The gastro field in the Czech Republic is still struggling with the consequences of the covid pandemic and the market situation is difficult for many businesses. As in other fields, the topic of sustainability and its inevitability in business enters the hospitality industry. “The program of this year’s CONGRESS FOR GASTRO & HOTEL will be to outline ways to get the most out of sustainability so that it is of the utmost benefit to the operation of the business,” said The Congress Director Vera Špáňová.

What lectures can convention-goers look forward to? The president of the Association of Hotels and Restaurants of the Czech Republic, Vaclav Stárek, will speak after the initial opening, which will be hosted by Czech ultramarathoner and healthy lifestyle promoter Miloš Škorpil. His lecture will be entitled Limits of Green Traffic – when do they still make sense?.

The theme sustainability through plant-based alternatives will be discussed in detail by Tomáš Kofroň of Green Heads, which aims to bring new, healthier and interesting products to the Czech market. EcoStep representatives will focus on saving water and money and ecology in their contribution to ESG and saving water in gastronomy and hotels. The company has not only interested the professional public in the recent past by developing a unique anhydrous urinal, which also helps gastronomic businesses to conserve both finance and human strength.

In his lecture, the director of product and service development at Dotykačka ČR, Vladimír Sirotek, looks back at the development of gastronomy in recent months. His theme Winners and Losers in Gastronomy over the past year will show what is building trends and what opportunities the field has ahead of it.

JK