Moderator Zuzana Hodková is a reporter and presenter of SZ Byznys. He interviews top Czech business leaders, films life in domestic companies. He has been engaged in economic journalism for 15 years and has been on the editorial staff of Seznam Zpráv since its inception. In the beginning, she moderated the main news session or, for example, Magazín Biznys up close.

Julie Karabina joined ProVeg in 2021. She started as a University Innovation Specialist and currently works as a New Food Forum Co-Manager, and V-Label Product Certification Manager. She focuses on innovations in cosmetic products ingredients and personal hygiene products. Mostly then her focus is on the know-how of substituting animal-based ingredients with plant-based ones, usage of active ingredients, and innovations in formulating individual products. In the long-term perspective, she is interested in the popularization of plant-based and cruelty-free products.

Jasmijn de Boo has over 22 years of experience as an advocate for a plant-based future, and has worked in global leadership positions for the past 11 years. As vice president of ProVeg International, she is responsible for the overall strategic direction, international operative management and the management of ProVeg branches in individual countries. Oversees international communications, campaigns, EU policy and advocacy, corporate engagement, development and grants program. Jasmijn is co-chair of the steering committee of the European Alliance for Plant-Based Foods (EAPF) and a member of the board of directors of the European Vegetarian Union (EVU).

New Food 2.0 – a win – win scenario
In Jasmijn de Boo’s New Food Forum opening talk she will briefly go through the evolution of the plant-based sector, the opportunities for businesses, retailers, food service providers, and consumers, and encourage further innovation in alternative protein products.

Chris Gee is in charge of the product team in the Czech Republic and is thus responsible for improving the company’s range and fulfilling ambitious plans to bring healthy, sustainable and affordable products to customers. Chris has been with Tesco for 16 years, previously working in various product roles in the UK including the alcoholic beverages and health and beauty products segment. He joined Tesco immediately after finishing his studies in the finance department, later he worked in various positions within the Tesco group, including the position of head of audit in South Korea. In his spare time, Chris enjoys traveling and meeting new people and cultures. He spent most of his childhood in Asia including Singapore and Malaysia.

A commitment to our planet
Chris Gee will present the goals Tesco has set in the area of healthy and sustainable eating and plant-based alternatives, how it manages to fulfill its commitments and what Tesco does to support its plant-based range and its own brands.

Kim Hofman specializes in corporate social responsibility within Ogilvy Consulting. It focuses on connecting consulting and creative expertise in such a way that fulfilling ESG criteria for companies is not only a “must” but helps them achieve win:win solutions for business and society. She has been involved in sustainable projects across industries: from energy to telco to beverages, in the private and non-profit sectors.

Plant-based alternatives as an opportunity, not a burden

Just a few years ago, customers had to look for plant-based alternatives in the back corners of hypermarkets, in specialized stores, not to mention the range of choices. Today, customers don’t have to look any further, plant-based alternatives have their place in almost every product category, from meat to ice cream, and the customer can even choose. It is not just a passing trend or a necessity to maintain a good reputation, but a market that is growing by tens of percent.

Plant-based alternatives are no longer bought only by vegans and vegetarians, but are becoming interesting for a much larger target group: for customers who occasionally want to try something new, for those who are looking for a way to a healthier diet, or for those who do not want animal products products completely, but still want to do something good for the environment.

I will show you with data why plant-based foods are an opportunity for your business and brand, and with practical examples of how to use this opportunity in the context of the Czech market.

For over 20 years in the food and FMCG industries: plant-based foods, oils, fats, sweet confectionery, alcohol & soft drinks, dairy, ice-creams and in the trade. In UPFIELD which is the world’s largest company in the consumer plant-based foods, he manages corporate affairs in the Central and Eastern Europe countries. Concurrently, Tolwinski is also Vice Chairman of the Supervisory Board at Federation of Food Producers, Advisor on Foodstuffs to Executive Director of United Nations Global Compact Polska, member of the Chocolate, Biscuits & Confectionery Association 2015-2020, co-founder of Polish Coalition for Sustainable Palm Oil and its team leader to manage health aspects of palm oil. Before joining UPFIELD, he worked at Ferrero, Heineken, Metro Group. Throughout the years, Tolwinski has proven an expert in how packaged and perishable foods impact human health, the planet and well-being of animals. Consequently, he stood strongly against amendments #171 and #165 to Reg.1308/2013 EU, which intended to discriminate plant-based foods and contradicted the European Commission’s “Farm to Fork” and “Green Deal” strategies. Tolwinski is a flexitarian and advocate of flexitarian diet. Also, an apostle of science-based food knowledge and food labels as a source of mind-altering data. Graduated from University of Warsaw, Maria Curie-Sklodowska University and Polish Academy of Sciences.

