sustainable business practices in Gastronomy
The future of food can only be sustainable, but it not only means the aspect of sourcing locally and how to avoid food waste, but it goes further like practicing our own mindfulness in a stressful field and how we can educate our guests for a sustainable tomorrow. On a panel we’ll discuss the aspects of sustainability and the great chances for our own business.
We are looking forward to our guests
Victoria Elias Dottir (the Studio Kitchen @ Olafur Eliasson)
Ex head chef of dóttir and the master mind behind “Kitchen Studio Olafur Eliasson” she is a big ambassador for a healthy and mindful chefs life and we are excited to hear her contribution to one of the most important topics of today’s restaurant world.
Coffee roaster Peter Duran is the co-owner and manager of Isla Coffee and a circular economy evangelist. His passion lies in the prospect of integrating the principles of systems design and circularity into a model that is widely applicable across the café/gastro sector. In order to do this, he is combining his practical experiences as a cook, barista and consultant into an approach that is currently being tested out in his Café.
Nadja Flohr-Spence (Sustainable Food Academy)
She is the cofounder and managing director of the Sustainable Food Academy, a Berlin based consulting agency for the food industry.
Nadja has studied cultural anthropology and food studies at the University of Colorado in Denver and has since led multiple campaigns to raise public awareness of sustainability issues in the food industry. She is an expert on food waste prevention measures and the co-founder of the infamous „Schnippeldisko-soup” movement – a global consumer movement against food waste.
Therese Breyer (Markthalle Neun)
A sustainable food system requires strong networks of local and regional food production and distribution. Therese Breyer is the managing director of the Markthalle Neun delivery service and responsible for Markthalle Neun’s great relashionsip between the city and the farmers. She will talk about the importance of seasonal locally grown and produced food.
Where: Hallesches Haus, Tempelhofer Ufer 1
When: October 17th, doors open 7pm, start 7.30pm
How: Entrance (at the door): 10 €
THIS FEC TUESDAY WILL BE HELD IN ENGLISH!
