Welcome to Food Days Seinäjoki!

17.-19.9.2024 in Rytmikorjaamo, Seinäjoki

We bring together food chain innovators to the best place for food business, to discuss how to sustainably grow in the food sector.

During the Food Days event the spotlight will be on innovative and international food chain development that enables sustainable growth in the industry. We offer fruitful encounters and frank discussions around the theme of sustainable future of food and showcase the strong expertise of Seinäjoki region.

Food Days provides inspiration for decision makers, researchers, developers and startups alike.

Food Days is arranged together by Into Seinäjoki, University of Helsinki Ruralia Institute and Seinäjoki University of Applied Sciences.

REGISTER FOR THE EVENT >>

CHECK THE PROGRAM, STILL SUBJECT TO CHANGES >>

Maistiaisia huomisesta – ruoka-alan trendit ja visiot, Food Days VIP-illallinen, 17.9.2024

Foorumi kestävän ruokaekosysteemin puolesta
Ensimmäistä kertaa järjestettävä Maistiaisia huomisesta: Ruoka-alan trendit ja visiot kerää yhteen julkisia sekä yksityisiä toimijoita keskustelemaan alan tulevaisuudesta, kestävästä kehittämisestä sekä kilpailukyvyn vahvistamisesta. Tilaisuus starttaa Food Days -kokonaisuuden vuodelle 2024. Kyseessä on kutsuvierastilaisuus.

Tapahtuman järjestelyistä vastaavat Seinäjoen kaupunki, Into Seinäjoki, Etelä-Pohjanmaan liitto, SeAMK ja Foodwest Oy.

Food Entrepreneurship – What is the Way Forward? morning session 18.9.2024

This session – made up of national and international speakers – will approach the topic of food entrepreneurship from different angles and disciplines: among them ethics and food culture will play a central role. Also the role that research and food companies can play in shaping sustainable food systems will be discussed.

Keynote speakers: Mickey Gjerris, Mari Kooskora, Asmus Gamdrup Jensen

Aims of the session will be to bring about topics normally neglected in current discourses on entrepreneurship and analyse their impact on the current and future food scenarios.

This session is arranged by University of Helsinki Ruralia Institute and it will be in English

Yhdessä enemmän – yhteiskehittämisellä kasvuun, päiväsessio 18.9.2024

Iltapäivän yhteiskehittämiseen ja innovaatiotoimintaan rohkaisevassa sessiossa tutustutaan Valion Food 2.0 -veturihankkeen viitoittamana tulevaisuuden mahdollisuuksiin. Uusia avauksia on tarjolla niin yrityksille kuin TKI-toimijoillekin.

Business Finlandin rahoittaman veturihankkeen esittelyn lisäksi ideoidaan ratkaisuja kuhunkin teemaan. Ryhmäkeskusteluja ja innovointia fasilitoimassa alueen TKI-organisaatioiden edustajia.

  • Valio 2.0 ohjelman esittely, Veera Virtanen, Valio
  • Yhteiskehittämisen mahdollisuudet ja rahoitus, Jarkko Piirto, Business Finland
  • Ryhmäkeskusteluita ja innovointia Valion 2.0 ohjelman viitoittamissa teemoissa

Session järjestelyistä vastaa Into Seinäjoki Oy yhteistyössä Foodwest Oy:n kanssa ja se toteutetaan suomenkielisenä.

Food for Thought from Top Entrepreneurs, afternoon session 18.9.2024

The session will see the involvement of female top entrepreneurs. We will hear stories about career paths and how to exit our comfort zone and be proactive. An interactive session will allow participants to learn how to successfully pitch and promote ideas in an extremly competitive world.

Speakers: Elisa Kitunen, Elsa Ervasti, Aline Santa Izabel.

Aim of the session is to provide concrete tools and strategies to future entrepreneurs and food for thought to researchers and food supply chain stakeholders.

The session is arranged by University of Helsinki Ruralia Institute, and it will be in English.

Culinary experience dinner, evening 18.9.2024

Culinary experience dinner at Kalevan Navetta. A multisensory dinner filled with taste experiences, music, soundscapes, and visual elements. Scheduled show with a three-course meal and program leaving plenty of time for engaging conversations with your tablemates. Dinner from 18.30 to 21:30 at Kalevan Navetta, Nyykoolinkatu 25, 60100 Seinäjoki. Cost of dinner is 52 euros + VAT.

Menu by restaurant Äärellä.

Smoked autumn root vegetables, goat cheese and buckwheat

Roasted pike perch from Lappajärvi South Ostrobotnia, grilled fennel and nettle-seasoned beurre blanc sauce

OR

Roasted bolete, grilled fennel and nettle-seasoned beurre blanc sauce

Honey and panna cotta with raspberry and meringue and raspberry sorbet

Organized by University of Helsinki Ruralia Institute.

Regional food strategies in comparison, morning session 19.9.2024

This session dives into two different regional food ecosystems – the one of Emilia-Romagna (Italy) and the one of South Ostrobothnia (Finland).
Emilia Romagna is the food valley of Italy: it boasts 44 PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, including the renowned Parmesan cheese, cured pork from Zibello and traditional balsamic vinegar from Modena, in addition to great quality DOC and IGT wines, 15 Slow Food Presidia and more than 200 traditional products.

What are the strategies behind Emilia-Romagna’s food success? What does Emilia Romagna have in common with South Ostrobothnia? How can the 2 regions influence each other?

Keynote speakers: Mirva Lampinen, Sara Roversi, Silvia Gaiani, Markus Ojala.

The session is arranged by University of Helsinki Ruralia Institute, and it will be in English.

Food Business tour in the best place for Food Business, afternoon session 19.9.2024

Food Business Tour consept consists of 5-10 company introductions and visits during a bus tour around the city of Seinäjoki. This tour showcases the best place for entrepreneurship in Finland and the companies located here. We will focus on familiarizing you with amazing food sector players.

There are limited number of seats, so be sure to grab your seat!

The tour is arranged by the business development office Into Seinäjoki Oy and it is part of Innovation Ecosystem activation work in the city partially funded by European Union (EAKR).

Food Days Lunches at award winning Restaurant Varicko

This versatile and vibrant restaurant is located at the heart of the Food Days event venue, Rytmikorjaamo. Varicko offers a buffet style lunch that is filled with taste and variety. They are especially known for their focaccia bread made every morning from scratch and their pickled vegetables.

Varicko has been voted the 4th best lunch restaurant in Finland in the year 2021, and they continue to be one of the city’s favourite lunch spots. Enjoy our restaurant gem during the event days!

REGISTER NOW – Food Days Seinäjoki 17.-19.9.2024

To get the most impact from Food Days Seinäjoki, we encourage you to attend both days and all sessions!

We welcome you to Seinäjoki to discuss what the sustainable future of food chain could look like and how we can achieve it together!

Food Days Seinäjoki event is part of Innovation ecosystem agreement activation project coordinated by Into Seinäjoki Oy and it is arranged in partnership with University of Helsinki Ruralia Institute.

The project is funded by European Union EU and the city of Seinäjoki. Seinäjoki is part of InnoCities network consisting of 16 cities in Finland. InnoCities use cooperation to create innovation and innovation to create sustainability.

Food Days Seinäjoki event is part of Innovation ecosystem agreement activation project coordinated by Into Seinäjoki Oy and it is arranged in partnership with University of Helsinki Ruralia Institute.

The project is funded by European Union EU and the city of Seinäjoki. Seinäjoki is part of InnoCities network consisting of 16 cities in Finland. InnoCities use cooperation to create innovation and innovation to create sustainability.