About

THE CONFERENCE

With society facing major problems in terms of obesity, food waste and the environment, the need for next generation consumers to make improved food choices has never been more important. Unfortunately, we are also facing decreasing levels of engagement and knowledge about our food, particularly among the younger generation. It is difficult to encourage the next generation to make improved dietary and purchasing decisions if their engagement and comprehension of food is poor.

The conference will showcase the latest research and thinking on how to better engage next generation consumers on food values. Novel tools and strategies will be presented by a range of international speakers from research, education and industry sectors. We will also provide opportunities for early stage researches to present their achievements.

The following key themes will be explored:

  • The latest research on food engagement
  • Successful tools and strategies from around the world
  • The role of social media
  • Practical demonstrations
  • How industry can learn to communicate with next generation consumers’

The conference will include interactive workshops on creating food engagement and technological experiences such as Virtual Reality (VR).

*Exact information about the venue of the conference will be provided soon.

About

SPEAKERS

Conference speakers will include lecturers, early stage researchers and employees of academies or universities, as well as industry representatives of micro-and macro-industry from Poland and other European countries. WeValueFood project partners, the media, business representatives and experts, food industry professionals and as well as those involved in promotion, influencers and bloggers are invited to share their knowledge and experience at the conference.

Speakers:

Blanka Mellová is a Head of the Nutrition, Health and Wellness Unit at Nestlé Polska S.A.

Since the beginning of her professional career she has been associated with the area of ​​customer and consumer service. She has built a Consumer Service department at Nestlé Polska and she continues to manage building direct relations with the Consumers.

For 15 years she has been developing new projects related to promotion of balanced diet and an active lifestyle. Blanka coordinates educational programs targeted at children and youth – Athletics for Children! or Cook for Change with WINIARY, but also programs for company’s employees such as Nestlé Moves Employees or WELLBEING nutrition training. As a part of the Athletics for Children! educational program, she coordinates the #goathletics research project.

Jara Pérez Jiménez holds a PhD in Food Science and Technology from the Autonomous University of Madrid (2007). She has worked in several research centres in Spain and France, always focused on the study of different food bioactive compounds, especially polyphenols, through a multidisciplinary approach- analysis of content in foods, studies in animal models, clinical trials, observational studies and new on-line tools (www.phenol-explorer.eu). Currently, Dr. Pérez-Jiménez is a Tenured Scientist at the Institute of Food Science and Technology (ICTAN- CSIC), in Madrid, where she leads the research team POLIFIBAN (Non-extractable polyphenols, antioxidants and dietary fibre in human health). Dr. Pérez-Jiménez’s research activity has given place to more than 60 papers published in international scientific journals (> 4,000 citations, h-index 30). Dr. Pérez-Jiménez has received several acknowledgements for her activities, being selected as one of the 100 young Spanish researchers attending to a meeting with Nobel prizes and (2012), as one of the 10 European researchers attending to the 3rd edition of European Nutrition Leadership Platform-Advanced Seminar (2014) and a speaker at the Young Speakers Cycle organized by the Spanish Royal Academy of Medicine (2019).

While the food world was exploding with celebrity chefs, artisan foods, blogs, and food media, Anthony Warner was working in professional kitchens. But the increasing claims linking food and health, made by people without qualifications, started to grate at his conscious. They started to make him irate. And so The Angry Chef blog was born. Anthony is the author of The Truth About Fat and The Angry Chef, a Guardian Best Food Book of the Year and winner in the Health and Lifestyle category at the inaugural Hearst Big Book Awards. He writes regularly for publications including New Scientist, Men’s Health, The Sunday Times and the Daily Telegraph.

Research Coordinator at BCCInnovation (Basque Culinary Center). She obtained her PhD title back in 2008, after coursing two MS: in Biology (Molecular Biology and Biotechnology) and also in Food Science and Technology. After getting her PhD, she spent more than 2 years specializing in Sensory Analysis and Consumer Behavior at the Sensory Analysis Center (KSU). She has been Associate Professor and researcher in different universities: Universidad Miguel Hernández de Elche, Kansas State University, and Universidad de Vigo. In addition, she was Head of Sensory Research and Development in the brewery Hijos de Rivera S.A.U. Here, she was responsible of the Sensory Analysis and Microbiology laboratories, which belonged to the Quality Department of the company. After this period working in industry, she was recruited as Research Coordinator and Professor by the Basque Culinary Center, a young Technological Center in Gastronomy coupled to the Faculty of Gastronomic Sciences of Mondragon Unibertsitatea.

Daniel is the global education manager at Too Good To Go, where he moved from educating and developing unique education material and learning platforms for high schools to inspiring the generations of tomorrow to take action on food waste. He leads global education projects at Too Good To Go, using education as a tool to change consumer habits and attitudes. Daniel works to develop global educational partnerships and projects, which most recently meant agreeing to join forces with the Food & Agricultural Organisation (FAO) on education materials to schools throughout countries in Europe.

