Wanderausstellung Waste Less Taste More - für einen nachhaltigen Umgang mit Lebensmitteln
In the organizer's words:
Exhibition from November 3 to 14, 2025
Gasteig, Rosenheimer Str. 5
Opening hours: Daily 8 a.m. - 10 p.m.
Food is precious - and yet far too much ends up in the bin. The new traveling exhibition "WASTE LESS TASTE MORE" shows why food waste is a problem and how we can take action against it: in everyday life, together with others and also politically.
The aim is to raise awareness of sustainable nutrition, deepen educational work and promote local commitment - for more appreciation and less food waste.
In fall 2025, the exhibition will tour Belgium, Luxembourg and Germany.
A varied and hands-on FREE supporting program will be offered for the exhibition in Munich:
Saturday 8.11:
Lecture: From waste to mindfulness
7 - 9 p.m.
Food waste affects us all - ecologically, economically and socially.
In his lecture, Anton shows how foodsharing works, why rescued food is passed on unconditionally and what everyone can do in everyday life to avoid waste.
With practical insights, exciting discussions and tips for everyone.
Sunday 9.11:
Future workshop: Ingredients for the sharing of tomorrow
11 am - 4 pm
In this future workshop, we will shape the future of foodsharing together. What is going well, what is bothering us and where do we want to go?
We will develop visions and first steps to get there. We will also look at how each individual can make a concrete contribution with their own skills. Every perspective counts!
Workshop: Urban Foraging
2 - 4.30 pm
You won't believe it, but we can also find edible wild plants at this time of year. Because they are true survival artists. If the weather is right, we'll go for a walk and discover what's still growing in the city. And if not, I'll bring a few examples with me and show you where you can collect them, what you should look out for and what you can find. And of course there will be something to snack on and try. Just dive into the world of edible wild plants with me.
Wednesday 12.11:
Workshop: Fermenting
6.30 - 9 p.m.
Fermentation is a low-energy and therefore climate-friendly technique for preserving vegetables. It is a traditional method that is becoming very modern again today. It produces ferments with flavors that are delicious - the famous umami - and also super healthy. They strengthen the intestinal flora and the immune system. Together with Alexandra from foragedstyle, we will make a seasonal vegetable ferment and there will be lots of tips and tricks on how to make fermentation at home.
ENGLISH
Exhibition from November 3 to 14, 2025
Gasteig, Rosenheimer Str. 5
Opening hours: Daily from 8 a.m. to 10 p.m.
Food is precious - and yet far too much of it ends up in the trash. The new traveling exhibition "WASTE LESS TASTE MORE" highlights why food waste is a problem and how we can take action against it: in our everyday lives, together with others, and also politically.
The aim is to raise awareness of sustainable nutrition, deepen educational work, and promote local engagement - for greater appreciation and less food waste.
In fall 2025, the exhibition will tour Belgium, Luxembourg, and Germany.
A varied, hands-on FREE supporting program (in German language) will be offered for the exhibition in Munich.
Saturday, November 8:
Lecture: From Waste to Mindfulness
7-9 p.m.
Food waste affects us all-ecologically, economically, and socially.
In his lecture, Anton will show how food sharing works, why rescued food is passed on unconditionally, and what everyone can do in their everyday lives to avoid waste.
With practical insights, exciting discussions, and tips for everyone.
Sunday, November 9:
Future workshop: Ingredients for tomorrow's sharing
11 a.m. - 4 p.m.
In this future workshop, we will shape the future of food sharing together. What is going well, what bothers us, and where do we want to go?
We will develop visions and take the first steps toward achieving them. We will also look at how each individual can contribute with their own skills. Every perspective counts!
Workshop: Urban Foraging
2:00 p.m. to 4:30 p.m.
You won't believe it, but even at this time of year we can find edible wild plants. That's because they are true survivalists. If the weather is right, we'll take a short walk and discover what is still growing in the city. And if not, I'll bring a few examples and show you where you can collect them, what to look out for, and what you can find. And of course, there will be snacks and tastings. Just dive into the world of edible wild plants with me.
Wednesday, November 12:
Workshop: Fermentation
6:30-9 p.m.
Fermentation is a low-energy and therefore climate-friendly technique for preserving vegetables. It is a traditional method that is becoming very popular again today. It produces ferments with flavors that are delicious-the famous umami-and also super healthy. They strengthen the intestinal flora and the immune system. Together with Alexandra from foragedstyle, we will make a seasonal vegetable ferment and there will be lots of tips and tricks on how to ferment successfully at home.
This content has been machine translated.
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