FINAL GENERAL PROGRAMME

 

23 September 2022

University of Gastronomic Sciences of Pollenzo

(Piazza Vittorio Emanuele II 9 - 12042  Bra CN)

 

Afternoon (Sala Rossa)

12.00 - 15.00 – Shuttle bus available from Bra station to Pollenzo

13.30 - 14.30  – Arrival and registration of delegates

14.30 - 14.40  – Welcome from the Organizing Committee

14.40 - 15.00 - Welcome from UNISG and UNITO Rectors Bartolomeo Biolatti (Rector of the University of Gastronomic Sciences of Pollenzo, Italy) and Stefano Geuna (Rector of the University of Turin, Italy)

 

15.00 - 18.00  –  Opening lectures

Moderator: Rick J. Stepp (University of Florida, USA)

 

Ecogastronomy: Quo Vadis?

Nicola Perullo (University of Gastronomic Sciences of Pollenzo, Italy) & Andrea Pieroni (University of Gastronomic Sciences of Pollenzo, Italy)

 

Socioecological reset - biodiversity at the gastronomy crossroads

Dessislava Dimitrova (Bulgarian Academy of Sciences, Bulgaria)

 

Q&A Session

17.30 - 17.45 

Welcome from Carlo Petrini (Founder and President, University of Gastronomic Sciences of Pollenzo, Italy)

17.45 - 17.55

Program Overview of the Symposium - Dauro Zocchi, and Riccardo Migliavada (University of Gastronomic Sciences, Pollenzo, Italy)

Evening  (Tavole Accademiche)

18.00 - 18.30 - Wine & Walk (optional for attendees)

18.30 - 21.00 – Socialising dinner 

 

Late evening – Transfer from Pollenzo to Turin 

21.00 – 21.30 Departure from Piazza Vittorio Emanuele II, 9

23.00 – Arrival to Turin Porta Nuova Station

 

24 September 2022

University of Turin, Computer Sciences Department

(Via Pessinetto 12 - 10149 Turin)

 

Morning (Sala Studio EDISU)

8.30 - 9.00 – Arrival, registration, and coffee

9.00 - 10.30  – Thematic area sessions with keynote speeches and oral presentations (see session list below)

10.30 -11.00 – Coffee break

11.00 - 12.30 – Thematic area sessions continued with oral presentations 

12.30 - 14.00 – Lunch break and poster session (Sala Studio EDISU)

 

Thematic area sessions

Thematic area I: Food and One Health (Aula A)

Thematic areal II: Food Perception and Education (Aula C)

Thematic area III: Traditional Ecological Knowledge and Food Heritage (Aula B)

Thematic area IV: Food History, Mobilities, Sovereignty, and Gender (Aula F)

Thematic area V: Sustainable Food for People: Acceptability, Inclusivity and Co-creation (Centro Congressi EDISU)

Thematic area VI: Climate Change, Agroecology, and Ecological Transition (Aula D)

Thematic area VII: Food Justice, Policies and Regulations (Aula E)

 

Afternoon

14.00 - 16.00 – Thematic area sessions continued with oral presentations

 

16.15 - 18.00 – Roundtables

* Food and One Health

Moderator: Francesco Chiesa (University of Turin, Italy)

* Food Perception and Education

Moderator: Nicola Perullo (University of Gastronomic Sciences of Pollenzo, Italy)

* Traditional Ecological Knowledge and Food Heritage

Moderator: Michele Filippo Fontefrancesco (University of Gastronomic Sciences of Pollenzo, Italy)

* Food History, Mobilities, Sovereignty, and Gender

Moderator: Amy Bentley (New York University, USA)

* Sustainable Food for People: Acceptability, Inclusivity and Co-creation

Moderator: Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy)

* Climate Change, Agroecology, and Ecological Transition 

Moderator: Cinzia Scaffidi (University of Gastronomic Sciences of Pollenzo, Italy)

 

25 September 2022

University of Turin, Cavallerizza Reale

(Via Giuseppe Verdi 9 - 10124 Turin)

 

Morning (Aula Magna)

9.00 - 9.15 – Plenary session 

Moderator: Andrea Pieroni (University of Gastronomic Sciences of Pollenzo, Italy)

 

Introduction

Andrea Pieroni (University of Gastronomic Sciences of Pollenzo, Italy)

 

9.15  - 10.00 

Report of the main outcomes from the seven roundtables  

 

10.00 - 10.15 

Poster honourable mentions

Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy)

 

10.15 - 11.25 Final inspiration lectures: 

Food and Life (Video presentation) 

Fritjof Capra 

 

Problems identification and solutions related to food systems in the scenario of climate change

Shujaul Mulk Khan (Quaid-i-Azam University, Pakistan / Terra Madre delegate)

 

How to become a Terran? Gastro-geo-politics of the return to earth

Harald Lemke (International Forum Gastrosophy, Germany)

 

11.25 - 11.45 

Adoption of a shared roadmap for the constitution of the international society

Gabriele Proglio (University of Gastronomic Sciences of Pollenzo, Italy)

 

11.45 - 12.10

Presentation of the UNISG/UNITO Doctoral School in Ecogastronomy, Food Sciences and Cultures

Nicola Perullo (Coordinator of the doctoral school in Ecogastronomy, Food Science and Cultures / University of Gastronomic Sciences, Pollenzo), Achille Schiavone (University of Turin, Italy)

 

12.10 - 13.00

Conclusions

Carlo Petrini (Founder and President, University of Gastronomic Sciences of Pollenzo, Italy)