It was about time…

…to create an active conference on things that can make a difference. Also, this page is about time, the schedule for the two days of Evolve Conference.
Get a quick overview of the days with the presentations and workshops; what, who, where, but most importantly, when!
Please note that minor changes may be made.

Note: The amount of tickets is limited!

Speakers’ schedule

Tuesday, March 6thWednesday, March 7th
08:00 – 09:00Registration
09:00 – 09:20Sustainable Gastro Team
Sigitas Žemaitis
Turning off water tap when brushing your teeth, and other great victories from our journey to sustainability
09:30 – 09:50Diana den Held
What is sustainability and circular economy
Anna Zabezsinszkij
Sustainability on our plates – The power of starting with small changes
10:00 – 10:20Phil Tulba
Social enterprise and the circular economy: a UK perspective
Gavin Stewart
Youth and Food. Inspiring young people through demonstration of the gastronomic revolution and how they can impact the future of local and international cuisine
10:30 – 10:50Coffee break
10:50 – 11:10Justyna Wieczyńska
Organic produce and biodegradable active packaging with essential oils
Lukas Jasiūnas
The wastefulness of wasting waste
11:20 – 11:40Mark Grove & Lasse Melgaard Rasmussen
Upcycling of coffee grounds to gourmet mushrooms
Cedric Charpenet
Sustainability starts with me
11:50 – 12:10Anna Zabezsinszkij
Gamification – Adding a twist to boost engagement with sustainability
Jakob Rukov
How to introduce edible insects to the European consumer
12:20 – 13:30Gastronomic lunch
by Valgomasis and Kauno Kolegija
13:30 – 13:50Andrius Plečkaitis
Is product innovation about partners?
Camilo Fernandez
How and why to build a circular economy model
14:00 – 14:20Dr. Vincas Benevičius
Urban Micro Farmer 2.0, the Next Generation
Dr. Visvaldas Varžinskas
Kaunas 2022? EU cities needs in transition to a Circular Economy
14:30 – 14:50Ylva Haglund
Appetite for reduction: Changing behaviours to meet Scotland’s food waste target
Tommy Fagerlund
How to introduce sustainability in a real world project
15:00 – 15:30Coffee break
15:30 – 15:50Dalius Aleksiejevas
Secondary Foraged Ingredients – Going beyond mushrooms and berries
Hicran Jonmark
How to strengthen your brand through social responsibility
16:00 – 16:20Judith Kyst
Solving challenges in society by strengthening food culture
Linus Larsson
The 5 crucial things your website must do to succeed in 2018
16:30 – 16:50NetworkingSustainable Gastro Team
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