ANNUAL SUMMITS

THE SGM FOOD SOLIDARITY GATHERING

VIRTUAL, October 16-23 2020

What it was all about

Connection and action. Sessions throughout the week dove into Food Solidarity related topics, moments and shared learnings. Together we were co-creating action plans, and fostering connection and collaboration within the community. 

On a peer to peer basis the intent of the gathering was to:

• Showcase Community Members and Inspire to Action

• Co-create Actionable Solutions

• Share Valuable Learnings

• Meaningful Dialogue

  Food Solidarity 

  COVID-19 has amplified the global food security crisis, which doubled in 2020 alone. As a catalyst for the system-wide change within the food sector, SGM committed to spreading solidarity faster than the virus through Food Solidarity. 

  Food Solidarity is about recognizing that we are one people, one community, one humanity with one need: to have healthy food as a human right. 

  Food Solidarity encompasses the entire food system. It is when we collectively engage with the human side of the food cycle and work toward a shared goal of food security, equitable, and universal access to healthy food and freedom from hunger for everyone. 

  We need to have one system, not a separate one where food aplenty exists for one community while another goes hungry. To tackle this, we call on leaders at all levels to prioritize Food Security as the first indicator of a successful society and to recognize the need for equality and justice in the food system by taking actions to ensure Food Solidarity across the globe.

Social Gastronomy Gathering

Miami, April 2018

More than 70 individuals with a heart and passion for Social Gastronomy were gathered in Miami for a co-creation conference. The event started with a Learning Journey at the Harpke Farm, the group had the opportunity to harvest organic and local vegetables. The produce was used to cook and serve a three course meal for 240 homeless people at Camillus House.

The next two days were facilitated by Charles Holmes and featured brainstorming and collaborative initiative to establish foundation for the Social Gastronomy Movement. This cooperation resulted in the creation of 9 working groups, a unified vision and most importantly the conception of the Hubs project.

The working groups were founded to further develop the great ideas that have been introduced during the Miami Meeting and to contribute to the evolution of the SGM.

The launch of the Hubs project will be announced in Davos in January 2019 and will mark the opening of the first Hub; the Refettorio Gastromotiva in Rio de Janeiro.

We would like to thank you our sponsors and partners who made this event possible:

Main sponsors: Cargill, Mastercard and Gastromotiva.
Food sponsors: Marriott Hotels, Fiscal Note, Obra Kitchen Table, Tacology
Beverage sponsors: Moët Hennessy
Partners: Gluttonomy, Aqua Panna, Zak the Baker, Eurostar Hotels, Roam, Camillus House, Harpke Family Farm, Lab Miami

Rio de janeiro Summit

Social gastronomy summit, November 4-11, 2018

The summit aimed at gathering the core team, the thinking partners and the sponsors. The
agenda included a learning journey, development sessions on the strategy of the Social
Gastronomy Movement (SGM) and various local events around innovation and gastronomy.

THE SUMMIT

In the beginning of November 2018, the Social Gastronomy Movement (SGM) had the opportunity to host the Social Gastronomy Summit at the Refettorio Gastromotiva in Rio de Janeiro.
Just a couple of months after our first meeting in Miami in April 2018, we decided to gather our community to keep the momentum going.
More than 60 chefs, social entrepreneurs and experts came with an open heart from all around the world, to participate in a celebration and a discussion on the future of the Movement. 

The 9-days summit started in Minas Gerais on the 3rd of November, followed by a week in Rio de Janeiro and ended in São Paulo on the 11th of November. 
Our guests arrived in Rio de Janeiro and were welcomed with a Learning Journey; a hands-on meant to discover social projects in Rio. The next day started with a meditation session. We shared a vegetarian paella prepared from wasted food ingredients, which now became a tradition. Our guests also had the opportunity to meet and discuss with Venezuelan refugees. Having a better understanding of the current challenges in the region, our guests tackled two full days of further defining and planning the Social Gastronomy Movement. On the 9th of November, the Movement joined Colaboramerica, the biggest event for new economies in South America. Our journey ended in São Paulo showcasing Social Gastronomy at Mesa Tendencia.

