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.
Seminar program is free of charge.
16.-18.9.2025 in Rytmikorjaamo, Seinäjoki
TUESDAY – Pre-event networking
Are you in town on Tuesday evening? Come join us at Bar & Restaurant Kabacka for some fun networking!
This informal get together on Tuesday 16.9. at 18.00 in Bar & Restaurant Kabacka offers networking, tasty snacks and drinks for early arrivers.
Explore the city of Seinäjoki and join us in a relaxed atmosphere to start the Food Days.
Snack & drinks at own expense.
Wednesday 17.9.2025
- 8.30 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 Borders”, Jan Ameri, Entrepreneur, Arctic15
- 9.50 ”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 Director, Atria Plc
- Harri Latva-Mäenpää, CEO, Foodwest ltd.
- 10.40-10.55 BREAK/NETWORKING
- 10.55 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
- 11.25 ”Innovative startups tackling sustainability challenges in the food sector and exploring the global relevance of these challenges using data, figures, and trends”
- Minyoung Cha, Head of QA & RA, Onego Bio
- Petri Tervasmäki, Chief Technology Officer, Solar Foods
- Susanah Aalto, Ecosystem Manager, EIT Food
- 12.15-13.15 LUNCH AT RESTAURANT VARICKO (at own expense)
- 13.15-14.25 Parallel Sessions in Different Parts of Rytmikorjaamo (Klubi & Skaalaamo)
- SESSION 1 – ” How consumer knowledge strengthens export success” -workshop, hosted by Food Export Ecosystem of South Ostrobothnia project/ 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.
- Viktoria Forsberg, Entrepreneur, CEO, Wild&Berg 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 Expertise for Sustainable Food Systems”- International panel, hosted by Markus Ojala, Project Coordinator of the SIXFOLD project, 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: Anna Kaszkowiak-Nowacka, Kujawsko-Pomorski Agricultural Advisory Centre
- South Ostrobothnia: Antti Saartenoja, Innovation Director, Regional Council of South Ostrobothnia
- ”Regional Expertise for Sustainable Food Systems”- International panel, hosted by Markus Ojala, Project Coordinator of the SIXFOLD project, SEAMK
- 16.20-16.30 Closing Remarks
- 18.00 Dinner at Restaurant Alma, for prebooked registrants who have bought Dinner Card
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
- 8.30 Registration, Coffee & Networking
- 9.00 Opening Words
- 9.05 Keynote – ”National Strategy for a Sustainable Food System”, Robert Van Otterdijk, expert in sustainable development of agro and food value chains
- 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, 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, hosted by 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” and expert comment from Elina Koivisto, Development Manager, Into Seinäjoki ltd.
- SESSION 2: Green & Digital – Sustainable Practices and Results with Tasty Bites from South Ostrobothnia (4 projects pitches) and Expert comment from Mirva Lampinen, Business Development Manager, VTT
- 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 (at own expense)
- 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 Alavuden Öljynpuristamo ltd. about seeking international markets.
STUDY VISIT IS CURRENTLY FULLY BOOKED!
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 Matchmaking
We’re excited to bring a new networking opportunity to Food Days 2025.
Enterprise Europe Network organizes a free-of-charge onsite B2B matchmaking event during the Food Days. Matchmaking welcomes companies and experts from all sectors of the food industry. Join us to connect with like-minded individuals and gain practical knowledge that you can apply to your business or professional life.
The onsite face-to-face meetings take place in the Matchmaking area in Rytmikorjaamo.
Matchmaking is only available to Food Days participants. Be sure to register for the event!
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, part of Innocities in Finland and Ministry of Agriculture and Forestry of Finland.
