Food Days 17.-19.9.2024 – PROGRAM

WEDNESDAY – KESKIVIIKKO 18.9.2024

MORNING SESSION 9.00-12.00 – Food and Entrepreneurship – What is the Way Forward?

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.

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.

SCHEDULE:

9.00-9.15: Welcome to Food Days – Sami Kurki, University of Helsinki Ruralia Institute

9.15-9.20: Introduction – Jaakko Kiiskilä, Mayor of Seinäjoki

9.20-9.40: Every Meal is a Sacrament – Mickey Gjerris, Associate Professor in Bioethics, University of Copenhagen

9.40-10.00: Food with Integrity – Mari Kooskora, Head of the EBS Centre for Business Ethics, Associate Professor

10.00-10.20: The Past in the Future – Asmus Gamdrup Jensen, Food Historian, Kost Studio

10.20- 10.30: Q&A Session

10.30-10.45 BREAK

10.45-11.25: Panel: How Does the Future of the Food Industry Look Like?

Merja Leino (Atria), Nélida Leiva Eriksson (Ironic Biotech) and Laura Forsman (Viikki Food Design Factory). Moderator: Terhi Välisalo (Pro Agria, Rural Women’s Advisory Centre)

11.25-12.00: Panel: Universities and Food Companies – Two Unmatching Realities?

Mari Sandell (University of Helsinki), Michiru Nagatsu (University of Helsinki), Anu Hopia (University of Turku) and Harri Luomala (University of Vaasa). Moderator: Sami Kurki (University of Helsinki Ruralia Institute).

12.00-13.00 – Lunch at Restaurant Varicko (own expense)

DAY SESSION 13.00-14.50 –  More together – co-creation for growth, (in Skaalaamo Startup Hub)

In the afternoon session ”More together – co-creation for growth”, Valio’s Food 2.0 veturi project guides us to explore the possibilities of co-creation for both companies and RDI actors. In addition to presenting the objectives and work packages of the project funded by Business Finland, solutions for each theme will be brainstormed together.

The event provides a platform for cooperation opportunities with Valio and other participants. Group discussions and innovation will be facilitated by representatives of RDI organisations in the region.

The session is organised by Into Seinäjoki Oy in cooperation with Foodwest Oy and the introductory speeches will be conducted in English. Group discussions in Finnish & English.

• Food 2.0 Program: Working together to build a new, sustainable food system, Veera Virtanen, Valio
• Financing the co-creation and co-research projects, Jarkko Piirto, Business Finland
• Group discussions and innovation inspired by the Food 2.0 -project themes

AFTERNOON SESSION 15.00-17.00 – Food for Thought From Top Entrepreneurs

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.

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.

SCHEDULE:

14.50- 15.15: COFFEE BREAK at Klubi

15.15-15.40: My Story: Finnish Startup Pushing New Leadership for Sustainability – Elisa Kitunen, Head of EEX company

15.40-16.00: Discussion: How to Start Your Own Business and Enjoy the Entrepreneurial Ride in Uncertain Times?

Elsa Ervasti, Author of Pitch! in conversation with Aline Santa Izabel, entrepreneur working with start-ups 

 16.00-16.30: Pitch Outside the Box & Create Meaningful Encounters – Elsa Ervasti 

EVENING 18.45-21.00 – Culinary experience dinner at Kalevan Navetta

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 leaving plenty of time for engaging conversations with your tablemates.

Dinner reception opens at 18.45 and the experience from 19.00-21.00 at Kalevan Navetta, Nyykoolinkatu 25, 60100 Seinäjoki.

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

Also available for purchase from the restaurant:

• • Blueberry-flavored mocktail 7 euros
  • Wines for the meal, wine package 30 euros (three wines)
  • A glass of wine 8,50 euros

Multisensory dinner is organized by University of Helsinki Ruralia Institute. The price of the culinary experience dinner is 52 euros + VAT. Payment and selection of main dish for the dinner will be requested in registration form.

THURSDAY – TORSTAI 19.9.2024

MORNING SESSION 8.30-12.00 – Regional Food Strategies in Comparison 

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?

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

SCHEDULE:

8.30 Coffee & Networking

9.00-9.05: Welcoming – Silvia Gaiani, Senior Researcher, University of Helsinki Ruralia Institute

9.05-9.25: How to Build Up Future Food Solutions – Mirva Lampinen, VTT Co-Creation Manager, Food Innovation Ecosystem

9.25-10.00: Harnessing the Power of Living Labs to Accelerate Systemic Change in Regional Agrifood Strategies – Virginia Cepollina, Head of Corporate Affairs, Future Food Institute

10.00-10.20: South Ostrobothnian Food Province vs Emilia Romagna Food Valley: Only Winners, No Losers – Silvia Gaiani, Senior Researcher, University of Helsinki Ruralia Institute

10.20-10.40: From Food Province 2030 Strategy to Actionable Initiatives – How SeAMK Projects Can Support Food Businesses to Grow?, Matti Leppälehto, RDI Expert, SeAMK

10.45–11.00: Break

11.00-11.45: Panel: What Can We Learn About Food Strategies from Italy?

Virginia Cepollina, Silvia Gaiani, Matti Leppälehto. Moderator: Marjo Särkkä (University of Helsinki Ruralia Institute).

11.45-12.00: Closing speech – Jaakko Yli-Ojanperä, Managing Director, University Association of South Ostrobothnia.

12.00-13.00 (or 12.40) – Lunch at Restaurant Varicko (own expense)

AFTERNOON SESSION 12.40-16.20 – Food Business tour in the best place for Food Business

Food Business Tour consept consists of 5-10 introductions and visits to companies 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 food sector players.

There are limited number of seats, so be sure to grab your seat in the registration phase.

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

The Next Steps Workshop for Cities2030 Partners, TUESDAY & WEDNESDAY

European partners from 20 countries have worked for four years to generate resilient and sustainable food systems in cities and regions. Citizens have been at the core of solutions as they have been moved from being passive recipients to active and motivated change agents.

This workshop is for Cities2030 partners. The aim of the workshop is to map the possible next steps together.

The session is arranged by Into Seinäjoki Ltd, ProAgria Etelä-Pohjanmaa / Rural Women’s Advisory Centre and Smart & Lean Hub Ltd. It will be in English. The session is organized as part of Cities2030 project (Horizon2020).