Regenerative menus and sustainable experiments in the Venetian context. At Ca’ Foscari on Tuesday, April 30, a day of discussion on the future of food with industry experts, with Homo Faber Economy
Venice has its own cultural gastronomic heritage: the Venetian territory comprises the lagoon islands and the mainland, a diverse ecosystem from historical, social, economic, and environmental perspectives.
At Ca’ Foscari, Homo Faber Economy, a project promoted by Ca’ Foscari University of Venice in partnership with Fondazione di Venezia and Upskill 4.0, is organizing a day of discussion among the main promoters of sustainability in the food sector in Venice.
Tuesday, April 30, we will discover virtuous experiences that in Venice have expressed respect for the Lagoon through dynamic menus that follow nature’s cycles, and innovative agricultural experiences. Due to its morphological structure, Venice has become an active laboratory for sustainable experiments, attentive to the enhancement of ingredients and people.
Above all, the Venetian haute cuisine scene has grown over the years through regenerative menus that transform the approach to food, cooking, and producers.
A day of discussion on food with industry experts
According to the Food Report 2023, new glocal, vegan recipes and regenerative food are the main trends in the future of the food sector. While much has been done in Venice regarding responsible production and short, local supply chains, much remains to be done in terms of waste reduction and technological innovation.
Vladi Finotto, Professor of Business Economics and Management at the Department of Management at Ca’ Foscari, has been working since 2008 on topics such as business model reconfiguration and strategic innovation driven by changes in consumer preferences and behaviors.
As director of the Master’s in Strategy and Marketing for Food and Wine Businesses, Finotto will moderate the morning focus group with experts and stakeholders, raising the most pressing issues for the sector: the impact of the YOLO economy, the relationship between food and health, and new market demands regarding quality, healthfulness, and ecological footprint.
Paolo Manfredi, journalist for Gambero Rosso, will discuss the sector by analyzing sustainability in the restaurant industry as a process with three pyramid stages:
- the base is attention to sustainability in production processes;
- the intermediate layer corresponds to supply chain and purchasing sustainability;
- the apex corresponds to the possibility of making sustainability a marketing vehicle and an innovative proposition.
Lorenzo Cinotti and Laura Scarpa from Venezia da Vivere will discuss the ecosystem of entities present in the territory, the experiments already underway, and how to communicate them effectively to build a competitive advantage.
Gastronomy encompasses the entire history of a territory and represents the way different cultures have emerged over the centuries. It is often used to promote tourism, but is rarely considered a resource to support environmental sustainability and social integration.
Venetian haute craftsmanship represents a heritage for the city and a true engine of urban and social regeneration, when it contributes to offering original solutions on fundamental issues such as sustainability.
Homo Faber Economy, a project promoted by Ca’ Foscari University of Venice in partnership with Fondazione di Venezia and Upskill 4.0, has organized two days of discussion and active training with experts. After discussing fashion and craftsmanship, on April 30 we will examine the best national and international experiences in food production and distribution, which have distinguished themselves through an ethical and sustainable approach, thanks to a significant reduction in ecological footprint and support for the local economy.
The objective of the meetings is to connect the project’s entrepreneurs with the best experiences, encourage constructive dialogue with participating experts, and devise strategies to be implemented in the Venetian companies involved.
Homo Faber Economy: The Future of Food Between Innovation and Sustainability
Tuesday, April 30, from 9 AM to 5 PM
Aula Saraceno, Department of Management, Ca’ Foscari University of Venice
Campus S.Giobbe, Cannaregio 873, 30121, Venice
Learn more about the Homo Faber Economy project.
All photos are by Settimo Cannatella. The photo of Caravellino is by Martino Dini for Venice Cocktail Week.
Homo Faber Economy
A project promoted by Ca’ Foscari University of Venice in partnership with Fondazione di Venezia and Upskill 4.0 and realized thanks to funding from PR Veneto FSE+ 2021-2027 – DGR. 727/2023 VENEZIA I.C.O.N.A. of the Veneto Region.
Code 2120-0001-727-2023
CUP H77G23000350002
