The first Blue Salon brought experts to the Heinersreuther Hof

The Adalbert-Raps-Stiftung experts from across the German-speaking world at the Heinersreuther Hof. The focus was not on cuisine, nor solely on agriculture, but on the entire journey of our food—from cultivation through processing, trade, and the restaurant industry all the way to the plate. www.raps-stiftung.de

For two days at the Heinersreuther Hof, participants not only ate but, above all, engaged in discussion: At the invitation of Adalbert-Raps-Stiftung in cooperation with the Kulmbach Nutrition Cluster, around 30 experts from the fields of science, agriculture, the food industry, retail, the restaurant industry, startups, consulting, communications, and civil society gathered on June 24 and 25 for the first Blue Salon. The goal of this new dialogue format was to bring people with very different perspectives together around one table—far removed from traditional conference formats. 

Instead of lectures and panel discussions, the two days were marked by audio presentations, collaborative work sessions, a kitchen party, and conversations around the campfire. The focus was on personal exchange—with one another rather than about one another. The choice of venue was no coincidence: With the Center of Excellence for Nutrition (KErn) and the Nutrition Cluster, the Kulmbach region is one of Bavaria’s most important food hubs. “The fact that experts from across the German-speaking world are coming to Heinersreuth for this exchange shows just how influential the Kulmbach region is in matters of nutrition. That’s exactly where we, as a foundation, want to start: discussing the future of our food in a place where food represents both tradition and the future,” says Frank Kühne, Chairman of the Board of Adalbert-Raps-Stiftung.

From the Podcast to Face-to-Face Interaction

The Blue Salon grew out of the foundation’s podcast “BlauesBrot.” While the podcast provides food for thought, the new format creates a space to personally explore the questions raised there and connect different experiences. The Blue Salon was hosted by Lisa Zoth and Greta Konrad from Dark Horse in Berlin. Using the Systemic Design method, they helped participants collectively examine complex issues surrounding the transformation of the food system and develop new perspectives on existing challenges.

Specific challenges facing the food system were also discussed. Simone Poppe (NewFoodConsulting GmbH and DLG e. V.) pointed out that many food startups are already failing due to complex approval procedures and that more support and guidance are needed in this area. Armin Vikari from the Kulmbach Food Cluster added that lengthy and costly regulatory processes hinder innovation. At the same time, he argued for a realistic assessment of success: “If one out of ten startups succeeds, that’s already a success in my book.”

The fact that the Blue Salon struck a chord with many participants was also evident in the closing remarks by Christina Rüter, host of the current season of the “Blaues Brot” podcast: “I could stay here for another two days. Such a great mix of people, such a great place—I feel energized.” She finds the open discussion about transformation and the willingness to change within the food system particularly motivating: “Discussing these issues with so many people—that’s what drives me.”

The results of the work phases are currently being evaluated jointly. A more in-depth review of the content will follow in the coming weeks.

About the Blue Salon

The Blue Salon is a dialogue series organized by Adalbert-Raps-Stiftung cooperation with the Nutrition Cluster. Building on the themes of the foundation’s podcast “Blaues Brot,” it brings together people from various sectors of the food system. The goal is to connect different perspectives, gain a better understanding of systemic interrelationships, and promote interdisciplinary dialogue about the future of our food system.

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