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UNITED 4 FOOD the Impact of Our Daily Food System Into the 4 Natural Elements

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UNITED 4 FOOD the Impact of Our Daily Food System Into the 4 Natural Elements UNITED 4 FOOD The impact of our daily food system into the 4 natural elements. Together to share a new vision of our daily food system in an urbanizing world Eating City Summer Campus To build understanding and trust around complex and challenging issues related to city food systems among young generations. To implement the change of paradigm in the years to come, the actual generation of future decision makers have to learn to take into account social, cultural and environmental value and to place people at the center of economy. That’s why Eating City Summer Campus involves youths and entrust them with the writing of a common and synthetic declaration on what are their vision and priorities to build up sustainable food systems. Maurizio Mariani “Eating City Platform is a place where we share our Experience and think about our Alimentation now and for the future. Every day we Talk to each other and challenge our Intellectual skills in order to review our Needs to have a Good food system. We initiate here our future Cooperation to bring Innovation in our daily life, but in the same time to maintain our Tradition because it’s the duty of Youth generation.” By the youth participants of 2014 Summer Campus Why a Summer Campus? The program «We are ready to play our part in this task, if it is not A Learning by Doing Experience of Social Dialogue us, who else? If it is not now, when?» August 12 - 2015 The core purpose of Eating City summer campus is to build understanding and trust ARRIVAL around complex and challenging issues related to urban food systems among young 14.00 - 20:15 Participants Registration & Welcome Guest generations in order to create lasting networks, and define real solutions, either small or large, that participants can implement in their future careers for the betterment of EVENING society as a whole and for personal growth. 20:15 - 21:30 Dinner Cultural change for sustainable food systems implementation will require visionary thinking, creativity and leadership to execute. Indeed, many experts who have participated to the numerous Eating City conferences and workshops have indicated training as one of the main lever to achieve the change of paradigm. That’s why we created Eating City Summer Campus experience that brings together young people, researchers, senior professionals working in public and private sectors, opinion and community leaders, to build participant’s capacity for learning and leading in the 21st century. Participants are aged 22-28, they are chefs, farmers, students in environmental sciences, food sciences, nutrition, urban planning, economy, communication, they are simply involved in civil society and advocacy and they share a deep interest for better food systems. They are selected by the steering committee on the basis of their motivation and also in order to create a composite group. August 13 - 2015 August 14 - 2015 MORNING MORNING 08:00 - 09:00 Breakfast 08:00 - 09:00 Breakfast 09:00 - 12:45 Eating City Presentation - Participants Presentation 09:00 - 11:00 Introducing the “4” Natural elements Facilitator: Mariani/Van Den Brand - Ice Breakers: Mastruzzo Speaker: Pierre Mollo - Facilitator: Isabelle Lacourt 12:45 - 14:00 Lunch 11:00 - 11:20 Free Time coffe break 11:20 - 12:45 Introducing Working Group sessions towards the declaration AFTERNOON 12:45 - 14:00 Lunch 14:00 - 16:00 Ice Breaking Session Facilitator: Arie Van den Brand - Ice Breakers: Judita Peterlin AFTERNOON 16:00 - 16:30 Free Time coffe break 14:00 - 16:00 Introducing the 1st natural element “WATER” 16:30 - 18:30 The Art of Cooking - Love what you do. Speaker: Barbara Rodenburg - Facilitator: Isabelle Lacourt Speaker: Dorothy C.Hamilton - Facilitator: Judita Peterlin 16:00 - 16:30 Free Time coffe break 18:30 - 18:45 Free Time 16:30 - 18:30 Working Group: Impact of the food system on the “WATER” 18:45 - 21:30 Melting Pot Dinner 18:30 - 18:45 Free Time 18:45 - 19:45 Camera Cafè 18:45 - 20:15 The Food Lab “Beer” Session 1 19:45 - 20:15 Free Time 20:15 - 21:30 Dinner EVENING 21:30 - 23:00 Presentation of: The youth Food Movement Responsible: Van Thjyssen Guus August 15 - 2015 August 16 - 2015 MORNING MORNING 08:00 - 09:00 Breakfast 08:00 - 09:00 Breakfast 09:00 - 11:00 Introducing the 2nd natural element “AIR” 09:00 - 11:00 Introducing the 4th natural element “EARTH” Speaker: Lučka Kajfež Bogataj - Facilitator: Judita Peterlin Speaker: Boris Boincean - Facilitator: Giuseppe Mastruzzo 11:00 - 11:20 Free Time coffe break 11:00 - 11:20 Free Time coffe break 11:20 - 12:45 Working Group: Impact of the food system on the “WATER” 11:20 - 12:45 