Emer Maguire is a TEDx speaker, an international award winning science communicator, and a double Irish Radio Award winning BBC radio presenter. Emer has spoken at events across the world about the science behind captivating topics like love and music. She is passionate about audience engagement and providing training and advice on communication and presentation skills, and is an experienced trainer and facilitator. Emer was named the UK’s best science communicator in 2015, and was crowned the champion of International Science Stars in Asia in 2017. Emer also is passionate about communicating science on air. She won two Irish Music Radio Awards in 2018 for her radio presenting and broadcasting. She also regularly contributes to BBC news and topical programs as a science and culture commentator, and is the creator and host of podcast ‘Elementary My Dear’ with National Museums Northern Ireland. Emer is also a successful musical comedian, combining her hilarious brand of musical comedy with snippets of science for a truly unique comedy performance

Former corporate lawyer, owner of Little Chef Cooking School for Kids, Poland’s first and largest cooking school.  Since 2007 Little Chef taught over 80,000 children about the importance of healthy eating, seasonal foods, culinary history, and cooking skills.  Established innovative hands-on cooking programs for schools connected with school curriculum (history, geography, math, etc.). Co-founder Recipe for Independence Foundation (Fundacja Samodzielność od Kuchni) which helps young adults from orphanages lead independent lives after leaving the facility. Foundation works with Polish chefs and entrepreneurs who teach basic cooking and life skills. Mentor at Women’s Enterprise Foundation (Sieć Przedsiębiorczych Kobiet) helping women start their own business and lead with integrity. Believes that cooking is a superpower that helps to live a better, happier, healthier life.

Researcher-Chef at BCCInnovation (Basque Culinary Center), Paula has an MS in Gastronomic Science, a BS in Gastronomy and Culinary Arts, and a BS in Environmental Sciences. She has worked in several restaurants and participated in different research projects, most of them focusing on the development of new foods using co-products derived from the food industry and also from restaurants. Because of her background, Paula brings a differential value in the food design process, with a highlight on social and environmental aspects.

Dr Fiona Lavelle, BSc (Hons), MSc, PhD, is a research fellow at the Institute for Global Food Security within the School of Biological Sciences at Queen’s University Belfast. Her background in Sport Science and Health and Preventive Cardiology, gives her a wide perspective on a number of health-related issues. She obtained her PhD under Prof M Dean and Prof C Elliott in 2017, investigating the impact of cooking and food skills on the healthiness of diets in adults as well as barriers and facilitators to cooking from basic ingredients. She was first author on numerous high impact publications in relation to adults cooking behaviours as well innovative research into the impact of age of learning cooking skills on skill retention and dietary outcomes1 and on transference of domestic cooking skills from parent to child2. She has been involved in and led on developing and implementing engaging age appropriate food education materials for primary school children in a multi-stakeholder, whole-school approach complex intervention. She is currently leading novel interdisciplinary research on interlinking motor skills development and cooking skills in children and developing and validating a children’s perceived cooking competence measure.

[1] Lavelle, F., Spence, M., Hollywood, L., McGowan, L., Surgenor, D., McCloat, A., Mooney, E., Caraher, M., Raats, M. and Dean, M., 2016. Learning cooking skills at different ages: a cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity13(1), p.119.

[2] Lavelle, F., Benson, T., Hollywood, L., Surgenor, D., McCloat, A., Mooney, E., Caraher, M. and Dean, M., 2019. Modern Transference of Domestic Cooking Skills. Nutrients11(4), p.870.

Professor of psychology, dean of the Faculty of Psychology at the University of Warsaw. Her main scientific research is connected to unconscious consumer processes, changing attitudes and behaviour, and methodology of consumer research. Next to her academic work, from the early 90’s she is engaged in marketing research and successfully combining science with practice. In 2005 she founded a market research company Maison&Partners specialized in strategic consumer research. She is the author of numerous publications in journals and books, two recent ones: “The Psychology of Consumer Financial Behavior” (Sprinder 2019) and “Qualitative Marketing Research. Understanding Consumer Behaviour” (Routledge, 2019). She is regularly invited to radio and television as an expert in consumer psychology, financial behaviours, and marketing research.

In 2003-2008 she was the president of The Polish Society of Market and Opinion Researchers (PTBRiO), in 2009-2013 she was an ESOMAR representative for Poland – the largest international organization dealing with opinion and marketing research (European Society for Opinion and Marketing Research). She is a member of SCP (Society for Consumer Psychology), QRCA – Qualitative Research Consultant Association, ACR – Association for Consumer Research and IAREP – International Research in Economic Psychology.

