19-20/11

GASTRONOMY
AS TOOL
FOR TRANSFORMATION 

IX SUSTAINABILITY CONFERENCE 

Discover the transformative power of gastronomy through talks and workshops

ORGANIZED BY:

PARTNERS:

FUNDED BY:

Talks, workshops and participatory dynamics that will show the impact that gastronomy can have when it understands the transformative power of food; and what it means to bet for sustainable alternatives

19/11

TALKS

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20/11

WORKSHOPS

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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

SPEAKERS

Alex Atala

Camille Etienne

Carolyn Steel

Chido Govera

Elsa Yranzo

Felipe Ribenboim

Gaëlle Le Gélard

Jerônimo Villas-Bôas

Matt Orlando

Miles Irving

Sasha Correa

Tracy Chang

Pamela Coke-Hamilton

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

x

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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SPEAKERS

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

MODERATED BY BLANCA DEL NOVAL AND FELIPE RIBENBOIM

Blanca del Noval

Douglas McMaster

Jaime Rodriguez y Sebastian Pinzón

Luís Capão

Marsia Taha

Oliver Holt

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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D.O.M. São Paulo, Brazil The relation between man and food must be revised. Brazilian iconic chef Alex Atala knows this enough to insist on connecting people all around the world around a more conscious way to take the role of gastronomy today, when facing challenges of our time such as climate change. Firmly linked to his roots and looking towards the future, Alex Atala is, above all, passionate about Brazil, nature, gastronomy, and life. Driven by challenges and a great sense of indignation, Atala manages, with extreme delicacy and technique, to turn his creative energy into culinary experiences with which he explores gastronomic possibilities of native ingredients. Beside leading restaurants as D.O.M. and Dalva e Dito in São Paulo; Atala drives projects such as Instituto ATÁ and FRUTO | diálogos do alimento - this one, in partnership with Felipe Ribenboim.
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Basque Culinary Center. Basque Country How to convert the knowledge that comes from all sorts of ingredients, techniques or cultures into sources of creativity? As head of BCulinaryLAB (the Basque Culinary Center's gastronomic research and development laboratory) Blanca del Noval explores answers through research and experimentation. Young, sensitive and restless, Blanca understands sustainability as an inexorable challenge, more than just a trend, hoping to help revalue unexplored products; to make better use of food waste, to broaden the axis of interaction around wild plants or fermentation techniques.
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Paris, France Camille Etienne knows what it means to be part of the first generation to expressly suffer the effects of climate change. Therefore, she invites us all to face the current environmental crisis and fight it. In her early twenties, and as an active member of the environmental group “On est prêt” among other activist initiatives, she insists on opening the eyes of our society regarding the consequences of the unsustainable way we live in. Graduated in Philosophy from the Sorbonne; in Politics and Economics from Sciences Po, she has a master's degree in agroecology from the University of Helsinki.
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Royal Institute of British Architects. United Kingdom Carolyn Steel is a leading thinker on food and cities. An award-winning author, architect and academic, she is the author of Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020). Her concept of sitopia, or food-place (from the Greek sitos, food + topos, place) has gained international recognition across a broad range of fields in design, ecology, academia and the arts. A director of Kilburn Nightingale Architects in London, Carolyn studied at Cambridge University and has subsequently taught at Cambridge, London Metropolitan and Wageningen Universities as well as the London School of Economics. Carolyn is in international demand as a speaker and her 2009 TED talk has received more than one million views. She is currently a research fellow with Aeres University in the Netherlands and in August 2020 she was featured in a special edition of BBC Radio 4’s The Food Programme.
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Future of Hope. Zimbabwe Her story shows the power of resilience and strength. At the age of 8, already an orphan and having experienced the worst possible abuse, This young Zimbabwean managed to persevere. With self-determination, she started growing mushrooms and by that, she found not only as a source of income but also as a way to empower herself and those of her community. With a specific focus on women and girl orphans, her organization Future of Hope facilitates research and training that provide for and promote sustainable food, nutrition, and income security to improve the conditions necessary for every member of society to reach their full potential.
