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Much has been written about restaurants going digital with deliveries and takeaways during the coronavirus pandemic. But food events have also pivoted to online formats to avoid large gatherings of people in auditoriums for ceremonies, talks or cooking shows.
From the Michelin Guide and the recent World’s 50 Best Bars ceremonies, to San Sebastián Gastronomika and the Omnivore festival, world-renowned events have relied on smartphones and computers to reach a global audience in streaming mode.
The trend’s latest follower is acclaimed chef Alex Atala, who will host his cerebral food conference FRUTO online for the first time, in partnership with the Basque Culinary Center. The symposium, co-created by Atala and cultural promoter Felipe Ribenboim with ATÁ Institute (Atala’s organisation focusing on promoting Brazilian food diversity), will be held on 19 and 20 November.
Although all previous editions of FRUTO were broadcast live (with all videos available on YouTube), this will be the first time it has been 100 percent online. “Even if it is a pocket version, and our first try at doing something in a digital format, I think of it like a capsule, a small container but with a powerful effect,” says Atala.
Felipe Ribenboim and Alex Atala
With the theme 'Gastronomy as a Tool for Transformation’, the event will address sustainability and discuss how the gastronomy sector can engage with the many environmental, economic, and social realities looming on the horizon, especially during a pandemic. More than 30 participants are part of the programme, including environmental activists, farmers, foragers, and, of course, chefs such as Matt Orlando from Amass (Denmark), and Douglas McMaster from Silo (UK).
This edition focuses on a new generation of actors in the food industry, bringing young leaders to share their sustainability experience around the world, and counting on a broader geographic and cultural representation. Step forward the likes of farmer Chido Govera from Zimbabwe, and chef Marsia Taha from Bolivia. Young French environmental activist Camille Étienne will also speak about how Generation Y is changing the world today.
“It is incredible to think that there are a lot of talented people emanating positive messages outside the conventional axes, like Europe, USA, etc. We want to highlight other voices in the food scene, changing the perspectives we used to have of the world,” says Atala.
Ribenboim explains that, to connect with a younger audience, the event seeks a more dynamic format, with talks on the first day, and workshops on the second. There, attendees can ‘enter’ the restaurant kitchens, and visit farms and other projects, virtually.
Although he predicts that the next edition of FRUTO, held annually in São Paulo, can be in person on a part-time basis, Atala believes that the pandemic has opened up a possibility for online events. "I hope people start to believe in a digital format more," he says. “Symposiums and events end up being very expensive due to travel. With fewer costs, it is possible to think about having people from more parts of the world, making discussions even more diverse.”
Atala also reflects on environmental issues related to the models we have adopted in food events worldwide. “We cannot talk about sustainability by increasing the planet's carbon footprint, polluting even more. And sustainability also has to do with people's quality of life. Is it worth traveling for dozens of hours for a 40-minute talk?”
For the Basque Culinary Center, embracing online events — more than pursuing a more sustainable model in the world of conferences — is an opportunity to have discussions with a broader audience, and connect the whole food industry, especially during the pandemic when people are more willing to receive information.
Joxe Mari Aizega
“Virtual experiences allow us to explore collaborations such as this one with FRUTO, having two different organisations, one in Europe and one in Latin America, working together, expanding possibilities and making it really global,” explains Sasha Correa, project manager for BCC.
According to Basque Culinary Center director Joxe Mari Aizega, in times when travel is not possible, technology is an ally in promoting meetings and reflections worldwide, exchanging experiences and points of view from different characters in the culinary world. In addition to the partnership with FRUTO, BCC will co-produce Foro Alimentarte in the coming months, with Fundación Corazón Verde, from Colombia.
“We want to continue making events like this one and overcoming the current limitations. The world outside doesn't stop. We have to face different opportunities to do things, and we need to make the most of them,” he says.
