Business voice:

LUKAS BOSSERT

Video Interview

As a 100% sustainable food company, DALUMA stands for quality and change. Lukas Bossert himself, through his long modeling career, came to the insights that make up good, healthy food for the best possible energy balance and incorporated all those into the concept for DALUMA. With its honest concept and popular founders, DALUMA is well received in Berlin and is an exchange place for Berlin’s “green network.”

Introduce yourself and your mission in under 30 seconds:

DALUMA is a concept for Health and Nutrition. We develop mainly in the field of food, cosmetics and natural supplements, all 100 percent natural and sustainable and with the maximum energy outcome.

 

Which of the two words “Grow” and “Together” means more to you and what does it mean to you personally? 

Personally, I can’t decide between “Grow” and “Together”, because I think “together” is extremely important. I also have my cofounder David and our secret of  success is that we complement each other extremely and everyone brings their own skills. That’s why the “together” is insanely important as well but I also think you always have to go in with the mindset that you’re never fully grown, you’re growing every day. You should never lose the child in you.

 

BERLIN DECKS will be a place that brings people together to grow locally. For this, health and good nutrition is essential. As an expert on healthy food – What value do you think food and nutrition should have in order to bring out the best in us?

I believe that healthy eating should have a very high priority in the life of the future. I think it’s important that it doesn’t just happen in the form of a short diet, but is really lived on a daily basis and also in all areas. Starting with “what face cream do you use?”, “what electricity do you get?” But also “what diet do you add?” That also in his everyday life to integrate and not only push for a quick diet and then again no more paying attention.

 

You were among the first to bring the topic of sustainability in the food sector to Berlin. How did you come up with it and how would you recommend others who think that it’s a very ambitious goal to rely one hundred percent on sustainable products to go down this path?

Each of us 3 founders came to this way of life from different backgrounds. Personally, I was a raw food vegan and have been a yoga teacher for 10 years, have also taught in prison and for me this lifestyle evolved out of being a fashionista at the time. I had tried all kinds of diets and that’s how I discovered my lifestyle for myself. I think you can see the impact that good nutrition can have on yourself and on the planet and there’s a big shift happening. And I think everyone should be a little more open and try out for themselves what is good for him or her. I don’t think there is a rule, but there are companies like us that make it more convenient for the end customer, who don’t want to or can’t deal with it too much themselves, and for whom we can take the time-consuming research off their hands.

 

After all, growing is at the heart of BERLIN DECKS – not only of companies, but also of nature – in the middle of the city! Where do you see the potential of the city as urban gardening and urban farming?

I personally would find something like this really good and love Urban Gardening/ Farming. I also think that at some point this will still be my professional field. However, I think that a lot still has to be done by the city or the state, or that it might have to be subsidized more. When I look at the parks and green spaces here, there is definitely still a lot to be done.

 

We are doing a lot of research on the food of the future. How will companies perhaps pay more attention to the environment in which their employees move, the people they interact with, how they eat, and how that affects their performance?

I think the food employees or co-workers eat is insanely important because it has an immense impact on their energy levels. There are already many good examples of companies that have set up a green canteen or sustainable, energy-supporting catering because of this. I think there is still a lot that can be done to avoid falling into this day-to-day Schnitzel coma.

 

You have created a certain community around your brand and your life. How did you do that? How did you unite the different people who come from such different industries around the topic of “sustainable food”? How did you build your community?  

I think because from the beginning we had a very honest concept, were very transparent and didn’t have to hide anything. So from every dish on the menu to the cups, the packaging and the interior of the store, we just always tried to make it 100 percent sustainable and think it through from A-Z. And I think the customer realizes that it’s an honest concept. And this is not just trying to copy a trend.

 

What big trends do you see in the future? How will the next generation eat?  

Craftsmanship will definitely come back. The idea is to move away from bake stores and quick bakeries and towards more craftsmanship and bakeries that emphasize better ingredients. However, at the end of the day, there is still a lot of white flour, fat and sugar, so I think there will be a rethink in the next few years. I do not mean the conversion to simply vegan, because vegan often means a lot of white flour, fat and sugar, but really plant based. This means protein not only from soy or wheat, which is also not very healthy, but perhaps we go more into  the direction of proteins won from insects. In any case, there will still be a lot to do, because society in general still thinks a bit too simple.

 

Do you think that the topic of 100% sustainability in the food sector is no longer utopia but can be realistically implemented? 

I think that fast food is not quite as existent as it used to be, that people are using more local food, joining groups more often, organizing plant based potlucks and the business lunch goes more and more to being a buffet with lots of fresh, unprocessed ingredients. I think there’s definitely a very big trend into that direction in the future.

Interview conducted by Svea Fina.

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