What does Y eat and how does Z choose?

This article is available for reading in Trade magazin 2024/8-9

Generations and food

Dr. Attila Forgács
gastropsychologist

The programme began with a thought-provoking presentation about gastropsychology by Dr Attila Forgács. Eating habits, preferences and attitudes are constantly changing, and the decisive turning point for a food product is always when parents say that they still eat the given food, but would no longer serve it to their children.

Krisztián Steigervald
generation researcher

Generation researcher Krisztián Steigervald helped to prepare for receiving future guests and young workers by introducing the motivations and backgrounds of different generations. In the second half of the programme best practices were shared.

József Márics
director
Hotel Divinus Superior

József Márics, director of Hotel Divinus Superior in Debrecen talked about the sustainable renewal of the Phoenix Award winning hotel.

Next pastry chef and mentor Ingrid Dranka-Petro spoke about the joys and challenges of inclusive hospitality, using the concept and history of a café and restaurant founded and run by disabled people.

Dalnoki Bence sajátmárka-nagykövet METRO

Pohner Ádám
tulajdonos
Iszkor, Mályinka

Farkas Richárd
séf

A roundtable discussion of young restaurateurs followed, moderated by METRO’s HoReCa business development executive Ákos Bősze. The participants were Bence Dalnoki, METRO’s own brand ambassador and Bocuse d’Or bronze medal winning chef, and chefs Richárd Farkas and Ádám Pohner.

Awards for the best in 2024

Once again the culmination of the event was presenting the METRO Sustainable Gastronomy Awards. Each year the nominations are made in three categories, by the laureates of previous years and a panel of METRO experts.

METRO Fenntartható Gasztronómia díjakat a METRO nevében Bősze Ákos HoReCa ágazatfejlesztési vezető nyújtotta át Pohner Ádámnak, Dávid-Dobos Zsófiának, valamint Hajnal Henriettnek

In 2024 the winners of the METRO Sustainable Gastronomy Award are:

individual category – Zsófia Dávid-Dobos, chief dietitian of Hungast,

restaurant category – Iszkor (Mályinka),

organisation category – Hungarian Food Bank Association.

On behalf of METRO the awards were presented by Ákos Bősze, HoReCa business development executive, who told: they feel it is their duty to support the dedicated practitioners of this beautiful profession in as many ways as possible. //