Sustainable Gastro

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Sustainable Gastro

Boosting Social Gastronomy Events and Talks. Sustainable Gastro is focused on building global collaborations to improve our food systems

We’re an international team of professional individuals who passionately work together to create a sustainable environment and mind-set. The local and visitors interest in eating and drinking with a social cause and supporting greener cities and businesses, inspire us to plan and implement projects with main focus on gastronomy. Our strength lies in motivating and linking organisations, businesses and individuals to co-work for the common Sustainable Development Goals.

15/11/2023

We are at the middle stage of our Farm to School piloting in five Baltic regions. This is the second out of three "progress made so far" events where each regional partner will present their achievements but also the road bumps that have occurred so far.
The focus areas are on opening the market for smallholder farmers in public procurement, training for school cooks and solutions to increase the organic food supply.

To know more, we invite you to register to take a seat at the online table.
https://interreg-baltic.eu/event/shaping-farm-to-school-programmes-2/

The BSR Food Coalition is a 2-year project funded by the Interreg Baltic Sea Region Programme.

21/05/2023

The BSR Food Coalition project connects local farmers and public authorities to ensure regular access to organic food meals at schools, and thus meet a continuous demand for healthy food supply in the Baltic countries.

This is one of the first small Interreg Baltic Sea Region Programme projects selected for funding in 2022, and is in collaboration with Klaipeda University, Sustainable Gastro , Asociacija „Klaipėdos regionas”, Latgales plānošanas reģions, Kurzemes plānošanas reģions, Tartumaa Omavalitsuste Liit, Võrumaa Arenduskeskus, Ziemeļvalstu Ministru padomes birojs Latvijā Šiaurės ministrų tarybos biuras Lietuvoje and Põhjamaade Ministrite Nõukogu esindus Eestis

More info here: https://interreg-baltic.eu/project/bsr-food-coalition/

14/02/2022

A growing number of women are using their work to tackle gender inequality in our food systems, challenging their community to act. These women have made a great impact on a local and international level.

How can we use Social Gastronomy as a mean to empower women to create a sustainable income model and to pave the way for our daughters and granddaughters?

Moderator
Edith Salminen, Food Culture Strategist at UNA, Finland

Talkers
🔸 Anna Tibblin, Secretary General at We Effect, Sweden
🔸 Judy Matu, National Chairlady at the Association of Women in Agriculture, Kenya
🔸 Dina Saoudi, Co founder Seven Circles, Seven’s World and Empowering through, Jordan

Supported by the Nordic Council of Ministers and the Nordic Talks.

07/12/2021

▶ Talk 2 – ”Social Gastronomy and the power of food”
7th of December, 15:00-16:00 CET

A growing number of women are using their work to tackle gender inequality in our food systems, challenging their community to act. Women that have made a great impact on a local and international level.

How can we use Social Gastronomy as a mean to Empower Women, and the Nordic “Cookbook for System Change” as a strategic tool to create a sustainable income model and to pave the way for our daughters and granddaughters?

Curator:
Sally Bourdon, Action Researcher at Fab Lab Barcelona, US

Talkers:
🔸 Mette Strarup, Chef & Partner at restaurant Lola and Head of social sustainability at Lola Impact, Denmark
🔸 Michellee Fox, Chef and Dietary Manager at Mid-Valley Hospital Foundation, Brazil
🔸 Wisma Goulart, Founder and co-leader of Dona de Mim, Founder of We Are Oui Marketing Agency, Sustainability Leader of United People Global, Brazil

Supported by the Nordic Council of Ministers and the Nordic Talks.

07/12/2021

▶ Talk 1 – ”Unlocking women’s potential”
7th of December, 13:00-14:00 CET

Join our 3rd UN Food Systems Summit Independent Dialogue, where we'll be discussing the importance of Empowering Women in our food systems and offering solutions in how we foster solidarity, resilience and culture of cooperation.

Curator:
Caroline Busatto, Positive Impact Consultant, Co-leader of Dona de Mim, United People Sustainability Leader, Brazil

Talkers:
🔹 Chandni Gilbride, Founder & Principal , Sustainability & Inclusive Business Consultant, The Frogmouth Company AB, US
🔹 Donia Souad Amamra, Co-Founder Meet My Mama, France
🔹 Judith Höffkes, Project manager at Über den Tellerrand e.V., Germany
🔹 Selin Özünaldım, Founder of the first Girl Up Club Turkey, United Nations Foundation, Turkey

Supported by the Nordic Council of Ministers and the Nordic Talks.

03/11/2021

▶ Talk 2 – ”SMALL SIZE FARMERS &
FOOD WASTE”

How can we use the Nordic “Cookbook for Systems Change” as a strategic tool for a REKO mission project in the Baltics; to support small farmers, reduce food waste and increase sustainable food consumption?

