What does Y eat and how does Z choose?
On 11 June METRO Wholesale organised the METRO Sustainable Gastronomy Forum and Awards Ceremony for the third time, at the METRO Gastro Academy in Budaörs. The main topic of the forum was the social and economic environment that underpins the sustainable gastronomy trend.
This article is available for reading in Trade magazin 2024/8-9
Generations and food
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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.
![](https://trademagazin.cdn.webgarden.io/wp-content/uploads/2024/08/Steigerwald-Krisztian_opt-247x300.jpeg)
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.
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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.
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Dalnoki Bence sajátmárka-nagykövet METRO
![](https://trademagazin.cdn.webgarden.io/wp-content/uploads/2024/08/5-Pohner_Adam-vagott_opt-e1724834216428-254x300.jpeg)
Pohner Ádám
tulajdonos
Iszkor, Mályinka
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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.
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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. //
Sustainable Gastronomy Forum
The METRO Sustainable Gastronomy Forum and Awards Ceremony is part of METRO’s sustainable gastronomy programme. METRO established the Sustainable Gastronomy Award in 2022. Every year the event is organised on 18 June to celebrate the Sustainable Gastronomy Day. METRO Sustainable Gastronomy Forum and Awards is a platform that helps in developing a sustainable business model and at the same time generates a professional dialogue on the topic. METRO Sustainable Gastronomy Awards not only give motivation, but have also become a tool for building a professional community. The winners get general professional recognition. Sustainable gastronomy is present in product innovation, communication, and in the training programmes of the METRO Gastronomy Academy. //
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