WE CHALLENGE THE STATUS QUO AND CREATE SOLUTIONS FOR BETTER ECOSYSTEMS

We support organizations to find and implement innovative solutions for better food along the entire supply chain. In order to create lasting value and meaningful impact, our work focuses on the needs of humans and nature alike. Every project starts with an intensive field research which provides a basis for the development of action areas and future scenarios, resulting in innovation projects. We work according to agile principles. Each project is tailor-made according to the needs of our partners and implemented in co-creation.

The cases below show a selection of projects we have been working on.

HOW WE WORK

 

CANTEEN 2.0

What does a student cafeteria of the future look like? Will it be more digital? Will it be able to reduce food waste? Could it foster creativity in the kitchen or can haute cuisine even become the norm? In collaboration with the KErn, we are currently looking for answers to those questions. Through qualitative, human-centred research, we identify the needs and challenges of consumers and stakeholders in the university canteen environment.
READ MORE

HEINERSREUTH'S FARM

The task: Opening new horizons for an old farmhouse owned by the Adalbert Raps Foundation. In order to come up with a new function and identity for the location, we identified the needs of nine local key players and created a concept for the new use of the farm. In several construction phases, the Farm of Heinersreuth is now being transformed into an innovation hub for makers in the food sector. The historic courtyard, surrounded by nature, is turning into a meeting point for a professional community, with a variety of facilities and formats that allow for exchange and knowledge transfer in connection with food.

Trüffeljagd

"How can we prevent the dying of the butchering craft?"
 
This question was posed by Adalbert-Raps-Stiftung. After thorough field research, together with Coaeva, we developed a series of seminars where butchers could connect with each other, with relevant startups, and with experts in order to learn about innovation and practical tools that will help them survive in the digital age.
trueffeljagd.org

Songs of Sprouts and Purple Beets

“Redesign a classic symposium on sustainability by making it more participatory."
 
This was a challenge given by the government of Hanover, Germany. Together with Quartett Plus Eins and Mit Essen Spielt Man, we have created an interactive musical feast as an interface between art and culture, as well as climate protection and sustainability.

Copyright: SUSANNE IRMER

Copyright: SUSANNE IRMER

Butcher’s Manifesto

Together with the initiator Michael Museth, we are running the organisation Butcher’s Manifesto. It is a union of international pioneers who work with meat and represent the crafted-meat movement. Its main goal is to preserve traditional butchery ­methods and techniques, and to pass on this knowledge to future generations.
butchersmanifesto.com

Copyright: HENDRIK HAASE

Digitalisation in agriculture

"How is digitalisation influencing farming in Germany?"
 
This was asked by Expertenforum Maschinenring. Through qualitative interviews, we identified personas and opportunity fields. Findings included the realisation that digitalisation in farming can only flourish in co-creation, with tangible experiences, passion and reliability being a precondition for its success. The gained knowlegde supports Maschinenringe in being a stronger partner for farmers.

KEYNOTES & CAMPAIGNS

We like to share our gained knowledge through storytelling. Looking for an impulse lecture, a conference keynote or someone to help you design your campaign?
We've got your back!
 

PRODUCT & SERVICE DEVELOPMENT

We develop innovative solutions by using agile project management and methodologies such as Design Thinking, Service Design, Scrum, Lean and UX Design. 
 
Results can be digital as well as analogue and can include products, services, experiences or processes.
 
We also support you in implementing your products or services at all stages, ranging from problem definition, via prototyping, product launch, to long-term implementation.

TREND & FIELD RESEARCH

We conduct qualitative field research by speaking to people involved in the processes, identifying trends and user needs. This leads to the development of action areas, future szenarios and finally human-centered innovation projects.

FORMATS

We offer different formats as part of or in addition to our services in research, product and service design.
The following formats can be tailored to your needs or serve as inspiration for the development of a new format or project.

meat                plant

WHO WE ARE

'Kompanions' derives from the latin words 'cum panis', meaning 'with bread'. Accordingly, the word 'companion' describes someone that you would share your bread with.
 