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Silo.Reino Unido. Con Silo, el primer restaurante zero waste del mundo, McMaster ha sido pionero de una visión que Silo. United Kingdom Through Silo, the first zero-waste restaurant in the United Kingdom (and the world), Douglas has spearheaded a movement that is now an international phenomenon. He draws inspiration from the “pre-industrial food system”, a concept that is motivating young chefs around the world. This approach allows nothing to go to waste: instead, everything is reused. He advocates for ‘upcycling’ – to creatively transform used materials to produce an object of equal or superior quality – over recycling. He has demonstrated that waste only exists because we do not know what to do with certain parts of ingredients, and that cooking can help alter consumption patterns in favor of greater sustainability, not just as a mere slogan, but as a reality. “Waste is only waste because we do not know how to deal with it. We have not applied enough creative power. Waste is a failure of our imagination.”, he insists.
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Creative Food Studio Bcn. Spain Designer, art director and curator, director of Creative Food studio Bcn. She designs art installations related to food with the aim of transforming, inspiring, reflecting and creating new ties between food and people, through design, art and beauty. For her, food is a powerful tool to reflect, design and solve the challenges we are facing in our society for the future. Currently, she is promoting online dynamics about art, food and food design using a new learning methodology: holistic, transversal, multidisciplinary and speculative.
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FRUTO. São Paulo, Brazil Graduated in Gastronomy, Felipe Ribenboim creates and carries out projects and content that focus on food, culture and sustainability. One of them, in partnership with chef Alex Atala, is FRUTO | diálogos do alimento, a platform and global symposium held every year in São Paulo since 2018. He is director of the food culture segment at Base7 Projetos Culturais, a cultural production company that operates in Latin America and Europe, and have been responsible for the conceiving of a variety of art exhibitions with intersections with food, such as “Alimentário | Arte e Construção do Patrimônio Alimentar Brasileiro”, [Museum of Modern Art of Rio de Janeiro (2014), City Museum of São Paulo (2015), Expo Milan (2015)]; “Satoyama | Yoshihiro Narisawa and Sergio Coimbra” [Japan House São Paulo (2017) and Japan House Los Angeles (2018)]; “Aromas & Sabores” [Japan House São Paulo (2018)], among others. Finally, he worked as coordinator of the Tomie Ohtake Institute’s project “Arte & Sabor”, in 2017, which sees food, art, culture and education as transformation agents to the lives of kitchen staff working within the municipal school system of São Paulo, and has caused impact on 10 thousand children.
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Ellen MacArthur Foundation. United Kingdom The current system is no longer working for businesses, people or the environment. As Project Manager Circular Design at Ellen MacArthur Foundation, Gaëlle insistis in the principles of designing out waste and pollution, keeping products and materials in use, and regenerating natural systems. At the Foundation, she embraces a pioneering and inspiring vision of work dedicated to work with, and inspire, business, academia, policymakers, and institutions to mobilise systems solutions at scale, globally.
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Proyecto Caribe y Celele restaurante. Cartagena, Colombia In the Colombian Caribbean, there were those who strove to explore and make visible the gastronomic culture that distinguishes a territory of incomparable biodiversity: Jaime Rodríguez and Sebastián Pinzón. In tandem, they promote the Caribe Lab Project in Cartagena, an initiative aimed at multiplying the scope of traditions and ingredients, far beyond the typical fried fish, coconut rice and patacón; with a vocation for innovation and research.
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Ecologist, São Paulo. Brazil Ecologist and expert on the sociodiversity products chain. With a Master’s degree in Environmental Management, Jerônimo is one of the most active advocates for the honey from native Brazilian bees and its by-products. He is also a consultant of the Socio-environmental Institute (ISA), a member of Slow Food and author of “Manual Tecnológico: Mel de Abelhas sem Ferrão”. Currently, he coordinates the meliponiculture project of PSTG (Indigenous Communities Tupiniquim and Guarani Sustainability Program), in Aracruz, Espírito Santo. Since 2015, he is a fellow of Ashoka, an international network of social entrepreneurs.
