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
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.
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.
"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.
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
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.
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.
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.
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.
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.
Copyright: SUSANNE IRMER