A far-reaching topic, circular gastronomy – which all about “just” food (just harvested, just cooked), short product cycles and sustainable resource use –, will be the central theme for most of this year’s presentations. 

We will also be addressing other issues such as the era of the mindful diner and the changes in attitude we are widely witnessing among consumers, who are ever more demanding and aware. People want increasingly more information to help them make decisions. This new trend is set to be instrumental in the future growth of hospitality businesses.