Sustainable & Circular practises for future chefs

The food landscape in the Baltic countries is slowly starting to shift, thanks to changing consumer tastes and expectations, as well as growing awareness of the relationships between food production and consumption, the environment and human and planetary health.
Chefs have a very important role to play in helping to create responsible food production and consumption in their communities. From food service to retail to trendsetting restaurants, chefs create millions of meals every day and influence both the food industry and general food culture through their sourcing and creative decisions. At the same time, pressure is mounting on the food industry to provide healthy, sustainable meals, with a better balance of plant and animal protein.
This indicates an urgent need - and opportunity - to equip future chefs with the knowledge and skills to create tasty, nutritious and more sustainable dishes. This can be achieved through a significant update to mainstream training making it the norm to integrate sustainability and circularity into culinary training as standard and from the very start.

What's on the table?
This session has focus on Sustainable & Circular Business Models, inspiring Circular Food Pioneers, and Do's & Don'ts in sustainable communication and marketing.

Speakers:

• Mira Valkjärvi, Circular Economy enthusiast and RDI-Specialist at Centria University of Applied Sciences
• Jennifer Avci, Founder & Project Development Manager at Sustainable Gastro
• Dr Romas Malevicius, Lecturer (Assistant Professor) in Marketing at King’s Business School, King’s College London

Why join?
This session is to inspire our future chefs, teachers and trainers in vocational schools, and young entrepreneurs about simple but effective practical things you can do to make a real difference. Learn from success stories and engage in the discussion.