Federal Institute for Risk AssessmentIn Detail

Recognising the shelf life and edibility of food can be a contribution to sustainability and climate protection. BfR scientists and top organic chef Tino Schmidt show how to do this.

The task

An interactive course and a show kitchen with seating for the audience are to be accommodated on the almost 80 square metres of stand space.

The idea

A tile grid, somewhere between kitchen and laboratory, strongly pixeled picture motifs as a symbol for looking closely and recognizing patterns.

The Reality

The abstract kitchen block in the centre of the stand serves as an interactive course on three sides. The fourth side is the background for the show kitchen of organic top chef Tino Schmidt. In the corner of the stand, a protected space for the public gallery is created. On the long wall there is space for the obligatory wheel of fortune and a whiteboard for a graphic recording.