Digital talk | Let's go green!

Sustainability: operational opportunities & legal challenges

The speakers: Arnaud Dufour, Secretary General of Serving Europe, Branded Food and Beverage Service Chains Association and Carlotte Lucas, Corporate Engagement Manager of the Good Food Institute.
FOODSERVICE / gfi / Serving Europe
The speakers: Arnaud Dufour, Secretary General of Serving Europe, Branded Food and Beverage Service Chains Association and Carlotte Lucas, Corporate Engagement Manager of the Good Food Institute.

Sustainable business and trade are an affair of the heart for many as well as an ecological imperative and politically desired development. This digital talk adresses both, business opportunities in the area of alternative proteins as well as legal principles that (will) directly or inderectly influence the restaurant industry. 

EUROPEAN GREEN DEAL 

Striving to make Europe the first climate-neutral continent, the European Union has issued the European Green Deal. Aiming to overcome climate change and environmental degradation, major legislative initiatives are to transform the EU into a resource-efficient and competitive economy while ensuring zero net emissions of greenhouse gases by 2050 along with economic growth decoupled from resource use.

What impact will these initiatives have on restaurant operations? 

“A huge one,” says ARNAUD DUFOUR, Secretary General of Serving Europe, Branded Food and Beverage Service Chains Association. 

In this Digital Talk, he will give a general overview of the EU’s Green Deal and Farm to Fork Strategy and lay out which future initiatives will be critical for the restaurant industry and how foodservice operations should prepare for them.


ALTERNATIVE PROTEIN

With regard to more sustainable operations, but also in view of growing guest demand, restaurateurs are increasingly looking at alternative proteins. The Good Food Institute (gfi) is a nonprofit organization working internationally with businesses, policy makers, scientists and researchers to create a world where alternative proteins are no longer alternative.

„The possibilities of alternative proteins go far beyond plant-based burgers,“ says CARLOTTE LUCAS, Corporate Engagement Manager at the gfi.

In her presentation, she will share insights into what consumers – both vegans and flexitarians – are missing on menus and what it takes in terms of marketing and messaging to drive sales and consumer acceptance of animal-free products.

This event will take place in English.
Host: Katrin Wißmann, Executive Editor, foodservice Europe & Middle East 

Register now!

FOODSERVICE


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