Can We Devour the World? How Nutrition, Agriculture, and Sustainability Can Work Together

This discussion features Theresa "Revolutionary with Heart and Conviction" Imre (Founder and CEO, markta), Max "Nose-to-Tail" Stiegl (Gastronomer, Gut Purbach), and Christian "the Farmer Every Bobo Needs" Bachler (Farmer, Bergerhof Krakauebene), moderated by Philipp Blom (Historian & Climate Philosopher).

The event explores the relationship between beloved traditional dishes and modern dietary trends, such as Grandma's dumplings or vegan poke bowls. The conversation addresses how to enjoy diverse flavors while being mindful of climate change and sustainable food practices.

As the urgency for climate protection increases, there is also a desire to maintain culinary traditions without sacrificing variety and enjoyment. The key lies in adopting more conscious eating habits: prioritizing local and seasonal foods, supporting sustainable agriculture, and treating meat responsibly are crucial components of environmentally friendly diets. However, change must encompass the entire food system, from producers to the dining experience.

The participants will showcase how respectful food practices and creative alternatives can enrich culinary culture, proving that tradition and innovation can coexist and pave the way for a sustainable and enjoyable future.

For questions to the panel, please send an email to event@oekostrom.at

Directions to TU Wien: https://tuw-maps.tuwien.ac.at/?q=BA11B09

In cooperation with CEOs FOR FUTURE and PolEdu

When and where does this discussion take place? On Wednesday, April 30, 2025, starting at 7:00 PM at TU the sky (Getreidemarkt 9, 1060 Vienna). Is registration required? Yes, please sign up via event@oekostrom.at. Is participation free? Yes! Will there be an online streaming option? Yes, there will be a live stream of the discussion on our website.