Tread the same path as the discoverers of the Mediterranean Diet, Ancel and Margaret Keys, as you breathe history, eat the past, and prepare for an integral ecological future.
The Mediterranean Diet is more than a list of ingredients. It is a lifestyle that reconnects humanity with the planet that hosts us, providing a model for a new type of sociality that is grounded in integral ecology. It gives us a wealth of scientific, cultural, traditional skills, and knowledge upon which we can build a more sustainable future.
Welcome to Pollica
Looking out over fields of olive trees towards the Tyrrehnian sea, the small town of Pollica (Cliento – Italy) represents the perfect symbol of the Mediterranean Diet as a culture and lifestyle. The life rhythms of its 2,300 inhabitants are based on skills, knowledge, rituals, and traditions, centered on the sharing and consumption of food in perfect balance between food-scape and food identity.
Held in the historic Princes Capano Castle and home of the Mediterranean Diet Study Center “Angelo Vassallo,” this place espouses protection of gastronomic pleasure and defense of biodiversity, pride for one’s own identity and awareness of the continuous exchange between cultures, love for the sea, and roots firmly planted in the earth.
The Mediterranean Diet is the perfect example of respecting the landscape, the territory, the community, and the economy, combining creativity with resilience and adaptation. It symbolizes eating together, connecting with the social and natural environments, respecting natural cycles, promoting healthy diets, lifestyle, and wellbeing.
The Mediterranean Diet should be exported for its systemic approach, forward-looking mindset, and for the whole range of values that make it so sustainable: resilience, inclusivity, conviviality, and community. This explains why Future Food Institute has chose Pollica to teach and share the values at the heart of the Mediterranean lifestyle.
Curriculum & Learning Platform
The Boot Camp is based on an experiential learning approach that allows participants to engage in an international workshop environment comprised of live experiences, challenges, prototyping exercises, teamwork-based innovation challenges, mentorship sessions, and inspirational talks presented by visionary entrepreneurs, policymakers, innovators, and thought leaders. Meet the instructors and mentors.
– Increase water use efficiency
– Responsible use and production
– Reduce food waste
– Halt deforestation
– Food accessibility
– Developing recipes for the future
– Responsible use and production
– Reduce food waste
– Feeders’ empowerment
– Techniques & preparation
– Flavor thinking & creativity
– Culinary success factors
– Facilitate behavior change
– Food security
– Reduce food loss
– Increase water-use efficiency
– Improve land and soil quality
– Increase biodiversity
– Fair pricing
– Halt deforestation
– Price volatility
– End overfishing
– Differential treatment
– Value creation
– Sustainable management of aquaculture
– Sustainable use of marine resources
– Access small scale fisheries
2023 Pollica boot camps
DATES: 23 July – 29 July , 2023
TRACKS: Regenerative Farms, Kitchens, Oceans, and Cities
PARTICIPANTS: Open to anyone
DATES: 16 July – 21 July 2023
TRACKS: Regenerative Kitchens
PARTICIPANTS: Food professionals, Researchers, and Students. Food supply chain leaders and decision makers.
PARTNER: Il Gusto.it, Centro Studi Dieta Mediterranea Angelo Vassallo and Museo Vivente della Dieta Mediterranea
Cross-Curricular Food Shot
This experiential learning platform enables talented, purpose-driven individuals to optimize their specific food interventions to first, positively impact the five Food Shot areas, identified by the Google Food Team, and ultimately the food-related SDGs.
- ENABLE individuals to make personal, informed food choices for sustainable lifestyles
- SHIFT diets
- ENHANCE food (systems) transparency
- REDUCE loss and waste in food systems
- ACCELERATE the transition to a circular food economy
Our Climate Shapers are SEEDERS, talented and charismatic individuals, driving dialogue and change:
Learn more about Boot Camp ‘Climate Shapers.’
All sessions are conducted in English. Participants must have adequate English proficiency to follow sessions and contribute to discussions and projects.
Boot Camp “Climate Shapers” are selected through an application process consisting of:
- Online application form
- Brief personal statement of 250 words (within application form)
- Current CV
In addition to an enriching experience, knowledge, and skills, participants who successfully complete the boot camp, and all related activities, will earn a Climate Shaper certificate, from Future Food Institute and FAO elearning academy. This certificate can be displayed on your social media profiles and included in your CV.
Beyond the certificate of completion, Climate Shapers will also have access to the Future Food Alumni network, including invitation to exclusive events and further opportunities for involvement in food transformation initiatives.
The regular Boot Camp participation fee is 1,850.00 euro.
If you are applying as part of a company the fee per person is 2,500.00 euro.
If you are a student, an alumnus/a of FIP, FFI/FAO boot camp, FF/YTA, or applying as part of an NGO, a startup, or a non-profit organization, you are entitled to the reduced fee of 975.00 euro.
This includes instruction, prototyping materials, workshops, and local transportation. Food and accommodations are additional costs that will be discussed at the time of application.
Insurance is not covered by Future Food Institute
Frequently ASked Questions
The boot camp is a full time – intensive program. In 2023, there will be one editions of the Pollica Boot Camp:
Mediterranean Edition: July 23 – July 29
In addition to the program sessions, there will be three community events/dinners and a Hackathon involving the local stakeholders. Lessons end at 2:00pm on the last day of the program.
We suggest that you use a credit card or PayPal. If you are unable to pay with a credit card you can pay via bank transfer. However, if we don’t receive your payment within 7 days, your workshop bookings will be canceled to give your space to another participant.
Yes, we offer a reduced fee for people belonging to an NGO, a startup or a non-profit organization. If you are eligible for this fee, please check the box in the application form. Please note that we may ask you for proof of your eligibility.
All Boot Camp sessions are conducted in English. Participants must have minimum English proficiency to follow along and participate in discussions.
The closest international airport is in Naples.
If arriving by car, you can set the navigation to Pollica and park in one of the public parking areas on the edges of the town.
If coming by train, we strongly advise you to take the train to Vallo della Lucania-Castelnuovo. Future Food Institute will arrange transportation from the station to the castle, and then bring you back to the station once the program is over.
If coming by plane, there is a shuttle bus from the airport that will take you to the Central Train Station in Naples. You can buy the shuttle ticket along with the train ticket from the Italian railway website, by inserting “Napoli Capodichino Aeroporto” as the departure station and “Vallo della Lucania-Castelnuovo” as the arrival station.
Upon admission to the program, you will be contacted for information on your travel plans so that Future Food can assist you with your transportation arrangements.
Sessions are primarily held at the historic Princes Capano Castle, Via Matteo Mazziotti, 84068 Pollica SA, with visits to relevant locations in the area.
Pollica is a small, walkable village that is easy to explore on foot.
Transportation to any visits or activities outside of the Castello will be provided and coordinated by Future Food.
Housing prices are approximately 40€ per night in a double room, 60€ per night in a single room.
Upon admission to the program, Future Food will send you a questionnaire to inquire about your accommodation preferences.
Food and food experiences are provided at an additional cost.
Upon admission to the program, you will be informed of meal pricing and you will be sent a questionnaire to enquire about your dietary preferences and/or allergies/intolerances.
There is a small grocery store, pharmacy, caffe, and bar in the town should you need anything else during your stay.
Still have questions?
Fill in the form here for additional information and updates on the next cohort and a member of our team will be in touch.