World Food Summit 2021-Side event: Linking Technological and Social Innovation towards a transition to sustainable Food

Activity: Participating in or organising an eventOrganisation and participation in conference


World Food Summit-Better Food for all- Side event: Linking Technological and Social Innovation towards a transition to sustainable FOODFriday 23rd of April 2021 from 1.00 pm - 3.00 pm (CET) ONLINE. Registered participants will receive a link to the Zoom meeting an hour before the event.Side event: Linking Technological and Social Innovation towards a transition to sustainable FOODArranged in cooperation with Roskilde University, Department of Social Sciences and BusinessLink to the Zoom page: Meeting ID: 677 9960 4424Passcode: 298550 Contact: Sevasti (Sevie) Chatzopoulou, seva@ruc.dkDescription:Food is more than production of nutrition. Food represents socio-cultural, environmental and economic dimensions that transcend peoples’ heritage and history, culinary traditions and identity. Food is linked to our health and well-being and has a tremendous connecting power to bring together people of various ages, ethnic, religious and social backgrounds. Food initiatives can enforce change, integrate new and old technological innovations, and enable new gastronomic experiences and habits beyond urban elitist paradigms that can create solutions for the emerging environmental challenges, e.g. reducing food waste and loss. Moreover, these initiatives construct social communities through learning and coordination processes, creating new norms and practices enhancing transitions towards sustainable food systems.Industrialised farming practices have caused widespread degradation of natural capital and negative environmental externalities across the food value chain. We need to reconsider our food production practices in order to address the emerging challenges and risks, exploit new opportunities and identify new mechanisms that can guide and enable sustainable transformations in our food systems.These transformations can be supported by new food governance models for food that: a. transcend and dissolve hierarchies, territories and policy sectors; b. move beyond a compartmentalized approach of the agri-food value chain and support new forms of coordination and synergy building between public and private; c. connecting the global to the local; and, build on expertise knowledge, technological and social innovation, connecting the environment, the economy and the society.The webinar on Technology and social innovation towards a transition to sustainable FOOD aims to address some of these aspects by bringing together the following speakers:Thanos Feskos and Giorgos Papazacharias: Presenting together "A new mission: Bridging the Nordic and Mediterannean gastronomy"Thanos Feskos = Assistant Head Chef at restaurant Geranium in Copenhagen, Denmark (2015-2020)Head Chef at Restaurant Delta in Athens, GreeceGeorge Papazaxarias = R&D Chef at restaurant Under in Norway (2016-2020)R&D Chef at restaurant Delta in Athens, GreeceMariana Kavroulaki: Food Innovations and their impact on ancient Greek and Byzantine societyExperimental Archaeologist- Food Historian, Conference Founder & Organizer2012-Winner - Gourmand World Cookbook Award (category: Food Literature) for her book "The language of taste"Founder of Greek Culinary History & Cooking Adventures, Experimental, Sensory, and Public Food – ArchaeologyFounder and organizer of the Symposia of Greek Gastronomy. ( member and Secretary of the Board of the Carob of Crete (Society the Cultivation of Natural and Cultural Development of the Carob Tree in Crete)Dr. Allison Loconto: Social innovations for sustainable food system transformation: Local experiences from around the worldDeputy Director, Interdisciplinary Laboratory for Science, Innovation and Society (LISIS), University of Gustave EiffelResearcher, French National Research Institute for Agriculture, Food and Environment (INRAE)Sustainable Trade and Innovations Expert, Food and Agriculture Organization of the United Nations (FAO)Wieke Huizing Edinger, Ph.D: Fermentation – How an ancient technique brings innovative solutions to global challengesEU public affairs manager at Chr. HansenChair: Dr. Sevasti (Sevie) Chatzopoulou, Associate Professor, Department of Social Science and Business, Roskilde UniversityPlease sign up for free atthe top of this page in order to participate in the event. Registered participants will receive a link to the Zoom meeting an hour before the event.
Period23 Apr 2021
Event typeConference


  • food
  • Sustainability