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Europeana Food and Drink News
Newsletter #5
In this quarterly released newsletter we would like to highlight the latest news from the project, inform you about activities which are running and coming soon, and give you an insight into the 'behind the scenes' work. We hope you enjoy reading it.

What has happened so far?

All Partners Meeting in Athens
This early spring, the second All Partners Meeting of the Europeana Food and Drink Project took place in very cold, but nevertheless friendly Athens. PostScriptum, the host of the venue, welcomed the participants with a warm Greek hospitality.
During the two days, representatives of all partner institutions were able to experience food and drink in both, theory and practice. Organized by the Project Lead Collections Trust, the meeting provided a comprehensive update on the current state of the project. Having all of the partners assembled at one place helped getting a much clearer picture of the on-going activities and project roles.


Presentations and Workshop sessions (e.g. on content & commercial applications, commercial viability of the project and the Europeana Labs)

Project Management Board Meeting in London
For the 4th Project Management Board Meeting, Work Package Leads of the Europeana Food and Drink Project met up at the Natural History Museum in London mid of April. Hosted by the Collections Trust, the primary aim was to give a comprehensive update on progress and current challenges of the project.
Regarding the still very complex topic of creating commercially interesting content, a Food and Drink content training workshop was agreed on to be useful for supporting data providers within the project to become familiar with the target schema.

First Training Workshop on EDM and Metadata Ingestion
Following the outcomes of the meetings in Athens and London, the first training workshop for content providers was held end of May at the National Technical University of Athens in Greece. During the hands-on session, data providers got familiar with the target schema and the use of the MINT platform. The participating institutions created mappings for their content and after further refining of the metadata, records are going to be published on Europeana.

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Second Open Innovation Challenge

The screen is yours! Join the challenge and show your work at the Expo Milan 2015
For the second time the Europeana Food and Drink Project has opened a competition for representatives of Creative Industries, start-up enterprises, creative teams and non-profit organizations of all EU member states. For this Challenge, especially movie and video makers are invited to create a video story, of max. 21 minutes length, showcasing the relation between and sustainability of food and drink heritage and production. Inspired and supported by Slow Food and organized by “La Sapienza” University of Rome, the focus is set on aspects of biodiversity and sustainability reflected in the European food and drink cultural heritage.


The challenge is open since 15th of April 2015 and video projects can be submitted until 20th June 2015 via: http://contest.upeurope.com.

Learn more about the challenge here

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“Back to the Foodture” – Culinary Heritage at our Open Innovation Challenges
Saveria Malatesta,Team Leader of “Foodture: the future of the past” shares his idea and experience related to food and drink heritage in Europe. The project recieved a special mention for its innovative reuse of open data within Europeana at the first Open Innovation Challenge.

1. First of all, congratulations again on your achievements and thank you for agreeing to be interviewed. To start off, could you please tell us something about yourself?
Thank you for the possibility to explain our project, Foodture! Behind this idea, there is the strong interest to offer a service to food consumers and producers that look for a green approach for their food business.
My colleague – Francesco Lella – and I come from southern Italy, where tradition and sharing the pleasure and the art of food is part of the DNA of the people.

2. How did you learn about the Open Innovation Challenge and what inspired you to participate? We are very interested in open access and data topics: We are members of WikiMedia Italia, a national chapter of the WikiMedia Foundation. This organization is dedicated to encourage development and distribution of content, and to provide the full content to the public free of charge.
So participating in this challenge was a natural consequence of our… open spirit!

Read the full interview here

Who we are?

Introducing Università di Roma “La Sapienza” - leader of the WP4: Collaborative Environments

What is Università di Roma “La Sapienza”? What is your mission?
“La Sapienza” University of Rome, founded in 1303 by Pope Boniface VIII, is one of the oldest universities in the world and the largest university in Europe. DigiLab as an interdepartmental centre of research and services of the University is connecting humanities and technological competences. Within DigiLab, projects in various fields such as cultural heritage, communication of cultural contents in a digital environment, infrastructure design, digital archiving and libraries or gamification are developed.

How are you involved in Europeana Food and Drink and what are you currently working on?
DigiLab – Uniroma1 is the leader of Work Package 4 – Developing Collaborative Environments. These environments draw on the extended network of Europeana Open Labs developed under the Europeana Creative programme.

We have created two new Open Labs: ”Cultura” is a physical lab situated in Rome, at the Interdepartmental Center for Research and Services of Sapienza University, DigiLab. The lab “Heritage” is located in Seville, at the premises of the headquarters of the Andalusian Historical Heritage Institute (IAPH).
We are further arranging three Open Innovation Challenges to promote the engagement with Europeana. Currently, the Second Open Innovation Challenge “Video Storytelling: Enhancing Sustainable Food and Drink Heritage and Production” is running. It was designed in collaboration with Slow Food, which will be hosting the Second Challenge Award Event in Expo, Milan.

Besides, DigiLab is developing a package of Open Educational Resources about food and drink: teachers will be able to download pedagogical contents and reuse them in schools or in e-learning courses.

What is your vision for Europeana Food and Drink?
The crucial project issue is building a collaborative environment, where GLAMs (galleries, archives, libraries and museums) and Creative Industries may be linked in a profitable connection by making digital heritage available, reusable and convertible in products.

What do you consider the biggest challenge in this project?
The biggest challenge is making a common cultural heritage vivid and grounding European identity through a stronger participation, share and reuse of it. In our opinion, this includes striving for a progressive policy change about digital contents reuse which is more open and allows free reuse for both education and creative production. A closer dialogue between GLAMs and Creative Industries is needed for collaboration in cultural heritage enhancement, able to develop creative products as an example for giving a larger voice to cultural institutions. Collaborative activities with Food and Drink enterprises and producers could include metadata kits for preserving their heritage and building a personal archive with the help of Cultural Institutions, as well as supplying instruments to widen the opportunity of product communication through cultural digital contents.

What advice do you have for those potentially interested in getting involved in the project?
For cultural institutions, an advice might be to allow open access to digital collections, or to part of them, under a larger Creative Commons Licensing in order to encourage creative commercial and non-commercial reuse. Additionally, new services involving GLAMs’ digital contents could be opened.
Food and drink producers or networks could try to connect their products to regional story, landscape, tangible and intangible heritage as well as social context: the taste of a product should re-enact the territory perception, and digital cultural contents may help to link those factors to it.
Finally, the Creative Industry would not miss the opportunity digital collections can offer to improve product design and communication.

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Announcements


Interesting food and drink events

Taste of Stockholm, Stockholm, Sweden, 4-7 June 2015
10Fest Azores, Ponta Delgada, Portugal, 19 Juni 2015
Hapje-Tapje, Leuven, Belgium, 2 August 2015
Hungarikum Festival, Szeged, Hungary, 6 August 2015

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