Superstudio Più – Red Room

Masterclass: Alice Waters // 10.30-12.00 // Red Room
Educating the youngest generations is key to creating a renewed food system that is able to properly respond to social, environmental and cultural challenges. Without a correct education on food life-cycles, the natural processes behind food production and the non monetary value of food, it won't be possible to establish a new relationship between mankind and the Earth. In this conference Alice Waters, chef, activist, Slow Food vice president and pioneer of the organic food movement in the US, will tell the Terra Madre Giovani - We Feed the Planet delegates why she places such emphasis on education, not only with the Edible Schoolyard Project with also through other initiatives.

Farmers in the Spotlight with Patrick Holden // 12.45-14.15 // Red Room
We put the spotlight on some of the young farmers in our global network. Patrick Holden (Sustainable Food Trust) will interview four very different agriculturalists and ask them what attracted them to farming. What makes them proud of their work? What challenges do they face in their daily professional lives and how do they look ahead into the future of agriculture?

Discussion: Wasting Food in a Hungry World // 15.00-16.30 // Red Room
Speaker: Carlo Petrini (President of Slow Food International and Terra Madre)
Food Waste and Hunger: two sides of the same coin. Nowadays we produce enough food for 12 billion people and, even though there are just 7.3 billion of us on Earth, almost 800 million people suffer from malnutrition and hunger. This means that almost 40% of the food we produce is wasted. It’s plain to see that this food system doesn't work, so we need to develop new paradigms that can permit the eradication of hunger and finally give food the value it deserves.

WFTP - Discussion: How marginal food production feeds the world // 17.15-18.45 // Red Room
Moderator: Ludovico Roccatello (Slow Food Foundation for Biodiversity)
Speakers: Munkhbolor Gungaa (Indigenous Peoples and Pastoralists), Yon Fernandez de Larrinoa (Indigenous People, FAO), Raffaella Ponzio (Slow Food Foundation for Biodiversity), Michele Freppaz (Professor, University of Turin)

What do we mean exactly when we say: 'We Feed the Planet'. In this conference, we'll consider examples of how both small and large scale farming, fishing and pastoralism feed the planet, now and in the future.

Superstudio Più – Purple Room

Workshop: Youth Entrepreneurship in Agriculture // 10.15-12.15 // Purple Room
Speakers: John Kariuki (Slow Food Kenya) & Ntankeu Yepmou Darline Symponie, Pape Samb (CEO Global Youth Innovation Network)
Alongside a growing global population to feed, we are witnessing an increasing decline in global youth willingness to stay or start working in agriculture. What are the main drivers pushing young people out of farming? What ideas and innovations can we present to encourage youth to return to the land and reinvigorate rural areas economically? This workshop will present the practices of young entrepreneurs who are tackling agricultural challenges and encouraging others to follow their lead.
This workshop is co-organized with IFAD.

Workshop: 10.000 Gardens in Africa // 12.45-14.15 // Purple Room
Speakers: Davide Dotta (Slow Food International), John Kariuki (Slow Food Kenya), Valentina Meraviglia (Slow Food International)
Community agriculture is one of the most powerful food systems in Africa. Nonetheless, monoculture and land grabbing endanger this model of food production. The Slow Food Gardens in Africa project is a way to rediscover community agriculture and to aggregate people who remain in contact with the land. SFYN members who are working on this project will present the idea and provide a toolkit to replay and multiply the impact.

Workshop: Empower Yourself Through Agricultural Cooperatives! // 15.00-18.00 // Purple Room
Hosts: Nils den Besten (Dutch dairy farmer) & Luc Groot (Agriterra)
Cooperatives can bring ownership, long-term perspective and power to their members’ livelihoods. Through cooperatives farmers can pool, process and sell their resources together, which gives them a stronger position in the agricultural markets and chains. Dutch farmers have become successful over the last 100 years by forming these cooperatives on small and large scales. Besides the economic benefits, there is great value in cooperatives as they enable farmers to learn from and share with each other socially, technically and financially. This workshop will inspire young farmers to start their own cooperatives to enable the materialization of our common goal: feeding the planet responsibly!
This workshop is co-organized with Agriterra.