Working Group: Impact of the food system on the “EARTH” 12:45 - 14:00 Lunch 12:45 - 14:00 Lunch AFTERNOON AFTERNOON 14:00 - 16:00 Introducing the 3rd natural element “FIRE” 14:00 - 18:45 Free Time Vistit Villarceux Castle Speaker: Alessandro Cerutti - Facilitator: Maurizio Mariani 18:45 - 20:15 Free Time 16:00 - 16:30 Free Time coffe break 20:15 - 21:30 Dinner 16:30 - 18:30 Working Group: Impact of the food system on the “FIRE” 18:30 - 18:45 Free Time EVENING 18:45 - 19:45 Camera Cafè 21:30 - 23:00 Presentation of: Groupe De Bruges 18:45 - 20:15 The Food Lab “Beer” Session 2 Responsible: Bart Soldaat 19:45 - 20:15 Free Time 20:15 - 23:00 Barbecue Dinner - Talking around the fire August 17 - 2015 August 18 - 2015 MORNING MORNING 08:00 - 09:00 Breakfast 08:00 - 09:00 Breakfast 09:00 - 11:00 Food as “Commons” 09:00 - 11:00 Food Policies - Local - Regional - Global Speaker: Giuseppe Mastruzzo - Facilitator: Isabelle Lacourt Speaker: M.Ritchie/S. Amato - Facilitator: Robin Gurlay 11:00 - 11:20 Free Time coffe break 11:00 - 11:20 Free Time coffe break 11:20 - 12:45 Working Group: Are food commodities or commons? 11:20 - 12:45 Working Group: The importance of food territorial planning 12:45 - 14:00 Lunch 12:45 - 14:00 Lunch AFTERNOON AFTERNOON 14:00 - 16:00 The Lever of Public Procurement into the New Food Paradigm 14:00 - 16:00 Networking - Social Media & Business Speaker: Robin Gurlay - Facilitator: Bart Soldaat Speaker: Nieremberg/Karp - Facilitator: Mastruzzo 16:00 - 16:30 Free Time coffe break 16:00 - 16:30 Free Time coffe break 16:30 - 18:30 Working Group: The lever of Public Food Service 16:30 - 18:30 Working Group: Innovation and networking 18:30 - 18:45 Free Time 18:30 - 18:45 Free Time 18:45 - 19:45 Camera Cafè 18:45 - 19:45 Camera Cafè 18:45 - 20:15 The Food Lab “Tea” Session 1 18:45 - 20:15 The Food Lab “Tea” Session 2 19:45 - 20:15 Free Time 19:45 - 20:15 Free Time 20:15 - 21:30 Dinner 20:15 - 21:30 Dinner EVENING 21:30 - 23:00 Presentation of: Mainstreet Project Responsible: Niel Ritchie August 19 - 2015 August 20 - 2015 MORNING MORNING 08:00 - 09:00 Breakfast 08:00 - 09:00 Breakfast 09:00 - 12:45 Sharing Idea, Writing the 3rd Villarceux Declaration 09:00 - 12:45 Best way to spread the “Declaration” - Networking - Social Media Facilitator: Judita Peterlin - Ice Breakers: Facilitators Staff Facilitator: Danielle Nieremberg - Ice Breakers: Isabelle Lacourt/ 12:45 - 14:00 Lunch Karen Karp 12:45 - 14:00 Lunch AFTERNOON 14:00 - 19:45 Writing and Approving the 3rd Villarceux Declaration AFTERNOON “United4Food” 14:00 - 19:45 Free Time Facilitator: Judita Peterlin - Ice Breakers: Facilitators Staff 20:15 - 21:30 Dinner 19:45 - 20:15 Free Time 20:15 - 21:30 Dinner EVENING 21:30 - 23:00 Presentation of: Business Idea - By groups of participants - World cafè Responsible: Isabelle Lacourt August 21 - 2015 August 22 - 2015 MORNING MORNING 08:00 - 09:00 Breakfast 08:00 - 09:00 Breakfast 09:00 - 12:45 Launching “Eating City Youth in Action” talking about… 09:00 - 14:00 Participants Departure Facilitator: The Youth Participants - Ice Breakers: Judita/Isabelle 12:45 - 14:00 Lunch AFTERNOON 14:00 - 19:45 Youth In Action - Follow Up - Closing Session Facilitator: Maurizio Mariani - Ice Breakers: Giuseppe Mastruzzo 19:45 - 20:15 Free Time 20:15 - 23:00 Barbecue Dinner - Talking around the fire See you next year! company “Marilac Sarl” member of Risteco; It has been working as consultant with LSG Sky Chefs (Lufthansa Group) for new market development, from Jan 2010 to Dec The Staff 2014. He is currently Responsible for F&B Supply Chain at US Pavilion@EXPO Milano 2015. Within the Forum Cina Europa, he is running the dialogue about sustainable food chains. Author of numerous publications and articles, speaker at several international conferences on Foodservices, he has designed the Risteco handbooks (“Quaderni di Risteco”), and the projects of “il Pranzo Sostenibile” (“The Sustainable Meal”) and “Eating City”; as C.E.O. of Sotral Spa , he has received several awards such as the medal of the President of the Italian Republic (2010), the award Imprese X Innovazione organised by the main italian industrial association Confindustria (2008), the European Business Award For The Environment, organised by the DG Environment of the European Commission (2006) and the award Impresa Ambiente Arie Van Den Brand (chairman of Eating City International Platform) organised by the Chamber of Commerce of Rome and the Italian Ministery of Arie Van Den Brand is a Dutch GreenLeft politician. He was member Environment (2005). of the House of Representatives for GreenLeft between May 2002 He is one of the co-Authors of the books “La ville qui mange” and “City food Policies. and March 2004. Van den Brand studied agriculture science at the Securing our daily bread in an urbanizing world.”.
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