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.
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