Agenda

Agenda

Evening 2nd of December – Reception

Day 1 (08:30 – 17:30)

08:30 – 09:00 – Registration

9:00 – 9:30 – Welcome from:

  • Dominika Maison – University of Warsaw
  • Vivien Bodereau – EIT Food
  • Paul Brereton – WeValueFood

09:30 – 11:00Session 1: Setting the Scene: From Key Stakeholders

        – Blanka Mellova – Creating Shared Value – The way Nestle does business and contributes to society

        – Laura Vazquez and Paula Toran Pereg – Ingredients for food engagement: emotions, expectations and cultural cues.

        – Anthony Warner – The importance of food engagement of young consumers

        – Dr Mariusz Jaworski – „I know what I eat” educational program 

11:00 – 11:30Break [refreshments and posters]

11:30 – 13:00Session 2: Practical Interventions for Engagement and the barriers to overcome

        – Prof. Dominika Maison (UW) – Understanding consumer – the way to create effective educational campaigns

        – Dr Fiona Lavelle (QUB) – Engaging children with food: Now we’re cookin’

        – Dr Jara Perez-Jimenez – Scientific tastings as strategy for increasing food awareness among young consumers

13:00 – 15:00Lunch break [lunch and interactive workshops]

15:00 – 16:00Session 3: EIT Food projects

                              – Niamh O’Kane and Stephanie Brooks – WeValueFood

                                – Dr Julia Barlińska and Katarzyna Wojtkowska – EIT Food School Network

                                – Maria Jesus – The Cross-KIC Human Capital Activity

16:00 – 16:30Break [refreshments and posters]

16:30 – 17:30Session 4: Fast talks from Early Career Researchers (applications only)

20:00 – Gala Dinner

Day 2 (09:00 – 13:00/14:00)

09:00 – 10:30Session 5: Communication and Engagement Strategies

                                – Daniel Longholm (Too Good To Go) – Education is key to fight food waste

                                – Emer Maguire (science communicator) – Communicate. Captivate. Inspire: The Art of Audience Engagement

                                – Katia Roman-Trzaska (Little Chef) – Why cooking is not about cooking

                                Grzegorz Łapanowski – Educational food programs for schools

10:30 – 11:30Break [refreshments and table displays]

11:30 – 13:00Session 6: Looking Forward – panel/workshop format

13:00-13:15 – Closing

13:15 – 14:00 – Lunch (available to take away)

Language of the conference:
The official language of the conference will be English. No simultaneous translation will be provided.

Satellite event for Polish representatives: Before the international conference, an event for Polish representatives from education, government and industry will take place at the Library of University of Warsaw on 2nd December. This event will be conducted in Polish. For more information about this event visit: http://psych.uw.edu.pl/wevaluefood/

Fee

Conference

FEE

100 € for students 85€
150 € for other participants 100€

Fee includes conference on 3rd and 4th of December and the evening Gala Dinner on 3rd of December.
Details of the payment process will be sent to you at a later date on e-mail address provided during registration.
Support for Early Stage Researchers is available. Details will be provided after acceptance of speech.

Attendance for WeValueFood Project Partners and for active participants (posters and short oral presentations) is free of charge.

Welcome to

WARSAW

Warsaw is the capital of Poland and the largest city in the country. It is a vibrant, open and friendly city with remarkable and outstanding history. Warsaw offers excellent entertainment, diverse cuisine, unique historical monuments and lots of greenery. There is always a lot going on in Warsaw: great concerts, extraordinary exhibitions and huge events. Warsaw’s must-see is the Old Town, a UNESCO World Heritage site – it has been the heart of the city for centuries. The Old Town is especially enchanting in December, when the Christmas decorations create a magical atmosphere.

Use the conference as an opportunity to see and fall in love with Warsaw!
For more information about Warsaw visit this LINK.

Hotel reservation 

You can book accommodation through the website of the conference venue http://www.sangate-hotel.pl/en/. Use the code “EITFood” to get access to special price for WeValueFood conference attendees. The offer for conference guests is valid from 1st till 5thof December. 

About

WeValueFood Project

The WeValueFood project aims to address the growing erosion of society’s engagement with the food that it consumes. Novel approaches to engage, educate and empower the next generation of European are being used to achieve higher food engagement among young consumers.

The new food champions that will evolve from these novel approaches will promote and the communicate the WeValueFood concept across Europe and beyond, and help future generations value food and make the best choices in the food that they eat.

WeValueFood will produce the next generation of Food Champions who will be:

  1. Knowledgeable
  2. Highly engaged,
  3. Passionate about food,
  4. Excellent communicators,highly proficient in digital technology platforms.

The food champions will fulfil key stakeholder roles in the future and ensure that future European citizens will make improved decisions about the food they eat in relation to health, wellbeing and their local agri-food economy.

GET IN TOUCH

Registration

FORM

Application Deadlines:

22nd November 2019: Deadline for abstract submissions (oral and poster), including early stage researcher submissions

26th November: Registration deadline for all.

Abstract guidelines are available here: Abstract guidelines

Upload abstract

Upload abstract

If you have any questions or difficulties with registration process, do not hesitate to contact us on wevaluefood@uw.edu.pl