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!
Moments captured from Food Days 2023
”Relaxed yet stylish implementation. Interesting and varied programme. Got new ideas and contacts!”
