AlmaTalks is an emerging series of events for the local community of foodies, restaurateurs and hospitality professionals. Its purpose is to discuss matters that transcend and connect us in this industry – from the workplace culture to how we influence our guests’ perception of food in a broader cultural-ecological context.
Zero Waste and creativity in the kitchen
Eliminating plastic wraps, fermenting and pickling surplus ingredients, processing animals nose-to-tail, implementing more efficient menu planning, and composting organic waste are just a few of the simpler measures that a growing number of restaurants across all price ranges are beginning to adopt today—from cafés and wine bars to Michelin-starred establishments. But some places, particularly those for whom the zero waste approach is an intrinsic part of their DNA, go even further, pursuing “seemingly impossible” practices such as upcycling glass, transforming recycled plastics into takeaway plates and elements of their interior design, or pressuring suppliers to reduce or change their packaging materials. Zero waste is gradually gaining traction and awareness among more business owners, compelling them to think differently and creatively. The second edition of AlmaTalks will introduce you to a reality where waste from one process becomes the input for another.
In a semi-formal and intimate gathering, with a capacity of max. 100 people, visitors can look forward to lectures, interviews and live panel discussions with Czech and foreign renowned chefs, craft producers and circular economy experts.
Speakers:
- Douglas McMaster (UK), Silo
- Ryan Walker (UK), Silo
- Cherry Tsui (FR), Little Red Door
- Food For Soul, Refettorios (IT)
- Lara Dunnett (UK), Ellen MacArthur Foundation
- Vojtech Vegh (SK), Surplus
- Michaela Číhalíková (CZ), Zachraň Jídlo
- Matěj Výboch (CZ), KRO
- Ondra Kropička (CZ), Landcraft
- Erik Cehlár (CZ), Goodlok
- Vanda Kofroňová (CZ), moderator