Award for Sustainable Gastronomy

This year the winner of the individual category was Anna Zoltai, food safety engineer and president of the National Association of Public Sector Catering Service Providers (KÖZSZÖV). METRO rewarded her for the hard work she did for training hospitality workers and students.

A joint celebration of the best

Meat-free is in the spotlight

In the hospitality unit category Veganeeta Home restaurant (Balatonalmádi) received the award. METRO’s HoReCa business development executive Ákos Bősze – he was presenting the awards – said: the restaurant represents everything that we mean by sustainable and environmentally friendly gastronomy, e.g. short supply chains, recycling, minimising food waste. Among organisations the community organised around the Plant-Powered Perspectives Conference won the award. They popularise innovative plant-based products and try to educate consumers about a plant-based diet.

A closer look

As for the programme of the trade forum, the first speaker was chef Csaba Ádám, who talked about how to break the wall of indifference, so that consumers understand how harmful some of their habits are to our planet. Food policy analyst Réka Szöllősi introduced the basic concepts of sustainable gastronomy and food production. She stressed that instead of food chains, we should think in terms of food systems if we want things to change. Dávid Minorics, SEO consultant of Mito gave practical guidance on how to reach local communities – an important target group for the hospitality sector – online, with the help of Google Business Profile. //