A group of 6 changemakers and innovation-enthusiasts researches the European dimension of sustainable consumption – from organic agriculture to food production and eating - exchanges intercultural ideas and gathers wisdom across generations to co-create local actions for a sustainable future.
Berlin, Germany, Siracusa, Italy
According to futurologist M. Horx, „Slow Food“ is one of the 18 trends which will influence life of tomorrow on the field of nutrition. But concious nourishment is more than a trend: It has a political and social dimension, epecially in Europe. The EU as a cultural and economic alliance is rich of various food production traditions and handels policy making issues, such as the „Roadmap to a Resource-Efficient Europe“. Furthermore, the financial crisis has a strong impact, esp. in the (agricultural) south and in terms of youth unemployment. We use a common topic for a future-oriented vision: By displaying the diversity of sustainable food initiatives throughout Europe, putting them into a political context, building up a cross-european network and using food for entrepreneurial empowerment.
We want to connect people across borders and ages by creating a cross-european network about sustainable agriculture, permaculture and food innovation that integrates the wisdom of older generations with young people – and fosters entrepreneurship! Through dinners, interviews, workshops and interventions, we will spark inspiration and act as collector and multiplier of knowledge. Besides the website, we'll create a book which displays alternative, traditional and innovative concepts of sustainable food production all over Europe. We chose Sicily as our last stop because many young people leave the island due to unemployment. The final workshop will transform all our learnings into a best practice example and empower young people in Sicily to build their own (food-related) business.
1. Berlin: Public awareness raising through a workshop at D.COLLECTIVE. Collect questions, experiences and personal views on nutrition and consumption
2. Journey: We`ll travel by sustainable transport and visit different places of food innovation
3. Workshops: We`ll give workshops in different cities. As facilitators, we´ll focus on producing new prototypes for a sustainable future
4. Documentation: With articles, photos, recipes, interviews, videos on the website and create a book integrating old and new wisdom.
5. Sicily: With a local innovation hub, we`ll do a workshop on food-innovation and entrepreneurship and transform our learnings into action by creating a concept for a community vineyard.
Outcome: An european map on intercultural sustainable food consumption
Funding requested from Advocate Europe