Food Days Seinäjoki 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
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!
Wednesday 17.9.2025 – Seminar Program
8.15 Registration, coffee and networking
9.00 Opening words of Food Days Seinäjoki
Opening words, Silvia Gaiani, University of Helsinki Ruralia Institute
”Welcome to Seinäjoki”, Jaakko Kiiskilä, mayor of Seinäjoki City
”Current developments on the food strategy and food exports in Finland”, Päivi Nerg, State Secreteriat
9.20 Keynote – ”Taste Has No Boarders”, Jan Ameri, 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, Culinary Team Finland
10.50-11.15 BREAK/NETWORKING
11.15 ”Navigating Global Markets: What Exporters Need to Know” – Discussion hosted by Thimjos Ninios,The Central Union of Agricultural Producers and Forest Owners (MTK)
Jukka Vainionpää, Growth Director for Food Exports, Ruokatieto ry.
David Solomon, MySoda
Seppo Pellikka,Export Manager, Atria Ltd
Suvi Luoma, Foodwest Oy
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
SESSION 2 – ”This is how we started it” – practical examples from Finnish SMEs by Ruokakoordinaatio
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, SEAMK
Keynote: ”Taste Tomorrow Today: a foodlabs take on Sustainable product innovation”, Maxime Willems, 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, SEAMK
East Flanders: Maxime Willems, Proef lab
Central Macedonia: Anna Papakonstantinou, Executive of the Region of Central Macedonia from the department of Agriculture and Fisheries
Coimbra: Joana Costa, 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, 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!
Thursday 18.9.2025 – Seminar Program
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, WIN Women Investor Network Norway
9.25 Keynote – ”Why Food Waste, Why Now? Leading Change for a Sustainable Future”, Steven Finn, Leanpath
09.45 ”Urban food Strategies – From global to local”
Introduction, Anu Hopia, University of Turku & Silvia Gaiani, Ruralia Institute
Topic TBC, Maria Carrascosa, Fundación Entretantos
10.00 Discussion Topic TBC
Maryam Rezaei, ODI Global
Maria Carrascosa, Fundación Entretantos
Claudia Giordano, 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, Tampere University
”Seinäjoki & Milan Urban Food Policy Pact”, Elina Koivisto, Into Seinäjoki ltd.
SESSION 2: Green & Digital – Sustainable practices and results with tasty bites of regional projects (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 – Sustainability as a competitive edge in exports. Study Visit to the Seinäjoki Food Ecosystem
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.
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.
