Hello, I'm Hendrik Haase.
I speak and write about food, culinary culture, and a delectable future in times of ecological and technological change.
As a communication designer and consultant, I guide institutions, policymakers, and businesses towards successful communication and innovation.
As a publicist, networker, and moderator, I pose questions, bring people together, and set things in motion.
Over the past decades, we've drifted away from understanding where our food comes from. While food remains a Hughe topic of conversation on- & offline, many are unfamiliar with the intricacies of the food industry, the daily grind of a farmer, the artistry of a butcher, or the skills of a chef.
Simultaneously, the food sector is grappling with evolving demands and monumental challenges like climate change, positioning itself on the cusp of its most significant transformation in years.
Today, a wave of food startups, pioneering enterprises, and adaptive algorithms are reshaping market norms. They intertwine sustainability with cutting-edge innovations, fusing food production with advanced technology.
Amidst this backdrop, I'm forging new pathways towards a flavorful future – bridging the journey from farm to fork.
My Book on the new meat culture: Crafted Meat
Voices on my Book Crafted Meat - the new meat culture
„Beautiful book about the rise of artisanal butchers all over the world. You might think it‘s just a foodie-trend but what it really is, it‘s a way for farmers to sell sustainable raised meat directly.“
Michael Pollan
„We think there should be more activists like Hendrik Haase that are enabling people to learn more about today‘s meat culture. A highly fascinating topic.“