Superstudio Più – Yellow Room

Workshop: Hacking the Future of Food // 10.00-16.00 // Yellow Room
Host: Roxane Jurkovskaja (Hacka Global)
'Hacking the Future of Food' will provide young farmers and food professionals with tangible tools for fostering innovative and creative thinking. The hack will challenge participants to conceive and develop solutions to current challenges within the food industry, and ultimately the winning team will have the opportunity (winning team) to pitch its solutions at Expo Innovation Challenge and develop a scalable startup in 72 hours in collaboration with talented technopreneurs from around the world. What’s more, they will have a chance to win 6 months’ incubation and mentorship. Bring your own food challenge and a creative attitude!
'Hacking the Future of Food' is co-organzed by Hacka Global, Seeds & Chips & the Food Innovation Program
*Limited places available: 50
Do you want to be sure of a place in this workshop? Booking a place is possible from Sunday morning on at the Information Desk in the Green Room

Workshop: New Tools for Agriculture // 16.45-18.15 // Yellow Room
Speakers: Stefano Pescarmona (Professor of Ecological Horticulture and Sustainable Agriculture, University of Gastronomic Sciences), Thomas Rippel (Swiss Bio Farmer)
The fertility of soil is necessary in assuring food production and human life on Earth. This is why the United Nations has declared 2015 as the International Year of Soils. In this workshop we will analyze techniques and strategies to protect and improve the fertility of rural soil without using chemicals.

Superstudio Più  – Blue Room

Workshop: SFYN Toolkit Campaigning // 10.30-11.30 // Blue Room
What are the pitfalls and quick wins of a great campaign? How do you make sure a message stays in the heads of your intended audience? In this workshop, SFYN The Netherlands founder and seasoned campaigner Samuel Levie will share his secret list of do's & don'ts, and some of his favourite public campaign strategies of the last few years.
This workshop is co-organized with Food Cabinet.

Workshop: The Business of Good Food // 12.15-13.45 // Blue Room
Host: Aine Morris (Founder of the Food Union)
Too often the food movements focus on the moral arguments for more sustainable food without investing enough energy in growing the businesses of those farmers and producers that embody these principles. This workshop will investigate the business models and practices that small, local food producers need to create if they are to reach a supportive, local community. We will look at how to network, promote and unite food businesses with the customers that support them, helping to make them a more substantial economic force. We will consider the roles of cooperatives and innovative distribution systems as well as the use of customer communications and trade unions in creating a more powerful food system.
This workshop is co-organized with the Food Union.

Discussion: Food Design // 14.30 - 16.00 // Blue Room
Moderator: Claudio Ramonda (University of Gastronomic Sciences) Speakers: Alberto Tallone (University of Gastronomic Sciences), Beatrice Villari (Politecnico of Milan), Franco Costa (CEO restaurant design agency Costa Group), Roberta Del Favaro (student IED Milan)
Food Design, according to the International Food Design Society, is the process of modifying, improving and optimizing individual and communal relationships with and around food in the most diverse ways and instances. During the conference we discuss how factors such as products, services, events, practices and processes can become tools for more sustainable food systems.

Discussion: Food and Education // 16.45 - 18.15 // Blue Room
Moderator: Elisabetta Nigris (University Milano Bicocca)
Speakers: Sofia Montorfano (Young farmer), Barbara Balconi (University Milano Bicocca), Elsa Brambilla (Regione Lombardia), Edoardo Venturini (Sodexo catering service), Roberto Gargiulo (Shake Up marketing agency)
The relation between childhood education and food is well known, but what are the everyday problems? Cities have no money to invest, teachers are often ill informed and real functional links between catering services, local food producers and schools are often lacking. Elisabetta Nigris, from Università Milano Bicocca, will talk about an interesting case study on the city of Milan with a young farmer from Milan, the marketing agency Shake Up, catering service Sodexo and the City of Milan municipality.

Workshop: SFYN Toolkit Fundraising // 18.45-19.45 // Blue Room
Slow Food Youth chapters are often good at organizing impressive events with minimal means. But to work on long term ambitions and projects sometimes extra funding is a necessity. In this workshop Joris Lohman, president of the Slow Food Youth Network, shares his years of experience in fundraising and realizing long-term strategic partnerships with NGOs and both public and private actors.

