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Food Days Seinäjoki
17.9. - 19.9.
We bring together food chain innovators to the best place for food business, to discuss how to sustainably grow in the food sector.
During the Food Days event the spotlight will be on innovative and international food chain development that enables sustainable growth in the industry. We offer fruitful encounters and frank discussions around the theme of sustainable future of food and showcase the strong expertise of Seinäjoki region.
Food Days provides inspiration for decision makers, researchers, developers and startups alike.
Food Days is arranged together by Into Seinäjoki, University of Helsinki Ruralia Institute and Seinäjoki University of Applied Sciences.
REGISTER FOR THE EVENT >>
CHECK THE PROGRAM, STILL SUBJECT TO CHANGES >>
Program
TUESDAY – TIISTAI 17.9.2024
Food Days VIP Dinner, Maistiaisia huomisesta – ruoka-alan trendit ja visiot
Foorumi kestävän ruokaekosysteemin puolesta
Ensimmäistä kertaa järjestettävä ”Maistiaisia huomisesta: Ruoka-alan trendit ja visiot” teemainen foorumi ja kutsuvierasillallinen kerää yhteen julkisia sekä yksityisiä toimijoita keskustelemaan alan tulevaisuudesta, kestävästä kehittämisestä sekä kilpailukyvyn vahvistamisesta. Tilaisuus starttaa Food Days -kokonaisuuden vuodelle 2024.
Kyseessä on kutsuvierastilaisuus. Tapahtuman järjestelyistä vastaavat Seinäjoen kaupunki, Into Seinäjoki Oy, Etelä-Pohjanmaan liitto, SeAMK ja Foodwest Oy.
WEDNESDAY – KESKIVIIKKO 18.9.2024
MORNING SESSION 9.00-12.00 – Food and Entrepreneurship – What is the Way Forward?
This session – made up of national and international speakers – will approach the topic of food entrepreneurship from different angles and disciplines: among them ethics and food culture will play a central role. Also the role that research and food companies can play in shaping sustainable food systems will be discussed.
Aims of the session will be to bring about topics normally neglected in current discourses on entrepreneurship and analyse their impact on the current and future food scenarios.
This session is arranged by University of Helsinki Ruralia Institute and it will be in English.
SCHEDULE:
9.00-9.15: Welcome to Food Days – Sami Kurki, University of Helsinki Ruralia Institute
9.15-9.20: Introduction – Jaakko Kiiskilä, Mayor of Seinäjoki
9.20-9.40: Every Meal is a Sacrament – Mickey Gjerris, Associate Professor in Bioethics, University of Copenhagen
9.40-10.00: Food with Integrity – Mari Kooskora, Head of the EBS Centre for Business Ethics, Associate Professor
10.00-10.20: The Past in the Future – Asmus Gamdrup Jensen, Food Historian, Kost Studio
10.20- 10.30: Q&A Session
10.30-10.45 BREAK
10.45-11.25: Panel: How Does the Future of the Food Industry Look Like?
Merja Leino (Atria), Nélida Leiva Eriksson (Ironic Biotech) and Laura Forsman (Viikki Food Design Factory). Moderator: Terhi Välisalo (Pro Agria, Rural Women’s Advisory Centre)
11.25-12.00: Panel: Universities and Food Companies – Two Unmatching Realities?
Mari Sandell (University of Helsinki), Michiru Nagatsu (University of Helsinki), Anu Hopia (University of Turku) and Harri Luomala (University of Vaasa). Moderator: Sami Kurki (University of Helsinki Ruralia Institute).
12.00-13.00 – Lunch at Restaurant Varicko (on own expense)
DAY SESSION 13.00-15.00 – More together – co-creation for growth, (in Skaalaamo Startup Hub)
In the afternoon session ”More together – co-creation for growth”, Valio’s Food 2.0 veturi project guides us to explore the possibilities of co-creation for both companies and RDI actors. In addition to presenting the objectives and work packages of the project funded by Business Finland, solutions for each theme will be brainstormed together.
