15 April 2023, Lyon (France)
On April 15th, the CIHEAM took part in the first Terroirs Festival devoted to eating well which was held in Lyon at the Food-hall HEAT and organized by the association ‘Le Tour des Terroirs’ and sponsored by the multi-starred chef Hélène Darroze.
Youth Inclusion and Engagement for more sustainable food systems
At the invitation of Elise Grandidier, Director and Founder of the association ‘Le Tour des Terroirs’, the CIHEAM organized a masterclass on ‘The inclusion for more sustainable (ecologically) and more viable (economically) food systems: what place for youth, between challenges and opportunities?’
It was an opportunity to recall the utmost importance of youth participation and inclusion in food systems for more sustainable territories while highlighting good practices carried out by youth, some of which are presented in CIHEAM’s Watchletter 41 on ‘Youth commitment to Sustainable Food Systems: A Mediterranean overview’.
Territorial sustainability, hybridization and transmission of agricultural know-how
This master class composed of Graham Martin, an agricultural engineer, Lana Khouildi and Audrey Petiot from the CIHEAM was led by Alvina Ledru-Johansson, Founding Director of Culs-de-Poule a media dedicated to promoting the work of women in the food service industry.
During this exchange, the speakers recalled the key role of cooperation, training and the potential of the agri-food industry for youth.
They underlined the importance of creating economic ecosystems to serve the sustainability of rural and coastal territories like the DEVLOK project, a local development project in the Kerkennah Islands (Tunisia), implemented by the CIHEAM Montpellier, which aims to promote an alternative agro-tourism by encouraging the emergence of economic projects that meet the expectations of the locals in terms of job creation and environmental preservation.
The discussions highlighted new ways of thinking about agriculture and food, in particular through the concept of hybrid agriculture which has the potential to attract more young people to the sector. Initiatives such as the Wecandoo platform were promoted as ways to transmit agricultural and culinary know-how.
Highlighting the concept of ‘bien-manger’ in the Mediterranean
This dynamic and friendly exchange took place around the chef Ruba Khatib, Founder of La Petite Syrienne, who highlighted the MED Diet as a model of a sustainable regime based on local plants and products that have a low impact on the environment and can adapt perfectly to the local terroirs. She cooked a typical Lebanese-Syrian dish called Fatteh which is traditionally made of eggplant which she replaced with some oven-roasted cauliflower to enhance this seasonal vegetable.
La Petite Syrienne presented her journey which embodies an example of the integration of young people through gastronomy by promoting Syrian culinary culture through local products from the region she now lives in. She reminded us that gastronomy is a universal language!
For more information :
The contribution of Elise Grandidier
The contribution of Graham Martin
The contribution of Yasmin Muhammed and Ezzudeen Eisawi
The contribution of Lana Khouildi
The contribution of Cyrielle Amand
The contribution of Kaouter Essakat
The contribution of Sanae Touali