EXPO2025 Theme Weeks

Programme details

◇Day 1◇ The Food of the Future: Innovation and Sustainability at the Table

In an era marked by major climate shifts, social challenges, and technological transformation, food stands out as one of the most urgent and fascinating areas for reimagining a more sustainable future. This session, dedicated to food, innovation, and sustainability, offers participants a space for reflection, inspiration, and active exchange. Two expert speakers will guide the dialogue through talks exploring future scenarios and emerging solutions to tackle tomorrow’s food challenges—from regenerative supply chains to biotechnology, from new eating habits to the impact of individual and collective choices. Keynotes will alternate with group work sessions and open Q&As, where participants will actively engage in the discussion, share experiences, and co-envision new models to feed the planet in a fair, innovative, and sustainable way.

◇Day 2◇ Food in Practice: Stories, Taste, and Gestures in the Kitchen

The second day brings us straight into the kitchen, where food becomes a tangible experience made of technique, relationships, and creativity. In an open conversation with a Michelin-starred chef and a restaurateur, we will explore the contemporary world of gastronomy through three key lenses: the daily work and challenges of a chef today, the importance of understanding the concept of taste to connect with customers’ preferences, and the art of gestures—like the art of mantecare—that turn technique into a form of expression. This session is designed for anyone curious about how innovation, culinary culture, and sensory awareness come together every day at the stove.

◇Day 3◇ Food in Practice: Stories, Taste, and Gestures in the Kitchen

The final session of the day brings together the insights, inspirations, and questions that emerged throughout our journey into the future of food. After exploring innovation, sustainability, and emerging food systems in the first session, and diving into the concrete practices of taste, craft, and culinary expression in the second, this closing moment offers space for synthesis and shared reflection. Through an open discussion with participants, we will connect ideas from the worlds of research, creativity, and daily practice—highlighting how innovation and tradition, vision and gesture, can come together to shape the way we eat, cook, and nourish the planet. A final moment to co-imagine the next steps in our collective food story.

Cast

Moderator

Rebecca Brown

Director of the British School FVG

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Speakers

Andrea Geremicca

Director General at the European Institute of Innovation for Sustainability (EIIS)

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Carlo Alberto Pratesi

Full Professor of Marketing, Innovation, and Sustainability at Roma Tre University, President of European Institute of Innovation for Sustainability (EIIS)

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Davide Pulejo

Michelin-starred chef and owner of Pulejo restaurant in Rome

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Mario Mozzetti

Co-Director of Alfredo alla Scrofa and international master of mantecare

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Necessities of Life: Food, Clothing and Shelter Week

FOOD BEYOND TASTE

The Hackathon created by EIIS will be dedicated to the theme of food, seen as a vital connection between people, the environment, and health.
Food Beyond Taste offers two days of inspirational talks, business challenges, and culinary experiences to explore innovation, sustainability, and Italian tradition in an entirely new format.

  • 2025.06.07[Sat]

    10:0018:00

    (Venue Open 09:30)

  • 2025.06.08[Sun]

    09:0013:00

    (Venue Open 09:00)

  • 2025.06.08[Sun]

    14:3015:45

    (Venue Open 14:15)

  • 2025.06.09[Mon]

    09:0013:00

    (Venue Open 09:00)

  • Pavilion
  • * Programme times and content are subject to change. Any changes will be announced on this website and via the ticket booking system.
  • * The schedule is subject to change depending on the organiser's circumstances.

This programme is invitation only.

OTHER PROGRAM

Necessities of Life: Food, Clothing and Shelter Week

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