In the year of EXPO Milan, the Eating City Summer Campus has welcome 42 young participants from all over the world, aged 22-28, involved any aspect related to food. This year participants reflected on the sustainability of food systems by looking at the four elements: water, air, earth and fire.
Following the very exciting experience of last summer, we are pleased to announce the third “Eating City Summer Campus” with 43 young participants from all over the world, aged 22-28, involved any aspect related to food, invited to share this challenging adventure.
Implementing food sustainability means a deep conversion of the whole food supply chain, largely based on replacing industrialized & standardized products by human know-how. Consequently, training is one of the main tools promoted by the participants of all Eating City workshops so far. Interestingly, many cooks working in public food service have the feeling that sustainability should be able to stimulate new professional vocations for what has been for too long a sidelined, second choice job. The same vision should apply to farmers as well, especially because development of local food supply chains cannot occur unless more young people decide to work as farmers.
That’s why the Eating City platform has launched the idea to organize summer campuses open to youth working or studying any aspect related to food in order to increase their awareness and vision about sustainable food systems and also to create a new generation of decision makers able to take into account social, cultural and environmental value and to place people at the centre of economy. The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in public and private sectors, opinion and community leaders, to build participants’ capacity for learning and leading in the 21st century.
Eating City will organize the 3rd edition of the summer campus open to youths from the 5 continents to look at the relationships between our food system and the four elements essential to life such as water, fire, earth and air, and to write together a common declaration that will be handed in at the Milan EXPO and shared in front of a panel of experts.
Applicants, aged 22-28, must be interested in promoting sustainable food. They can be chefs, farmers, retailers, wholesalers, urban planners, students, and people from civil society working to encourage the use of organic & local food.
Activities includes seminars, work-in-group sessions as well as recreational/cultural activities and free time in order to stimulate dialogue and thinking among the participants and speakers, all along the ten days.
Participants – through lectures, discussions, design making, workshops, skype Q & A sessions with experts, site visits – will investigate food sustainable systems with the understanding that truly sustainable solutions will take into account not only biodiversity/soil/water environment, but also the people, culture and economy, and the context of a given place.
Participants are asked to write all together a Common Declaration that outlines their vision on Sustainable Food Systems in accordance with the main thematic of the campus. This process, which is entirely in their hands, is supported during the different daily working group sessions and plenary sessions. The final day is entirely dedicated to share ideas by all the groups and to the common writing of the declaration, named after the venue of the Campus: the Villarceaux Declaration.
This year food systems issues, including thematic ranging from sustainable agriculture, renewable energy, environmental impacts, commons, governance and public policies will be addressed through the four founding elements: Water, Fire, Earth and Air.
The Invited Speakers
Pierre Mollo has a lot of field experience; he began his career as a biologist with the construction of a lobster hatchery in partnership with fishermen in Houat. Being a teacher and a researcher, he ...
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Barbara Rodenburg was born in 1969 in the urban area of the West of the Netherlands. Her father is a farmer’s son who became a technical engineer and her mother is a trucker’s daughter who next to...
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Alessandro Cerutti graduated in Natural Sciences. In 2011 he obtained a doctorate in Agriculture, Forestry and Food Science at the Department of Agriculture, Forestry and Food Science of the Universit...
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Lučka Kajfež Bogataj is professor for climatology at the University of Ljubljana. Her current research includes biometeorology, climate change scenarios and impacts on ecosystems. She served as vice...
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Boris Boincean originally from Ukraine, graduated from the Faculty of Agronomy of the Moscow Agricultural Academy (K.A. Timiriazev). he is responsible for the chair of Natural Sciences and Agroecology...
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Mark Ritchie is a co-founder of the Institute for Agriculture and Trade Policy and the former Secretary of State of Minnesota, in the United States.
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Currently working at the Cabinet of the Mayor of Milan with focus on both the Food Policy of Milan and the Urban Food Policy Pact. WHO consultant for policy alignment and aid coordination of the healt...
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Danielle Nierenberg is President of Food Tank and an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the devel...
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Karen Karp is the Founder and a Partner in KK&P, a leading Food Systems Consultancy working in the United States and select locations in Europe. Karen launched the company in 1990 after working 12 yea...
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Niel Ritchie is founder and chief executive officer of Main Street Project. Main Street Project’s mission is to increase community access to resources, share knowledge and build power in order to cr...
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Dorothy Cann Hamilton, Founder & CEO of the International Culinary Center (founded as The French Culinary Institute) is also the President of Friends of the USA Pavilion at EXPO Milano 2015. A res...
