In agriculture, producing food with consideration for nature means turning away from highly industrialized agriculture, which has caused undesirable developments such as monocultures, over-fertilized soils or erosion. How can food be produced sustainably along the entire value chain and what does an economic business model look like? What role does the consumer play with his eating habits and what effect can retailers achieve?  

6:00 p.m. - 6:45 p.m. Warming-up blind tasting: An everyday product is reinterpreted and awakened from its slumber. Its story begins in the cornfields. There, with the help of the farming families, the grain grows into a powerhouse. Arriving at the last active Munich mill, the grain is ground into fine flour as it was 80 years ago. Not far from the mill, in our manufactory, magic is done and the freshly ground flour is brought to life. It's going fast! Kneading, pulling, twisting, pressing, cutting and filling takes place with great sensitivity. With the good feeling of putting a regional, natural, nutritious and delicious food on the plate. Fresh and without preservatives - just like at home!     

 6:45 - 7:30 pm keynote speeches    
1. Kinker organic mountain farm: sustainability and profitability Franz Kinker, Florian Hausmann     
2. Sustainable cycle from fertile soil to organic packaging Michail Ginsburg, authorized signatory outnature GmbH   3. How do we get a new mindset in agriculture? Valentin Vollmer, founder of Talenthelden    

From 7:30 pm panel and audience discussion "Is sustainable and regenerative agriculture also economical?": Franz Kinker, Florian Hausmann, Michail Ginsburg, Christiane Weiss