As part of its work with the Nourish Innovation program, Récolte Collective is organizing a conference entitled “Challenges and opportunities for innovation for sustainable food systems”.

April 20th, 2022, 1:30pm to 2:25pm  
35$
Palais des Congrès

What is a sustainable food system? Global shocks in recent years have highlighted the vulnerability of our food systems, while demonstrating the ability of businesses to create innovative solutions to meet the challenges.

We will look at current opportunities for sustainability innovation, potential systemic impacts, and real barriers to adoption.

SPEAKERS

Nadia fentman

Program Coordinator, Accompaniment - Collectif Récolte

 Nadia is inspired by the immense potential that food systems have to create a more sustainable and tasty world and seeks to share this with others by encouraging them to rethink their relationship to food and how their food choices can be used as powerful avenues of social and environmental change.

Her adaptability, diverse skill set, and boundless curiosity allow her to work on a variety of projects at Collectif Récolte. Blending her academic background in geography, geographic information systems and sustainable community development with her passion for everything related to food, she strives to transfer and build knowledge, inspiring individuals to make empowered decisions regarding their food options.

Maggie cassin

Project Officer - Collectif Récolte

Strongly driven by social, community and climatic justice, Maggie believes in the power of solidarity and civic commitment. It is while studying community economic development that her interest for food security, and its intricate relationship with issues of climate change and social justice, was sparked. Kindness and continuous improvement of our communities can only be obtained through shared accountability. We need the audacity to dream and to innovate in order to move towards new food system models that allows for the well being of everyone, and of our delicious planet.

Pedro Perez

Company Owner at Tout cru! Atelier de fermentation

Experienced Owner with a demonstrated history of working in the food production industry. Pedro holds skills in Nonprofit Organizations, Sustainable Development, Translation, International Relations, and Fundraising. He upholds professional and strong business development knowledge with a Masters focused in International Cooperation and Development from Istituto Universitario di Studi Superiori Pavia.

PARTNER


Crédit photo : Odile Joly-Petit