Products with the label organic, regional and fair are en vogue. The Germans' desire for sustainable offerings has never been greater. Organic mentor Rafael Platzbecker will reveal the best way to implement green concepts in the catering industry at the Digital Talk on 6 May 2021 from 11 am to 12 pm. The motto: More sales power with organic food. Register now free of charge here.
In the Digital Talk, the experienced chef reveals what is important when implementing green concepts in practice. His credo: The use of organic is perfectly possible without blowing up the available budget. How can this work? Relatively simple, if you consider a few points.
Rafael Platzbecker is a trained chef, pastry chef and kitchen master. Since 2014, he has been running the canteen of the NRW State Finance School as the economic manager, where he feeds his 900 or so diners around the clock every day. A good 60 percent of the goods come from organic production. Platzbecker is also involved in the nationwide network of organic mentors and passes on his experience to colleagues, as he is doing now in Digital Talk.
In addition to Rafael Platzbecker, Motel-One sustainability manager Verena Ferner and food expert Manfred Hofer, Managing Director of Transgourmet, will also be taking part in the talk on green concepts. The moderator is gv-praxis editor Claudia Zilz.
The Digital Talk will take place as a webinar on Thursday, 6 May from 11 am to 12 pm. Participation is free of charge, but registration is required. We will also give you time for your personal questions: listeners can actively participate in the live chat and contribute their questions and impulses to the discussion. Further information about the Digital Talk can always be found here.