Type of Dialogue
Independent
Convened by
Nicola Gryczka, Social Gastronomy Movement and Michelangelo Cestari, Basque Culinary Center
Language of Dialogue Event
English (if there is the need we will be able to hold space for breakout rooms in Spanish, French and Portuguese as well)
Date/time
From:
To:
To:
Geographical focus
No borders
Format
Online
Please review the details below for registration information if available or contact the Convenor if you would like to attend.
Description
The Food Service Industry has been one of the largest employers globally and directly affects employment and livelihoods across the food value chains on various levels. Many social gastronomy organizations, chefs, and restaurants work tirelessly to provide employment opportunities and access, advancing equitable livelihoods for minorities. With the effect of COVID 19 the entire industry was shaken up, fighting for its own survival.
This crisis also brings a unique opportunity to really have an impact for the future of the food service industry:
- What`s next? How does the restaurant of the future look like?
- How can we collectively rethink the way restaurants operate and reorganize the entire industry towards a more sustainable triple bottom line?
- Can we design novel financial and business models with prosperity for all, leaving no one behind?
- How can we revise the way we treat people in the industry, improving social protection and accelerating the required reskilling?
Acknowledgement
Powered by: Social Gastronomy Movement - https://www.socialgastronomy.org/ & Griffith Foods - https://griffithfoods.com/.
