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Circular Restaurants in the Food System of a Sustainable City

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We’re looking forward to a fascinating talk on the current most circular restaurant practices.

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We as consumers are used to see packed food in supermarkets. We can choose what we buy based on the reputation of a brand, sustainable way of production of a food product, health claims on a label, recyclability of its packaging and sometimes even based on tracking the supply chain all steps back.

But when it comes to a restaurant – we see our food only when it arrives on a plate. All the packaging materials, producing and growing technologies, processing and cooking methods and well as the business models of food supply chain are left behind the curtain. We rely on the restaurant while making our choice. However, HoReCa is a very important channel to pay attention if we want to establish a circular food system in cities and beyond.

It's great to see bright examples of a circular restaurant like Green House in Utrecht, The Netherlands, managed by Albron B.V. Circular and sustainable practices, taken by this place could serve as a role model for the entire world! We’re excited Ernest van de Voort (representing the Albron) and Peter Scholte (chef of Green House) agreed to share their unique and overwhelming story!

Ukrainian restaurant sector will be represented by a legendary Kyiv-based chef Yevhen Klopotenko (100 rokiv tomu vpered), who has already taken his first steps in circularity (like emphasis on seasonal menu, local products, waste streams separation, a free water refill inside, etc.) and aspires to go further.

We’re looking forward to a fascinating talk!

Please don't forget to register via the following link:

https://forms.gle/5DCQuEc6iUxATbZe6

The webinar is completely free. Working language - English.

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Organizer ReThink

Organizer of Circular Restaurants in the Food System of a Sustainable City

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