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Unless otherwise stated, all programme items are without registration and participation is possible at any time. Admission is free.

Note: In some cases a registration is necessary.

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It is served! Start the festival at the BIOTOPIA display EAT, inform yourself about BIOTOPIA at the information stand and speculate about possible future scenarios in the world of food.

10am - 6:30pm

Foyer ground floor

BIOTOPIA Display EAT

10am - 6:30pm

Foyer Ground Floor

Information Desk

10am - 6:30pm

Museum Mensch und Natur
Temporary exhibitions

MEAT THE FUTURE

What will lie on our plates in ten years? Do we eat algae burgers in the future or is lab-grown meat from the bioreactor an alternative? With factory farming, a growing world population and climate change, we need to rethink meat production and consumption. It is time for a discussion about the future of meat: The Museum Mensch und Natur is showing the exhibition "MEAT THE FUTURE" on the occasion of the EAT Festival from 25 May to 23 June 2019.

10am - 6:30pm

Orangeriesaal

Cracking Habits: Seven new eating habits

Exhibition of students of the Faculty of Design, Munich University of Applied Sciences

with Ralph Ammer

Participate

Approach food from new perspectives: Create tasty treats from vegetable skins and other leftovers, discover edible greenery in urban areas, or get to know the versatile properties of yeast fungi for our intestinal flora.

10am - 6:30pm

Start in each case
on the hour
Duration 1 hour

Orangeriehof
(Orangery courtyard)

Beautiful and tasty: masks and jewellery made of bread

What does food look like? How do they smell? How do they taste? What makes them valuable? Together with Cosa Studio from Berlin, the participants create masks and jewellery from bread dough, which is cut like paper or artfully shaped with their hands. Egg yolk serves as glue and varnish; the pieces of jewellery are decorated with nuts, grains, sugar and salt. After baking, they can be nibbled with pleasure from the neck or hand or taken home.

with Cosa Studio

10am - 6:30pm

Orangeriehof
(Orangery courtyard)

Kombucha Encounters

The hands-on lab offers visitors the opportunity to see a Kombucha mushroom culture (Scoby) in its various stages of growth, to learn how to prepare a cup of Kombucha tea and also to learn all kinds of fascinating things about these organisms, which can transform organic waste such as egg shells into other substances. The designers Anastasia Meid and Magdalena Skala offer insights into their "Alkymi Materialbar", in the context of which they research the growth processes of naturally occurring organisms.

with Anastasia Meid &
Magdalena Skala

10am - 6:30pm

Museum Mensch und Natur
pedagogical room

Busy Fermenters

Yeasts, bacteria or moulds are essential for our health and nutrition: without these microorganisms we could not produce many of our foods, even chocolate is based on fermentation! In addition, fermentation is suitable for the sensible recycling of food residues. At the stand, under the guidance of materials scientist Johnny Drain, visitors can produce their own lactofermented food - pickled vegetables, which also include sauerkraut or kimchi, and miso pastes.

with Johnny Drain

10am - 6:30pm

Orangeriehof
(Orangery courtyard)

Bees in our gardens! Building nesting boxes for (wild) bees

With #beebetter, the nationwide initiative for the protection of wild bees, anyone can become a bee rescuer. During the EAT Festival, children can build nesting aids for wild bees in a workshop under professional guidance and take them home with them.

with #beebetter by BurdaHome

10am - 6:30pm

Museumshof
(Museum Courtyard)

Experience energy - How many pedal strokes for a bite of pizza?

presented by KErn - Kompetenzzentrum für Ernährung

10:30am - 3pm

Meeting Point: Entrance of
Museum Mensch und Natur

Edible Munich

The event is fully booked. Registration is no longer possible.

20 participants max
On a walk through the neighbourhood of Schloss Nymphenburg, the participants explore edible wild plants in the urban area and collect flowers, herbs, leaves, buds, roots, seeds and fruits under the expert guidance of the Swiss landscape gardener and cooking activist Maurice Maggi, which can enrich the usual menu. Subsequently, they prepare a "wild meal" from them, which they eat together.

Schedule:
10.30am - 12pm: Walk through Nymphenburg
1pm - 3pm: Preparation and eating

with Maurice Maggi

11am - 12pm

Museum Mensch und Natur
pedagogical kitchen

Koji Fermentation Workshop

The event is fully booked. Registration is no longer possible.

