The economic sustainability of the catering industry is on the table

This time, the forum’s main theme is the macroeconomic environment underlying the sustainable gastronomic shift, with a particular focus on the challenges of meeting different generational expectations. Among others, generational researcher Krisztián Steigervald and gastronomic psychologist Dr. Attila Forgács will help prepare for welcoming future guests, with discussions also covering sustainable hotel industry and socially sustainable hospitality.

This year’s highlight will again be the presentation of the Sustainable Gastronomy Awards in three categories – individual, hospitality venue, and organization. The cost for participating in this eye-opening program, particularly aimed at hospitality and gastronomy professionals, is HUF 13,990 gross, which includes the price of lunch in addition to the professional programs.

For more information and registration:
https://metro.hu/fenntarthatogasztronomia2024

Agenda:

9:00 Welcome: Ákos Bősze, METRO HoReCa Sector Development Leader
9:10 Dr. Attila Forgács, gastronomic psychologist – How the past century has shaped our eating habits?
9:50 Krisztián Steigervald, generational researcher – Generational expectations and consumption habits

10:50 BREAK

11:05 József Má