First Trüffeljagd
In April 2016, butchers from German-speaking countries gathered in Berlin for the first time at Trüffeljagd to gain insights into the latest trends in the meat industry, get to know thought leaders and develop strategies for their businesses through presentations and workshops. Various culinary experiences complemented the program, which was held under the motto "A journey into the future of the butcher's trade".
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2016
Sunday
The Trüffeljagd started with a visit to the slow food restaurant Katz Orange, which specializes in seasonal cuisine with regional and organic products. Ludwig Cramer-Klett, the owner of the restaurant, presented his concept in detail. The truffle hunters were also given an insight into the Contemporary Food Lab, which deals intensively with the topics of people, nature, food and nutrition in addition to gastronomy.
Monday
Monday began at the headquarters of Trüffeljagd, the Private Roof Club in the heart of Friedrichshain. Various presentations took place there during the course of the day.
Christian Eggert, founder of the online weekly market Bonativo, explained why urban consumers want to feel closer to farmers.
Yannik Meurer, Sales Manager at online meat retailer Gourmetfleisch.de, told the success story of the 100-year-old family business and spoke about the differences between running an online and offline store from a supplier's perspective.
In addition, a number of start-ups from Berlin presented themselves and their products:
Steffen Bahnsen from the vegetarian butcher's shop asked whether it was possible to make sausage without meat.
On behalf of the Meine Kleine Farm network, Pierre Johannes reported on why consumers want to know the face of their meat.
Fried Grosse Dunker, co-founder of Home Eat Home, explained how his start-up combines convenience and healthy eating.
Founder Daria Mai explained what is behind the "fast good" trend and how her company's dried meat Paleo Jerky has become a popular protein source for athletes and outdoor enthusiasts.
In workshops, participants were able to reflect on what they had heard, exchange ideas and discover new development opportunities for their own business with the support of professional coaches.
Finally, a dinner in Bernd Schulz's rustic barn was on the agenda, where the owner explained why happy pigs taste better.
Tuesday
On Tuesday, the truffle hunters visited Markthalle Neun, a popular meeting place for chefs and food producers of the new generation. The founder of the market hall, Nikolaus Driessen, talked about the development of the market hall and his concept of bringing food producers and consumers together under one roof.
Max Thinius, company spokesperson for the online supermarket All You Need Fresh, gave a presentation on the future of retail and the digitalization of meat.
Afterwards, Hendrik Haase, food activist and co-founder of Gläserne Metzgerei Kumpel & Keule, spoke about the new generation of consumers and how butchers can meet their expectations.
Jörg Förstera, also co-founder of Kumpel & Keule, carried out a live dissection of an animal and explained the concept of "brutal transparency".
The final event was a visit to Anna Lai and Tobias Bürger's Big Stuff BBQ, where the participants had the opportunity to try American barbecue the German way.