Food Think Tank session at Cumulus Association titled: Food Adaptation II, In Spirit.

  • Dolly Daou (Speaker)
  • PierPaolo Peruccio (Speaker)
  • Massimo Imparato (Speaker)
  • Nicolas Broute' (Speaker)
  • Franco Dipietro (Speaker)

Activity: Talk or presentationPresentation at conference/workshop/seminar


"During Food Adaptation I session speakers proposed the idea of making sustainable food and healthy eating habits available and affordable to everyone, this led to a series of food issues and questions being raised at the end of the session, that we wish to probe in Food Adaptation II session. Antwerp. We invite speakers to explore these issues from different countries, such as France, Mexico, China, Italy … each explaining food adaptation “In Spirit’ rather than in conflict of their own cultural and professional perspectives.

Following on from the Food Adaptation I workshop in Detroit, as we travel across continents, we ask food conflicting questions: As our traditional eating habits travel with us, some of the local food ingredients might not be available to cook our traditional recipes, how do we reconcile between the original food identity and sustainability. How can we be self sufficient with the available ingredients of a territory or region? How to be resilient in preparing a traditional cultural food and spirits recipes such as pizza, or wine if ingredients and/or an environmental elements are not available? Since the new recipe will not taste the same, how do we preserve our cultural food identity, while reversing our planet’s natural resources? How do we remain in spirit.

Since food security and food transport are becoming major concerns across the globe these questions are becoming more and more urgent. Food is not only travelling from one place to the next but also travelling in time to the future into a new spatial continuum , a new identity and new frontiers such as outside our comfort zone and even into outer space galaxies and universe.

What would be left from our food identity and what would be worth while holding on to and leaving behind?”

Presentation medium
We have left the presenters the freedom of choice to delivery their presentations using PowerPoint, videos or no visual support at all. This decision is left up to the speakers to choose the best medium to convey their message to the audience.

1.5 hours, Session details:
Thursday 13 April at 13.30 – 15.00 CEST
Onsite: University of Antwerp, Rector Dhanis, Kleine Kauwenberg 14, 2000 Antwerp, #belgium
Room: K.101
Online: Zoom link will be provided closer to the date by Antwerp committee

Summary of the presentation flow of themes:
The entrée: French wine
Main Course: Italian beer
Desert: Japanese tea
Finishing the meal with the circular economy in China

In Spirit Program: We will be taking a short trip around the globe.

13.35 Opening the session: Christian Guellerin: Honorary President of Cumulus Association and Executive Director of L'École de design Nantes Atlantique. (France and Global perspective). 5 minutes

13.40 Pier Paolo Peruccio and Dolly Daou introduction to the program. 5 mins

13.55 Nicolas Brouté: Director of Corporate, Alumni and Philanthropic Relations ESA, L'Ecole supérieure des agricultures (France). 15 mins

14.10 Franco Dipietro: Founder and CEO at Biova Project (Italy) 15 mins

14.25 PhD students: Japanese Tea (Japan) 15 mins

14.40 Massimo Imparato: Professor at Xi'an Jiaotong-Liverpool University (China and Italy) 15 mins

15.00 Panel Discussion and closing statement by Dolly Daou and Pier Paolo Peruccio 20 mins
Period13 Apr 2023
Held atCumulus Association, Finland
Degree of RecognitionInternational


  • Food
  • Nutrition
  • Sustainability
  • biodiversity
  • Circular Economy
  • closed loops