This is what the online version looks like! During the last edition of Terra Madre we inaugurated a digital space where youth from the six continents virtually gathered to share knowledge around a crucial topic regarding the current and future food system: Proteins. Webinars and workshops combined theoretical and practical knowledge, that our participants could integrate in their professional and personal lives. Take a closer look:
Oct. 16 – Lecture: How can you change the food system? In our first lecture, we dive into transitions theory: the theory of fundamental, systemic change.
Oct. 23 – Training: How can we empower ourselves with food?
Nov.6 – Lecture: Who is in charge of the system? Get to know the main players, different organisations and institutions involved in the global protein chain – and explore the alternatives.
Nov. 20 – Training: There is a leader inside of us – how do you nourish your leadership?
Designing the future
Dec. 4 – Lecture: In the third lecture, we listen to different farmers, discuss technology and food sovereignty, and a fundamental question: should we grow feed, or food?
Dec. 18 – Training: How do you design an unknown future?
Jan. 8 – Lecture: From processing plant to artisanal butcher: in the fourth lecture we reflect on both practices with field experts, and discuss cultural and ethical aspects.
Jan. 22 – Training: In this training, we develop an entrepreneurial mindset – fit for your own cause, work, business or organisation.
Feb. 5 – Lecture: Discover how our food choices have an impact on our personal lives and on our society in terms of nutrition, gastronomy, culture and environment.
Fe. 19 – Training: In this training, we learn different tools to become a powerful speaker – but also a powerful listener.
Mar. 5 – Lecture: We harvest the insights of the previous five lectures, discuss our different perspectives and exchange shared values.
Mar. 19 – Training: How do we keep on learning? How do we stay focused and resilient on our changemaker’s journey?
My biggest learning from the SFYN Academy is that food is a foundational element of community and policy formation. As a network of youth leaders, we have the responsibility of implementing change in both local and global levels so that good, clean, and fair food is accessible to people of all backgrounds. The training obtained and connections built through this academy has empowered me to understand my role as an advocate for food equity and sustainability.
Bringing the significance of almost all sectors of Agriculture to participants of this training is really crucial and timely , looking at the different scenarios in each country. At slow Food academy, the best way to achieve transition in the food industry is to empower people with skills and knowledge to better align their development needs in a more sustainable manner.
One thing is to learn and understand something new, and that can be a wonderful experience in itself. Another thing is to self develop a leadership ability and confidence. But another entirely different thing is to take that same information and relearn it through the eyes of someone else. I learned through my colleagues, who presented by filtering material through their own experiences
From the academy , I managed to connect and meet young enthusiastic changemakers doing different activities to promote sustainable food production in the community . The knowledge and skills gained from the SFYN Global Academy is of great importance in that I will be able to implement within the network I am working with in Africa and Kenya
The Slow Food Youth Network Academy is an official project from Slow Food and Slow Food Youth Network. The Online Global edition is part of Terra Madre Salone del Gusto 2020-2021 and is co-organized by the Brazilian, Dutch, German, Italian and Ugandan Academy coordinators.
The Leading Change lecture is financed by the European Union. The contents of this lecture are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein.