Manger proche / Les circuits-courts en France et en Finlande

Locale : 17h00
Paris : 16h00
Institut français de Finlande, Helsinki, FI

Short food supply chains – Stories from France and Finland
Webinar and Q&A

As part of the Night of Ideas 2021, this webinar explores French and Finnish innovative ways for better, fairer and more ecological food consumption. All the participants are involved in short food supply chains. The EPI are a French consumer run grocery shop network, REKO is a model of direct distribution from farmers to consumer operating solely on social media and Oma Maa is an example of community-supported agriculture in the Helsinki area.

The webinar will be followed by a Q&A session with public.
The event will be held in English


REKO – Thomas Snellman, Finland
Thomas Snellman from Pedersöre in Finland is the founder of the REKO model that has come to revolutionise the local food scene in almost all Nordic countries. REKO stands for ‘rejäl konsumtion’, or fair consumption in English. It is a model for direct trading of food that connects local farmers with local consumers by using Facebook as its ordering platform and free parking lots for the delivery of the produce. Since the first delivery took place in 2013, REKO has experienced an exponential growth that covers large parts of the Nordic countries. Today the REKO network includes more than 500 local groups that in total connects 1.5 million consumers with 15000 local farms.
More on REKO here

EPI – Marie-Lou Poulot, France
The EPI (from the French word “épicerie”, grocery store) is a consumer run network of participative grocery shops. The idea behind EPI is to create a functional tool kit so that anyone can have access to local and fairly produced goods. Using the existing tools (web platform to source and sell the goods from local producers) any small group of citizens can easily create its own grocery shop and organise direct distributions from farmers to consumers. The benefits are integrally paid to the producers. The EPI movement started in a small town near Paris and has now spread around France. The concept have proven particularly successful in small villages and areas where it had brought back life and activities to otherwise isolated communities.
More on EPI here

Oma Maa – Ruby van der Wekken, Finland
Oma Maa is a food co-operative based on community-supported agriculture (CSA) as well as ecologically and socially sustainable food production methods. Currently we have 5 producing members and some 180 food members in the co-op. Together as a community we produce a large variety of produce at our community farm, the Lassila family farm in Tuusula, about 30 km from Helsinki. We are looking to grow into a community that can sustain 200 food members in total.

Oma Maa aims to develop a new kind of solidarity-based food system where the line between a producer and a consumer is deliberately faded. The co-operative partnership offers the producing members a steady market to deliver their produce to while eliminating food waste. The food members get a steady stream of local organic produce. Besides the benefits both member groups also share the risks of the production, e.g. poor harvest due to a cold summer, as is natural in a mutual partnership.
More on Oma Maa:


De la circulation entre les langues
Dans cette conférence interactive en ligne, le linguiste de l’Université d’Aland, Erik Hemming intervient sur la manière dont les langues s’échangent et dialoguent entre elles.
Spécialiste de l’intercompréhension, Erik Hemming fera ressentir à chacun, à travers de très poétiques voyages dans les mots, la proximité des langues.

Kielet vuorovaikutuksessa / Erik Hemming
Kielet omaavat kielisukulaisuuteen katsomatta yhteisiä piirteitä, joihin vaikuttavat historia, kielten kehitys ja kielten välinen jatkuva vuorovaikutus. Kielten keskinäiseen ymmärrettävyyteen erikoistunut asiantuntija lingvisti Erik Hemming kertoo kielten välisestä vuorovaikutuksesta ja kielten läheisyydestä.