What is the Cookbook for system change?
The Nordics have been involved in this effort of systemic change since they created the Nordic Food Manifesto.

The book provides the ingredients – templates for developing interventions, guides for how to get started and examples of cross-cutting projects – that can be used to create recipes for change. It also offers a new, emergent way to work with complex and dynamic systems.

Curator:
Dr. Johanna Mendelson Forman, Distinguished Fellow at The Stimson Center & Honorary Nordic, US

Talkers:
🔸 Dr. Jolanta Blažaite, Chairperson of the Board of the Food Bank, Lithuania

🔸 Elīna Ozola, Head of Department of Rural Development at Latvian Rural Advisory and Training Centre, Latvia

🔸 Evelin Piirsalu, Researcher at Stockholm Environment Institute Tallinn Centre, Estonia

🔸 Olav Kjørven, Chief Strategy Officer at EAT Foundation, Norway

More information here:
https://summitdialogues.org/dialogue/46247/

03/11/2021

▶ TALK 1 – ”REKO MISSION”
3rd of November, 10:00-11:00 CET

What is REKO?
REKO is a Nordic model for selling and buying local food directly from producers to consumers.

REKO-projects can be much more than just “make a living for the farmers”. It’s an opportunity to make a difference and to make a lasting positive impact on communities and the environment.

There are many different innovative ways to tackle the challenges of food loss and waste – many of which we will discuss during this event.

Curator:
Dr. Diane Kapgen, Postdoctoral Researcher at University of Luxembourg

Talkers:
🔹 Chef Evaldas Žaliukas, Vice President of Aregala Lithuania, official director of “Volunteer Cooks Without Borders” Baltic Countries, Lithuania

🔹 Cyrille Gaubert, Business manager Stadsbruk Malmö – Development of urban food ecosystems, France

🔹 Rūta Lukošiūnaitė, Regenerative placemaker, Šilainiai urban gardens co-creator and co-founder of NGO "Kultūros dirbtuvė", Lithuania

More information here:
https://summitdialogues.org/dialogue/46247/

25/08/2021

▶ TALK 2 - "SUPPORTIVE PARTNERS"
25th of August, 16:00-17:00 CEST

Urban ecotourism is relatively new. The overarching goal is to create experiences that benefit everyone equally, not just the tourists and stakeholders. It also involves giving local people a living wage and educating the youth on sustainable food systems, while helping them to preserve their communities and culture.

Visits to the European Capitals of Culture 2022 can be much more than just “take only pictures and leave only footprints”; it's an opportunity to make a difference and to make a lasting positive impact on communities and destinations you visit.

How can the three European Capitals 2022 take the lead to foster and accelerate sustainable food tourism and a societal inclusiveness through Agrarian Urbanism?

Curator:
Mustafa Sherif, Urban Planner at AFRY, Sweden

Talkers:
🔸 Françoise Jacob, United Nations Resident Coordinator in Serbia
🔸 Karine Paris, Coordinator Urban Gardening, CELL - The Transition Hub, Luxembourg
🔸 Jonatan Leer, Head of Food and Tourism Research, University College Absalon, Denmark

24/08/2021

▶ TALK 1 - "COMMUNITY ENGAGERS"
24th of August, 16:00-17:00 CEST

Edible School Gardens and Urban farming are extremely unifying concepts, affecting the daily lives of citizens as they contain numerous economic and environmental concealed opportunities.

In 2022, the three States entitled to host the European Capital of Culture action are Lithuania, Luxembourg and Serbia. Many of us are on the lookout for deeper and more meaningful travel experiences. Cultural tourism – travel prioritising learning about and appreciating different ways of life is growing in appeal. A major factor in this important facet of cultural identity is the role of food.
How can these two things be combined for synergy?

Curator:
Julia Dalmadi, Director of Community Programs at Future Food Institute, Germany

Talkers:
🔹 Angela McKee Brown, Executive Director of The Edible Schoolyard Project, USA
🔹 Sally Bourdon, Action Researcher at Fab Lab Barcelona
🔹 Dragana Djuric, Director of National Association of Parents and Teachers of Serbia
🔹 Bjorn Low, Executive Director of Edible Garden City, Singapore

12/07/2021

📣 Registrations are now open for the Pre-Summit!

With only a few weeks to go, sign up to watch sessions, learn ways to improve our food systems, and network with people from all around the world.

All in the efforts towards creating better, more sustainable for all.