15 participants max
The workshop teaches the versatile Koji fermentation for the application at home.

with Johnny Drain

11am - 4pm

Start in each case
on the hour
(except 1pm)
Duration approx. 45min each

Orangeriehof
(Orangery courtyard)

Food for everyone or everything for one? Strategy game for food security in times of crisis

40 participants per round max
The interactive game is set in a fictional tropical rainforest in Southeast Asia, where the players, divided into teams, are faced with the task of finding food for themselves and their families while at the same time preserving the forest's ecosystem. The game was developed especially for BIOTOPIA by the Australian theatre maker and game designer David Finnigan and celebrates its premiere on the occasion of EAT.

with David Finnigan &
Maria Weise

Research

Knowledge creates food! Together with experts, explore the fascinating world of soils, climate, ingredients, food offers and taste perception and rediscover the supposedly familiar!

10am - 6:30pm

Johannissaal

HUMUS sapiens - Soil research for all

Earth is more than just dirt under our feet: it is a complex and dynamic ecosystem, home to thousands of different organisms and the basis of our food. The mikroBIOMIK Society invites you to analyse soil samples and to study the processes that are carried out in them by a wide variety of organisms and that normally remain hidden from our eyes. There is also a "live connection" into the microworld.

with Julian Chollet

10am - 6:30pm

Orangeriehof
(Orangery courtyard)

Cupcake Chemistry

In this hands-on lab, big and small bakers and anyone who has always wanted to learn more about chemistry in the kitchen can find out how food colouring is produced or what baking powder does with our cake.

with Cordula Weiss

10am - 6:30pm

Orangeriesaal

Some like it hearty - From Food to Dung

What does rhino excrement look like and what do viverrids have to do with coffee? Or did you know that an expensive perfume is extracted from the excrement of cape hyraxes? The Bionicum answers these and many other questions about food and its remains with interactive participatory exhibits. Do you want to cook Black Pudding or Palatine Saumagen? We have the recipe!

with Eva Gebauer

10am - 6:30pm

Vorraum 1
(Anteroom Orangeriesaal)

Green monsters? The tricks of carnivorous plants

presented by SNSB-Botanischer Garten München-Nymphenburg

10am - 6:30pm

Orangeriesaal

Eat and be eaten

The Staatliche Naturwissenschaftliche Sammlungen Bayerns present research and objects in action on the subject of food.

10am - 6:30pm

Orangeriesaal

What do sponges eat, the vacuum cleaners of the ocean?

presented by chair of Palaeontology and Geology, Ludwig-Maximilians-University Munich

10am - 6:30pm

Vorraum 2
ground floor - right

A matter of taste

How does taste work, and how do animals with different eating habits digest different food sources? Learn more about anatomical differences between species (e.g. shape and size of tongues and intestines) or discover the diversity and evolution of taste receptors and digestive enzymes.
Or can you get your taste receptors to make lemons taste sweet? At our stand you will find interactive activities to challenge your taste buds, as well as games and anatomical displays.

with Maude Baldwin

10am - 6:30pm

Museumshof
(Museum courtyard)

Can my diet protect the climate?

Test your knowledge with this quiz!
Presented by Bayklif - Bayerisches Netzwerk für Klimaforschung

Intervene and develop

Changing the world bite by bite? Discover trend-setting ideas, systems and products from provocative hypotheses to devices for your own kitchen.

10am - 6:30pm

Johannissaal

Extreme Biopolitical Bistro: Hackerspace for Edible Futures

From electrolickable candies, to Food Tarot, to an algorithm creating personalized sauce recipes: The Extreme Biopolitical Bistro invites visitors to think and try out futures at the interface of nutrition, science and technology. In the open kitchen lab and hacker space, edible prototypes are produced and visitors can speculate on the relationship between nutrigenomics, microbiomics, machine learning and blockchain.

with Markéta Dolejšová, Denisa Kera,
Zohar Messeca-Fara, Yair Reshef

10am - 6:30pm

Foyer
upper floor

Vertical farming in the kitchen!

