SEMINAR PROGRAM—FINNISH CHAMPIONSHIP IN FOOD CRAFTSMANSHIP OPEN TO NORDIC PARTICIPANTS 2016 NOVIA UNIVERSITY OF APPLIED SCIENCES, EKENÄS, RASEBORG

MONDAY 10.10.2016 at 3 PM-8 PM SUBMITTING THE ENTRIES Novia University of Applied Sciences, Raseborgsvägen 9, 10600 Ekenäs Get-together 19:00-21:00 Restaurant Atrium at Novia UAS

11.10.2016 9:00 OPENING OF THE EVENT SEMINARS STUDY VISITS WESTERN UUSIMAA STREET FOOD

12.10.2016 8:30

13.10-2016 8:30

SEMINARS

BRANCH SEMINARS/ CLASSES & SEMINARS

GALA DINNER AT FISKARS VILLAGE

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TUESDAY 11.10.2016 Novia University of Applied Sciences OPENING OF FINNISH CHAMPIONSHIP IN FOOD CRAFTSMANSHIP OPEN TO NORDIC PARTICIPANTS 2016 9 am - 10 am Seminars 10 am - 12 am Nordic Minister Council Story enabling cooperation - a common brand for Nordic food? Lecturers: Seija Ahonen-Siivola Mads-Frederik Fischer - Møller Elisabeth Skylare

Storytelling creates magic

Stressfree slaughter on fields

How to benefit the power of storytelling creating a better engagement and a better customer experience.

At Eldrimner Katrin Schiffer works with informing about the impact of stress in slaughter situation and what effect it has on the well being of animals and on the quality of meat.

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Lecturer: Patricia Wiklund

Lunch 12 - 1.30 PM Restaurant Atrium, Novia UAS

Lecturer: Katrin Schiffer

Seminars 1.30 am - 3 pm Artisan Food and Public Gastronomy

Building an individual brand

The brand is the collecting strength which An exampel from Sweden how Eldrim- gives you competitiveness and qualifications to be successful with your craftner is promoting to connect Artisan manship. The brand is representing you Food and Public Gastronomy. and your values and customer benefits.. Lecturers: Bodil Cornell and Johan Andersson, Eldrimners Lecturer: Patricia Wiklund

Artisan Food of Game

Lecturer: Anita Storm

Study visists 3.15 am - 6 pm - Start from Novia UAS with busses Beef and sheep breeding and processing Meeting breeders and representatives from processing companies.

Breweries in the region

Visiting a mix of enterprises

Visits to breweries - both beer and cider

Visiting regional representative companies for the industry

Western Uusimaa Street Food Evening Hultmanska gården at 7 pm

WEDNESDAY 12.10.2016

Seminars 8.30 - 11.00 am Nordic Food Cutural Heritage— Our Proudness Lecturers: Anni-Mari Syvänniemi and Mia Wikström

Artisan and entrepreneur - an inspiring story about a business from start until todayMargot Wik-

Fermented roots, vegetables and drinks

Fermented products are much more ström grows fruits and berries in the archithan just ”sauerkraut”. pelago. She is making different procucts of the harvest. Lecturer: Margot Wikström

Seminars 10.30 - 12.00 am Political strategies supporting food systems

Product development - long term Fermentation - food made of yeast, mold and bacterias" work—Company case Lecturer: Jenny Neikell

Lecturers: Anna-Leena Miettinen Kirsi Viljanen Leena Seppä

LUNCH 12.00 - 1.30 pm Restaurant Atrium, Novia UAS

Seminars 1.30 pm - 3 pm Artisanal food in Arctic areas

REKO - a successful Finnish concept

The history and future of farm wines in Finland

REKO is a distribution model between a group of producers and a group of consumers without middlemen. REKO networks operate via closed Facebook groups.

Lecturer :Thomas Snellman

Seminars 3.30 - 5 pm Nordic archipelago cooperation – Aitojamakuja.fi and the national a geographical platform for coordination project for locally gastronomy produced food – supporting the development of the industry Lecturer: Annastina Sarlin Lecturer: Heidi Valtari Päivi Töyli Johanna Mattila

Combining Nordic wines and food - challenges and possibilities Lecturer: Carina Sonntag

DINNER, FISKARS VILLAGE BUS CONNECTIONS FROM EKENÄS at 6 PM

THURSDAY 13.10.2016 Branch seminars / Classes at 8.30—10.00 am INFORMATION ABOUT THE VENUES WILL BE ANOUNCED LATER

Seminars 8.30 - 10.00 am Nordic food and nutrition Nordic food and the food value

Marketing cooperation – a case study from a cheese company

Artisanal products made of wild berries and mushrooms

Seminars 10.30 - 12.00 am Original Finnish and Nordic varieties of heirloom plants

Innovative packages

Traditional Finnish sourdough bread An example of the Finnish tradition of making sourdough bread.

LUNCH 12.00 CLOSING OF THE EVENT 2 pm