Tipo de diálogo
Independiente
Convocado por
Nicola Gryczka, Social Gastronomy Movement and Michelangelo Cestari, Basque Culinary Center
Idioma del Diálogo
English (if there is the need we will be able to hold space for breakout rooms in Spanish, French and Portuguese as well)
Fecha/hora
De:
Para:
Para:
Enfoque geográfico
No borders
Formato
Virtual
Por favor revise los detalles que encontrará más abajo para obtener información sobre cómo registrarse en el caso de que esté disponible o contacte al convocante si le gustaría asistir.
Descripción
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?
Agradecimiento
Powered by: Social Gastronomy Movement - https://www.socialgastronomy.org/ & Griffith Foods - https://griffithfoods.com/.
