The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Direction Restaurant of the Future
Direction Restaurant of the Future

Direction Restaurant of the Future

Sustainability as a future of HoReCa

BACKGROUND

The EIT Food Foresight Report from 2020 showed that agrifood sector in CEE proved to be resilient to COVID-19 pandemic and despite the general economic downturn kept stable production and sales levels. The only part of the value chain, which was heavily negatively impacted by the crisis and faced multiple challenges due to lockdown is HoReCa.

Restaurants often struggled to survive and had to change their working modes very quickly and adapt to new circumstances of running a business. At the moment a major shift is taking place. How can the hospitality sector implement sustainable management practices (e.g. more cautious food waste, plastic reduction, employees’ experience) when facing the pandemic crisis and all its implications? How to avoid reinforcement of the conservative approach, focused mostly on day-to-day survival?

EIT Food runs a co-creative research project “Direction: Restaurant of the Future”.

It is based on the scoping workshop with leaders of the HoReCa industry in Poland, qualitative interviews with chefs, restaurant managers, caterers, suppliers and even packaging producers to grasp the full scope of the HoReCa value chain as well as a co-creative session with chefs and restaurant managers to design new solutions for more sustainable Restaurant of the Future.

The activity held in Poland will provide background for the international dialogue in the hospitality sector.

MAIN PROJECT OBJECTIVES

We aim to find synergies between different stakeholders at the regional level and provide credible solutions, co-created with the representatives of the food business in order to support a shift towards sustainability.

The project has been carried out with the “bottom-up” spirit, involving stakeholders from the brunch so that they feel that the solutions developed are theirs and are not imposed by anyone.

  • Showing directions of sustainable actions for industry actors
  • Establishing a set of selected sustainable and responsible practices for the Restaurant of the Future
  • Demonstrating effectiveness by showing the benefits to stakeholders in the ecosystem
  • Showing in practice how to implement sustainable activities in the HORECA sector (first steps)
  • Supporting local representatives of HoReCa business with instruments and measures to transform their food businesses and make them more sustainable in times of crisis
  • Initiating international dialogue between representatives of HoReCa and exchange of good practices in the field of sustainability
  • Preparing the ground for an opening to dialogue and exchange of practices with the EU.

The list of the sustainable practices together with the results of the qualitative research and co-creative workshop will be available for downloading from the EIT Food website.

Together with the participants of the activity we will present key insights and practices during several brunch conferences and international events such as:

  • Great Taste Zero Waste on 12th October in Riga and online (https://www.greattastezerowaste.eu/) organized by CLC North-East in cooperation with Nordic Council, Danish Cultural Institute and Danish Embassy in Latvia engaging CLC NE’s Partner (Food Bank) and Baltics RIS HUBs
  • TOP Creators on the 26th October in Cracow and online

Related events

Great Taste, Zero Waste conference

The event will bring together experts and stakeholders working in the fields of gastronomy, food, and waste reduction. Leading researchers and environmental NGO representatives from the Baltic Sea region will share the latest findings on food consumption and food waste. Possible solutions will be presented by the EIT Food community and other experts. The event will conclude with culinary conversations by Polish, Baltic, and Nordic top chefs. The focus will be on specific methods for reducing food waste which the participants will be able to implement in their future daily work.

The event is organized by the Nordic Council of Ministers Office in Latvia, EIT Food, the Danish Cultural Institute in Estonia, Latvia, and Lithuania, as well as the Danish Embassy in Latvia.

Great Taste – Zero Waste is a follow-up event, building on the success of the Great Taste – Zero Waste project which was hosted by the Danish Culture Institute and Danish Embassy in Latvia and took place in Riga in early 2020.

 HomeEventsFuture of Food 2021 Future of Food 2021

HomeEventsFuture of Food 2021 Future of Food 2021

The Future of Food Conference is a high-level forum to discuss the most pressing challenges and solutions in the EU’s agrifood sector and blaze a trail for future development.

Learn more
The Food Market and Retail Forum

The Food Market and Retail Forum

The Food Market and Retail Forum is an annual meeting and discussion opportunity for representatives of the government, industry organizations, the largest companies in the food sector and HoReCa, producers, processors, distributors and retailers.

Learn more
Great Tase, Zero Waste conference

Great Tase, Zero Waste conference

The one-day conference live-streamed from Riga, Latvia on October 12, will bring together experts and stakeholders from the Baltic Sea region working in the fields of gastronomy, food, and waste reduction.

