New Cuisine: Sustainable Foodservice & Culinary Summit
4-5 November, 2021
- About the Conference
- About the Speakers
ProVeg, in partnership with Worldchefs and the Hangzhou Vegetarian Association, is pleased to announce that the New Cuisine: Sustainable Foodservice & Culinary Summit will take place in Hangzhou on November 4-5, 2021.
The conference will equip foodservice professionals with the information and skills needed to make more sustainable food choices and pioneer future plant-based trends. It is hoped that this intervention will cascade across consumer habits in China as well as in other parts of the world. Over 300 restaurateurs and chefs from around the world will attend the conference.
The Summit was approved by the Chinese government with the support of the Vegetarian Association of Hangzhou.
Topics covered include the benefits of going plant-based, plant nutrition and health, plant-based culinary creativity and innovation, tea and food pairing, sustainable cooking, and how to market plant-based foods. The conference’s main objectives are to inspire chefs to be catalysts for sustainable food consumption and behavioral change through plant-based culinary innovations and increased awareness of the impact of our diets on the planet.
|Thursday November 4th 2021|
|09:00 - 10:00||Opening Ceremony|
|10:00 - 10:15||Tea Break|
|10:30 - 11:00||Global Plant-Based Culinary Trends|
|11:00 - 11:30||Transition to Plant-Rich Diets: Big Data Analysis on Consumer Behaviours|
|11:30 - 12:00||Plant Nutrition and Health|
|12:00 - 13:00||Lunch|
|13:00 - 13:30||Innovation of Plant-Based Food Ingredients|
|13:30 - 14:30||Plant-Based Cooking Techniques Demo|
|14:30 - 14:45||Tea break|
|14:45 - 15:45||Creativity and Innovation - Indian Cuisine|
|15:45 - 16:00||Break|
|16:00 - 17:00||Creativity and Innovation - Mediterranean Cuisine|
|Friday November 5th 2021|
|09:00 - 09:45||The Profitability of Waste|
|09:45 - 10:45||Creativity and Innovation - Chinese Cuisine|
|10:45 - 11:00||Tea Break|
|11:00 - 12:00||Creativity and Innovation -Japanese Cuisine|
|12:00 - 13:30||Lunch|
|13:30 - 14:30||Creativity and Innovation - The Art of Pastry|
|14:30 - 14:45||Tea Break|
|14:45 - 15:30||Panel Discussion: Food & Tea Pairing|
|15:30 - 16:30||Panel Discussion: Business & Marketing for Plant-Based Cuisine|
|16:30 - 17:00||Closing Ceremony|
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs has 91 years of history since its founding at the Sorbonne by Auguste Escoffier. Representing a mobilised international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of chefs for the betterment of the industry and humanity at large. Worldchefs is dedicated to raising culinary standards and social awareness through education, networking, competition, humanitarianism, and sustainability.