Let's talk about food!

Food Talk is the break out conference of this year’s Food Hack and you are welcome to attend even as a non-hacker :-)Included in the program: The latest trends & technologies in the food industry presented by speakers dedicated to food and sustainability. Followed by a panel discussion on how the sustainability aspect influences the taste and quality of food and other key questions - professionals, researchers and foodies discuss and share ideas on these important issues.After that a good mingle session and, as icing on the cake, a deli dinner prepared by no other than one of Skåne’s champions chefs for sustainable food consumption, Joel Lindqvist.Welcome!

Program

Friday

10:00 am Welcome!

10:00 am

The Food Tech pavilion is an exhibition-space for emerging food-tech-solutions. You’ll see the potential of drones, 3D-printers, glowing algae and other cool stuff in the industry/food chain. But even more important: you’ll meet people who are coupling tech and food.

Check in later to see who’s exhibiting.

12:00 pm

Delicious vegetarian and vegan locally grown food that is homemade from scratch! http://www.gastonochvega.se

1:00 pm Food Talk Opening

1.15 pm

Business and the Agenda 2030

Can we implement sustainability in our business models and business strategies and still make money? Eva Vati gives a talk on why what happened on 1 January 2016 will change the business of tomorrow.

On 1 January 2016, the 17 Sustainable Development Goals (SDGs) of the 2030 Agenda for Sustainable Development adopted by world leaders in September 2015 at a historic UN Summit, officially came into force. In its executive summary “Better Business Better World” the UN shows that the market opportunities of the SDGs are worth trillions of dollars and, food and agriculture is singled out as one of four economic systems with the biggest potential.

It has become vital to entrepreneurs, business executives and investors to think sustainability. In her talk, Eva offers perspective and shares her extensive knowledge of building sustainable business models and financing connected to the SDGs.

Eva Vati is the CEO and Founder of VATI of Sweden. She is Chair for the Swedish 2022 Initiative Foundation and an official Ambassador and Advocate for the organisation TeachSDGs. She has been selected as Business Mentor to the United Nations Youth Investment ReadinessProgram, SDSN Youth.

 

1:45 pm

Can farmed seafood contribute to healthy people and a healthy planet?
Johan Ljungquist holds a master of science in Marine biology and is co founder and CEO of Gårdsfisk®, a pioneering company within sustainable aquaculture. Gårdsfisk®, literally Farm Fish, was founded in 2013 and farms fish on the Swedish country-side in old barns. Johan and his co-founder Mikael Dessalles started out with the vision to produce great sea-food with no harmful impact on environment. To raise fish on land and alter specie (from in Sweden commonly consumed salmon to tilapia and catfish – not known on the Swedish market at all) proved as the solution. Today Gårdsfisk® produce 38 tonnes a year, a production that is expected to reach 1000 tonnes by 2022 – with a double contribution in the food system, water first serving as livelihood for fish and then as fertilization and irrigation of farm land – where crops are grown.

Max Troell is an Associated Professor and holds a dual research appointment between Stockholm Resilience Centre (SRC) and the Beijer Institute of ecological economics. He jointly leads SRC’s Governance of Coastal and Marine Systems theme and directs Beijer’s Global Aquaculture program. He is a system ecologist that for almost two decades has worked with environmental and social possibilities and challenges associated with aquaculture development

2:15 pm

How does sustainability influence the taste and quality of food?

The food system is transforming and the way we handle food is changing. What will we eat in the future and how does ”more sustainable” taste? Does efforts such as more sustainable packaging and shorter transports change the taste and quality of food? Are some culinary experiences simply so untenable that we will look back with disgust?

We will gather a panel of food professionals, researchers and foodies and find out!

Annika Olsson – Professor of packaging logistics at Lund University

Edith Salminen – Food strategy consultant with a M.sc. in Holistic Gastronomy

Johan Ljunquist – Co-founder and CEO of Gårdsfisk with a M.sc. in Marine Biology

Henrik Haller – PhD, Department of Ecotechnology and Sustainable Building Engineering, Mid Sweden University

Moderator: Jens Almqvist – Business Designer at Krinova

3:00 pm Fika

3:30 pm

Learning to Care with Microbes

The table microbe, whether in our bread, yoghurt or beer, shapes our everyday eating habits as well as the evolutionary becoming of us as humans alongwith the more than human. The microbiome complex provides an arena to learn about, from and with. The question of how to meet the vast multitude pervades the scientific laboratory, the innovation and tradition minded kitchen, the culinary entrepreneur.

At her performative lecture, Zeenath Hasan proposes care as a way to learn with microbes. She proposes eating as a form of becoming with society, culture and economy. Stitching with SCOBY, a symbiotic culture of bacteria and yeast, we weave a collaborative story with the cells that occupy us. Zeenath Hasan is Senior Lecturer at the Design Department in Linnaeus University, where she helps run the Master programme in Design+Change and leads the development of the Småland Food Lab, a platform for cross-sectoral engagement with food, society and economy.

4:00 pm

Jessica Viktorsson – Nudging the food system

How might we create behavioral change for a more sustainable future? Jessica Viktorsson from Nudging Sweden believes nudging is the way to go – and it’s all about individual choices. Nudging is a way of helping people make better choices in their everyday life. For example – studies has shown that when fruit and greens are placed close to the counter customers are more prone to make the green choice. In 2017 Richard Thaler was awarded the Nobel Prize in economics for bridging the economic and psychological analyses of individual decision-making. He coined the term choice architect and is co-author of the book: Nudge: Improving Decisions about Health, Wealth, and Happiness. In her talk Jessica will open up the world of nudging and show us how it can be used as a tool in engineering a more sustainable future.

Jessica has a background studying human ecology, social psychology and resilient entrepreneurship. Climate-smart food choices, health and reduced food waste are subjects close to her heart. She has worked at GRAM – Swedens first package-free food store in Malmö and she is also active in the Transition Movement.

4:30 pm Break

5:00 pm Food Hack Opening

5:30 pm Challenge presentation

6.30 pm

Championing for a more sustainable food consumption it’s natural for Joel Linqvist to work with seasonal and ecological produce. His goal is zero waste and as part of realizing that goal he is happy to recycle and cook ingredients that others might consider as waste.  The produce is mainly sourced from local small-scale farmers, foragers and urban farmers.

Food Tech Pavilion

The Food Tech pavilion is an exhibition-space for emerging food-tech-solutions. You’ll see the potential of drones, 3D-printers, glowing algae and other cool stuff in the industry/food chain. But even more important: you’ll meet people who are coupling tech and food. See you there!