The event provides a platform for cooperation opportunities with Valio and other participants. Group discussions and innovation will be facilitated by representatives of RDI organisations in the region.
The session is organised by Into Seinäjoki Oy in cooperation with Foodwest Oy and the introductory speeches will be conducted in English. Group discussions in Finnish & English.
Food 2.0 Program: Working together to build a new, sustainable food system, Veera Virtanen, Valio
Financing the co-creation and co-research projects, Jarkko Piirto, Business Finland
Group discussions and innovation inspired by the Food 2.0 -project themes
AFTERNOON SESSION 15.00-17.00 – Food for Thought From Top Entrepreneurs
The session will see the involvement of female top entrepreneurs. We will hear stories about career paths and how to exit our comfort zone and be proactive. An interactive session will allow participants to learn how to successfully pitch and promote ideas in an extremly competitive world.
Aim of the session is to provide concrete tools and strategies to future entrepreneurs and food for thought to researchers and food supply chain stakeholders.
The session is arranged by University of Helsinki Ruralia Institute, and it will be in English.
SCHEDULE:
15.00-15.30: My Story: Finnish Startup Pushing New Leadership for Sustainability – Elisa Kitunen, Head of EEX company
15.30- 15.40: COFFEE BREAK
15.40-16.00: Discussion: How to Start Your Own Business and Enjoy the Entrepreneurial Ride in Uncertain Times?
Elsa Ervasti, Author of Pitch! in conversation with Aline Santa Izabel, entrepreneur working with start-ups
16.00-16.30: Pitch Outside the Box & Create Meaningful Encounters – Elsa Ervasti
EVENING 18.45-21.00 – Culinary experience dinner at Kalevan Navetta
Culinary experience dinner at Kalevan Navetta. A multisensory dinner filled with taste experiences, music, soundscapes, and visual elements. Scheduled show with a three-course meal leaving plenty of time for engaging conversations with your tablemates.
Dinner reception opens at 18.45 and the experience from 19.00-21.00 at Kalevan Navetta, Nyykoolinkatu 25, 60100 Seinäjoki.
Menu by restaurant Äärellä.
Smoked autumn root vegetables, goat cheese and buckwheat
Roasted pike perch from Lappajärvi South Ostrobotnia, grilled fennel and nettle-seasoned beurre blanc sauce OR Roasted bolete, grilled fennel and nettle-seasoned beurre blanc sauce
Honey and panna cotta with raspberry and meringue and raspberry sorbet
Also available for purchase from the restaurant:
Blueberry-flavored mocktail 7 euros
Wines for the meal, wine package 30 euros (three wines)
A glass of wine 8,50 euros
Multisensory dinner is organized by University of Helsinki Ruralia Institute. The price of the culinary experience dinner is 52 euros + VAT. Payment and selection of main dish for the dinner will be requested in registration form.
THURSDAY – TORSTAI 19.9.2024
MORNING SESSION 8.30-12.00 – Regional Food Strategies in Comparison
This session dives into two different regional food ecosystems – the one of Emilia-Romagna (Italy) and the one of South Ostrobothnia (Finland).
Emilia Romagna is the food valley of Italy: it boasts 44 PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, including the renowned Parmesan cheese, cured pork from Zibello and traditional balsamic vinegar from Modena, in addition to great quality DOC and IGT wines, 15 Slow Food Presidia and more than 200 traditional products. What are the strategies behind Emilia-Romagna’s food success? What does Emilia Romagna have in common with South Ostrobothnia? How can the 2 regions influence each other?
The session is arranged by University of Helsinki Ruralia Institute, and it will be in English.
