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 6th | Wednesday, March 7th | |
|---|---|---|
| 08:00 – 09:00 | Registration | |
| 09:00 – 09:20 | Sustainable Gastro Team Introduction | Sigitas Žemaitis Turning off water tap when brushing your teeth, and other great victories from our journey to sustainability |
| 09:30 – 09:50 | Diana den Held What is sustainability and circular economy | Anna Zabezsinszkij Sustainability on our plates – The power of starting with small changes |
| 10:00 – 10:20 | Phil 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 – 10:50 | Coffee break | |
| 10:50 – 11:10 | Justyna Wieczyńska Organic produce and biodegradable active packaging with essential oils | Lukas Jasiūnas The wastefulness of wasting waste |
| 11:20 – 11:40 | Mark Grove & Lasse Melgaard Rasmussen Upcycling of coffee grounds to gourmet mushrooms | Cedric Charpenet Sustainability starts with me |
| 11:50 – 12:10 | Anna Zabezsinszkij Gamification – Adding a twist to boost engagement with sustainability | Jakob Rukov How to introduce edible insects to the European consumer |
| 12:20 – 13:30 | Gastronomic lunch by Valgomasis and Kauno Kolegija | |
| 13:30 – 13:50 | Andrius Plečkaitis Is product innovation about partners? | Camilo Fernandez How and why to build a circular economy model |
| 14:00 – 14:20 | Dr. 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 – 14:50 | Ylva 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 – 15:30 | Coffee break | |
| 15:30 – 15:50 | Dalius Aleksiejevas Secondary Foraged Ingredients – Going beyond mushrooms and berries | Hicran Jonmark How to strengthen your brand through social responsibility |
| 16:00 – 16:20 | Judith 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 – 16:50 | Networking | Sustainable Gastro Team Summary |