We're a group of people with versatile backgrounds who care deeply about food and nature. Therefore, we are not afraid to tackle complex challenges along the food supply chain.
 
 

Olga Graf

SERVICE DESIGN | HUMAN- AND NATURE CENTRED INNOVATION | NETWORK
 
Olga laid the groundwork for Food Kompanions while pursuing projects on innovation in traditional food craftsmanship. She is a graduated product and service designer and accompanies projects from problem definition to ideation and implementation. At Food Kompanions, she manages various projects and constantly extends our broad food innovation network.

Born in Siberia, she grew up with home slaughtery and food gathering in the forest. While living in Europe however, she lost her connection to food as a teenager and rediscovered it later during a  research project on cooking with renewable energies in India.
 
Today, she sees food heritage, let it be traditional crafting methods, diverse plant varieties or old breeds, as human’s most precious good that needs to be secured.
//Write Olga an email//

Copyright: SUSANNE IRMER

Stephanie Ries

NATURE CONSERVATION | HUMAN- AND NATURE CENTRED INNOVATION | LOCAL RESEARCH
 
Steffi initiated Food Kompanions together with Olga. She has a background in nature conservation, regional development, and Design Thinking. At Food Kompanions, she accompanies various formats in the field of human- and nature-centric innovation from multi-day Design Sprints to project implementation.
 
Steffi loves to dive head-first into nature and sees it as her mission to protect it. She enjoys climbing mountains and tasting local food on the Alm. For her, food is the strongest connection to nature and provides great leverage to foster sustainability.
 
By working at Food Kompanions, she pursues sustainable development and follows her passion.
 
//Write Stephanie an email//

Anastasia Eggers

PRODUCT DESIGN | ART DIRECTION | FUTURE DESIGN
Asja has a background in art direction, product, service, social and graphic design. She is one of our creative heads that leverages ideas into reality.
Growing up in the megacity Moscow, Asja never had an insight into how her food was produced and what the processes behind it are. The complete disconnection with the food system earlier in her life transformed to an extreme curiosity later on, when she started exploring it as a designer.
She believes in discovering alternative and innovative ways that can allow humans to reconnect to the food system.
// Write Asja an email //

SOPHIE HUNTKE

COMMUNICATION | EVENTS | TREND RESEARCH
Sophie has a background in communication, marketing and gastronomic sciences. She fills our communication channels with colorful updates from the Food Kompanions universe, represents the team at conferences and events and supports field research projects.
 
Food has always been a big part of Sophie’s life. During her studies at the Slow Food University in Italy she became aware of the relevance for an alternative and sustainable approach to food.
 
Sophie is convinced that communication and food are elementary components of a well-functioning society. She’s excited that she has the opportunity to integrate her experiences from both fields into her work at Food Kompanions.  
// Write Sophie an email //

BuruÇ Inöntepe

INDUSTRIAL DESIGN  | MECHATRONICS | METAL PUNK
Buruç has a background in industrial design and mechatronics. He brings cutting edge technology together with human centered design.
Born in Italy—with pizza in his heart—he grew up all across the globe and thus became a curious culinary explorer. When not in the office, he likes to be on stage with his metal band.
He believes that our greatest responsibility is to rethink our perception of food and understand its true value, in order to build a healthy and sustainable future for all.
//Write Buruç an email//

HI!

CURIOUS?
You wan to find out more about what Food Kompanions do and could see yourself working with us?
Tell us why! We're looking forward to hear from you.
// Write us an email //

our partners

 

Get in TOUCH

Food Kompanions by J2C - Journey 2 Creation
start@foodkompanions.com
+49 30 68229353
Köpenicker Chaussee 3a
10317 Berlin
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Food Kompanions brings a food focus to the innovation agency Journey 2 Creation GmbH (J2C) based in Berlin. We concentrate on qualitative user research and nature and human-centered innovation in product and services throughout the food supply chain.
VISIT J2C'S WEBSITE
Copyright 2018 - FOOD KOMPANIONS
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