According to an EIT Food Foresight Study on the impact of COVID-19 in the agrifood 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.
I am excited about moderating this session at the Future of Food Conference 2021 organized by EIT Food.
Speakers
• Johan 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
Learn more about the conference here.
Sustainable Food Systems Transitions 