Why is Upfield the world’s best plant-based food partner for retailers, consumers and the planet?

Upfield is the largest plant-based consumer products company in the world. But what it takes to keep it that way? What it takes to prove to our business partners, consumers, and to the planet we are the best partners in plant-based foods? Hear out the Upfield way. www.upfield.com

Dr. Andrew Knight is Professor and Founding Director of the Winchester Center for Animal Welfare and Adjunct Professor in the School of Environment and Science at Griffith University in Queensland. As an experienced veterinarian focused on dogs and cats, a veterinary expert in animal welfare. He has published approximately 150 academic and 80 non-fiction publications and an extensive social media video series and several websites (including www.sustainablepetfood.info) on vegan pet food, climate change and the livestock industry, invasive animal research, educational animal use, and other areas related to animal welfare. He regularly works with animal rights charities and has received over 20 awards and research grants for this work.

Andreas Schneider is responsible for the retail sales at Mondarella, one of the fastest growing plant-based foodtech startups in Germany. Living vegan for more than twenty years and working within the plant-based industry for more than ten years – in his previous positions he worked for ProVeg Germany, Veganz and Verdino Green Foods, among others – he has intensively accompanied the incredible momentum that the plant-based sector has gained. He is convinced that tasty plant-based product innovations are the key to driving the necessary transformation of the global food system.

Ing. Sylvie Skaličková, Ph.D. specializes in nanotechnology, analytical chemistry and microbiology. Since 2018, he has been working as a scientific researcher at the Mendel University in Brno under the Institute of Animal Nutrition and Forage. As part of his research, he focuses on the comprehensive application of his knowledge in the field of animal welfare. With his team, he has long-term cooperation with the application sphere, for example on the development of antibiotic substitutes, strategies for the elimination of mycotoxins.

Fermentation as a tool for improving the nutritional value of peas
The current intention of the research activity is, in cooperation with a commercial partner, to create an economic and ecological food production system, within which a new functional food based on legumes with favorable nutritional properties will be created. A demonstration of a pre-application research procedure that was able to increase digestibility and completely transform the nutritional composition of pea flour. The main benefit is the high protein content, low fat and polysaccharide content. Thanks to its concept and properties, the developed food is intended for the segment of organic food, plant-based food and special nutrition for athletes.

As head of the agency, Bronislav Kvasnička specializes in consulting in the field of new technologies and trends across the entire marketing field. His expertise helps the agency’s clients connect creative, data and technology both in the implementation of new principles, tools, procedures and methodologies, and in growing and maintaining a strong market position. Bronislav also worked for several years at the Kantar agency, which, among other things, deals with behavioral research and thus had the opportunity to work with data and public attitudes to various social topics, including sustainability. Before that, he worked in offline and digital media for more than 15 years.

Reality Scan Optimization for healthier decision making.

Being on the shopping list of future potential customers means being on their mobile screen with the right information at the moment of decision.

For Gen Z, search and on-time comparison is a natural approach to everything they do. This includes making decisions about the purchase of food, where parameters important for health and sustainability are vitally addressed. We bring SEO to the real world for them with the Reality Scan Optimization application.

Marek Mencl is a service designer and facilitator who leads the Pábení studio. He has a long-term interest in the social and environmental impacts of climate change (in particular) on the Czech Republic. His ambition is to help the world with meaningful innovations, thanks to which Czech companies and organizations meet their financial goals, while creating safe and fair conditions for life.

The Purpose of the Existence of Companies is to Support a Dignified Life
It is time for businesses to have at their core the ambition to support a dignified life for all people, not to maximize their short-term profits. At the workshop, Marek will explain why such a change is needed and show concrete steps that companies can take to start their transformation. You will be introduced to the economic concept of “Doughnut Economics”. You will take away from the meeting a better understanding of what sustainable development means and in what concrete way your organization can contribute to it.

