ALPFOODWAY FINAL COMMUNITY FORUM

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PALAZZO LOMBARDIA

Piazza Città di Lombardia

Auditorium Testori

20124 MILANO

Italy

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Una giornata dedicata alla cultura e alla salvaguardia del patrimonio culturale alimentare delle Alpi e alle comunità alpine che la rappresentano.

AlpFoodway, nelle sei regioni alpine che partecipano al progetto - Italia, Svizzera, Francia, Germania, Austria e Slovenia, ha accompagnato le comunità nel processo di salvaguardia del loro patrimonio alimentare attraverso l'identificazione e l'inventariazione delle pratiche alimentari riconosciute dalle comunità; ha raccolto e messo a confronto le migliori pratiche di valorizzazione del patrimonio alimentare; ha definito le linee di indirizzo strategico delle politiche di salvaguardia e di sviluppo sostenibile del patrimonio alimentare delle Alpi; ha avviato il processo di candidatura del patrimonio alimentare delle Alpi nella Lista Rappresentativa del Patrimonio Culturale Immateriale UNESCO.

Oggi l'alimentazione è diventata un elemento cardine attorno a cui orientiamo le nostre scelte e l'agricoltura di montagna rappresenta un'opportunità concreta di sviluppo sostenibile e di salvaguardia della biodiversità.

Il cibo delle alpi è da sempre un patrimonio delle comunità alpine per la sua varietà e qualità, comprende infatti tecniche di produzione, trasformazione e consumo di cibo, saperi tradizionali legati alla coltivazione, alla cura del paesaggio, all’allevamento, alla cucina, rituali comunitari e familiari che si poggiano su una trama di valori comunitari e di scelte etiche che connotano le comunità e le genti di montagna.


PROGRAMMA

ALPFOODWAY FINAL COMMUNITY FORUM, October 29, 2019, Palazzo Lombardia - Milan

Morning programme in Auditorium Testori

09.00-09:30 REGISTRATION

9:30-10:00 OPENING SESSION AND WELCOME SPEECHES


Lombardy Region - General Directorate Autonomy and Culture
Ennio Castiglioni and Simona Martino

Attilio Fontana, Lombardy Region President, Italy

Stefano Bruno Galli, Lombardy Region Autonomy and Culture Council, Italy

Fabio Rolfi, Lombardy Region Agriculture Council, Italy

Sabrina Dallafior Matter, Swiss General Consul in Milan (TBC)

Alessandro Fede Pellone, ERSAF President, Italy


AlpFoodway Photo Contest Special Mention: Valle d’Aosta School “Fondazione per la Formazione Professionale Turistica” Châtillon (IT)


10:00 - 11:00 ALPFOODWAY PROJECT RESULTS

Moderator: Cassiano Luminati – Polo Poschiavo Director, Lead Partner (CH)


10:00 – 10:05 WELCOME ADDRESS OF THE INTERREG ALPINE SPACE PROGRAM

Nuno Madeira, Project Officer of the Interreg Alpine Space Joint Secretariat

10:05 - 10:30 INVENTORYING, SAFEGUARDING, COMMERCIAL VALORIZATION AND TRANSMISSION OF ALPINE FOOD HERITAGE

Through relevant examples of Alpine food supply chains, starting from the Inventory of Alpine ICH – IntangibleSearch.eu, the project partners explain the work done in the project and the interdisciplinary approach adopted in AlpFoodway.

Agostina Lavagnino (Lombardy Region - IT), Diego Rinallo (Kedge Business School - FR), Florian Ortandler (Munich University of Applied Sciences - DE).

10:30-11:00 ALPINE FOOD HERITAGE CHARTER

The Alpine Civil Society commits to safeguard the Alpine Food Heritage

https://alpfoodway.eu/paper/english

Farmers and food producers (Eleonora Cunaccia - IT)

Citizens of the Alps (Parc naturel régional du massif des Bauges Community - FR)

Tourist (Luca Serenthà, Sweet Mountain Network - IT)

Cultural and educational institutions (Seraphine Mettan, Centre régional d’études des populations alpines - CH)

Scientific institutions (Alessio Re, Fondazione Santagata – IT)

Tourism organization (Kaspar Howald, Valposchiavo Turismo – CH)

Media, journalists and influencers (Enrico Camanni, alpine writer - IT)

Food processing businesses and retailers (Giorgio Gobetti, Butega Valtellina)

Restaurants and chefs (Mariagrazia Marchesi – CH)

National authorities (Eva Štravs Podloga, Slovenian Ministry of Economic Development and Technology - SLO)

Local and regional authorities (Municipality Kranjska Gora – SLO)


11:00-11:15 Alpine Break


11:15 – 11:30 ALPFOODWAY VISION PAPER
Moderator: Cassiano Luminati – Polo Poschiavo Director, Lead Partner (CH)

Presentation of the strategic document related to policies safeguarding Alpine Food Heritage and their impact in reaching the UN Sustainable Development Goals.

Saša Poljak Istenic, Institute of Slovenian Ethnology ZRC SAZU (SLO)


11:30-12:30 IMPLEMENTING THE ALPFOODWAY VISION PAPER


11:30-12:00 Round Table 1

ALPINE FOOD HERITAGE AS A STRATEGY FOR SUSTAINABLE DEVELOPMENT

Moderator: Agostina Lavagnino (Lombardy Region - IT) - Valentina Zingari (Parc Naturel Régional du Massif des Bauges- RF)
The discussion will be focused on the connection between the Alpine cultural value chains and the implementation of the United Nations Sustainable Development Goals.


