Christian Hamerle, Food Service Innovation Lab by Dussmann, and Dr. Ophelia Nick, Parliamentary State Secretary, BMEL meet for a fireside chat.
Diet turnaround, must. Everyone agrees. But how? This is what Christian Hamerle from the Food Service Innovation Lab by Dussmann and BMEL State Secretary Dr. Ophelia Nick in the fireside chat gvpraxisEditor-in-Chief Claudia Zilz at the 26th specialist symposium in Düsseldorf. Register now!
Next week, on September 5th and 6th, the top-class specialist symposium of K&P Consulting and gvpraxis instead of. The two-day event negotiates the potential of community catering in the catering segments care and business with top speakers from practice, politics and science. The motto 2023: “Trends, Concepts & Innovations”.
A novelty on the symposium stage
“Food transition is only possible if we all tackle it together!” appeals Christian Hamerle to industry colleagues such as industry and politics. The innovation driver of the Food Service Innovation Lab by Dussmann fights for the strength of the many hands that pull together – and discusses in the fireside chat at the crowning conclusion of the specialist event with the Parliamentary State Secretary in the Federal Ministry of Food, Dr. Ophelia Nickwhat should go and what could go.
Under the moderation of Claudia Zilz, member of the editorial board for hotel and gastronomy media of the dfv media group, the following questions arise:
What does the federal government expect from community restaurateurs? How should the users of canteens, cafeterias, patients and senior citizens be convinced of the change in diet? So: How do we manage the turnaround in people’s minds? How should the proportion of organic food in canteen kitchens increase without a larger budget? 30 percent organic in all facilities? Where are the ingredients supposed to come from? Is there a common path for the protagonists of community catering and the ministry? An event highlight with the promise of tacheles, knowledge gain and possibly more mutual understanding.
Specialist event with tradition and depth
For more than a quarter of a century, the top decision-makers in community catering have been getting their annual, professional update at the specialist symposium in Düsseldorf. The GV professionals can look forward to the following additional highlights in the two-day power program.
The highest restaurant in Germany at the summit of the Zugspitze, Klaus Schanda, Bayerische Zugspitzbahn Bergbahn AG New Work – New Gastro: How BASF gastronomy is reinventing itself, Anne Boel Rasmussen, Vice President, BASF SE Efficiency Turbo: Digitization & Automation
Klaus Wengenmayer, Managing Director, Tessero Climate-friendly nutrition in out-of-home gastronomy: Can seasonal and regional foods alone save the climate? Prof. Dr. Melanie Speck, Osnabrück University of Applied Sciences How sustainable is the hospital? Thomas Voß is commercial director of the LWL clinics in Münster and Lengerich and brings almost two decades of experience with ecological catering to the stage. Social recruiting against the shortage of staff. Norbert Nagy, founder & managing director, Social Natives GmbH inspires new ways to the future top forces. Automated and smart, 24/7 catering solutions. Sonja Klein, specialist for market and innovations at the Federal Association of the German Vending Machine Industry (BDV), gives an overview of the development in terms of micromarkets and smart machines. The keynote speaker of this year’s edition is “The Rhetoric Therapist” Prof. Dr. Karsten Bredemeier. He has been a top executive coach and communication strategist since 1990 and inspires people. In addition, the participants of the 2023 specialist symposium can look forward to an exciting evening event in Germany’s largest indoor surf hall, RheinRiff Düsseldorf.
2023-08-30 22:33:59
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