Agrilution's Personal Vertical Farming System enables the hyper-local cultivation of greens under the conditions of a large vertical farm. In every kitchen, salads, micro greens and herbs can be harvested that are far superior in nutrients and taste to those available on the market.
Presented by Agrilution GmbH

10am - 6:30pm

Vorraum 2
ground floor - right

Roots in the air! Future model aeroponics

The aeroponics installation shows how plants can grow without soil and still absorb water and nutrients through their roots. This makes aeroponics an alternative cultivation system for densely populated cities and a growing world population. Industrial designer Jessica Guy and architect and urban planner Emily Whyman explain how to set up aeroponics systems at home and offer snacks to try and seeds to take away.

with Jessica Guy &
Emily Whyman

10am - 6:30pm

Foyer
upper floor

Ice cream cones from Apple Leather

Ice cream cones made from apple leather are a tasty, healthy and ecological alternative to conventional plastic ice cream cups. Product designer Inbar Zanir presents six different wafers that can be used to serve ice cream and are suitable for consumption. The edible apple leather she developed is inspired by a process that used to produce a leather-like material from fruit peel residues. It offers the opportunity to use waste from the fruit industry in a way that conserves resources.

with Inbar Zanir

Discover

10am - 6:30pm

Museumshof
(museum courtyard)

What do you like? Marketplace of the future

Startups, companies, Organisations and associations introduce themselves: Completeorganics, Eat a Rainbow, Kartoffelkombinat, Kombuco Fizz, Pilzpaket, Urbane Gärten München.

10am - 6:30pm

Orangeriehof
(Orangery Courtyard)

How does the honey get into the jar?

All about honey with the students of Bienen AG and Umwelt AG from the Maria-Ward-Realschule Nymphenburg

10am - 6:30pm

Museumshof
(Museum Courtyard)

Driving diversity! The Bean Seed Bike

presented by Ökologisches Bildungszentrum München

10am - 6:30pm

Dinosaurierhof
(Dinosaur Courtyard)

BIOTOPIA Food Court

Intolerante Isi
Leichtsinnsküchey
RuzaNera

4pm

Meeting Point: Entrance
Museum Mensch und Natur

Tour in the plant house of the Botanischer Garten München-Nymphenburg

Registration required by 24 May 2019

20 participants max

with Ehrentraud Bayer

6:30 - 8pm

Hubertussaal

A Taste of All Senses: Multisensory Dining Experience

The event is fully booked. Registration is no longer possible.
Event in English language

In this multisensory dining experience, chef Jozef Youssef and the team from Kitchen Theory joins forces with renowned expert in multisensory perception Prof. Ophelia Deroy and the Münchener Kammerorchester, for a specially designed event. A 4 course tasting of science, art and gastronomy illustrates the importance of all the senses to the way we approach and enjoy foods – going from how taste and smell are combined in the plate and in the brain, to the surprising influence of music and sounds on what we eat.

Note: Please pick up a wristband at the information desk of the festival (foyer ground floor) by 5pm on the day of the event. Wristbands that have not been collected with expire. If wristbands are not collected, the right to participation expires. Remaining places will be allocated from 5pm onwards.

with Jozef Youssef, Ophelia Deroy &
the Münchener Kammerochester

Listen and Discuss

To the table, everyone! Listen and discuss the future of food locally and in the world.

Hubertussaal Stage

Language:
German

10:30am - 11:15am

EAT - Wie schmeckt die Zukunft?
with
Auguste von Bayern, Förderkreis BIOTOPIA e.V
Michael John Gorman, BIOTOPIA - Naturkundemuseum Bayern
Nina Möllers, BIOTOPIA - Naturkundemuseum Bayern

Language:
English

11:15am - 11:50am

Healthy for Planet und People?
The Eat Lancet Diet
Talk and Discussion with
Brent Loken, Eat Forum
Moderation: Michael John Gorman, BIOTOPIA - Naturkundemuseum Bayern

Language:
German

11:50am - 12:10pm

Wie essen Schwämme,
die Staubsauger der Meere?
Talk with
Gert Wörheide, SNSB-Bavarian State Collection for Palaeontology and Geology
& Ludwig-Maximilians-Universität Munich

Language:
German

12:15pm - 12:40pm

Zwei Fliegen mit einer Klappe:
Die Bekämpfung invasiver Reptilien auf den Komoren
durch menschlichen Verzehr
Talk with
Oliver Hawlitschek, SNSB-Zoological State Collection Munich
Kathleen Webster, Ludwig-Maximilians-University Munich

