I'm a designer who uses food as a medium

to talk about our relationship with the natural environment.

We've worked on the “Regenerative Menu” here in Hamburg.

A lot of people ask, what is “Regeneration” to begin with?

When your aim is to regenerate, you can't take more than you give.

In a time where we have taken from nature

in the last decades,

we believe it's time to give back.

We consciously build habitat.

We build water bodies. We close nutrient cycles.

We try to avoid any kind of synthetic fertilizer or pesticides.

We try to work with life rather than against it.

We worked with farmers

as well as with chefs to start teaching at the culinary school.

We want everybody from this school

to have access to these skills,

so they can also bring it into their daily work

after they graduated.

Now students learn about everything

starting from the farm to the table.

They have the chance to develop an attitude

about how to work with it.

“Where does it come from?

Why do I work with every part of a chicken?

Why do I use every leaf?”

They changed about throwing away things.

We have a quite short season in Hamburg.

You have, like, at least 4 to 5 months

without fresh products.

So fermentation is a big key

to being more creative in the kitchen.

For me, fermentation is a complete new style of cooking process.

But if I'm telling my grandma

that we are pickling or doing fermentation, she's laughing at me.

She said: “We did it like 50 years ago”.

We just don't use it anymore.

But it should be educated like that.

It should be like a standard, like steaming or frying.

And we have lots of students

and they're always, like, stunned.

They see it. They taste it.

They are like: “Oh, crazy. That's cool.

I want to implement it in my working place”.

This is the impact we need.