A question we ask ourselves every day in the Ursprung restaurant. It is an epicurean community food space run by the Food Service Innovation Lab by Dussmann, which we see as a kind of experimental kitchen. It is a green oasis in the heart of Berlin, inside the Dussmann KulturKaufhaus.
Right next to the large vertical garden, with more than 6,000 tropical plants on 270 square metres, the future is being served while it is being researched and worked on the holistic future of food service.
Planted Kebab ... 8 €
Salad "Nicoise" 2.0 ... 9€
Crispy Bitterballen ... 8 €
Turnip meets Mozzarella 2.0 ... 7 €
Farmers goulash 2.0
with Root Vegetables, Peppers, Potato ... 12 €
with Root Vegetables, Peppers, Potato ... 16€
Our weekly changing main dishes and soups provide more variety.
Catherine’s Cakes straight from the States ... 5 €
For us, this means that everything that ends up on our plates is as good for the planet as it is for people. Food is produced in such a way that planetary boundaries are not exceeded. In concrete terms, this means ecological and regenerative cultivation, low CO2 emissions, reduced meat consumption and species-appropriate husbandry. At the same time, the health and thus the nutritional needs of humans, should not be restricted in any way.
To this end, we are guided by the Planetary Health Coordinate System of the EAT-Lancet Commission, which was calculated in 2019 by 37 internationally renowned researchers.
For people all over the world to be able to eat healthily in the long term, the distribution of food categories on the plate would have to look like this:
We are adding Future Food products to the Planetary Health plate because we firmly believe that technology can also contribute to a more sustainable food economy. These are products that do not come from traditional agricultural production: Such as vertical farming or cell-based products grown in reactors. But also technologies such as high-precision fermentation processes or 3D printing.
We also take a closer look at raw materials such as microalgae, mushroom mycelium or special microbial cultures and explore their potential on the plate.
Here, at Restaurant Ursprung, we want to find out: How can we feed the society in a way that is both sustainable and enjoyable? How can Planetary Health and Future Food be scaled so that they are accessible to many?
- Image 1
- Image 2
- Image 3
- Image 4
- Image 5
- Image 6