Social Gastronomy Talks Sustainable Gastro

SDG 0 - The foundation and ultimate goal of Agenda 2030.

The present food system faces major challenges in terms of sustainable development along social, economic and environmental dimensions.
But one thing that tends to be forgotten when dealing with the challenges that need strong and urgent collaboration - is to bring Joy to the table.

What could become of our society if we centred joy when designing our food systems?

How might experiences change if they were designed to provoke joy? How might policies and institutions be different if we aspired towards a joyful society?

Moderator
Angela McKee-Brown, Founder of Project Reflect, US


Talkers

Ana Gerlin Hernandez Bonilla Måbeck, Creative Nutritionist in Health Innovation, Guatemala

Charlotte Dufour, Interventions Advisor, France

Benson Kamau, Entrepreneur passionate in Agriculture, Kenya

Matthew Kessler, Research and Communications officer at Table, Sweden



Read more here: https://sustainablegastro.com/events-calendar/provoke-joy-the-final-story/

Looking at the circle of colours which composes the SDG logo, we see that this “hole” in the middle can actually be the “whole” – the essence, the space we are all invited to fill with our creativity, our passion and compassion. It gives its wholeness to this Agenda 2030, which, beyond an agenda for sustainable development, should and will be an agenda for reconnection and regeneration…

And it starts in our public schools and educational institutes, prioritising food education.


Moderator
Cyrille Gaubert, Urban farming ecosystem initiator, Sweden


Talkers
Anu Seisto, Research Team Leader, Future customer research at VTT, Finland
Kathy Belpaeme, FoodSHIFT 2030 project coordinator and food policy officer, City of Ostend, BelgiumKaterina Riviou, Researcher/Senior Project Manager, R&D department of Ellinogermaniki Agogi, GreeceLászló Jaczenko, CEO, ClimateSmart Elephant, Hungary



Read more here: https://sustainablegastro.com/events-calendar/provoke-joy-the-narrative/

This Talk will be focused on several SDGs food heroes, both from the Nordics and from all around the world, that are using this unwritten 18th Sustainable Development Goal in their everyday work to improve our food systems.

Why are we not putting more focus on SDG 0 in order to set us up for success moving forward and what can we learn from these frontrunners that are doing so?

Moderator

Dr Romas Malevicius, Lecturer (Assistant Professor) in Marketing at King’s Business School, King’s College London, UK

Talkers

Miglė Labeikytė, Project coordinator at Sustainable Gastro, Lithuania

Daniel Lövgren, Senior Lecturer at Uppsala University and researcher at Södertörn University

Emil Kiær Lund, Coordinator and consultant to the so-called “Food Schools”, City of Copenhagen, Denmark



Read more here: https://sustainablegastro.com/events-calendar/provoke-joy-the-development-of-meaning/

Various countries across the world have put school food and sustainability in their long term regional strategic plans. Essential involvement, collaboration and having a common goal from local and national authorities is key to advancing school food sustainability and to tackle the challenges that come with it.  


In this first episode, we're addressing three questions:


Why are we talking about school food?
What are the thoughts on the SDGs?
How could school food programmes help the Baltic Sea Region advance its SDG commitments? 

We have three fantastic drivers of change discussing this topic.


Urszula Ala-Karvia, doctoral researcher at University of Helsinki Ruralia Institute, the lead partner of InterregBSR project StratKIT+
Ulrika Backlund, project manager for sustainable diets and communications lead for ⁠SchoolFood4Change⁠, WWF Sweden
Jennifer Avci, founder of Sustainable Gastro and project development manager of the InterregBSR project BSR Food Coalition

Sustainable gastronomy means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.

Baltic food culture and heritage, the variation of traditional and regenerative farmers and diversity of regions all combined with sustainability, is so worth visiting and exploring, both for locals and international visitors.

Here the speakers will discuss and guide us on how to take the lead to foster and accelerate sustainable food tourism with focus on New Baltic Cuisine.

Speakers

- Zuza Zak, food storyteller and author of Amber and Rye: A Baltic food journey.

- Simon Bajada the author of Baltic: New and Old Recipes from Estonia, Latvia and Lithuania.

- Dr Romas Malevicius, Lecturer in Marketing at King's College London. Key expertise - marketing, sustainability, and education for sustainability.

Sustainable gastronomy means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.

Baltic food culture and heritage, the variation of traditional and regenerative farmers and diversity of regions all combined with sustainability, is so worth visiting and exploring, both for locals and international visitors.

Here the speakers will discuss and guide us on how to take the lead to foster and accelerate sustainable food tourism with focus on New Baltic Cuisine.

Speakers

- Jonatan Leer, Head of Food and Tourism Research, University College Absalon, Denmark.

- Anna Drozdowska, A sustainable tourism expert specialised in culinary tourism/ food tourism, agri-tourism and community based tourism.

- Niels Peter Pretzmann, Founder and partner at Farmer's Circle (from soil-to-plate) in Lithuania.