Social Gastronomy Talks

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.

Listen to the second part of our Edible School Gardens session.

Theme - Tourism, Global Knowledge Transfer, Community Building, Cultural Heritage

We need to rethink and redesign sustainable food experiences and culture in our cities, in order to raise the engagement level of the whole society. In 2022, we have 3 European Capitals of Culture cities (Esch2022, Kaunas2022 and NoviSad2022). How can these cities collaborate, and be the catalysts for upcoming Capitals of Cultures, through a participatory Edible School Garden project?

Curator:
Mustafa Sherif, Urban Planner at AFRY, Sweden

Talkers:
- Françoise Jacob, United Nations Resident Coordinator in Serbia
- Karine Paris, Coordinator Urban Gardening, CELL – The Transition Hub, Luxembourg
- Jonatan Leer, Head of Food and Tourism Research, University College Absalon, Denmark

Listen to the first part of our Edible School Gardens session.

Topic - Education, Curriculum Design, Sovereignty

Given the nature of edible school gardens, they are part of the infrastructure of educational institutions. How can we make sure that the entire ecosystem is inclusive and represents the same values? What are the key roles for successful community engagement?

Curator:
Julia Dalmadi, Director of Community Programs at Future Food Institute, Germany

Talkers:
- Angela McKee Brown, Executive Director at The Edible Schoolyard Project, USA
- Sally Bourdon, Action Researcher at Fab Lab Barcelona
- Dragana Djuric, Director at National Association of Parents and Teachers of Serbia
- Bjorn Low, Executive Director at Edible Garden City, Singapore

How do Social Gastronomy organisations respond inequities in the food systems? Can we get inspired by the courageous women building resilient communities?
Join our first Social Gastronomy Talk discussing the importance and offering solutions in how we foster solidarity, resilience and culture of cooperation.

Do people understand the value of food today? Our Nordic Talk focuses on front-runners that share their experience and know-how in building resilient societies. Organics are often more expensive, what can we do to mitigate this?  We are living in a time where information is abundant and accessibility isn’t an issue, but at the same time we can’t (or shouldn’t) trust all the “information” we may find. Ironically, it’s harder than ever to be well informed nowadays. It’s also harder than ever to make good food choices.

Talkers are hand-picked for their thought-provoking work and their backgrounds, combined with fresh thinking and a back-to-the-roots approach. What does an urban farmer in Malmö, a creative restaurant supervisor in Vilnius and a Finnish eclectic food professional have in common?