Program 2025

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

Program is evolving and subject to changes.

SAVE THE DATE | 16.-18.9.2025 in Rytmikorjaamo, Seinäjoki

REGISTRATION IS NOW OPEN!

TUESDAY – Pre-event networking

Are you in town on Tuesday? Come join us at Kabacka for some fun networking!

Explore the city of Seinäjoki and join us in a relaxed atmosphere to start the Food Days.

Bar & Restaurant Kabacka offers networking, tasty snacks and drinks for early arrivers. Come and join us!

REGISTER FOR FOOD DAYS >>

Wednesday 17.9.2025

  • 8.15 Registration, Coffee and Networking
  • 9.00 Opening Words of Food Days Seinäjoki
    • Opening words, Silvia Gaiani, Senior Researcher, University of Helsinki Ruralia Institute
    • ”Welcome to Seinäjoki”, Jaakko Kiiskilä, Mayor, City of Seinäjoki
    • ”Current Developments on the Food Strategy and Food Exports in Finland”, Päivi Nerg, State Secreteriat, Ministry of Agriculture and Forestry
  • 9.20 Keynote – ”Taste Has No Boarders”, Jan Ameri, Entrepreneur, Arctic15
  • 9.50 Keynote – TBC
  • 10.20 Keynote – ”From Podium to Market – The Finnish National Culinary Team as an Ambassador of Finnish Food ”, Katja Tuomainen, Head of the Finnish National Culinary Team
  • 10.50-11.15 BREAK/NETWORKING
  • 11.15 ”Navigating Global Markets: What Exporters Need to Know” – Discussion hosted by Thimjos Ninios, Director of International Trade, The Central Union of Agricultural Producers and Forest Owners (MTK)
    • Jukka Vainionpää, Growth Director for Food Exports, Finnish Food Information Association
    • David Solomon, CEO, MySoda ltd.
    • Seppo Pellikka, Export Manager, Atria ltd.
    • Suvi Luoma, Insight Director, Foodwest ltd.
  • 12.15-13.15 LUNCH AT RESTAURANT VARICKO
  • 13.15-14.25 Parallel Sessions in Different Parts of Rytmikorjaamo
    • SESSION 1 – ”The Power of Market Intelligence: How Consumer Knowledge Strengthens Export Success” by Foodwest ltd.
    • SESSION 2 – ”This is how we started it”, hosted by National Food Coordination and FinFoodNet projects – practical examples from Finnish SMEs, export experiences and tips. What to pay attention to in food exports and key learnings along the way.
      • Marianne Lehtinen, Entrepreneur, Korvalaanen ltd.
      • Teija Ruokamo, Sales and Export Manager, Kinnusen Mylly ltd. / 65 Oats
  • SHORT TRANSITIONING BREAK
  • 14.30 Participatory Session: ”Sustainable Food Production & Product Value Chain of Food SMEs – Regional Viewpoints and Good Practices” PART 1
  • Keynote: ”Future-Proofing Food SMEs: Regional Adaptation and Profitability”, Anu Palomäki, Expert and Project Coordinator, SEAMK
  • Keynote: ”Taste Tomorrow Today: a Foodlabs Take on Sustainable Product Innovation”, Maxime Willems, Entrepreneur, Proef lab
  • 15.15 COFFEE BREAK
  • 15.30 Participatory Session: ”Sustainable Food Production & Product Value Chain of Food SMEs – Regional Viewpoints and Good Practices” PART 2
  • ”Regional Expertice for Sustainable Food Systems”- International panel, hosted by Markus Ojala, Project Coordinator, SEAMK
    • East Flanders: Maxime Willems, Entrepreneur, Proef lab
    • Central Macedonia: Anna Papakonstantinou, Agronomist, Executive of the Region of Central Macedonia from the department of Agriculture and Fisheries
    • Coimbra: Joana Costa, Director, FITOLAB – Plant Health and Biotechnology Laboratory of IPN
    • Kujawsko-Pomorskie: TBC, Kujawsko-Pomorski Agricultural Advisory Center
    • South Ostrobothnia: TBC
  • 16.20-16.30 Closing Remarks – Anu Palomäki, Expert and Project Coordinator, SEAMK

WEDNESDAY – Networking Dinner

Enjoy an experience combining local cuisine, new connections and an authentic atmosphere.

