Circular Business Models in Gastronomy session 4

Project: Circular FoodShift
Virtual event
The fourth inspirational webinar towards circularity for the HoReCa sector in the Baltic countries.


One of the pleasures of urban life is the wide choice of restaurants available. Given its size and nature, the HoReCa industry is resource hungry and generates large volumes of waste, and with the rapid climate changes, increasing food prices, customers demand for more environmentally friendly food choices, this sector needs an experimental mindset, a willingness to ask questions and try new things.

This is the fourth webinar of inspirational and capacity building sessions to give HoReCa businesses practical guidance they can take to play their part in tackling climate change while getting more from less.

What's on the table?
Hyperlocal, high-tech and circular are three areas we'll get Nordic and Baltic insights from, and understand how they play their part in a Circular Business Model.

This session has focus on Social Sustainability, a good practise from Finland with Senior Lecturer Ilkka Latomäki at SeAMK, and Dan Prits, the director of the social food enterprise in Tartu.

Why join?
This session is about simple but effective practical things you can do to make a real difference – not just to the environment but to your business’ bottom line as well.
As this is a live event, to learn more, we invite you to register to take a seat at the online table.


Upcoming events

No upcoming events.

    Past events

    Dynamic Food Procurement Days
    Project: Circular FoodShift
    Physical Meeting
    14. - 15. May 2024
    09:00 - 16:30 (EEST)
    Circular Business Models in Gastronomy session 3
    Project: Circular FoodShift
    Virtual Meeting
    08. May 2024
    15:00 - 16:30 (EEST)
    Circular Business Models in Gastronomy session 2
    Project: Circular FoodShift
    Virtual Meeting
    25. April 2024
    15:30 - 16:30 (EEST)