Participants:

Annibale Salsa, Alpine Anthropologist (IT) SDG 12 - Ensure sustainable consumption and production patterns

Janez Grašič, Triglav National Park (SLO) SDG 13 - Life on Land; SDG 4 - Quality Education

Claire Delfosse, University of Lyon - Laboratoire d'études rurales (FR) SDG 17 - Strengthen the means of implementation and revitalize the global partnership for sustainable development

Andrea Segré - Fondazione Edmund Mach (IT) SDG 3 - Well-being and quality health care

Elena di Bella – Città Metropolitana di Torino (IT) SDG 11 – Make cities and human settlements inclusive, safe, resilient and sustainable


12:00-12:30 Round Table 2
CULTURAL POLICIES FOR THE GOVERNANCE OF MOUNTAIN PERIPHERAL AREAS
Moderator: Cassiano Luminati (Polo Poschiavo -CH)

How can policy makers support and concretely address the requests, the recommendations and the priorities expressed by the communities to safeguard Alpine Food Heritage and how can they be converted in governance actions and implementation strategies in the Alpine territories?

Participants:


Eva Štravs Podloga, Slovenian Ministry of Economic Development and Technology (SLO)

Prof. Dr. Richard Balling, Bavarian Ministry for Food, Agriculture and Forestry (Bayerisches Staatsministerium für Ernährung, Landwirtschaft und Forsten, StMELF) (DE)

Alenka Smerkolj - Secretary General of the Alpine Convention – Eusalp – AG6

Giulia Zanotelli - Trento Autonomy Province Council, Agriculture, Forestry, Hunting and Fishing (IT) (TBC)

Laurent Vierin - Valle d’Aosta Region Council, Tourism, Sport, Trade, Agricolture and Culture (IT)


12:30-13:00 UNESCO INTANGIBLE CULTURAL HERITAGE NOMINATION PROCESS FOR ALPINE FOOD HERITAGE

Moderator: Moderator: Cassiano Luminati (Polo Poschiavo - CH) - Agostina Lavagnino (Lombardy Region - IT)


The UNESCO Nomination process to inscribe Alpine Food Heritage in the Indicative List of Intangible Cultural Heritage, launched by AlpFoodway during the Austrian EUSALP Presidency 2018, is now supported by the President of Lombardy Region Attilio Fontana and by the Italian EUSALP 2019 Presidency. Will this complex process, involving Alpine communities of the EUSALP area, continue with the future French Presidency and can it count on the support of the other Alpine Regions?


Raffaele Cattaneo, Italian EUSALP Presidency 2019

Catherine Pacoret, Regional Heritage Advisor, Auvergne – Rhône Alpes (TBC)

Philippe Gamen, Parc naturel régional du Massif des Bauges, Chambéry, Rhône-Alpes

Harriet Deacon, International Unesco facilitator, Anthropologist - University of Cape Town and Queen Mary University of London


13:00 – 13:15 ALPFOODWAY ALPINE COMMUNITIES PRESENTATION

Alpine communities present themselves and their living Food Heritage practices


13:15 – 14:00 EXPERIENTIAL VISIT TO THE ALPINE COMMUNITIES AND THEIR LIVING FOOD HERITAGE PRACTICES ON THE CITTÀ DI LOMBARDIA SQUARE.

Authorities and guests will be accompanied by Project Partners


  1. Apple Juice preparation and exposition of apples ancient varieties (Parc de Bauges - FR)

  2. Manufacture of “silverware”, wooden bowls and ladles, made by a craftsman (Parc de Bauges - FR)

  3. Preparation and baking of traditional alpine breads (Cressin, Canton Valais - CH; Baking Christmas bread, Svibno - SLO; French baking, Parc de Bauges – FR)

  4. Traditional Valpelline Seuppa dish (Valpelline – IT)

  5. Sheep shear (Camonica Valley – IT)

  6. Harvest and use of wild herbs (Valposchiavo – CH; Parc de Bauges - FR; Rendena Valley - IT; Camonica Valley – IT)

  7. Making traditional meat products (Camonica Valley -IT)

  8. Dry stone walling (Valtellina - IT)

  9. Traditional recipe preparation Rate-ki krapi (Rateče - SLO)

  10. Preparation and making of traditional butter and cheese (Culino Alpine Pasture, IT - Parc de Bauges - FR)

  11. The art of woodworking, the cooper (Valle d’Aosta Region, IT)


LIVING ALPINE FOOD HERITAGE PRACTICES WILL BE PRESENT ON THE SQUARE TILL 18:00


14:00 ALPINE BUFFET


PARTECIPA ALL'ALPFOODWAY FINAL COMMUNITY FORUM! POTRAI ASSISTERE AI PANEL DI DISCUSSIONE TRA I PRINCIPALI ESPERTI, POLICY MAKER, INFLUENCER DEL PATRIMONIO ALIMENTARE DELLE ALPI (AUDITORIUM TESTORI DALLE 9:00 ALLE 13.30) E POTRAI CONOSCERE LE PRATICHE ALIMENTARI MESSE IN SCENA E ALLESTITE NELLA PIAZZA CITTA' DI LOMBARDIA DALLE 13.30 ALLE 18.00.

PARTECIPA ALLA CANDIDATURA UNESCO DEL PATRIMONIO ALIMENTARE DELLE ALPI SOTTOSCRIVENDO LA CHARTA DEL PATRIMONIO ALIMENTARE DELLE ALPI


Data e ora

Località

PALAZZO LOMBARDIA

Piazza Città di Lombardia

Auditorium Testori

20124 MILANO

Italy

Visualizza Mappa

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