{"id":7534,"date":"2024-04-16T11:15:42","date_gmt":"2024-04-16T09:15:42","guid":{"rendered":"https:\/\/staging.gastrototal.com\/symposium-kueche-der-zukunft\/"},"modified":"2025-02-04T19:08:49","modified_gmt":"2025-02-04T18:08:49","slug":"symposium-kueche-der-zukunft","status":"publish","type":"post","link":"https:\/\/stage.gastrototal.com\/en\/symposium-kueche-der-zukunft\/","title":{"rendered":"Symposium: Kitchen of the Future"},"content":{"rendered":"

The Symposium 2024<\/strong><\/p>\n

“A sustainable and balanced diet, ideally with organic food, in community catering is essential for both people’s health and the planet. With the Kitchen of the Future, together with ZUKUNFT ESSEN, we aim to provide you with the right tools for the next steps towards sustainable and health-promoting community catering, inspire dialogue, and ideally ignite the organic spark.”<\/em> \u2014 Barbara Riegler, Chairwoman of BIO AUSTRIA<\/em><\/p>\n

We are excited to participate in this important event as gastro total<\/strong>. Velimir Sever, Managing Director of gastro total Austria GmbH, will present his expertise in large-scale kitchen planning and kitchen technology in collaboration with Rational.<\/p>\n

We have two free tickets for this event.<\/strong> If you’re interested, please contact us at office.austria@gastrototal.com<\/a><\/strong>.<\/p>\n

Event Details<\/strong><\/h3>\n

Thursday, April 25, 2024, 09:30 AM \u2013 5:00 PM<\/strong>
\nSeminarhaus auf der Gugl<\/strong>
\nAuf der Gugl 3, 4021 Linz<\/p>\n

Find all information here:<\/strong>
\nKitchen of the Future \u2013 Program Booklet (PDF)<\/em><\/p>\n

\n

Program<\/strong><\/h3>\n

from 8:30 AM<\/strong>
\nAdmission and visit to market stalls<\/p>\n

09:30 AM<\/strong>
\nOpening<\/p>\n

09:50 AM<\/strong>
\nKeynote by Karin Kaiblinger, gutessen Consulting<\/p>\n

10:30 AM<\/strong>
\nThe Importance of Community Catering for Organic Agriculture
\nBarbara Riegler, Chairwoman of BIO AUSTRIA<\/p>\n

10:45 AM<\/strong>
\nAppetite for the Future \u2013 The Impact of Sustainable Catering
\nAnna Strobach, Chairwoman and Founder of ZUKUNFT ESSEN<\/p>\n

11:05 AM<\/strong>
\nBreak with tasting, networking, and market stall visits<\/p>\n

11:25 AM<\/strong>
\nPanel discussion with inspiring industry experts<\/p>\n

12:10 PM<\/strong>
\nElevator pitch by market stalls<\/p>\n

12:40 PM<\/strong>
\nWorkshop introductions<\/p>\n

1:00 PM<\/strong>
\nLunch break with organic tastings and concluding coffee break, plus market stall visits<\/p>\n

2:30 PM<\/strong>
\nWorkshop Sessions Begin<\/p>\n

    \n
  • A Kitchen That Fits You \u2013 Requirements and Solutions for School Catering<\/em>
    \nVelimir Sever and Felix Wirthmann, GTA and RATIONAL Austria GmbH<\/li>\n
  • Is Organic Really Better? Argumentation Bootcamp for Community Catering<\/em>
    \nClaus Holler<\/li>\n
  • Too Good to Waste \u2013 Unused Potential of Food Waste<\/em>
    \nJohannes Godler, United Against Waste<\/li>\n
  • From Tender to Plate \u2013 Experiences and Monitoring Tools for More Organic Solutions (WIGEV Case Study)<\/em>
    \nPeter Kotzan, Wiener Gesundheitsverbund<\/li>\n
  • Not Fish Sticks Again! Tips and Tricks for Implementing a Healthy, Sustainable Menu<\/em>
    \nAndrea Vaz-K\u00f6nig, bluem.minds<\/li>\n<\/ul>\n

    4:00 PM<\/strong>
    \nClosing of the event<\/p>\n

    4:30 PM<\/strong>
    \nConclusion of the Kitchen of the Future \u2013 The Symposium 2024<\/p>\n","protected":false},"excerpt":{"rendered":"

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