AGRI-FOOD CHOICES. From field to plate, for the planet: building a better food system

Program code
WS20-01

Program Duration
10 Days

Dates
20-30 January 2020

Credits
3 ECTS

Tuition
700 € COVERS ALL LECTURES, COURSES MATERIAL, LUNCHES, ACCOMMODATION AND FIELD VISITS. TRAVEL TO AND FROM KENYA IS NOT INCLUDED.

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IN COOPERATION WITH

SFYN logo slow food Kenya

AGRI-FOOD CHOICES. From field to plate, for the planet: building a better food system ENVIRONMENT

Description

The First Edition of Agri-Food Choices Winter School is a collaboration between the Slow Food Youth Network and the University of Milan-Bicocca through the Best4Food (Bicocca cEnter of Science and Technology for FOOD ). The program will be held in Nakuru, Kenya.

It will provide to participants 10 days of lectures, seminars, workshops, class assignments, discussions, real life scenarios, field trips and group exercises.

The program will look into how, local and global actors, take into account the needs of the Youth, farmers and indigenous peoples (society), of the local economy (economy) and the sustainability of food production (environment).

Aim of the program is to give participants the possibility to improve their knowledge and grow their skill-set regarding to: 

  • Intercultural, psychological, anthropological, sociological, technological and regional aspects of sustainable agriculture;
  • Promotion of local food consumption and food sovereignty
  • Global Food System analysis
  • Co-creation of viable pathways to long-term Sustainable Food Systems.

The program will be enriched with a dense program of social and cultural activities carried on by SFYN members from the East African group. Agri-Food Choices aims to be more than a winter school: you will have the chance to meet, compare your ideas for a sustainable future together with participants from different geographical and educational backgrounds.

Topics Covered

  • FOOD SOVEREIGNTY: FROM RIGHT TO FOOD TO RIGHT TO ADEQUATE AND LOCAL FOOD
  • FOOD SAFETY REGULATIONS AND MANAGING OF ENVIRONMENTAL AND PRODUCTION RISKS.
  • "OBSTACLES AND ADVANTAGES IN SMALL SCALE FOOD PRODUCTION”: THE CASES OF SLOW FOOD PRESIDIA IN NAKURU AREA
  • PRECEPTION, ATTITUDES AND BEHAVIOR TOWARD ENVIRONMENTAL RESOURCES: A PSYCHOLOGICAL PERSPECTIVE
  • ANALYSIS OF THE GLOBAL FOOD SYSTEM FROM PRODUCTIVISM TO POST-PRODUCTIVISM AND FOOD SOVEREIGNTY
  • SOCIAL DEVELOPMENT BY FOOD AND AGRICULTURE
  • SUSTAINABILITY IN THE FOOD SYSTEM
  • CIRCULAR ECONOMY AND CIRCULAR AGRICULTURE
  • TEAMWORK ACTIVITIES FOR YOUNG CHANGE MAKERS
  • 10,000 GARDENS IN AFRICA PROJECT, SLOW FOOD PRESIDIA AND THE ARK OF TASTE
  • SEED SAVING THROUGH SEED BANKING MODEL
  • INDIGENOUS PEOPLES’ RIGHTS IN KENYA
  • VISIT TO OGIEK HONEY PRESIDIUM PRODUCERS

Scientific Committee

  • Paola Branduardi
  • Diana Cerini
  • Simona Sacchi
  • Raffaele Matacena

Location:

Nakuru, Kenya

Partner Institutions

  • Slow Food Youth Network
  • Slow Food Kenya
  • Baraka Agricultural College

Application Deadline

25 October 2019

Prerequisites

We shall be glad to consider any background deemed for the program as reflected from the CV of the students. The school is open to Master students, PhD Students, and Researchers at the early stage of their career

Requested documents to be uploaded in the application form:

CV, ID card or passport.

For further information, contact:

summerschool@unimib.it

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