Date(s) - 16/09/2019
10:15 - 12:00
The workshop was focused on Sustainable Consumption: the role of restaurants. Supporting more sustainable food consumption practices appears pivotal to reduce the negative impacts of food that are economic, social and environmental. Within this context, it appears that restaurants are increasingly trendsetters and their role to guide customers towards more sustainable food choices is growing. The aim of the workshop was to identify a number of project ideas in terms of how restaurants can help support more sustainable food consumption behavior. The call for participants to the workshop (which was free) was made to companies affiliated with the projects (food producers, municipalities, tourism organisations, etc.) and to researchers’ networks via email invitation. Students participating to the event were attending the first year Master program – “Marketing in the service economy” course. During the course, students were asked to identify some restaurants worldwide representing a best practice in terms of supporting sustainable food consumption. Then, the challenges addressed within the best practices identified by students were clustered into macro-themes that were used during workshop to represent the areas to be tackled through project ideas, namely: food waste; circular economy; communicate sustainability vision of restaurants and educating consumers on sustainability; social impacts of food.
Methodology was organized in the following steps:
The final program was set as follows:
The workshop started at 12.30 with the presentation of students’ posters where the restaurants best practices were identified and finished at 16. Attendants (37 people) were actively participating throughout the workshop.