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Bart Soldaat has been trained as a rural sociologist at the Agricultural University of Wageningen, Holland. After completion of its Masters, he has done research in Italy for the Italian Ministry of Agriculture in 1990 on the subject of beef quality of indigenous breeds.
Read More...The Participants
43 young participants from all over the world, 10 days together to share a new vision about sustainable food system. This is the Eating City Summer Campus 2015!
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My name is Georgia and I am a 22 year old chef from Australia. The food service industry is my passion and I am very excited to be part of the 2015 Eating City Program.
I'm studying in food engineering at Gaziantep University. I've been participated in different activities, volunteer clubs at univetsity. I am interested in violin for 10 years.
Am Ivan from Uganda, a male Ugandan aged 23. Am so much interested in sustainable agriculture issues together with the youth.
I think we live in an amazing time because everything we know is changing and we have the opportunity to be part of shaping how the future will be like.
My name is Hannah Chatterjee, I currently serve as the Philadelphia Food Policy Advisory Council Manager at the Mayor's Office of Sustainability.
In simple terms, I am dedicated to the process of healing our communal and personal ecologies. I am particularly passionate about food sovereignty and animal welfare.
I am a masters student in Vancouver studying food sovereignty and agricultural sustainability. My dreams are for Canada to elect a progressive government, and to raise goats.
Extremely motivated and dedicated. Team player with excellent communication skills who thrives on challenges. Long term career - rural and sustainable development sector.
Food technologists who want to be a teacher and educate youth about the food significance.Working with love and always have high expectations for myself and strive to achieve them.
Understanding the sociocultural, political, and economic influences in food systems and working to better them via efforts in public health, sustainability and social justice.
I’m a food fanatic and I care about people have the chance to taste the several flavors of life, thus I do research on innovative mechanisms to bring healthy food to the table.
Finishing my 3years BA Program in Gastronomic Sciences in Italy. I am writing my thesis on sustainable restaurants and I want people to start eating real food again.
I am passionate about cooking and food and love to work in intercultural and interdisciplinary groups.
I work for an Association involved in promotion of geographical indications and I hope to contribute through my work to the development of sustainable food systems.
I am passionate about organic farming because it pays proper respect to our health, the environment and the important role of food within society.
I'm 26 years old and I live Arequipa, Peru. I'm an agro-industrial and agribusiness engineer and I'm very interested in learning more about sustainable food industry.
A very sociable, humble and intelligent person. Very communicative but also with a strong personal and artistic sense of aesthetics.
I am a Peruvian Agro-Industrial Engineer and my aim is to promote the production of value-added products taking advantage of our biodiversity with a sustainable approach.
I am André from São Paulo, an urban farmer and activist that work in a NGO with public policy. I work with agroecology and along with social movements.
I’m a researcher at the Research Institute of Field Crops Selectia. My topic is dedicated to possibilities of transition from conventional agriculture to a more sustainable.
I’m Chow Woon Yee, graduated from National University of Malaysia in Marine Science. I’m currently working as a Laboratory Technologist In TMSI, aquaculture laboratory, NUS
I am studying landscape architecture, starting my master this fall. I wish to be part of creating a more aware society that respect the earth and all living.
Program of 3rd Eating City Summer Campus
Speakers’ presentations:
Energy assessment in food systems, by Alessandro Cerutti
Food in Climate Change Mitigation and Adaptation, by Lucka Kaifez Bogataj
The need for Sustainable Food Production Systems, by Boris Boincean
Food and Commons, by Giuseppe Mastruzzo
Milan Food Policy by Stefania Amato
Groupe de Bruges, Independent network on European Agricultural and Rural Policies, by Bart Soldaat
The third Villarceaux declaration has been written by all participants after 6 days of intense thinking and dialogue in plenary and group sessions. It reflects the vision of young people from all continents and also from different backgrounds.
It is proposed to everyone for further reflexion and also for acknowledgement in order to give life to ideas and support to actions.
It has now been translated in different languages:
More translations to come soon…
Eating City Summer Campus 2015: the conclusion
Domaine de Villarceaux is the proud witness of centuries old episodes of French history, and not too far from them we were working diligently on the future of the most important thing in the human existence: Food, as sustenance and nourishment, with all the pleasure and pain it entails. We started our journey seeing how...
Villarceaux declaration 2015
We share a passion and concern for our food systems, and acknowledge an urgent need for a shift in paradigm – but we are full of hope. We propose solutions using the framework of the five elements: WATER is a common and non-renewable resource facing continuous threats. It must be protected for future generations without...
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