Le cheval d'argent qui a défilé lors de la cérémonie d'ouverture des JO de Paris 2024 a émerveillé le monde entier. Cette prouesse technique a été rendue possible grâce au travail de deux bretons : Madeg Ciret-Le Cosquer, architecte naval, et Morgane Suquart, navigatrice et designer. Ensemble, ils ont conçu un trimaran de 14 mètres de long, capable de supporter la sculpture flottante de plusieurs tonnes. Maintenant, ils se lancent dans le record de vitesse à la voile en reprenant le prototype du précédent record afin de l'utiliser comme laboratoire. Le cheval d'argent qui a défilé lors de la cérémonie d'ouverture des JO de Paris 2024 a émerveillé le monde entier. Cette prouesse technique a été rendue possible grâce au travail de deux bretons : Madeg Ciret-Le Cosquer, architecte naval, et Morgane Suquart, navigatrice et designer. Ensemble, ils ont conçu un trimaran de 14 mètres de long, capable de supporter la sculpture flottante de plusieurs tonnes.Leur entreprise, MMProcess, basée en Bretagne, est spécialisée dans le design, l'étude, le prototypage et le suivi de projets liés aux technologies maritimes. Le trimaran est un concentré d'innovation : structure en carbone recyclé, moteur électrique alimenté par 18 batteries, et un système de foils qui assure sa stabilité. Ce projet a nécessité une expertise en prototypage, matériaux composites et design naval pour relever ce défi exceptionnel. Ils ont décidés avec leur équipe de se lancer un nouveau défi collectif, le record de vitesse à la voile. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

It is an inspiring talk which paves the way for the young needing courage to start Boran Oktay Dabak, 27, is a self-taught software developer who develops artificial intelligence projects and provides freelance consultancy to global companies. He stands out by producing innovative solutions with his experience in different sectors. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

Mazoun, in her talk she invites the audience to reimagine failure not as the end of the road, but as a turning point. Through poetic storytelling and thoughtful reflection, she explores how failure can guide, shape, and even gently reroute us toward unexpected growth. Her talk is a reminder that failure isn’t always the enemy—it may just be the beginning of something more authentic. Mazoun’s journey explores the quiet spaces between what we expect and what actually happens—the pause between disappointment and discovery. Through these moments, she found that what felt like failure was often something gentler and more transformative: redirection.She invites the audience to reimagine failure not as the end of the road, but as a turning point. Through poetic storytelling and thoughtful reflection, she explores how failure can guide, shape, and even gently reroute us toward unexpected growth. Her talk is a reminder that failure isn’t always the enemy—it may just be the beginning of something more authentic. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

Con Simona Sinesi ci chiederemo se esiste una finanza etica e se è possibile (ri)pensare a piccole e grandi economie locali e di scala, nelll’ottica della cura dell’individuo. Nuovi paradigmi economici e non solo, in un disegno in cui la cura, nostra e degli altri, non sia più un gesto straordinario, ma diventi la normalità. Docente di Social Innovation e Marketing in numerose università (Università di Tor Vergata, Università Cattolica di Milano, Università Lumsa di Roma e Palermo), è Senior Executive Fellow di Sustainability presso SDA Bocconi. Con oltre 25 anni di esperienza nel marketing strategico, ha lavorato per multinazionali come Coca-Cola, Unilever, Barilla e Sony. Fondatrice e vicepresidente di NEVER GIVE UP, promuove una nuova narrativa sui disturbi alimentari. Collabora con il Premio Nobel Muhammad Yunus per diffondere gli Yunus Center nel mondo. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

It is a talk about the speaker's career path and his advices to the young Evren Göz graduated from Marmara University Faculty of Communication, started his career at ANS Production. He started his sports media career in 2007 as a basketball reporter, worked as a Galatasaray reporter, editor, voice-over, editor and intelligence chief at the channel then continued his career as a Galatasaray reporter at NTV Spor in 2013. He worked as the General Press Coordinator and General Editor of GSTV at Galatasaray Club in 2018, then started working as a sports commentator and digital media manager at the club.He started his sports commentator at Haber Global, worked as the General Editor, commentator and consultant in the establishment and development processes of Vole, NutSpor, Markaj and Play Spor Plus YouTube channels, respectively. He has been a sports commentator on the Sports Digitale YouTube channel since September 2024, has been bringing his knowledge and opinions to football fans on the TRT Spor screen since 2020. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

Matteo Lorenzini racconta la sua esperienza in cucina, paragonandola a una nave che affronta tempeste quotidiane durante il servizio. Sottolinea l'importanza della brigata come una squadra di persone da valorizzare. Il concetto di "cura" è centrale, come nel caso dei "capirotti" fiorentini, la frutta ammaccata che conserva valore. Così, anche chi è segnato dalla vita merita attenzione e sostegno. Prendersi cura degli altri è un privilegio e un dovere. Matteo Lorenzini, diplomato all’Istituto Buontalenti di Firenze, ha lavorato per quasi 10 anni nei ristoranti di Alain Ducasse, diventando nel 2018 il primo chef italiano del gruppo. Dopo esperienze stellate, tra cui Le Tre Lune e Se·sto on Arno, dal 2021 guida la cucina dell’Osteria di Passignano, proprietà della famiglia Antinori. Tornato in Toscana, esalta i sapori autentici con tecnica e padronanza delle materie prime. La sua cucina evolve costantemente, puntando sull’essenzialità e sull’esaltazione del vegetale senza rinunciare al gusto. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx