Read about the different Gastro Talks
10.00 - 10.45: The future of foodservice - the journey into the work with ESG (in Danish)
Gastro Talk with Anne-Sofie Hattesen, Head of ESG, Compass Group Danmark
This Talk will be in Danish
Planet Promise is Compass Group’s global commitment to a sustainable future for all. It encompasses our values as an ethical, sustainable and inclusive business.
Compass Group is on a journey towards a more sustainable foodservice. Anne-Sofie Hattesen, Head of ESG in Compass Group Danmark will give an insight on how we integrate ESG in foodservice.
It is Compass Group's mission to have a positive impact on the world through responsible sourcing and working together for change. This is a promise to colleagues, customers, suppliers.
Compass Group explore the aspects and the huge potentials of ESG (Environmental, Social, and Governance) principles right at the heart of foodservice. As we set sails towards a more sustainable and socially responsible future, it's imperative to reimagine traditional approaches to foodservice.
11.00 - 12.00: The Food's Den / Part 1 (in Danish)
Gastro Talk with Claus Nisted, Operations Manager, Compass Group Denmark
This Talk will be in Danish
Five start-ups pitch their ideas to a panel of food enthusiasts. The company that best hits the panel will be invited into Dagrofa's portfolio of suppliers and will have the opportunity to deliver their product to Compass Group's canteens. The winner will be revealed in The Food's Den at 14.30-15.00.
Panellists:
- Anne Ruberg, Purchasing Director, Compass Group
- Nabil Habhabi, Market Manager, Dagrofa Food Service
- Mads Marschall, Food Experts
- Jesper Knudsen, Head Chef, Compass Group
Moderator: Claus Nisted, Operations Manager, Compass Group Denmark
12.20 - 12.40: Jellyfish and Bubbles (in Danish)
Gastro Talk with Lisbeth Ankersen, owner of Innovaconsult
This Talk will be in Danish
When we think of food, we often think of fruit and vegetables, a handful of different four-legged animals, a few species of birds and a few different fish. But where do we draw the line on what constitutes food?
In some cultures, jellyfish are delicacies. We'll look at why jellyfish are beautiful, cool, dangerous and problematic. Jellyfish are becoming more and more common. In places where the marine environment and fish are miserable, jellyfish thrive (they're actually fine with global warming, nitrogen emissions, ocean plastic, oxygen depletion, seaside construction and elevated CO2 in the atmosphere), but once jellyfish dominate, it's hard to bring back marine biodiversity. So, if we want to keep living creatures other than jellyfish in the ocean, we may have to do something. Is it possible to make food, cosmetics or medicine from jellyfish and at the same time give the marine environment a much-needed helping hand? And what determines whether we find something delicious or disgusting? We cover a lot of ground.
Tough topics and jellyfish snacks are washed down with a glass of bubbles, and if we're lucky, we'll experience umami synergy between the jellyfish and the bubbles.
13.30 -13.30: The story about 'Det Kærlige Måltid' (in Danish)
Gastro Talk v. Charlotte Thyberg, Founder Det Kærlige Måltid
This Talk will be in Danish
'Det Kærlige Måltid' is a non-profit organisation in Aarhus, Aalborg and Odense that is passionate about community, citizenship and healthy food. Our goal is to provide care and support to families affected by temporary, acute, life-threatening illness or trauma.
Every week, young volunteers enter the kitchen and prepare nutritious and tasty meals for our beneficiaries. With a shared mission to make a meaningful difference, the young people build community while learning about health, sustainability and nutrition. The meals are delivered by Kærlige Bude volunteers to families' doorsteps for eight weeks at no charge.
13.45 - 14.15: Re-imagining Protein Across Europe: A High-Impact Opportunity for (almost) Everyone (in English)
Gastro Talk v. Tin Rudnicki, Co-President, APPatEIT
This Talk will be in English
The global food industry places a substantial strain on planetary boundaries, with animal-derived products being responsible for as much greenhouse gas emissions as the entire transportation sector combined, and the demand for them is only increasing. However, there's a silver lining: Innovations in the food sector have the capacity to yield profound positive effects on the planet and its inhabitants.
The Alt Protein Project at EIT Food, or APPatEIT is a student led organization supported by two major global think tanks and innovation initiatives — The Good Food Institute and European Institute of Innovation and Technology. APPatEIT is dedicated to turning 6 European universities into engines for alternative protein education, research, and innovation in order to achieve a just, fair, and secure food system.
The Nordic region, with its robust capabilities in biomanufacturing technologies and plant-based alternatives, is well-positioned to leverage its global standing in this domain. By doing so, it has the potential to turn sustainable protein production into its next major export triumph. And you, most certainly have a part to play in it.
14.30 -15.00: The Food's Den / part 2 (in Danish)
Gastro Talk with Claus Nisted, Operations Manager, Compass Group
This Talk wil be in Danish
The winner of the pitch is revealed.