Dates: 26 – 28 July

Register NOW: http://bit.ly/unfss-ps

18/05/2021

How do Social Gastronomy organisations respond to inequities in the food systems? Can we get inspired by the courageous women building resilient communities?
Listen to our first Social Gastronomy Talk discussing how we foster solidarity, resilience and culture of cooperation.
Link in bio.

In collaboration with:
, ,, , , .nordics, .talks and

12/05/2021

Four women from four organisations in four countries, with one common international problem in the food industry.
Listen to their different perspectives and the positive changes they have accomplished.

In cooperation with:
The Nordics, Social Gastronomy Movement, Botildenborg, Stadsbruk,
Fab Lab Barcelona and Vila Komoda

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Saulėtekio Alėja 15
Vilnius
10224

Website

https://sustainablegastro.com/en/home/

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Videos

Empowering Women Through Social Gastronomy

A growing number of women are using their work to tackle gender inequality in our food systems, challenging their community to act. These women have made a great impact on a local and international level. How can we use Social Gastronomy as a mean to empower women to create a sustainable income model and to pave the way for our daughters and granddaughters? Moderator Edith Salminen, Food Culture Strategist at UNA, Finland Talkers 🔸 Anna Tibblin, Secretary General at We Effect, Sweden 🔸 Judy Matu, National Chairlady at the Association of Women in Agriculture, Kenya 🔸 Dina Saoudi, Co founder Seven Circles, Seven’s World and Empowering through, Jordan Supported by the Nordic Council of Ministers and the Nordic Talks.

Social Gastronomy and the power of food

▶ Talk 2 – ”Social Gastronomy and the power of food” 7th of December, 15:00-16:00 CET A growing number of women are using their work to tackle gender inequality in our food systems, challenging their community to act. Women that have made a great impact on a local and international level. How can we use Social Gastronomy as a mean to Empower Women, and the Nordic “Cookbook for System Change” as a strategic tool to create a sustainable income model and to pave the way for our daughters and granddaughters? Curator: Sally Bourdon, Action Researcher at Fab Lab Barcelona, US Talkers: 🔸 Mette Strarup, Chef & Partner at restaurant Lola and Head of social sustainability at Lola Impact, Denmark 🔸 Michellee Fox, Chef and Dietary Manager at Mid-Valley Hospital Foundation, Brazil 🔸 Wisma Goulart, Founder and co-leader of Dona de Mim, Founder of We Are Oui Marketing Agency, Sustainability Leader of United People Global, Brazil Supported by the Nordic Council of Ministers and the Nordic Talks.

Unlocking women’s potential

▶ Talk 1 – ”Unlocking women’s potential” 7th of December, 13:00-14:00 CET Join our 3rd UN Food Systems Summit Independent Dialogue, where we'll be discussing the importance of Empowering Women in our food systems and offering solutions in how we foster solidarity, resilience and culture of cooperation. Curator: Caroline Busatto, Positive Impact Consultant, Co-leader of Dona de Mim, United People Sustainability Leader, Brazil Talkers: 🔹 Chandni Gilbride, Founder & Principal , Sustainability & Inclusive Business Consultant, The Frogmouth Company AB, US 🔹 Donia Souad Amamra, Co-Founder Meet My Mama, France 🔹 Judith Höffkes, Project manager at Über den Tellerrand e.V., Germany 🔹 Selin Özünaldım, Founder of the first Girl Up Club Turkey, United Nations Foundation, Turkey Supported by the Nordic Council of Ministers and the Nordic Talks.

THE NORDIC "COOKBOOK FOR SYSTEMS CHANGE" - SMALL SIZE FARMERS & FOOD WASTE

▶ Talk 2 – ”SMALL SIZE FARMERS & FOOD WASTE” How can we use the Nordic “Cookbook for Systems Change” as a strategic tool for a REKO mission project in the Baltics; to support small farmers, reduce food waste and increase sustainable food consumption? What is the Cookbook for system change? The Nordics have been involved in this effort of systemic change since they created the Nordic Food Manifesto. The book provides the ingredients – templates for developing interventions, guides for how to get started and examples of cross-cutting projects – that can be used to create recipes for change. It also offers a new, emergent way to work with complex and dynamic systems. Curator: Dr. Johanna Mendelson Forman, Distinguished Fellow at The Stimson Center & Honorary Nordic, US Talkers: 🔸 Dr. Jolanta Blažaite, Chairperson of the Board of the Food Bank, Lithuania 🔸 Elīna Ozola, Head of Department of Rural Development at Latvian Rural Advisory and Training Centre, Latvia 🔸 Evelin Piirsalu, Researcher at Stockholm Environment Institute Tallinn Centre, Estonia 🔸 Olav Kjørven, Chief Strategy Officer at EAT Foundation, Norway More information here: https://summitdialogues.org/dialogue/46247/ #FoodSystems #SummitDialogue #UNFSS2021