We would like to give a big thank you to our main event sponsor: Cargill and to local sponsors: Bacio di Latte and LATAM Airlines who made this event possible!

 Santiago de chile summit

SOCIAL GASTRONOMY SUMMIT, APRIL 1-4, 2019

THE SUMMIT

A group of committed pilot HUBs and active members of our network convened in Santiago de Chile on April 1-4 to be part of a strategic planning meeting for the Social Gastronomy Movement (SGM). The main purpose of the gathering was to establish common guidelines and principles to make the HUBs concept a reality around the globe in 2019.

The meeting also allowed Gastromotiva to reconfirm its commitment as the current backbone organisation of the SGM, providing support and guidance. Gastromotiva introduced the new SGM team. They will be in service of the whole community in order to continue driving our collective impact forward.

The HUBs were envisioned as interconnected physical spaces that make the Movement tangible. They are a manifestation of the guiding values and vision of the Social Gastronomy Movement to promote, develop and build local social gastronomy communities. They will serve as entry doors for people to join the Movement and based on the local needs they co-create collective impact.

Participants included both active members of the global network that could become future catalysts for the Movement in Argentina, Brazil, Colombia and Mexico, as well as representatives of 11 organizations that are supporting the HUBs creation locally: Friends International, (Phnom Penh, Cambodia); Uber Den Tellerrand (Berlin, Germany);Botildenborg (Malmo, Sweden); Cuisine Sans Frontières (Zurich, Switzerland); The Clink Charity (London, UK); Insurgo Project (New York, USA); Recipes for Change (Miami, USA); Appetite for Change (Minneapolis, USA); La Recoleta (Santiago, Chile); Saúde e Alegria (Amazonia, Brazil); and Gastromotiva (Rio de Janeiro, Brazil).  

The event took place in a beautiful setting at IF Blanco, a multifunctional and collaborative space supported by the Fundación Mustakis in the Recoleta neighborhood. This site will also become the future home for the HUB in Chile.

The group was able to reconnect since the last Rio Summit in November 2018 and take part in lively discussions to shape the future of the HUBs and a potential catalyst program. In parallel to the Summit, guests were also able to participate and get inspired by the 9th edition of the Ñam Festival, one of the biggest food festivals in Chile founded by Rafael Rincón, an active member of the Social Gastronomy community.

The four-day gathering involved a series of robust and deep dialogues, facilitated by Charles Holmes as well as presentations at Ñam Innova, the festival's social innovation chapter. We also had a full brainstorming day with workshop sessions on the HUBs principles as well as a presentation from CP+B, the advertising agency that is collaborating with the SGM to restructure brand positioning, provide communications strategy and redesign visual identities. Additionally, the workshop offered the opportunity to participate in a stakeholder discussion curated by Ñam called “Caldo de Cabeza," and a learning journey to visit Fundación Soymás, an institution that provides psychological and educational support to pregnant teenagers and young mothers and helps them find work opportunities. 

We would like to thank Cargill, Gastromotiva and all supporters for making this event a reality, as well as Charles Holmes and Patrick Honauer for their impressive role facilitating the discussions.

A special appreciation from the Social Gastronomy Movement goes to Rafael Rincón, Kurt Schmidt, Sebastian Gatica and Teresa García for helping us throughout the event organization, as well as Sebastian Diaz, Carola Silva, Claudia Zahlhaas, Ana Rivero, Raquel Telias, Cecilia Garnica from the Ñam team, Valeria Campos and Monica Rodriguez from Ñam Innova, Magdalena Krebs, George Anastassiou and Patricio Mayr from Fundación Mustakis, Alvaro Grossi from Liguria Restaurant, Barbara Echeberrry and Francisca Cholakis from Fundacion SoyMas, Francisca Diban from BOA and chef Oscar Barrera, as well all other volunteers that offered their time, efforts and hard work to ensure the meeting was a success. 

