INTERNATIONAL CONFERENCE

ARSENAL, Thursday 23.5.

„Linking sustainable Mediterranean food systems, cultural landscapes and biodiversity“
In cooperation with Ecological Institute Ecologica, Zagreb- partner of the festival Taste the Mediterranean com

9.15-9.30
Welcome by Sonja Karoglan Todorović and Ingrid Badurina Danielsson

9.30-10.00
STUDENTS FROM ELEMENTARY SCHOOL IN HVAR,
UNESCO PASSPORT – ERASMUS Project

10.00-10.30
IVO DUBOKOVIĆ, Duboković wines, Hvar,CROATIA
“My island”

10.30-11.00
SONJA KAROGLAN TODOROVIĆ, Ecological Institute Ecologica, Zagreb, CROATIA „High natural value agriculture in Mediterranean“

11.00-11.30
Break

11.30-12.00
CINZIA SCAFFIDI, University of Gastronomic Sciences, Pollenzo, ITALY
„Traditional and typical food: two single words which often walk together“

12.00-12.30
BRIGIDA MAROVELLI, Trinity College Dublin, IRELAND
‘Looking back to move forward’: nostalgia and innovation in a Sicilian food market

15.00-15.30
JOZE TOMAŠ, president of the Croatian Chamber of Economy, Split County Chamber – introduction

DARKO ZNAOR, independent consultant, Zagreb, CROATIA „Organic farming in the Mediterranean”

15.30-16.00
RICCARDO FRANCIOLINI, Rete Semi Rurali, ITALY „Let’s save biodiversity of traditional Mediterranean crops“

16.00-16.30
ISABEL BERTOMEU, Mediterranean Diet Foundation, SPAIN „The Mediterranean Diet Foundation promoting the healthiest lifestyle“

16.30-17.00
BREAK

17.00-17.30
SANI SARDELIĆ, Town Museum Korčula
„Wild edible plants on our plate“

17.30-18.00
ADELA DUBOKOVIĆ, LAG FLAG ŠKOJI „The food of the ethno-eco village and dried fish – a neglected tradition as a d potential for development“

18.00-18.30
VERONIKA GAMULIN, Stari Grad Museum
From baraka to fabrika / On fish processing on the island of Hvar

FRIDAY 24.5.

9.00-10.15
„I HAVE THE RIGHT TO EAT GOOD ORGANIC FOOD” breakfast for elementary s school children with healthy Mediterranean products and workshop

10.30-11.15
ANA ZENIĆ, interior designer, London, UK
„Mediterranean in classic and contemporary interiors“ with special focus on hotels a n and restaurants

11.15-11.45
KUNTY MOUREAU, Belgian Food Mood, Brussels, BELGIUM
“Pretexte” : Végétal cheese: 0% lactose – 0% gluten – 100% pleasure”

11.50-12.30
MAURO CARBONE, general manager Ente turismo Alba, Brà Langhe Roero, Alba
„Tartufo from Alba“– valorisation of the terroir and the experience of local a gastronomy in the development of a tourist destination

Chefs and guests 2019