THE NORDIC "COOKBOOK FOR SYSTEMS CHANGE" - REKO MISSION

▶ TALK 1 – ”REKO MISSION” 3rd of November, 10:00-11:00 CET What is REKO? REKO is a Nordic model for selling and buying local food directly from producers to consumers. REKO-projects can be much more than just “make a living for the farmers”. It’s an opportunity to make a difference and to make a lasting positive impact on communities and the environment. There are many different innovative ways to tackle the challenges of food loss and waste – many of which we will discuss during this event. Curator: Dr. Diane Kapgen, Postdoctoral Researcher at University of Luxembourg Talkers: 🔹 Chef Evaldas Žaliukas, Vice President of Aregala Lithuania, official director of “Volunteer Cooks Without Borders” Baltic Countries, Lithuania 🔹 Cyrille Gaubert, Business manager Stadsbruk Malmö – Development of urban food ecosystems, France 🔹 Rūta Lukošiūnaitė, Regenerative placemaker, Šilainiai urban gardens co-creator and co-founder of NGO "Kultūros dirbtuvė", Lithuania More information here: https://summitdialogues.org/dialogue/46247/ #FoodSystems #SummitDialogue #UNFSS2021

Edible School Gardens - Supportive Partners

▶ TALK 2 - "SUPPORTIVE PARTNERS" 25th of August, 16:00-17:00 CEST Urban ecotourism is relatively new. The overarching goal is to create experiences that benefit everyone equally, not just the tourists and stakeholders. It also involves giving local people a living wage and educating the youth on sustainable food systems, while helping them to preserve their communities and culture. Visits to the European Capitals of Culture 2022 can be much more than just “take only pictures and leave only footprints”; it's an opportunity to make a difference and to make a lasting positive impact on communities and destinations you visit. How can the three European Capitals 2022 take the lead to foster and accelerate sustainable food tourism and a societal inclusiveness through Agrarian Urbanism? Curator: Mustafa Sherif, Urban Planner at AFRY, Sweden Talkers: 🔸 Françoise Jacob, United Nations Resident Coordinator in Serbia 🔸 Karine Paris, Coordinator Urban Gardening, CELL - The Transition Hub, Luxembourg 🔸 Jonatan Leer, Head of Food and Tourism Research, University College Absalon, Denmark #FoodSystems #SummitDialogue #UNFSS2021

Edible School Gardens - Community Engagers

▶ TALK 1 - "COMMUNITY ENGAGERS" 24th of August, 16:00-17:00 CEST Edible School Gardens and Urban farming are extremely unifying concepts, affecting the daily lives of citizens as they contain numerous economic and environmental concealed opportunities. In 2022, the three States entitled to host the European Capital of Culture action are Lithuania, Luxembourg and Serbia. Many of us are on the lookout for deeper and more meaningful travel experiences. Cultural tourism – travel prioritising learning about and appreciating different ways of life is growing in appeal. A major factor in this important facet of cultural identity is the role of food. How can these two things be combined for synergy? Curator: Julia Dalmadi, Director of Community Programs at Future Food Institute, Germany Talkers: 🔹 Angela McKee Brown, Executive Director of The Edible Schoolyard Project, USA 🔹 Sally Bourdon, Action Researcher at Fab Lab Barcelona 🔹 Dragana Djuric, Director of National Association of Parents and Teachers of Serbia 🔹 Bjorn Low, Executive Director of Edible Garden City, Singapore #FoodSystems #SummitDialogue #UNFSS2021

Coming to Riga

Riga Gastro 2018

Kaffe Bueno - Circular Coffee

Ideas in progress and business trends of 2018

Shortcuts

SUSTAINABLE GASTRONOMY EVENTS AND TECHNOLOGIES

Our story One day out and about in the city, we were surprised how many new restaurants have popped up the last month, and quickly realised we won’t even have the time to try half of them, even less so understand their work in sustainability.

What if you could do just that? At first, everyone thought we’re crazy trying to pull this off in one evening, but we convinced 25 venues of our new idea and then, in February 2016, the first Gastro event was launched in Vilnius. Instead of sitting at a table for an hour to try an appetiser without any connection to its origins, continue with excitement to the next destination for another Gastro treat and knowledge. At this first social event, people shared tables with strangers, exchanged and discussed experiences and created new friendships. More cities followed the same year, each engaging more than thousand people, continuing with annual Gastro events.

What we do We create social and inspirational events, projects and technologies. The focus is on providing local consumers, visitors and tourists with better regional food awareness, encouraging sustainable food consumption, and highlighting the diversity of food producers and providers.