Superstudio Più  – Green Room

Pitch Podium // 9.30-21.00 // Green Room
Eager to share your ideas for a food assembly, new business or a philosophical revelation to feed the planet in the future? Grab the microphone, claim the stage in the Green Room and ask your fellow Terra Madre Giovani - We Feed the Planet participants for input!

Hacking the Future of Food Pitches // 15.00-16.00 // Green Room
Participants of ‘Hacking the Future of Food” (Yellow Room: 10.00-16.00) will present their final ideas of innovation for the Future of Food in the Green Room.

Cooking Sections // 16.30-17.30 // Green Room
Through an installation and a public tasting, Cooking Sections proposes the term 'Climavore', the idea of a diet that does not follow four seasons but incorporates new time spans and non-human agents to reshape landscape and climate. [Climavores] challenges the relevance of common concepts such as seasonal, local and sustainable diets, in an era induced by water scarcity, deforestation and exhaustion of natural resources.
The participation of Cooking Sections at Terra Madre Giovani - We Feed the Planet is made possible by Het Nieuwe Instituut.

Superstudio Più - Orange Room 1

Open For Discussion - book this area for your own program // 9.30-21.00 // Orange Room 1
Do you feel that one subject is missing from the program or would you like to go deeper into a discussion once it's finished? Book an hour in Orange Room, gather a team and start working!
Booking a room is possible from Sunday morning on, in Orange Room 1
* No powerpoint presentations possible

SFYN Toolkit: Slow Food Academy Pressure Cooker // 10.00-16.00 // Orange Room 1
Hosts: Wilbert van der Kamp & Sanne Wiltink (Slow Food Youth Network The Netherlands)
In the past 5 years the Slow Food Youth Academy has proven to be a great tool to bring together a diverse group of young farmers and food professionals that are keen to be involved in the food systems of the future. But starting a Food Academy in your own country is not easy; finding an audience, funding and willing partners are just a few of the challenges. In this 6-hour event teams from different countries will begin to organize Food Academies in their own countries.
*Limited places available: 50

Superstudio Più ‚Äč – Orange Room 2

Regional Meetings
Your chance to meet up with all participants from your region or country.
10.45-11.45 Chile & Argentina
12.15-13.15 USA
13.45-14.45 France
15.15-16.15 Central Asia
16.45-17.45 UK
18.15-19.15 Brazil
19.45-20.45 South Africa 

Cascina Cuccagna

Lavazza Coffee Workshop: The future of coffee in the hands of young producers // 14.30-18.00 (please not that the time has been changed) // Cascina Cuccagna
Among more than two thousand participants at the Terra Madre Giovani - We Feed the Planet event are over 100 young coffee growers and producers, agronomists and sector experts from around the world. On Monday October 5, they will have the opportunity to exchange views during the workshop “Innovation, climate and sustainability: the future of coffee in the hands of young growers and producers”, promoted by Slow Food and Lavazza. At the workshop, with Lavazza Green Coffee Corporate Relations Director Mario Cerutti and Oxfam Italia Manager for Central America Francesco Torrigiani, they will discuss the future of the world’s most popular drink after water, with about 2 billion cups drunk every day. The debate will focus on three main issues: the effects of climate change on coffee production; how the new techniques and approaches introduced by young producers are changing the way coffee is grown; the importance of a sustainable approach and the benefits for local communities. The young growers will play a leading role at the workshop, which has been organised on a participatory and interactive basis, as they try to understand with the experts what the priorities are for the world of coffee, based on their first hand experience in the field.
Do you really know your coffee? Lavazza's master blenders will take you through a workshop on coffee symbolic of lands, people and flavours. Just book it!
*Limited places available

Mercato Metropolitano

#MeetTheFarmer Activities // 19.00-22.00 // Mercato Metropolitano
For Terra Madre Giovani - We Feed the Planet, we’ve invited 2.500 young farmers and food producers from all over the world, from Brazil to Kazakhstan and from Sweden to South Africa. At Mercato Metropolitano, students from the University of Gastronomic Sciences will host small discussions and interviews so the people of Milan will have a chance to meet the women & men who put food on their tables.

Food Film // 20.00-22.00 // Mercato Metropolitano Cinema
Sit back, relax, and enjoy the fine food film selection made by our friends at ceCINEpas.