19-20/11

GASTRONOMY
AS TOOL
FOR TRANSFORMATION 

IX SUSTAINABILITY CONFERENCE 

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ORGANIZED BY:

PARTNERS:

FUNDED BY:

Alex Atala (Brazil)  -  Matt Orlando (Denmark)  - Camille Etienne (France)  -   Carolyn Steel (UK) -   Chido Govera (Zimbabwe) -  Douglas McMaster (UK) - Elsa Yranzo (Spain) -  Jaime Rodriguez (Colombia) -   Jerônimo Villas-Bôas (Brazil)  - Miles Irving (US) - Tracy Chang (US)  - Blanca del Noval (Euskadi)

19/11

TALKS

Registration vía Zoom, with access to simultaneous translation and online chat with speakers and participants. Live retransmission from Basque Culinary Center´s and FRUTO's youtube channel.

MODERATED BY SASHA CORREA Y FELIPE RIBENBOIM

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Time zone: CET (Madrid, Spain)

PLANTING THE CONVERSATION

16:00 - 16:05

Knowledge, creativity and young talent – Joxe Mari Aizega (Basque Culinary Center)

16:05 - 16:10

Basque Country: a sustainable territory – Jose Ignacio Asensio (Councillor for the Environment and Hydraulic Works)

16:10 - 16:15

Dialogues on food – Felipe Ribenboim and Alex Atala (FRU.TO)

A SUSTAINABLE GASTRONOMY

16:15 - 16:30

The true value and power of food - Alex Atala. D.O.M (Brazil)

16:30 - 16:45

Adapting to defying times - Matt Orlando. Amass (Denmark)

16:45 - 17:00

Shaping a sustainable restaurant industry - Tracy Chang. Pagu (USA)

SOCIAL INNOVATION

17:00 - 17:15

Hope and resilience for a better future - Chido Govera. Future of Hope (Zimbabwe)

17:15 - 17:30

Alliances for sustainable international trade that enables local economic growth - Pamela Coke-Hamilton. International Trade Center (Switzerland)

17:30 - 17:45

BREAK

BIODIVERSITY: HARVESTING AND COOKING LIVING LEGACIES

17:45 - 18:00

Native bees, biodiversity and the sustainable use of natural resources - Jerônimo Villas-Bôas. Reenvolver (Brazil)

18:00 - 18:15

The wild life and its culture - Miles Irving. Forager Ltd (UK)

CREATIVE THINKING

18:15 - 18:30

New approaches through Food Design - Elsa Yranzo. Food Design (Spain)

18:30 - 18:45

Circular Economy: what goes around, comes around - Gaëlle Le Gélard. Ellen MacArthur Foundation (UK)

HUNGRY CITIES AND DISRUPTIVE MINDS

18:45 - 19:00

Sitopia: rethinking the relationship between what, where and how we eat - Carolyn Steel (UK)

19:00 - 19:15

Generation Y: young people changing the world right here right now - Camille Etienne. On Est Prêt (France)

19:15 - 19:30

#GastronomyChangeMakers. Closing by Basque Culinary Center students

20/11

WORKSHOPS

By zoom only. Limited capacity: choose the one you like and register to assure a spot.

MODERATED BY BLANCA DEL NOVAL AND FELIPE RIBENBOIM

13:30 - 14:15 CET

Food as a transformative force: urban gardens, citizens and local food //Luís Capão. Cascais Ambiente (Portugal)

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14:45 - 15:30 CET

Sustainability as a creative challenge: walking the walk // Douglas McMaster. Silo (UK)

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16:00 - 17:00 CET

Kitchen Farming Project: planting, harvesting and cooking // Oliver Holt. Blue Hill at Stone Barns (USA)

Special guests: Jack Algiere, Kate Woods, Chuan-Chieh Chang and Bonnie Cherner and the chef Selassie Atadika (Ghana)

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17:30 - 18:15 CET

Keys to achieve social and economic development through gastronomy // Marsia Taha. Gustu (Bolivia)

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18:45 - 19:30 CET

The culinary language of the wild plants // Blanca del Noval. BCulinaryLab (Euskadi)

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20:00 - 20:45 CET

Translating biodiversity into an edible bet // Jaime Camacho and Sebastián Pinzón. Proyecto Caribe (Colombia)

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In times of transformation, the Basque Culinary Center (Donostia-San Sebastián) and FRUTO | diálogos do alimento (Brazil), join forces to celebrate, on November 19th and 20th, a special conference to talk about sustainability and to connect the gastronomy industry with some of the environmental, economic and social challenges of our time.

International experts from all over the world will take part of a needed and stimulating conversation. Event funded by: Diputación Foral de Gipuzkoa. With the collaboration of Aquanaria and Mahou San Miguel.