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Advanced Training course: Food, Places, & Innovation - a Sustainable Food Systems approach
Provider: Department of Geosciences and Natural Resource Management

Activity no.: 5459-23-05-11 
Enrollment deadline: 20/07/2023
PlaceGarden in Melsted
Melstedvej 25A, 3760 Gudhjem
Date and time20.08.2023, at: 19:00 - 24.08.2023, at: 16:00
Regular seats20
Course fee325.00 €
ECTS credits3.00
Contact personKitt Vium Bjørn    E-mail address: kvb@ign.ku.dk
Enrolment Handling/Course OrganiserBent Egberg Mikkelsen    E-mail address: bemi@ign.ku.dk

Aim and content

Food systems are in a state of change. Deforestation and exhaustion of soil and land resources is a problem, water scarcity, loss of biodiversity are serious challenges for cities and regions. Unsustainable eating patterns and food waste needs to be addressed. As a result, there is an increased focus on how nature, food and agriculture interact and how biodiversity and climate is affected by food production and consumption. This recognition is increasingly being the subject to planning and development efforts at city and regional level. The Summerschool Food, Place & Innovation - a Sustainable Food Systems approach addresses the global need for food systems change from a local food systems perspective. It argues that all food systems are rooted in a local cultural context – they are place based. The Summerschool evolves the Food Systems case of Bornholm – Denmarks food island. An island with an impressive record and tradition of food and food systems innovation. The course develops around three themes.

Theme 1: Food experiences & gastrotourism. In this theme we will explore the senses, the culinary, the local and its narratives. We will look at how the terroir and bio-properties as well as its cultural heritage plays a role in creating the places of food. We will look in particular at the new type of engagement that they is seen in gastronomy where food makers are engaging in sustainability issues not only when it comes to the foods but also when it comes to externalities such as energy, water, land used, biodiversity and food waste reduction. Using the foodscape walkabout approach we will explore how “walking & talking” can be used as a methodological approach to understanding food systems.

Theme 2: Foods, products & services. The idea of foods and their place as unique attributes of products and services is driving food systems innovation in many parts of the world. At the Isle of Bornholm the naturally given bio- and soil properties blends in with the narrative of the mystery of the Baltic Sea remoteness. But in addition the need for sustainable food systems transformation has inspired entrepreneurs, farmers and start-ups new business to they will help new value propositions. In this theme we will explore how the holistic and food systems oriented way of thinking has created new opportunities add livelihoods has developed. in particular we will investigate how the need for taking energy and circular food systems thinking has developed in the wake of the Energy Isle Bornholm and Bornholm Zero Waste strategies,

Theme 3: Food & local community experience learning. Innovation in food systems the concerted action of a broad range of stakeholders. Not only traditional food actors but also add adjacent areas. In this them we will explore how local community actors from a broad range of domains could be involved in actions that can promote better public health and planetary health. It looks at both at Public Health Nutrition and emission impacts and how institutions of the local community can be engaged in innovation. For instance schools, kindergartens, public food services, market actors, civil society and municipality. We look at the role of education both for professions, for citizens and most importantly also for young people in primary education. In this theme we also look at how how digital technologies might enable a new connectivity and sense of connectedness among farm2fork actors.

The Summerschool is arranged by Department of Geosciences and Natural Resource Management at University of Copenhagen in cooperation with the Bioeconomy Graduate Research School at Lund University and Gaarden at Melstedgaard, Bornholm. The Course Credits are issued by UCPH Science PhD program.

Day 0. Check-in-Day. Sunday August 20

Arrive at Bornholms Højskole. Check into rooms from 16:00.

Get together reception at 19:00

Day 1. Monday, August 21. Melstedgård (Gaarden)

8:00 Leave for Gaarden in the UCPH-Summerschool Microbus

8:30 Welcome & Breakfast at Gaarden

9:00 – 10:30 Introduction: Food & place.
• Welcome at Gaarden and the food island of Denmark, Mikkel Bach Jensen, Director at Gaarden & Gourmet Bornholm
• Course overview and practicalities, Bent Egberg Mikkelsen. Course coordinator, Professor, UCPH
• Who are you and what’s your role? Lets get started with the WGA. Practical information on group presentation and Written Group Assignment (WGA). Methodological approaches to Place-based food studies. Oral group presentation formats and expectations, Format and expectation in Written Group Assignment and Match making for groups for assignments and course hand-on exercises. . Brief round with expectations: what you expect to be able to take back home: Please make sure to familiarize your self in advance with the other participants (“Who is Who Handout”)

10:30. Keynote: From Seattle to Singapore – how sustainable Gray To Green spatial planning can engage diverse actors and citizens in revitalising spaces for social inclusion and biodiversity. Natalie Marie Gulsrud. Assoc Professor, UCPH – IGN, tbc

11:45 Lunch. Served by Gaarden

12:45 Leave for afternoon excursions in the town of Nexø

13:00 – 14:00 Secrets of the Seabuckthorn. Lets get in the MicroBus. Excursion and site visit. How localities & terroirs can create value in foods. Visit to Høstet Farm at Baltic Sea Front. Food Site Talks by founders Mads & Camilla Meisner, Winner of Sol over Gudhjem Product Prize 2018. Understand the principles of sea-buckthorn growing, the narratives, the terroir and the nutritional and sensory properties.

