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    10:30-12:00 Taste for Patterns - Online live talkshow

    What can we learn from existing food patterns and how these have changed over time in a globalized world? How can we use these insights to develop diverse and sustainable food cultures and consumption practises in multi-etnic cities? What role does taste play in all this? How could a mix of innovation and tradition contribute to this new food culture? In the online talkshow in the morning we will discuss this with scientists, chefs and activists.

    Lenno Munnikes

    Program Director Flevo Campus Almere

    Lenno Munnikes (1976) studied History and Anthropology at the University of Amsterdam. His dissertation was about social and cultural aspects of food. Lenno is director of the Flevo Campus and senior researcher at the Reinwardt Academy of the Amsterdam University of Arts. Since 2019 Lenno is appointed as scientific collaborator at ICAG, where he conducts the research project Simple Eating Out in Amsterdam (1880-1980).

    Lenno is particularly interested in how we mix innovation with tradition towards a sustainable food system. As well as the combination of ‘thinking versus doing’. He is a fan of the ‘Donut Model’ of Kate Raworth and he strives to close the gap between rich and poor, creating a system that is inclusive.

    Stefan Wahlen - Keynote

    professor of Food Sociology at Giessen University (Germany)

    In research and teaching, Stefan Wahlen is interested in food consumption practices and food cultures as well as their political, organisational and institutional parameters. He currently coordinates the European research project FOOdIVERSE investigating the role of diversity for more sustainable, local food systems.

    Stefan previously worked as Assistant Professor for Sociology of Consumption at Wageningen University (The Netherlands). He earned his PhD in Consumer Economics from the University of Helsinki (Finnland) with a PhD thesis entitled “Governing Everyday Consumption”. His
    undergraduate degree in food and household studies is from the University of Bonn (Germany). He is currently coordinator of the research network for Sociology of Consumption with the European
    Sociological Association (ESA).

    Stefan is rather positive about societal trends towards sustainable food consumption. He mentioned that one of the biggest meat producers in Germany, in 2020 earned more money with their vegan products than with their meat products. He also mentioned that youth is more and more considerate about eating meat.

    Selassie Atadika - Keynote

    Chef and founder of Midunu and part of the Chef's Manifesto (Ghana)

    After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. Selassie’s culinary muses crisscross the globe—from her mom’s kitchens in Ghana and the U.S., to a decade in United Nations’ priority zones. Now back home in Ghana, she celebrates Africa’s culinary heritage through “New African Cuisine.”

    Her food enterprise is Midunu, a nomadic and private dining enterprise in Accra.Its goal is to create experiences where culture, community and cuisine intersect. Midunu employs local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table.

    Chef Selassie Atadika has been sought for her thought leadership by CNN African Voices, The Financial Times, The Danish Broadcasting Corporation (DR), OmVärlden, as well as mentioned in Vogue, National Geographic’s The Plate, Entrepreneur Magazine, and Ebony. Her cuisine has been featured at a State Dinner and the prestigious James Beard Foundation in the US. Atadika holds a Master’s degree in International Affairs from Columbia University’s School of International and Public Affairs and a Bachelor’s Degree in Geography modified with Environmental Studies from Dartmouth College.

    Apart from all this Selassie is also one of the members of The Chef’s Manifesto: a chef-led project that brings together 1000+ chefs from around the world to explore how they can help deliver a sustainable food system. Read more about The Chef’s Manifesto.

    Femke Mosch

    Concept developer Supermarket of the Future (Flevo Campus Almere)

    Femke is a Food Innovation Strategist, specialized in Concept and New Business Development in the Food Sector. She advises food companies on strategic innovation, from start-ups to corporates. Examples of companies she has worked for; Albert Heijn, Hilton Meats, The Greenery, Fair Trade Original, Euroma, Blokker, Julia’s and SoFine Foods. Currently, she works as project leader Innovation Agenda at Flevo Campus. Within this agenda, she works on a research program called ‘The supermarket of the future’; in which they explore, from a super diverse city as Almere, how small scale supermarkets could contribute to the transition in consuming more veggies, more local, more healthy, sustainable protein consumption. The research project is a collaboration between local enterprises, entrepreneurs, researchers and local people (the consumers) from Almere.
    Innovation is not the main goal in her work, but the tool to bring sustainable and healthy products on the market. She believes that through reasoning from the viewpoint of the consumer, the culture and values, the chance of bringing a successful product on the market is a lot higher.

    Femke studied ‘Concept & Communication Design’ at the Design Academy Eindhoven. In 2015, Femke was on the list ‘Duurzame Jonge 100’ (Top 100 Sustainable Youth in the Netherlands). Femke was born in the province North-Holland, both grandfathers were farmers. She currently lives in Flevoland.

    Bilal Bouazza

    Entrepreneur, chef, founder Laymous

    Bilal is a chef and has founded his company Laymous in Lelystad in the first ‘lock-down’. Laymous is a catering company with original and modern dishes that are packed with flavor, inspired by the Arab flavors of his youth. Bilal buys the ingredients for his dishes locally as much as possible and offers vegan, vegetarian and meat/fish dishes. As an entrepreneur, Bilal is closely involved in the Flevo Campus ‘Supermarket of the Future’ project. In addition to being a great chef, he is also known as a very warm personality, and someone who does everything to make his dreams come true.

    Helen Kranstauber

    Moderator

    Helen Kranstauber, founder of campaigning agency Food Cabinet, is the moderator of this talkshow.

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    About Flevo Campus Dialogues • Floriade Edition

    The Flevo Campus Dialogues – Floriade Edition on November 3rd is the successor of the second edition of the Floriade Dialogues Summit. The Summit had to be postponed due to COVID-19. The Flevo Campus Dialogues will be an introduction to the activities on the Flevo Campus and the Floriade Expo 2022. The goal is to create a platform for debate and international exchange.