Why a Summer Campus?
Implementing food sustainability means a deep conversion of the whole food supply chain, largely based on replacing industrialized & standardized products by man know-how.
Consequently, training is one of the main tools promoted by the participants of all Eating City workshops so far. Especially, training for young people : our future decision makers. For this reason within the project Eating City has been launched the idea to organize a summer campus open to young European farmers and chefs in order to increase their awareness and vision about sustainable food systems; to create a new generation of future decision makers able to take into account social, cultural and environmental value and to place people at the center of economy.
This first edition of the Eating City Summer Campus has been organised in “La Bergerie de Villarceaux“, France, from July 28th to august 3rd 2013 and gathered 25 participants from all Europe.
It has involved 25 participants young male and female, aged 32 and less, farmers, cook, food designer and urban planner, from the 25 European countries were invited to share this adventure, according to their motivations.
Tarek Amin, Norway, Agroecologist
Sabina Braun, Sweden, Student Agricultural and Soil Science – SLU
Emilie Daugbjerf Christens, Denmark, Student Food Science and Nutrition, University of Copenhagen
Jorge Garza Guell, Spain
Anna Grosmanová, Czeck Republic, Student Food Quality, Agricultural School
Paula Kimmich, Germany, Student Food Management
Natalija Lekic, Serbia, Slow food Youth Network
Kaisa-Leena Liim, Estonia, Student Environmental Production – Euroacademy
Edvardas Makseckas, Lithuania, Head of Farmers Training Department and Student in Agricultural Economy
Stephen Meredith, Ireland, Organic Farming Policy Advisor, Brussels
Oriola Alikaj Musa, Albany, MA in Sustainable Economy, Field Expertise and Food Policies
Judita Peterlin, Slovenia, Teacher and Research Assistant , Facculty of Economics, University of Lubljana
Lovro Pehnec, Croatia, Master Student in Economics, Zagreb
Ana Poças Ribeiro, Portugal, Research Assistant at the European Urban Knowledge Network
Denise Saliba, Malta, Student Chemistry and Biology, University of Malta
Michal Samaruk, Poland, Student English Language, University of Gdansk
Megan Saunders, UK, Project Coordinator for a European Funded Local Food Project
Sabine Sauprigl, Austria, Stuedent Food and Organic Business – Austrian Marketing University
Monika Sveltíková, Slovakia, Student in Political Science, Charles University of Prague
Dafar Tabet-Shaban, Bulgary, Partner in Mushroom Production Company
Zsophia Tarkanyi, Hungary, Student in Agronomy, Svent István University
Guus Thijssen, The Netherlands, Head of Production of the Youth Food Movement
Mariana Veauvy, France, Auto Entrepreneur at Biomundi Connect
Ella Weggen, The Netherlands, Euro Paliamentary Assistant
Eliana Zanin, Italia, Student International Relations, University of Venice
They got involved in a series of activities within a program that included plenary sessions as well as work in small groups and also bread making laboratories local visits etc…
Research fellow, Dipartimento di Studi Storici, University of Torino, and Assistant Professor in “History of Christianity” and “History of Religions”. She has published monographs and many articles on ascetic practices and contemporary religious pluralism.Read More...
Robin Gourlay was drafted into the Scottish Government to work on the delivery of the National Food and Drink Policy. The current programme of work looks at increasing the adoption of sustainable food and drink procurement across Scotland in the public sector.Read More...
The Summer Campus Venue
An inspiring oecocenter near Paris
The campus has taken place in the inspiring location of the Bergerie de Villarceaux Oecocenter, in the regional nature park of Vexin, at 70 km de Paris, in France, hold by the Charles Leopold Mayer Foundation (Fph), a main partner and Eating City supporter since the very beginning.
This estate’s old farmhouse has recently been refurbished to bring it in line with environmental and sustainable standards, including the uses of natural insulation materials, wood heating, solar panels, rainwater collection, natural purification through lagooning, etc.
See more on bergerie-villarceaux.org
All participants took up the challenge to write a common declaration in which they state the need for paradigm change in city food policy.
Food should not simply be a commodity, it should have a human face. They propose a food system that is transparent, fair to all actors involved, and which focuses on providing a sufficient amount of nutritious, environmentally-friendly, quality food to everyone.
This declaration is a summary of the ideas devised by all participants to reach these goals, focusing on general policy and offer recommendations on how to educate all actors in the food system.
Read the full declaration > declaration de villarceaux france