Months ago, we received a surprising and pleasant request:
Benoo will get its own short-movie!
Rick Minnich, Independent Documentary Filmmaker & Producer, who works as a tutor at Met Film School Berlin spotted us on Instagram and loved our team work as a food game-changer. He offered us to be part of his students’ end-year project that include to make a short film.
We were very honoured and touched to be chosen. It was the perfect opportunity to show in a video the importance and how-easy-it-can-be of eating sustainably with us and share to the world the weekly experience of our customers.
At Benoo, it was not a first time for us to work with students: workshops for universities, educational content to sensibilize the new generation, and offer a privileged environment for interns to develop their potential. Yes, we indeed love supporting students! That’s why we were very happy of that collaboration.
The students of Met Film School Berlin quickly understood our mission and our values.
Through this video, we wanted to put a light on the sustainable experience of our customers:
🧑🌾 👨🍳 Discover how to cook local and fresh ingredients thanks to our farmers in Berlin and Brandenburg and our talented chefs which provide a tasty recipe.
🍽 Enjoy a meal you made and develop your cooking skills.
🔄 Be #zerowaste by collect our reusable or compostable packaging
We are very proud to share their work:
“Being a Benoo-customer, a quick guide”
Credits and special thanks to:
Documentary tutor: Rick Minnich the initiator of that great adventure!
Artistic director: Hedda Stolen
Cinematographer: Sai Teja Gajji
Sound: Line Berg
Love the concept? Have a look on this week’s new recipe:
Oven Zucchini with goat cheese and tomato salad
Oven zucchini with goat cheese and tomato salad Chef Yogini Ingredients Courgette (or zucchini) Cloves of garlic Tomatoes Salt and pepper 1 tbsp frying oil ½ tsp vinegar 1 tbsp salad oil Basil Fresh goat cheese 1 pinch of dried thyme 1 tsp rosemary Preparation...
Daily at Benoo, we encourage urban communities to cook with local and seasonal ingredients. Why? Simply to lower the impact of our food system. By using regional fresh ingredients, we shorten transportation, avoid the use of plastic and reduce food waste. We have calculated that a meal cooked with local ingredients can be up to 2/3 less impactful than a normal meal cooked with ingredients from a supermarket.
Why don’t you try to make it a weekly habit?
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