14:15 – 15:00 Local community organizing around food. Visit to Paradisbakken elementary school. We will see the school canteen food and hear about the food literacy training activities. We will experience how the local plant food based strategy is implemented. Headmaster Pia Laub Tofte and canteen chef Kasper Borup.
15:00 – 16:30. Science2school food session. Young researchers meet pupils and gets challenged. Living Lab based group work using the inverted Dragons Den around 2 themes: plant based food strategies and circular food economies. Supervision and introduction: Mukti Chapagain & Subash Rana

17:00 – 18:00 Le Grand Bleu – a young entrepreneurs blue mussle farming & fishing gear recycling project.
Tejn Harbor. Hosts : Miller Birk and Magnus Heide Andreasen

18:00 Go back to Bornholms Højskole

19:00 Ich bin ein Bornholmer - traditional smokehouse diner. Bornholms Højskole. Smoked fish buffet with potato & cucumber salad.

After dinner. Meet in WGA groups

Day 2. Tuesday, August 22. Melstedgård (Gaarden)

7:30 Breakfast at Bornholms Højskole

8:30 Transfer to Gaarden

9:00 – 9:30 Community organizing & local food systems transformation – education, empowerment & engagement, Bent Egberg Mikkelsen
9:45 – 10:45 A community approach to food systems transformation – walt the talk, Aravinda Berggreen Clausen, Post doc, Uppsala University
10:45 – 11:15. Digitalizing the local food system. Mukti Chapagain, UCPH

11:15 - 12:00 Meet the Soil Entrepreneurs. Morning walk in the fields of Gaarden. Experience how Gaarden support entrepreneurship and diversity through field and facility sharing for green entrepreneurs. Guided and presented by Thomas Guldbæk, Gaarden and the active Soil Entreprenurs (“imarksættere”)

12:00 - 13:00 Lunch. Served by Gaarden

13:00 – 14:00 Food Systems for lunch - a beginners guide. Deniz Koca, Assist. Professor, Lund University, Centre for Environmental and Climate Science (CEC) and chair of LU Food Faculty.

14:00 – 15:00 Group formation and matchmaking. Subash Rana & Bent Egberg Mikkelsen

15:30 – 17:15. Food Systems the Bornholmer way. In search of the active components of a sustainable local food eco system. Henrik Søndergaard Innovation & Collaboration Lead at Department of Food Technology, Engineering and Nutrition. Hans Jørgen Jensen, Past coordinator at LAG Bornholm and Maria Barslund. Board Member at Gourmet Bornholm and Deniz Koca, Assist. Professor, Lund University

19:00-21:00 Dont waste it – eat it. Social cooking and dining at Gaarden. Planned & supervised by Subash Rana

21:00 End of day and transfer to Bornholms Højskole

Day 3. Wednesday, August 23. Field & Foodscape tour around Rønne

7:30 Departure towards Campus Bornholm. Microbus or bike. Merkurvej 10

09.00. Welcome by Campus Director Inge Prip

09.10 Sustainable breakfast. Served by Campus Bornholm.

9:45: Guided tour around campus Bornholm led by Mathias Krarup

10:00 – 11:00 Transforming local food systems through capacity building with special attention to out of home eating, Gastro 2025 initiative coordinator and Mathias Krarup. Head of Food & People, the faculty for coming chefs at Campus Bornholm and Anne Thomas, director of CRT Center for Tourism Research in Nexø.

11:00 – 12:30 Site visits at Rønne Harbor. Bornholm Hampen, Bornholm Mosteri & Small Batch Brewery

12:45 Visit Torvehallen - La Boqueria of the Baltics? Visit at Food Hall Bornholm (Torvehal Bornholm): Presentation by Trine Køhler, manager. Site visit at Bornholm Distillery (Bornholms Brænderi, Martin Kofie).

13:15 Lunch. Served at Torvehallen (Local food market)

14:15. Foodscape walkbout in Rønne. Introduction and supervision: Aravinda Berggreen Clausen, Post doc, Uppsala University and Bent Egberg Mikkelsen, UCPH

16:00 Visit to Green Solutions House (GSH). Sustainability as a total experience in the travelers’ journey. Lets walk the talk. What Green Solutions House (GSH) is doing for sustainable transition. Welcome and site visit by director Trine Richter

16:30 Round table: Food service and hospitality as change agents for local sustainable food systems. Trine Kasper Beyer, Chef at GSH. Elisabeth Falk, consultant at Bornholm Landbrug, Benny School, Chef at Brohuset and David Christensen, PM at Bornholm Waste enterprise BOFA

17:30 A Energyscape walk about: Intro to Bornholm as an energy island. Intro to the Krigers Flak project and a new Bornholmer energy future. Walk to the beach and look out to Krigers Flak Marine Windmill park

18:30 End of day. Transfer to Bornholms Højskole with take away dinner boxes

19:30 – 21:00 Group work. Continued. Supervision Subash Rana & Bent Egberg Mikkelsen

Day 4. Thursday, August 24. Melstedgård

7:30 Transfer to Gaarden. Summerschool Microbus. Rooms needs to be cleared and keys handed in

8:15 Breakfast. Served at Gaarden

9:00 – 10:00 Sunrise over Gudhjem – Understanding the Bornholmer Foodscapes and its narratives. Bent Egberg Mikkelsen
10:00 – 11:15 Keynote: Place & Taste - Connecting health, biodiversity and pleasure, Gabriella Morini, Asst. professor, Gastronomic University of Bra, Piemonte

11:15 – 12:30 Work on assignments. Supervision provided

12:30 Lunch. Served by Gaarden

13:30 – 15:30 Presentation of assignments. Feedback from Gabriella Morini, Bent Egberg Mikkelsen & Mikkel Bach Jensen.

15:30 Picture taking, closure & thanks for now

16:00 Transfer to Rønne. Stops at Rønne Sea- and Airports

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