Tereza Trávníčková is the project manager of the Veggie Challenge – a 30-day challenge that helps people on their way to a more plant-based diet. In ProVeg Česko, at the same time, it communicates with retailers and manufacturers of plant products, provides them with consultations regarding their product portfolio, and through their involvement in the Veggie Challenge and other projects implemented by the organization, helps to popularize a plant-based diet among the general public. Previously, Tereza worked in various marketing and communication positions in multinational companies and has also worked for four years in the United Arab Emirates. Her great hobby is traveling and in her spare time she likes to do various sports, currently mostly yoga and swimming.

Workplace Challenge: Engaging Your Team for a Better Planet
Are you looking for ways to support the health and well-being of your work team? The Workplace Challenge offers a unique opportunity to support healthy lifestyle, long-term health and wellbeing for your team. This 30-day challenge offers a fun and interactive benefit that will bring you even closer together than traditional team building. Join us and learn more about the unique workshop full of healthy eating tips and inspiration for reviving your daily diet!

Jana has long been involved in professional education at the PwC Academy. It also takes care of the development of educational programs on sustainability and ESG (environmental, social and governance) issues. As part of non-financial reporting, he draws on rich auditing experience and knowledge of environmental protection issues.

Where to look for opportunities to increase the sustainability of your business using measurable indicators
Are you interested in making your business more sustainable and transparent? Join us in our workshop Where can you improve the sustainability of your business using measurable indicators and learn to identify key sustainability indicators in examples of selected industries

Filip Sajler is one of the most famous Czech chefs thanks to the successful show Boys in action. He has experience in top restaurants and catering companies in the USA, Germany, Singapore and the Czech Republic. He completed internships and internships with famous and Michelin-awarded chefs such as Yannick Alléno, Armand Arnand and Norbert Niederkopfler. He was a member of the National Cooking Team of the AKC CR. He is the holder of a number of awards from the cooking competitions FHA Culinary cup Singapore, IGEHO Stuttgart, ScotHot Glasgow, World Culinary Championship Basil, including a trophy from the Culinary Olympiad in Erfurt. Cooked or organized catering for important politicians; European premiers and leading European representatives during the Czech EU presidency in Brussels and here at home. He also cooked for show business stars such as Madonna, David Bowie, Bruce Springsteen and many others. Currently, Filip Sajler is the founder & CEO of the Perfect Canteen & Perfect Catering companies and the Onion division, which are new members of the Hopi Holding family of companies. From his position, he actively participates in the management of the company and determines the direction of its further development.

He represents our republic at international competitions with the National Team of Chefs and Pastry Chefs of the Czech Republic, where he has already won numerous awards. He completed internships with the famous Michelin chef Yannick Allé and worked professionally in Germany for a long time. He likes to inspire and impart his culinary skills within the prestigious Gourmet Academy and shares his experience and love of the craft within the Culinary Arts educational program, designed for budding culinary talents.

Chef tech food new era

How PERFECT CHEFS cooks, from technology, ingredients and sustainability to food in ONION boxes.

Martin Staněk represents our republic at international competitions with the National Team of Chefs and Pastry Chefs of the Czech Republic, where he has already won numerous awards. He completed internships with the famous Michelin chef Yannick Allé and worked professionally in Germany for a long time. He likes to inspire and impart his culinary skills within the prestigious Gourmet Academy and shares his experience and love of the craft within the Culinary Arts educational program, designed for budding culinary talents.

Chef tech food new era

How PERFECT CHEFS cooks, from technology, ingredients and sustainability to food in ONION boxes.

Sociologist, research director and co-founder of Behavio Labs, a company dedicated to the application of behavioral science in marketing research. He has completed hundreds of researches for clients such as Albert, Air bank, Škoda Auto, Kaufland, E.ON, T-Mobile, Fortuna, McDonald’s, Košík.cz, Alza, Pernerka and numerous clients from the non-profit sector.

Petra has been involved in software development for many years. The last few years in the startup environment. He has a successful fintech project Rentalit behind him and is currently working on the development of a digital ESG solution for Impact Metrics. In addition, he is a big supporter of education through play and believes that it is one of the most effective ways to learn effectively and permanently. He is currently working on the development of ESG educational games that help employees better understand the principles of sustainability in business.