SCHEDULE:
8.30 Coffee & Networking
9.00-9.05: Welcoming – Silvia Gaiani, Senior Researcher, University of Helsinki Ruralia Institute
9.05-9.25: How to Build Up Future Food Solutions – Mirva Lampinen, VTT Co-Creation Manager, Food Innovation Ecosystem
9.25-10.00: Title TBA – Virginia Cepollina, Head of Corporate Affairs, Future Food Institute
10.00-10.20: South Ostrobothnian Food Province vs Emilia Romagna Food Valley: Only Winners, No Losers – Silvia Gaiani, Senior Researcher, University of Helsinki Ruralia Institute
10.20-10.40: From Food Province 2030 Strategy to Actionable Initiatives – How SeAMK Projects Can Support Food Businesses to Grow?, Matti Leppälehto, RDI Expert, SeAMK
10.45–11.00: Break
11.00-11.45: Panel: What Can We Learn About Food Strategies from Italy?
Virginia Cepollina, Silvia Gaiani, Matti Leppälehto. Moderator: Marjo Särkkä (University of Helsinki Ruralia Institute).
11.45-12.00: Closing speech – Jaakko Yli-Ojanperä, Managing Director, University Association of South Ostrobothnia.
12.00-13.00 (or 12.40) – Lunch at Restaurant Varicko (on own expense)
AFTERNOON SESSION 12.40-16.20 – Food Business tour in the best place for Food Business
Food Business Tour consept consists of 5-10 introductions and visits to companies during a bus tour around the city of Seinäjoki. This tour showcases the best place for entrepreneurship in Finland and the companies located here. We will focus on familiarizing you with food sector players.
There are limited number of seats, so be sure to grab your seat in the registration phase.
12:40 Departure from Rytmikorjaamo, visits will be at
Namitupa, a small traditional candy factory
Namitupa is a family-owned traditional candy factory located in a small village of Ilmajoki. Namitupa is specially well known for salmiac-expertise and exciting and awarded salty licorice products. During our visit we will hear the company’s story, product development and their export activities.
Pirula, taste of the Finnish nature
Pirula is an award-winning family-owned boutique winery located in Ylistaro, South Ostrobothnia. They specialize in berry wines, ciders, beers, whiskies and other distilled spirits.
Valkoinen Puu, experiences for five senses
Valkoinen Puu is a cafe chain that already operates in several locations and is known for its delicious cakes. But it is also much more. It includes a Food Factory that makes tasty lasagna for stores. In addition, the entrepreneurs of Valkoinen Puu run an enchanting luxury hostel on Kauhajoki and have their own ceramics studio.
In addition, presentations will be heard from other companies and RDI organizations operating in South Ostrobothnia.
16:15 Seinäjoki Railway Station
16:20 Arrival at Rytmikorjaamo
The tour is arranged by the business development office Into Seinäjoki Oy and it is part of Innovation Ecosystem activation work in the city (EAKR).
REGISTER NOW – Food Days Seinäjoki 17.-19.9.2024
To get the most impact from Food Days Seinäjoki, we encourage you to attend both days and all sessions!
We welcome you to Seinäjoki to discuss what the sustainable future of food chain could look like and how we can achieve it together!
Food Days Seinäjoki event is part of Innovation ecosystem agreement activation project coordinated by Into Seinäjoki Oy and it is arranged in partnership with University of Helsinki Ruralia Institute.
The project is funded by European Union EU and the city of Seinäjoki. Seinäjoki is part of InnoCities network consisting of 16 cities in Finland. InnoCities use cooperation to create innovation and innovation to create sustainability.
TUESDAY & WEDNESDAY: The Next Steps Workshop for Cities2030 Partners
European partners from 20 countries have worked for four years to generate resilient and sustainable food systems in cities and regions. Citizens have been at the core of solutions as they have been moved from being passive recipients to active and motivated change agents.
This workshop is for Cities2030 partners. The aim of the workshop is to map the possible next steps together.
The session is arranged by Into Seinäjoki Ltd, ProAgria Etelä-Pohjanmaa / Rural Women’s Advisory Centre and Smart & Lean Hub Ltd. It will be in English. The session is organized as part of Cities2030 project (Horizon2020).