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.

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.

The Summit was approved by the Chinese government with the support of the Vegetarian Association of Hangzhou.


Thursday November 4th 2021
09:00 - 10:00 Opening Ceremony
Speaker(s): Shirley Lu, Sebastian Joy, Thomas A. Gugler, Michael Greger, Hangzhou Head of Commerce
10:00 - 10:30 Tea Break
10:30 - 11:00 Global Plant-Based Culinary Trends
Speaker(s): Shirley Lu
11:00 - 11:35 Plant Nutrition and Health
Speaker(s): Ding Gangqiang
11:35 - 12:00 Food and Environment Sustainability
12:00 - 13:00 Lunch
13:00 - 13:30 Innovation of Plant-Based Food Ingredients
Speaker(s): Omnifood, Hona, Haofood Representatives
13:30 - 14:30 Plant-Based Cooking Techniques Demo
Speaker(s): Frank Fol, Brand Wu
14:30 - 14:45 Tea break
14:45 - 15:45 Creativity and Innovation - Mediterranean Cuisine
Speaker(s): Enrique Perez, Kike Gallardo, Jenny Joey, Brand Wu
15:45 - 16:00 Break
16:00 - 17:00 Creativity and Innovation - Japanese Cuisine
Speaker(s): Yiqun Gu
Friday November 5th 2021
09:00 - 09:45 Diets and Their Effect on Cardiovascular Implications and Metabolism
Speaker(s): Xu Jia
09:45 - 10:25 The Profitability of Waste
Speaker(s): Chris Koetke, Yi-Wen
10:25 - 10:40 Tea Break
10:40 - 11:40 Creativity and Innovation - Chinese Cuisine
Speaker(s): Justin Chen, Richael Zhou, Wang Juming
11:40 - 12:30 Creativity and Innovation - Indian Cuisine
Speaker(s): Manisha Bhasin, Chhaya R. Chaudhari
12:30 - 13:25 Lunch
13:25 - 14:15 Creativity and Innovation - The Art of Pastry
Speaker(s): Istanbul Ma
14:15 - 14:30 Tea Break
14:30 - 15:15 Panel Discussion: Food & Tea Pairing
Speaker(s): RagnarFridriksson, Dilhan C. Fernando, Lawrence Huang
15:15 - 16:30 Panel Discussion: Business & Marketing for Plant-Based Cuisine
Speaker(s): Shirley Lu, Gary Yin, Song Yuanbo, Weng Peihe, Ding Dekun, Marcus Kümmel, Loui Blake, Thijs Bosma, Steve Passchyn
16:30 - 17:00 Closing Ceremony
Speaker(s): Dr. Zitouni Oul-Dada

About Worldchefs

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.