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Cascais Ambiente. Portugal President of Cascais Ambiente - Municipality Environment Company (head account 750), and also president of ALU – Urban Cleaning Association, a portuguese partnership for sustainable and smart cities. He has a BSc Eng in Forestry, a MSc Eng in Information Systems Management and an executive MBA. He wrote articles in scientific publications about Remote Detection and Environment.
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Gustu and Sabores silvestres. Bolivia Making Bolivian gastronomy an engine of national socio-economic progress is Marsia's main purpose in life.. After completing her culinary training and gaining experience in Europe, she returned to her country to contribute from the kitchen to develop her region and explore its biodiversity. In 2013 she joined the Gustu team, in La Paz, being nowadays its head chef, as well as part of the Sabores Silvestres research project.
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Amass Restaurant. Copenhagen. Denmark When thinking about creative takes on the so-called “no-waste” culinary movement, Matt Orlando comes immediately to mind, as one of the innovative chefs leading the discussion. From Amass restaurant in Copenhagen, and he pushes for the principles of circular economy, while underlining that everything a product offers has potential and it's up to the chef (not the ingredient) to try it.
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Forager Ltd. and WorldWild CIC. UK Miles Irving is director and founder of Forager Ltd, which has supplied many of the leading chefs in the UK with wild ingredients and has introduced hundreds of edible wild species to the Uk food scene. More recently Miles has founded WorldWild CIC which aims to bring together threads of culture and knowledge around wild food globally and locally to encourage the re-bonding of people and landscapes. The primary expressions of WorldWild to date are a podcast relating to wild food as well as reconnecting with landscapes, a UK based foraging zine and educational events and lectures based around foraging and reconnecting with our innate wildness. Miles is the author of the Forager Handbook, a comprehensive guide to the edible wild plants of Britain. www.worldwild.org.uk www.forager.org.uk
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Basque Culinary Center. Basque Country Venezuelan journalist and writer, with more than 10 years dedicated to the creative management of projects in the field of gastronomy. Currently living in San Sebastián, she promotes together with Basque Culinary Center initiatives such as the Basque Culinary World Prize, the congress Diálogos de Cocina and, more recently, editorial projects like RetoCoronavirus and Gastronomía 360. Author of the book 50 Glipses: a creative journey through contemporary gastronomy (Basque Culinary Center, 2018).
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Blue Hill at Stone Barns. USA Oliver Holt is the acting director of the Kitchen Farming Project. Prior to March 2020, he co-led Blue Hill New York’s bar program. When the restaurant closed in March, Oliver worked with Stone Barn Center for Food and Agriculture and Blue Hill to launch resourcED - a program to strengthen local food systems and defend independent farmers during the pandemic and beyond - and one of its key programs: The Kitchen Farming Project. At home, Oliver is an avid cook and gardener.
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Pagu - Restore Us. United States In the midst of a pandemic, chef Tracy Chang has given impulse to initiatives dedicated to connect the capacities and needs of restaurants in different cities of the United States with the need to access food of people deeply affected by the present health and economic crisis. Among her work, Off Your Plates stands out, a grassroots initiative to feed frontline healthcare workers while restoring restaurant jobs and livelihoods. In 12 weeks, OTP expanded to 9 cities nationwide, raised $5.8M+, served 578,000+ meals, and restored $2.8M+ in wages providing economic relief to COVID-impacted restaurants. Chang moved forward into a new phase, by becoming an important part of Restore Us, “a coalition of volunteer leaders that works together with unions and social institutions to provide meals to people in need (specifically immigrant families, witch most are undocumented) while giving restaurants opportunities to generate incomes given the uncertainty and struggle in the USA.
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International Trade Centre (ITC). Geneva Pamela has recently been appointed as Executive director of the International Trade Centre (ITC) in Geneva. With great knowledge of international trade and extensive experience in development policy, private sector development, capacity-building and technical cooperation; she served as a director at United Nations Conference on Trade and Development for two years, after being executive director of the Caribbean Export Development Agency. Ms. Coke-Hamilton holds a juris doctor degree in law from the Georgetown University School of Law in the United States, and a bachelor’s degree in international relations and economics from the University of the West Indies in Jamaica.