inspiring and tasty way.” Marie Hag – Crop Trust Executive Director

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