partitions(2021)

Cowspiracy: The Sustainability Secret(en)

Follow the shocking, yet humorous, journey of an aspiring environmentalist, as he daringly seeks to find the real solution to the most pressing environmental issues and true path to sustainability.

In The Heat(en)

This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.

Fresh Start: A Marcus Harvin Story(en)

“Fresh Start: A Marcus Harvin Story” presents an intimate portrayal of Marcus Harvin’s journey as he transcends his past to make a profound impact on the lives of those around him. The documentary offers a rare glimpse into Marcus’s daily life, capturing his heartfelt mission to share not only food but also compassion through his innovative non-profit organization, Fresh Start. Through candid interviews with key figures in Marcus’s life, including Stephanie Harvin, Babatunde Akinjobi, and Bradley Woodworth, the film illuminates Marcus’s unwavering determination and the vital support system that has helped him achieve his dreams. Viewers are invited to follow Marcus for a day, witnessing his dream project in action—an extraordinary restaurant concept where the only payment required is one’s presence.

Olympic Nick: A Donutumentary(en)

Short documentary about—the now closed—Olympic Doughnuts in Footscray, Melbourne.

Just Eat It: A Food Waste Story(en)

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.

Southern Border(es)

On the border, the line as principle of property and belonging reaches an extreme dimension where it physically defines the sphere of its relations. Those who transgress it reconstruct these imaginary lines on a daily basis, redefining the traditional geography and occupying the non-spaces where others live in a temporary form of existence. These others, the non-citizens, are phantasmtic, exchangeable parts of a flexible market. Made invisible, they are permanently controlled persons. Under the pretext of a greater civilian security, they are kept clear from the public spaces reserved for the citizens with rights and pushed into non-public spaces, which are run by state and military surveillance, multinational operations servicing a European market and non-governmental organisations.

(be)longing(en)

A group of inspiring African teenagers brought illegally or trafficked into the UK overcome desperate situations and build new lives for themselves in London. The girls face deportation on their 18th birthdays under current Home Office rules. This film asks them what they long for and where they feel they belong.

Cycle of the Seasons(en)

Thirst overcomes the hordes of Wildebeest and Zebra moving through Kenya's Masai Mara game reserve on their spectacular annual migration. With the cycle of the seasons comes the dry months, the water of the marsh receded. Now the residents of the marsh face a time of hardship, food will be scarce, until the next rains fall.

A Tale of Two Kitchens(en)

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

Secret Ingredients(en)

While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in their food and making a bold commitment to avoid them.

Ode to Book People(en)

Booklovers, booksellers, storytellers and writers can easily squeeze into various demos of important issues. This documentary brings this group of people in the limelight, discussing the value of art space in bookshops. The book-loving director Kong King Chu visited independent bookshops in Hong Kong, Singapore and Malaysia for three to four years, tried to understand how a bookshop can become a dynamic, inspiring and heartwarming space, even these booksellers carry different attitude towards life, books and community, as well as management beliefs. These booksellers do not care about the commercial value emphasized by the capitalist society and they are content in their own way by sharing their enthusiasm about books with the others in spite of all difficulties. Thus, they keep trying new methods to sharpen their touch on social issues and become an important starting point for the general public to reflect upon conflicts in our society.

Viacrucis Migrante(es)

Good Stewards(en)

Farmers alone cannot make our food system thrive - it’s up to all of us. That is the message of this enlightening and encouraging film. The good stewardship efforts being made by farmers, consumers and policy makers in the rapidly growing county of Ventura, California will inspire any community interested in preserving agricultural resources.

The Search for General Tso(en)

From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.

Sunlight: YES(en)

Pioneering Australian bio-artists SymbioticA showcase their “Sunlight, Soil & Shit (De)Cycle” project, the latest in a long line of potential technological solutions to the looming global food crisis. Will it save humanity from its doom? Where are the investors?

Parrot at the Milk Bar(es)

A humorous observation in Barcelona’s immigrant neighbourhood El Raval. Four barber shops, four places of remembrance, strange time and space capsules inhabited by people who left their home to find a better one, while the Spaniards are about to leave their own country themselves.

The Organic Life(en)

Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illuminating doc.

Sugarly Yours!(en)

Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living.

The World Conquest of French Pastries(en)

The French pastry again on the roof of the world! On January 23rd, France is awarded for the 8th time wins the pastry world cup again, one of the most prestigious international competitions of gastronomy. France thus remains the most successful country to this day. But the conquest of the world of the French pastry does not limit itself to awards. The know-how and the French creative genius are durably exported and spreads over all the regions of the world!

Noma at Boiling Point(da)

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.