When food and drink lands on our tables, this generally marks the end of a shorter or longer delivery route. Especially in an urban context, where a shortage of agricultural land means that relatively little food is currently produced locally, consumers are largely dependent upon complex logistics systems, which, incidentally, are also responsible for a third of all CO2-emissions. In short: In larger cities in particular, we seem to have lost sight of the origins and production of the food that we eat. The temporary restaurant created by the initiative off plate as part of the VIENNA DESIGN WEEK is a culinary platform that seeks to reinforce the relationship between people and food: On three afternoons, local cooks will create menus in off plate's communal kitchen as a means of sharing their interpretation of a sustainable, seasonal and healthy diet with their guests. They will also serve fresh wines from the surrounding area. Lectures and performances will enhance the event afternoons and encourage exchange between the guests, suppliers and cooks.
More information can be found at www.offplate.services