Conversation Festival LAMPA
Surprisingly, up to 26% of food waste is generated by the catering industry each year. As a result, many restaurants and caterers are looking for ways to reduce food waste and use resources efficiently. As well as analysing daily processes and planning more efficiently, this requires additional support and better cooperation. Customer support and understanding are equally important for achieving sustainability goals.
This time, we will look for answers and solutions together with HoReCa representatives and sustainability experts.
The event is organised by the Embassy of Denmark, the Danish Cultural Institute and the EIT Food project "Great Taste - Zero Waste Manifesto" in cooperation with the Embassy of Sweden, the Swedish Institute, Re:Waste and ZAAO.
- Paula Capodistrias, Member of the Board of the European Federation of Food Banks (Norway)
- Mette Schellerup Gotfredsen, sustainability consultant at the Copenhagen Municipality (Denmark) Alina Dolmate, Head of the EIT Food Hub Latvia at Riga Technical University Science & Innovation Center (Latvia)
- Mārtiņš Niklass, Head of the Development Department at the waste management company "ZAAO" Ltd. (Latvia)
Moderator: Elīna Kolāte, sustainability expert and journalist (Latvia)