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Serving Sustainability and Health: Food-service Professionals Spearheading Just and Tasty Transitions

October 16 | h.10:40 - 11:30

Explore how professionals in the food service sector can drive change by collaborating with producers, suppliers, and engaging directly with consumers. When food service professionals interact directly with consumers, they influence trends and foster sustainable networks and communities. Given the significant role of the food service industry within the broader food system, it's essential to develop customised sustainable practices and sharing knowledge and success stories is vital for creating a blueprint for sustainability. Join us to gain a an overview of first-hand experiences in the food service industry from diverse angles

You can attend this speech at the Fair and Resilient Food System track.

Moderator:

Estefania Simon Sasyk copy

Estefania Simon-Sasyk

Founder of Mycelium Gastronomy Network

Speakers:

Dharath Hoonchamlong Portrait 01

Dharath Hoonchamlong

Co-Founder at Wasteland

Julia

Julia Holiday

Head of Global Certification at The SRA

Maija web

Maija Suutarinen

Entrepreneur at Hakamaa Sheepfarm

Filip Lundin

Filip Lundin

CEO and Founder at Sopköket AB

Fair and Resilient Food System

REDESIGN FOOD

Discover how to disrupt traditional business models and introduce innovative frameworks in the food industry.

Explore the programme of the Fair and Resilient Food System track

Are you interested in this speech?

Block your agenda for October 16th at 10:40, only at Next Bite 2024.

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