Lectures / Panels

FRIDAY 14.04.2023.

14.04.2023.
11:00

Chefs Ricard Camarena from Valencia, Ana Roš from Slovenia, and Croatian chefs Hrvoje Kroflin and Deni Srdoč will discuss their views on what sustainability looks like today, what it will look like in the future, and what role it plays in gastronomy.

14.04.2023.
11:15

What is the role of technology in transforming the current status quo? How can we, as consumers, influence ecosystem changes?

14.04.2023.
12:30

This panel discussion will cover the impact of the food industry in the EU and the Republic of Croatia on the overall economy. We will analyze the importance of the food industry in Croatia in addition to relationships in the food supply chain.

14.04.2023.
14:30

But how many times have you looked at Google, TripAdvisor or similar platforms that post restaurant rankings and reviews and quickly believed them? Perhaps in the beginning they conveyed the faithful experience of visitors, but soon these lists became a tool of manipulation for competitors.
How do we escape from the terror of reviews, how do we recognize the authentic ones and how do we know which ones we can trust?

14.04.2023.
15:00

This panel will offer an answer to which of the above problems is actually the weakest link in the food supply chain.

14.04.2023.
15:00

What role does our appetite play when it comes to choosing a travel destination? Are there other factors that are more important to us than our passion for food?

14.04.2023.
15:45

Is the time of cheap meat behind us and is it possible to reverse these negative trends in Croatia? How is the domestic meat industry dealing with this crisis and how is it responding to these tectonic changes?

14.04.2023.
15:45

With numerous international recognitions and awards, Simon is the originator of the farm-to-table idea, and his focus to this day is exclusively on local and seasonal ingredients.

14.04.2023.
17:15

Franco Pepe is the best pizzaiolo in the world, according to The Best Chefs Award (2022), and it is precisely because of him that the streets of the Italian town of Caiazza are full of people waiting for only one thing – to try Franco Pepe’s pizza.

SATURDAY 15.04.2023.

15.04.2023.
10:30

JRE bottle, a designer bottle with a compelling story that promotes Slovenian tap water quality and is used in many high-end restaurants across Slovenia and Europe. Made from eco-friendly and recyclable glass, the JRE bottle embodies sustainability and eco-consciousness while also generating direct financial benefits for restaurants. Its unique design and story make it desirable for customers, who are willing to pay extra for the water served in these bottles, providing restaurants with a new revenue stream.

15.04.2023.
11:00

Food occupies the most space in the increasingly expensive consumer basket. As such, it plays a key role in the formation of consumer sentiment towards each retailer.

15.04.2023.
11:00

The experience of opening a restaurant that has not (yet) failed.

15.04.2023.
11:45

Representative Borzan will talk about the actions of the EU and member states in terms of reducing waste and increasing food donations.

15.04.2023.
11:45

Karime Lopez, chef, Gucci Osteria da Massimo Bottura

Takahiko ‘Taka’ Kondo, chef, Gucci Osteria da Massimo Bottura

15.04.2023.
14:30
15.04.2023.
14:30

Eneko Atxa is a world name with a total of 5 Michelin stars thanks to his restaurants Azurmendi*** and ENEKO.

15.04.2023.
15:00
15.04.2023.
15:45

Do you think all young people eat the same, or is there a difference between Gen Z and Millennials?
What will Gen X reach for for breakfast, and what will Baby Boomers choose? Is the culture of eating out developing among Croats, and which generation is more prone to it?

15.04.2023.
16:30

At the Weekend Food Festival, Rasmus Munk from the Alchemist restaurant will tell us his vision of sustainability through storytelling, drama and provocation, in addition to the importance of providing a sustainable, safe and creative work environment for all staff members.

15.04.2023.
17:30

Dabiz Munoz is a kind of revolutionary of the fine dining concept, who is not interested in everything that has already been seen and known, and avant-garde, innovation and the search for excellence is what characterizes this Spanish chef.