An evening in the award-winning hotel and restaurant Alma will offer you not only tasty experiences but also new connections from aroud the world.

Secure your seat at the interactive tables of Food Days Dinner!

RESERVE YOUR SEAT AND REGISTER!

Thursday 18.9.2025

  • 8.30 Registration, Coffee & Networking
  • 9.00 Opening Words
  • 9.05 Keynote – ”Building Impactful Ventures: Lessons from Silicon Valley for the Future of Food. How Bold Innovation and Sustainable Thinking Can Power Global Food Entrepreneurship.”, Valeria Temple, Entrepreneur and Investor, WIN Women Investor Network Norway
  • 9.25 Keynote – ”Why Food Waste, Why Now? Leading Change for a Sustainable Future”, Steven Finn, Vice President, Leanpath
  • 09.45 ”Urban Food Strategies – From Global to Local”
    • Introductory words, Anu Hopia, Professor, University of Turku & Silvia Gaiani, Senior Researcher, University of Helsinki, Ruralia Institute
    • ”Municipal Networks as Catalysts for Sustainable and Healthy Food Policies”, Maria Carrascosa, Project Coordinator, Fundación Entretantos
  • 10.00 Discussion about Urban Food Strategies
    • Maryam Rezaei, Food Systems Lead, ODI Global
    • Maria Carrascosa, Project Coordinator, Fundación Entretantos
    • Claudia Giordano, Senior Scientist, Natural Resources Institute Finland (LUKE)
  • 10:25-10:45 BREAK/NETWORKING
  • 10:45-11.45 Parallel Sessions in Different Parts of Rytmikorjaamo
  • SESSION 1: Seinäjoki Food Strategy and Milan Food Policy Pact
    • ”Seinäjoki’s Food Strategy”, Markku Sotarauta, Professor, Tampere University
    • ”Seinäjoki & Milan Urban Food Policy Pact”, Elina Koivisto, Development Manager, Into Seinäjoki ltd.
  • SESSION 2: Green & Digital – Sustainable Practices and Results with Tasty Bites from South Ostrobothnia (4 projects pitches)
    • The Sustainable digital double shift project strengthens the development of the Seinäjoki region’s urban ecosystem into a functional environment for experimentation and innovation.
    • Future Frami Food Lab project’s aim is to increase the role of South Ostrobothnia as a food region and as a leading expert in food technology and processes in Finland.
    • The VHH – Responsible and Low-Carbon Food Products project has supported micro and small food companies, as well as farms engaged in food processing in South Ostrobothnia, in developing more responsible and low-carbon products.
    • The Sustainable and Responsible Ruokaprovinssi Project brings together the various sectors of the food industry in South Ostrobothnia, including primary production, the food industry, food services, and consumers.
  • 11:45 Key Findings and Closing Remarks by the Organizing Team (Ruralia Institute, SEAMK, Into Seinäjoki)
  • 12:00 – 13:00 LUNCH AT RESTAURANT VARICKO
  • 12.45 – 17:00 Study Visit to the Seinäjoki Food Ecosystem – Sustainability as a Competitive Edge in Exports

THURSDAY – Study visits in the best place for food business

How do the players in Seinäjoki Food Ecosystem create competitive edge through sustainability?

Tour will take you to Kyrö Distillery, Foodwest and SEAMK Food Labs. And you will hear thoughts from food business entrepreneurs seeking international markets.

RESERVE YOUR SEAT AND REGISTER!

TUESDAY – Food Days VIP Dinner

We have invited key influencers, policy & decision makers and C-level company representatives from food system to Seinäjoki.

The intimate evening will include keynotes, networking and of course moments shared over tasty culinary experiences.

The event is INVITE ONLY.

Food Days is organized in collaboration with Into Seinäjoki Ltd., University of Helsinki Ruralia Institute and Seinäjoki University of Applied Sciences. The projects involved are funded by the European Union via Regional Councils of South Ostrobothnia and Pirkanmaa and part of Innocities in Finland.