MalmÖ nordic summit

In October, there were two defining events for the Social Gastronomy Movement: The global gathering of the Hubs and the Nordic SGM Summit, both held in Malmö, Sweden.

1. Global gathering of Hubs

Representatives from the first 12 Hubs joined from all over the world to catch up with each other, connect and discuss recent news from their communities, share best practices, and align around key topics and future strategies and actions. Participants included:

• Malmö, Sweden: Lena Friblick and Cyrille Gaubert, Botildenborg

• Berlin, Germany: Esther Bernsen, Über den Tellerrand 

• Zürich, Switzerland: Patrick Honauer, Cuisine Sans Frontiers

• London, UK: Christopher Moore, The Clink 

• Santiago, Chile: Rafael Rincon, Ñam Santiago

• Medellín, Colombia: Paola Pollmeier, Platos Sin Fronteras 

• Santarem, Brazil: Eugenio Scannavino Netto, Saude e Alegria 

• Minneapolis, USA: Tasha Powell and Michelle Horowitz, Appetite for Change

• Miami, USA: Carlos Ortiz, Recipe for Change 

• New York, USA: Harold Villarosa and Ivan Halpern, Insurgo

• Phnom Penh, Cambodia: JiHye Kim, Friends-International

And from the Backbone/core team: Saman Salih, David Hertz, Nicola Gryczka, Charlotte Schaus, Kiu Coates, and Nikolai Schwarz

As a result of this two-day event centered on workshops and discussions, the SGM has refined its next steps and near-term strategy now that the two-year pilot phase of the Movement has closed. (For more information on what exactly came out of these strategic planning sessions, see below!)

But these two days were more than just discussion and workshopping the future of the SGM. Attendees also participated in various other team-building and learning experiences, starting with a dinner at Botildenborg, the Nordic Hub for the SGM, which also hosted the event. Botildenborg is based in Malmö and has been working with food and farming for close to 10 years, developing a range of methods and activities in the food system aimed at contributing to ecological, economic, and social sustainability. We also participated in a cooking event one evening in Copenhagen held by Charlotte Østervang, where 50 attendees prepared a meal together using entirely food surplus and donations at the Apostle church, as well as a tour of the Malmö city hall with the mayor herself, Carina Nilsson, followed by a reception.

Throughout the event, attendees were encouraged to get around Malmö by bike, reinforcing the Movement and Botildenborg’s eco-friendly goals. 

2. Nordic SGM Summit

Following the Hubs global gathering, Botildenborg hosted a two-day Nordic SGM Summit for Scandinavian Social Gastronomy Projects. The first task of the Summit was to introduce everyone and their projects to each other, and so every project and leader was asked to prepare a short pitch presentation, highlighting key facts and missions of their organizations.

One of the main goals of the event was to encourage collaboration of projects within the Scandinavian region, exemplified by the ceremonial planting of a tree in the Botildenborg garden on the first day of the Summit. The Nordic Hub also organized workshops aimed at facilitating these partnerships and providing information and details about best practices for working together. On the last day, participants took part in two project visits, in which they went by bike to visit two different organizations in Malmö working with food and farming for sustainable society.

The Summit also gave the SGM Backbone team a chance to present about the Social Gastronomy Movement—what it is, what the mission and values of the Movement are, how the Backbone is involved, and more—to those who may not have been aware beforehand. This presentation was an opportunity to present some of our ideas for the near-term future of the SGM, which you can read more about below.

NEXT STEPS: THE FUTURE OF THE SGM

As mentioned above, our Hubs gathering produced some intensive strategic conversations that led us to refine some strategic decisions regarding the near future of the SGM, particularly now that we’ve reached the end of our first two-year pilot phase. This includes defining the mission and vision of the SGM, as well as crystalizing the values that tie our group together and the roles various key players will have more broadly.