Language:
German

12:40pm - 1:05pm

Tyrannosaurus privat:
Ein Tag im Leben eines Tyrannen
Talk with
Oliver Rauhut, SNSB-Bavarian State Collection for Paleaontology and Geology Munich

Language:
German

1:05pm - 1:30pm

Höhlenbären: Die großen Vegetarier der Eiszeit?
Talk with
Anneke van Heteren, SNSB-Zoological State Collection Munich

Language:
German

1:30pm - 1:55pm

Warum werden wir dick?
Alles Kopfsache
Talk with
Paul Pfluger, Helmholtz-Zentrum Munich

Language:
German

1:55pm - 2:20pm

"Unintelligent Design" beim Nahrungserwerb
Talk with
Gerhard Haszprunar, avarian Natural History Collections

Language:
German

2:20pm - 2:45pm

Disruptive Startups und Innovationen
im Kampf gegen Hunger
Vortrag mit
Bernhard Kowatsch, World Food Programme Innovation Accelerator

Language:
German

2:45pm - 3:15pm

Regenwald Cuisine und Biodiversität
Conversation with
Juliane Diller, SNSB-Zoological State Collection Munich
Martin Schaefer, Jocotoco Foundation

Language:
German

3:15pm - 3:45pm

Tiere essen
Talk with
Richard David Precht, Philosopher and Author

Language:
English

3:45pm - 4:15pm

Is Cultured Meat the Solution?
Talks and discussion with
Elisabeth Abergel, Rachel Carson Center
Catherine Tubb, ReThinkX
Richard David Precht, Philosopher and Author
Moderation: Michael John Gorman, BIOTOPIA - Naturkundemuseum Bayern

Language:
German

4:15pm - 4:45pm

Boden-Leben:
Das vergessene Biotop
Panel discussion with
Anita Idel, Mediation & Project management for Agrobiodiversity & Animal Health
Jan-Gisbert Schultze, Acton Capital
Moderation: Georg Schweisfurth, Entrepreneur and Author

Language:
German

4:45pm - 5:30pm

Anders essen:
Innovationen in der Ernährungsbranche
Conversation with
Kerstin Burseg, EIT Food
Maximilian Lössl, Agrilution
Mathias Rasch, Wicked Cricket
Andreas Reiser, Kombuco Fizz
Moderation: Johanna Braun, Global Food Summit
Museum Mensch und Natur Stage

Language
German

11:15am - 11:40am

Was geht uns das Insektensterben an?
Talk with
Andreas Segerer, SNSB-Zoological State Collection Munich

Language
English

11:40am - 12:05pm

Why Your Microbiome Matters When You Drink Milk
(Unless You Are Scandinavian)
Talk with
Victor Schmidt, Max Planck Institute for Developmental Biology

Language
German

12:05pm - 12:30pm

Konsum zwischen Genuss und Verdruss
Talk with
Friedbert Förster, Münchner Ernährungsrat e.V.

Language
English

12:30pm - 1:15pm

Sustainability Slam:
Exploring the UN Sustainable Development Goals
Science Slam Session with
Genetics students of the Ludwig-Maximilians-University Munich
Moderation: Samara Rubinstein, BIOTOPIA - Naturkundemuseum Bayern

Language
German

1:15pm - 2:00pm

Cracking Habits
Sieben neue Essgewohnheiten
Talks and Project Presentation with
Students of the Design Faculty of the University of Applied Sciences Munich
Moderation: Sarah Dorkenwald, UnDesignUnit

Language
German

4:30pm - 5:15pm

Farming 4.0 - Neue Wege der Landwirtschaft

Panel discussion with
Josef Bosch, FarmFacts
Mascha Gugganig, Munich Center for Technology in Society - TUM
Martin Parniske, Institute for Genetics, LMU
Moderation: Fritz Lietsch, Forum Nachhaltig Wirtschaften

Language
German

5:15pm - 5:40pm

Käfer und ihr Mist

Talk with
Dag Encke, Tiergarten Nürnberg

Language
German

5:35pm - 6:20pm

Kreislauf statt Einbahnstraße:
Ansätze des zirkulären Wirtschaftens
Panel discussion with
Susanne Kadner, Acatech - Deutsche Akademie der Technikwissenschaften
Juliane Kahl, Umweltakademie e.V. / Responsive Fashion Institute
Günes Seyfarth, Foodsharing München e.V.
Moderation: Christof Mauch, Rachel Carson Center