Climate Mosaic – understand the scientific principles of climate change in a fun way
Climate Mosaic (Climate Fresk) is a workshop based on scientifically based data published in international IPCC reports. It allows you to develop your knowledge about climate change in a fun, collaborative and creative way.
In a team of 4-8 people, you will gradually place cards depicting individual phenomena and uncover their deeper connections (causes and consequences).

Ivana Hekerle is co-owner and director of communications at CIRA Advisory. She started her career in the banking sector, but then started working as a journalist. She went through the positions of editor and editor-in-chief and finally founded her own communications agency. After returning from maternity leave, she began to feel the need to be more useful in what she can do and focus on projects that make sense. She became a member of the board of directors at INCIEN and managed media relations and communication strategy there. At the end of 2019, together with her colleagues, she founded the consulting company CIRAA, which she is advancing further thanks to her experience in the field of strategic communication and business. Her strengths include setting communication strategies and thinking in the context of sustainability. Ivana’s goal is to emphasize the WHY?, why it is right.

Sustainability Communication – How to Prevent Greenwashing
In the member states of the European Union, up to 40% of claims about the sustainability of products are unsubstantiated or downright misleading. At the same time, the topic of sustainability is constantly gaining popularity among consumers, investors and employees. It is therefore time to start correcting mistakes in communication and provide practical guidance on how to communicate correctly and avoid the threats of greenwashing. The workshop by CIRA Advisory will present trends in “greenwashing” in the communication of Czech supermarkets, which it researched and mapped with the Faculty of Social Sciences of Charles University. Together with the participants, we will also introduce tips for good sustainability communication practice and discuss concrete examples of how to communicate sustainability.

Jana Bábiková works in communication at CIRA Advisory – she co-creates communication strategies for clients, consults on their PR and media relations and, last but not least, develops the topic of greenwashing among Czech companies. She started her career at Nano Energies, where she participated in the complete rebranding of the company and then developed it in a PR agency. She studied European studies at the Faculty of Social Sciences of Charles University. Her strengths include understanding the client’s needs and then setting up the overall communication with a sustainable mindset in mind.

Sustainability Communication – How to Prevent Greenwashing
In the member states of the European Union, up to 40% of claims about the sustainability of products are unsubstantiated or downright misleading. At the same time, the topic of sustainability is constantly gaining popularity among consumers, investors and employees. It is therefore time to start correcting mistakes in communication and provide practical guidance on how to communicate correctly and avoid the threats of greenwashing. The workshop by CIRA Advisory will present trends in “greenwashing” in the communication of Czech supermarkets, which it researched and mapped with the Faculty of Social Sciences of Charles University. Together with the participants, we will also introduce tips for good sustainability communication practice and discuss concrete examples of how to communicate sustainability.

Adéla has been working at Tesco for 13 years as a buyer in the healthy eating category, which she has been in charge of for 4 years. She started as a buyer only for the Czech market, but in the last 2 years she has been responsible for all of Central Europe. Adéla herself belongs to the flexitarian group, so she personally belongs to the group of customers in this category.

Michal Skala is the manager of the assortment department Zdravý svět in the Globus chain of stores. Since the establishment of the department in 2016, it has been introducing plant-based alternative products into the product range, so that customers of Globus stores have an available plant-based alternative in several food categories.

At Billa, I oversee the purchasing team, which covers Fruit, Vegetables, Bakery and Delicatessen in addition to the Emergin market. This range allows fresh food to be seen in a wider range. Especially at a time when customer behavior has changed and the sensitivity of price and promotion perception has increased. I am close to the Emergin market category because I am a flexitarian myself, which is an important customer segment. In the past, I have had the opportunity to work with a lot of data that shows the direction the entire segment is going and the challenges it has to face.

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Jana has long been involved in professional education at the PwC Academy. It also takes care of the development of educational programs on sustainability and ESG (environmental, social and governance) issues. As part of non-financial reporting, he draws on rich auditing experience and knowledge of environmental protection issues.

Sustainability and social responsibility have become one of the most important factors when it comes to consumer choice. While in the past, maximising profit was the prevailing goal of many businesses, today sustainability ranks high. Many companies have taken the path of minimising the negative impact of their business on environment and society and they have informed their stakeholders about their activities in Sustainability reports. Learn with us how to approach sustainability reporting and create and meet your goals in making your business more sustainable.