Learn more

HoReCa during the Future of Food conference

BREAKOUT SESSION 3: HoReCa The future of the HoReCa sector: economic, social and environmental sustainability

According to an EIT Food Foresight Study on the impact of COVID-19 in the agri-food sector, the HoReCa segment proved to be one of the most negatively impacted by the pandemic. Hotels, restaurants and catering businesses faced multiple challenges due to lockdowns and travel bans. What is the future of the hospitality segment in these disruptive times? How can the HoReCa industry become more sustainable, not just environmentally but also socially and economically?

In this breakout session you will learn more about international trends, key opportunities and challenges as well as good practices in the sector. The session will kick off with a presentation of the EIT food project "Direction: Restaurant of the Future". We will hear from representatives from the gastronomy community on their co-creative work on sustainable practices in the HoReCa business. This will be followed by a panel discussion on how sustainable practices, educational initiatives and innovation play a role in transforming the future of hotels, restaurants and catering.

  • Afton Halloran, Independent Consultant in Sustainable Food Transitions
  • John Kristensen Dal, Project Manager, Copenhagen Hospitality College
  • Ewa Rzeszowska, Project Manager, EIT Food
  • Katarzyna Młynarczyk, Founder of Handelek – gastronomy concept in Poland & Co-Founder of Rebread
  • Jakub Emanuel Malec, Executive Chef, Novotel Warszawa Centrum Hotel
  • Christer Bredgaard, Owner, II Buco and La Banchina
  • Olaf van der Veen, Co-Founder & CEO, Orbisk

Related activities

GREAT TASTE – ZERO WASTE Toolkit

The toolkit, presented during the Great Taste - Zero Waste conference, aims to reduce food waste at home and make cooking routines greener.

  • Are you searching for new and creative ways to reduce your food waste in the kitchen?
  • Are you looking to cook smarter and more sustainably in your everyday life?
    Then you have come to the right place!

In this toolkit, you can find best practices, tips and tricks, recipes, quizzes and much more by the talented experts from around the Baltic Sea region, so that you can get cooking!

The toolkit can be downloaded free of charge HERE.

 

Baltic Sea Food Waste Manifesto

In connection with the organization of the Great Taste – Zero Waste conference taking place in October 2021, a Baltic Sea Food Waste Manifesto will be created. It will be a document for restaurants and hotels to declare and obligate themselves to reduce food waste and cook more sustainably. The manifesto will include guidelines on a more sustainable and waste-free method of cooking as well as good practices on how to maintain minimal food waste and a sustainable restaurant or hotel. The manifesto will aim to ensure that chefs and kitchen professionals are given access to the right knowledge and become motivated to work with food in more sustainable ways.

The final structure and design of the manifesto has yet to be determined, but an idea is to divide it into three parts, 1) responsible supply chain where the focus will be on the products, food quality and client experience, 2) responsible work environment where the focus will be on health, safety, inclusiveness, human rights and similar, and 3) circular economy and climate where the focus will be on emissions, zero waste, production impact and packaging.

The Baltic Sea Food Waste Manifest will be created in four steps:

  1. A startup online meeting with the contributors (TBC) to discuss topics and format of the manifesto.
  2. A workshop on 11 Oct. (TBC), the day before the Great Taste – Zero Waste Follow-up Event, where a draft product of the manifesto will be created.
  3. Presentation of the draft manifesto at the Great Taste – Zero Waste Follow-Up Event on 12 Oct.
  4. And after the event, the manifesto will be finalised, possibly also with new participants from the Great Taste – Zero Waste Follow-Up Event, in the following months of 2021.

Follow the discussion

Report “Direction: Restaurant of the Future”

Read the EIT Food report “Direction: Restaurant of the Future” summarising the research study and co-creative work of the leaders of Polish gastronomy. Its purpose was to investigate the main directions of transformation in the HoReCa sector and to support its participants in introducing more responsible and sustainable practices, despite the pandemic. This bottom-up initiative involved industry practitioners at every stage, so the proposed practices and tools developed were relevant and practical.

DOWNLOAD THE REPORT FOR FREE

Related projects

Educating for Technology Take-off

Educating for Technology Take-off

New technologies and innovations offer significant opportunities to farm businesses to improve the efficiency and effectiveness of operations, enhance yields and outputs, as well as reducing environmental impacts.

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.

Related articles

Deadline extended! Ideation Awards of EIT xKIC New European Bauhaus looking for Climathon and hackathon participants News

Deadline extended! Ideation Awards of EIT xKIC New European Bauhaus looking for Climathon and hackathon participants

04 November 2021

EU teams participating in the 2021 EIT Climate-KIC Climathon and hackathons of EIT Digital, EIT Food and EIT Urban Mobility can win prizes....

EIT Food celebrates impact at awards ceremony News

EIT Food celebrates impact at awards ceremony

27 October 2021

Four winners have been announced for the EIT Food Impact awards