The Conference
Food Issues 3 will be an online conference organized by IIS Scappi - Castel S.Pietro Terme (BO), Italy, to be held on March 30th.
In October 2019 the school hosted the first edition of “Food Issues”, a conference with university professors and chefs who discussed topics such as Food Waste, sustainable food and recipes, meat and meat substitutes.
In March 2021, “Food Issues 2” was the occasion for an online meeting that allowed our students to interact with Michelin-starred Italian chefs and discover the strategies they carry out to limit food waste through their “fifth quarter” cuisine.
The 2030 Agenda for Sustainable Development, adopted by all United Nations Member States in 2015, provides a shared blueprint for peace and prosperity for people and the planet, now and into the future. At its heart are the 17 Sustainable Development Goals (SDGs), which are an urgent call for action by all countries - developed and developing - in a global partnership. They recognize that ending poverty and other deprivations must go hand-in-hand with strategies that improve health and education, reduce inequality, and spur economic growth – all while tackling climate change and working to preserve our oceans and forests.
In 2022 Food Issues 3 will be the occasion for students, teachers, chefs and maitres to share their experiences, strategies and good practices focusing on the following Sustainable Development Goals:
Food issues 3 will be an active and effective example of quality education (SDG 4) that allows us all to work together, share our experiences and get closer to the achievement of our common goals (SDG 17).
The format
Participation is limited to max 6 European schools.
Each school will be asked to select a maximum of 25 students from any vocational courses to work on a common topic of their choice.
Each group will carry out a project and a recipe focusing on at least one of the selected SDGs (1, 2, 12, 14, and/or 15).
The project must combine theory and practice, having the students actively at work in the kitchen, pastry lab, bar.
Projects must be submitted in English.
Each school should also select a local chef or maitre to effectively work with in their project.
The local expert will be asked to take part in the online event, sharing his/her experience and providing relevant examples of good practices in his/her job.
Each group (students + expert) will be asked to lead a max. 20-min presentation of their work in English during the online event, including time for questions and discussion.
English is the official language of the conference.
1st PRIZE:
O-LIVE
An olive tree carrying a plate with the name of the winning school
2nd PRIZE:
BEE THE CHANGE
The prize will be a hive to adopt and the winning school will get a honey jar labelled with the school name
DEADLINE
Application forms and an abstract of the project (between 150 and 250 words) must be submitted by November 30th.
Final projects and recipes must be submitted by February 26th.
Final projects as well as any requests should be sent to food.issues@istitutoscappi.edu.it.
