The only part of the value chain, which was heavily negatively impacted by the crisis and faced multiple challenges due to lockdown is HoReCa. Restaurants often struggled to survive and had to change their working modes very quickly and adapt to new circumstances of running a business. At the moment a major shift is taking place. How can the hospitality sector implement sustainable management practices e.
How to avoid reinforcement of the conservative approach, focused mostly on day-to-day survival? It is based on the scoping workshop with leaders of the HoReCa industry in Poland, qualitative interviews with chefs, restaurant managers, caterers, suppliers and even packaging producers to grasp the full scope of the HoReCa value chain as well as a co-creative session with chefs and restaurant managers to design new solutions for more sustainable Restaurant of the Future.
The activity held in Poland will provide background for the international dialogue in the hospitality sector. We aim to find synergies between different stakeholders at the regional level and provide credible solutions, co-created with the representatives of the food business in order to support a shift towards sustainability.
The list of the sustainable practices together with the results of the qualitative research and co-creative workshop will be available for downloading from the EIT Food website.
Together with the participants of the activity we will present key insights and practices during several brunch conferences and international events such as:. Ga verder naar de inhoud. Direction Restaurant of the Future Download the report for free.
