The 7th “Eating City Summer Campus” will invite 28 participants aged 22-30 coming from Euro-Mediterranean* countries working & studying around food sustainability: Chefs, Gastronomists, Nutritionists, Food Procurement Officers – F&B Buyers, Farmers, Fisherman, Foodies, young professionals… or anyone work or studying around food issues – to participate in this challenging adventure.
The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.
Implementing food sustainability means a profound conversion of the whole food supply chain, largely based on replacing industrialized & standardized products by human know-how. Consequently, training is seen as one of the main tools to achieve this aim by the participants of all Eating City workshops so far.
Interestingly, many cooks and chefs working in Public food service share the idea that sustainability should be able to stimulate new professional vocations which have been sidelined as second-choice jobs for too long. The same vision should also apply to farming; especially because development of local food supply chains cannot occur unless more young people decide become farmers…
In collaboration with: