Program subject to change without notice Wednesday, September 4 - Robert Mondavi Institute for Wine and Food Science, Sensory building | |||
| 3-5 PM | Registration | ||
| 5-6:30 PM | Welcome reception | ||
| Thursday, September 5 - UC Davis Conference Center | |||
| 8 AM | Coffee & breakfast, registration | ||
| 9:00 AM | Welcome address | ||
| Javier Fernandez Salvador | Director, UC Davis Olive Center | ||
| Edward Spang | Director, Robert Mondavi Institute for Wine and Food Science | ||
| Karen Ross | Secretary of the California Department of Food and Agriculture | ||
| Keynote: Current situation, sustainability´s challenges for the world olive sector | Abderraouf Laajimi | Deputy Director, International Olive Council | |
| Break | |||
| 10:30 AM | Session 1-1: Biodiversity & production systems | Chair: Edward Spang | Director, Robert Mondavi Institute for Wine and Food Science |
| Response to climate change of the olive tree: the value of biodiversity | Tiziano Caruso | Department of Agricultural and Forest Sciences, University of Palermo (IT) | |
| Soil health and olive oil quality: a holistic model (Live stream) | Antonio José Manzaneda Avila | Instituto de Investigación en Olivar y Aceites de Oliva - Unidad de Ecología. Universidad de Jaén (SP) | |
| Olivares vivos. The added value of biodiversity as a driver of profitability and market orientation (Live stream) | Carlo Ruiz & Eva Murgado-Armenteros | Sociedad Española de Ornitología (SEO/BirdLife) & University of Jaén (SP) | |
| Feeding the soil food web of olive orchards using organic amendments | Amanda Hodson | Department of Entomology and Nematology, University of California Davis (US) | |
| Lunch | |||
| 1:20 PM | Session 1-2: Managing inputs & conserving resources | Chair: Fatima Baptista | Department of Rural Engineering, University of Evora (PT) |
| From tree physiology to irrigation management of olive orchards | Riccardo Gucci | Department of Agriculture, food and Environment, University of Pisa (IT) | |
| Continuous monitoring of tree water status and orchard water use to inform irrigation management in olive | Giulia Marino | University of California Davis, Department of Plant Sciences (US) | |
| The importance of optimizing macro element fertilization in olives | Arnon Dag | Agricultural Research Organization, the Volcani Center, Ministry of Agriculture (IL) | |
| Panel discussion: How to reconcile efficiency, cost and eco-friendly | |||
| 3:45 PM | Session 1-3: Technology and a sustainable future | ||
| Advanced field and milling technologies to improve yield, quality, and sustainability: towards artificial intelligence | Alessandro Leone | Department of Soil, Plant and Food Sciences (DISSPA), University of Bari (IT) | |
| Alternative energy solutions for olive oil production | Gabriel Beltran Maza | IFAPA (SP) | |
| Technologies to reduce risks from climate change | Peter Searles | Argentine National Council of Scientific and Technological Investigation CRILAR-CONICET (AR) | |
| Panel discussion: Technology | |||
| Friday September 6 - UC Davis Conference Center | |||
| 7-8 AM | Breakfast | ||
| 8:00 AM | Session 2-1: Olive orchards and a changing climate | ||
| Genetic diversity, the key to olive resilience (Live stream) | Concepcion Muñoz-Díez | Agronomy Department, University of Cordoba (SP) | |
| Developing and implementing IPDM programs in olive groves- the Australian Experience | Robert Spooner-Hart | Hawkesbury Institute for the Environment and School of Science, Western Sydney University (AU) | |
| Climate change and the olive tree in the Eastern Mediterranean: past, present and future trends (Live stream) | David Kaniewski | Centre de Recherche sur la Biodiversité et l'Environnement (CRBE), Université de Toulouse (FR) | |
| The carbon balance of olive groves: part of the solution to face climate change- IOC strategy | Lhassane Sikaoui and Abderraouf Laajimi | Head of olive growing, olive technology and environment Unit and Deputy Director, International Olive Council | |
| 10:30 AM | Session 2-2: Regulation and certification in sustainability | Chair: Javier Fernandez Salvador | Executive Director, UC Davis Olive Center (US) |
| Food product certification and regulations: history and programs involving sustainability in the United States and domestic and international regulations | Javier Fernandez Salvador & Adam Hallowell | UC Davis Olive Center & Bryant Christie Inc. (US) | |
| Green practices or greenwashing? Opportunities and risks of sustainability claims | Gregg Demers | ClimatePartner (US) | |
| How and why to develop an olive oil sustainability program? | Maria Raquel Lucas | Associate Professor with habilitation at the Department of Management and researcher at MED- Mediterranean Institute for Agriculture, Environment and Development and CHANGE- Global Change and Sustainability Institute, University of Évora (SP) | |
| Lunch | |||
| 1 PM | Session 2-3: Circular economy - Utilizing mill & farm by-products to add value | ||
| Olive products and by-products: towards the prevention of loss and waste | Agusti Romero | Institute of Agrifood Research and Technology (IRTA), Olive Growing and Oil Technology team, Constanti (SP) | |
| Insights, trends and legislation for sustainable olive oil packaging | Kiriaki Zinoviadou | Dean of Perrotis College of the American Farm School (GR) | |
| Technical-economic prefeasibility of an olive pomace biorefinery for the main olive-growing areas of Argentina (Live stream) | Pablo Monetta | National Institute of Agricultural Technology INTA (AR) | |
| Panel discussion | |||
| Poster session | |||
| 3:30 PM | Session 2-4: Building community and sustaining health | ||
| Exploring the Social Dimensions of the Olive Oil Value Chain | Rocio Diaz-Chavez | Centre for Environmental Policy, Imperial College (UK) | |
| Landscape, Biodiversity and Ecosystem Management – OASP, Alentejo,Portugal | Isabel Joaquina Ramos and Maria Da Conceição Freire | Department of Landscape, Environment and Planning; Researcher at CICS.NOVA-UÉvora-Interdisciplinary Centre of Social Sciences. University of Évora (PT) and Department of Landscape, Environment and Planning; Researcher at CHAIA-Centre for Art History and Artistic Research. University of Évora (PT) | |
| Extra virgin olive oil and Mediterranean diet: critical tools for a greater longevity and planet sustainability | Ramón Estruch | Hospital clinic, IDIBAPS, INSA-UB, University of Barcelona (SP) | |
| Panel discussion | |||
| Guided olive oil tasting | |||
| 6:30 - 8:30 PM | Wine social at the Good Life Garden | ||
| Saturday September 7 - UC Davis Conference Center | |||
| 7:30 AM | Breakfast | ||
| 8:30 AM | Session 3-1: Sustainability in the market: adding value | Chair: Alexandra Kicenik Devarenne | Extra Virgin Alliance (US) |
| Case study: Castillo de Canena (biodiversity and sustainable farming) | Rosa and Francisco Vañó | Castillo de Canena (SP) | |
| Case study: Developing partnerships for sustainable practices | Thierry Moyroud | Deoleo USA, Inc. (US) | |
| Case study: Heritage tree preservation and valorization | Giulio Zavolta | Olivaia (US) | |
| Case study: Implementing SDG (Sustainable Development Goals) | Teresa Garcia Lopez | Pompeian (US) | |
| Case study: Transitioning from good horticultural practices to a comprehensive sustainability plan | Leandro Ravetti | Cobram Estate Olives Ltd. (AU) | |
| Panel discussion | |||
| Break & poster session | |||
| Transfer to Culinary Institute of America, Copia (Transportation provided) | |||
| 1:20 PM | Session 3-2: Olive oil and the plant-forward kitchen | ||
| Welcome address | Greg Drescher | CIA (US) | |
| Chef demo and discussion | Paul Bartolotta | The Bartolotta's Restaurants (US) | |
| Keynote: Mediterranean diet and healthy and sustainable planetary diet | Antonia Trichopoulou | Member of the Athens Academy. Emerita professor Medical School National and Kapodistrian University of Athens (GR) | |
| Cooking demo commentator | Rosa Lamuela-Raventos | INSA-University of Barcelona (SP) | |
| Chef demo and discussion | Maria Loi & Jehangir Mehta | Loi Brand & Mindfulness president, Montclair state university, Gourmet | |
| Chef demo and discussion | |||
| Chef roundtable | |||
| Gala reception with tasting of demo dishes | |||
| 7:00 PM | Conclusion and transfer back to UC Davis Conference Center | ||
| Sunday September 8 - Post Conference Tour 1 ($65/person, not included with the registration.) | |||
Industry tour in Yolo County - full day event
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| Monday September 9 - Post Conference Tour 2 ($65/person, not included with the registration) | |||
Industry tour in Northern Sacramento Valley - full day event
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