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EPCAS SUMMER GENERAL ASSEMBLY | ITALY | 29-31 JULY 2013EPCAS SUMMER GENERAL ASSEMBLY | ITALY | 29-31 JULY 2013
BRING YOUR CHEF
SHARING EXPERIENCES
ITALY
FOOD WASTEFOOD WASTEfoto: Maison van den Boer
Dear (potential) EPCAS members,
Welcome to Pordenone, Italy! We are honoured to welcome you at Palace Hotel Moderno for our annual Summer General Assembly.
Together with our Italian hosts, Alessandro Barbisotti from Backstage Catering and Alberto Sbalchiero from Electrolux Professional, we have put together an exciting programme to inspire the food loving side of each of us.
During the Official Programme we will focus on the EPCAS Initiative against Food Waste and the industry benchmark “Quarterly EPCAS Monitor”. Best Practices from our members will also be shared. A separate Chefs Programme is organized, together with the chefs of Electrolux Professional.
To give the programme an Italian touch, several local food orientated businesses will provide authentic products and presentations about these products. Combined with visits to local companies in the area known as ‘Little Venice’ and activities at Electrolux Profes-sional, we have an inspiring programme for both (potential) members and chefs.
With kind regards,On behalf of the EPCAS Board and Advisory Council,
Peter Visscher EPCAS President
Table of Contents
3. WOrD Of WELCOME
4. MAP Of POrDEnOnE
5. PrOGrAMME MOnDAy JuLy 29TH 2013
6. PrOGrAMME TuESDAy JuLy 30TH 2013
8. PrOGrAMME WEDnESDAy JuLy 31ST 2013
9. nOTES
10. ATTEnDEES
18. SPEAKErS & MODErATOrS
19. nOTES
20. BEST PrACTICES
21. THE AGEnDA fOr THE fuTurE
22. POWErED & SuPPOrTED By
23. IMPOrTAnT InfOrMATIOn
23. fOOD ExECuTIVE EurOPE
24. SAVE THE DATE
2
Dear (potential) EPCAS members,
Welcome to Pordenone, Italy! We are honoured to welcome you at Palace Hotel Moderno for our annual Summer General Assembly.
Together with our Italian hosts, Alessandro Barbisotti from Backstage Catering and Alberto Sbalchiero from Electrolux Professional, we have put together an exciting programme to inspire the food loving side of each of us.
During the Offi cial Programme we will focus on the EPCAS Initiative against Food Waste and the industry benchmark “Quarterly EPCAS Monitor”. Best Practices from our members will also be shared. A separate Chefs Programme is organized, together with the chefs of Electrolux Professional.
To give the programme an Italian touch, several local food orientated businesses will provide authentic products and presentations about these products. Combined with visits to local companies in the area known as ‘Little Venice’ and activities at Electrolux Profes-sional, we have an inspiring programme for both (potential) members and chefs.
With kind regards,On behalf of the EPCAS Board and Advisory Council,
Peter Visscher EPCAS President
Table of Contents
3. WOrD Of WELCOME
4. MAP Of POrDEnOnE
5. PrOGrAMME MOnDAy JuLy 29TH 2013
6. PrOGrAMME TuESDAy JuLy 30TH 2013
8. PrOGrAMME WEDnESDAy JuLy 31ST 2013
9. nOTES
10. ATTEnDEES
18. SPEAKErS & MODErATOrS
19. nOTES
20. BEST PrACTICES
21. THE AGEnDA fOr THE fuTurE
22. POWErED & SuPPOrTED By
23. IMPOrTAnT InfOrMATIOn
23. fOOD ExECuTIVE EurOPE
24. SAVE THE DATE
WORD OF WELCOME
3
1. Palace Hotel Moderno Viale Martelli, 133170 Pordenonewww.palacehotelmoderno.it
2. Dok Dall’ava Prosciutteria F.lli Martin Via della Motta, 20/a33170 Pordenonewww.dallava.com
3. Electrolux Professional HeadquartersViale Treviso, 1533170 Pordenonewww.electrolux-professional.com
4. Olio dei DogiVia Pasubio, 1933070 fiachetti di Caneva, Province of PordenoneGPS address: Via Col di Lana/ Loc. fiaschettiwww.oliodeidogi.it
5. I Magredi Via del Sole, 1533090 Domanins, Province of Pordenonewww.imagredi.com
6. Ciasa de GahjaVia Anzolet, 1333070 Budoia, Province of Pordenonewww.ciasadegahja.com
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6
5
3
112
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PROGRAMME
Monday July 29th 201312.00 – 14.00 Welcome lunch Ristorante Moderno, Palace Hotel Moderno14.00 – 15.30 Introduction meeting Main meeting room, Palace Hotel Moderno15.30 – 16.00 Break16.00 – 18.00 Offi cial EPCAS Meeting (Executives) Main meeting room, Palace Hotel Moderno16.00 – 18.00 Offi cial CHEF Meeting (Chefs) Small conference room, Palace Hotel Moderno18.00 – 18.45 refresh time18.45 – 23.00 Evening programme by Dok Dall’ava Prosciutteria f.lli Martin Old town, Pordenone
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Town hall PordenoneTown hall Pordenone
Dok Dall’ava ProsciutteriaDok Dall’ava Prosciutteria
PROGRAMME
Tuesday July 30th 2013 07.00 – 07.30 Breakfast07.30 – 08.00 Bus to Electrolux Professional Headquarters Palace Hotel Moderno08.00 – 08.30 Welcome coffee Electrolux Professional Headquarters08.30 – 10.30 Offi cial Meeting Auditorium
Executives programme 10.30 – 10.45 Break 10.45 – 12.15 Best Practices Auditorium 12.15 – 13.00 Tour of Innovation Center13.00 – 13.30 Aperetif by Koppert Cress
Chefs programme10.30 – 10.45 Walk to Innovation Center10.45 – 11.30 Explanation of Mystery Challenge Tour of Electrolux Kitchens Electrolux training kitchens, Electrolux Innovation Center11.30 – 12.00 Product presentations by suppliers Showroom, Electrolux Innovation Center12.00 – 13.30 Mystery Challenge Electrolux training kitchens, Electrolux Innovation Center
Combined progamme13.30 – 15.00 Lunch prepared by Chefs Showroom, Electrolux Innovation Center
15.00 – 15.30 Bus to Hotel15.30 – 16.30 refresh time16.30 – 17.00 Bus to Company Visit 17.00 – 19.00 Company visit at olive farm Olio dei Dogi19.00 – 19.45 Bus to dinner location19.45 – 23.00 Dinner by Alessandro Barbisotti from Backstage Catering I Magredi
Electrolux Professional HeadquartersElectrolux Professional Headquarters
6
Electrolux Professional Headquarters
Tuesday July 30th 2013 07.00 – 07.30 Breakfast07.30 – 08.00 Bus to Electrolux Professional Headquarters Palace Hotel Moderno08.00 – 08.30 Welcome coffee Electrolux Professional Headquarters08.30 – 10.30 Offi cial Meeting Auditorium
Executives programme 10.30 – 10.45 Break 10.45 – 12.15 Best Practices Auditorium 12.15 – 13.00 Tour of Innovation Center13.00 – 13.30 Aperetif by Koppert Cress
Chefs programme10.30 – 10.45 Walk to Innovation Center10.45 – 11.30 Explanation of Mystery Challenge Tour of Electrolux Kitchens Electrolux training kitchens, Electrolux Innovation Center11.30 – 12.00 Product presentations by suppliers Showroom, Electrolux Innovation Center12.00 – 13.30 Mystery Challenge Electrolux training kitchens, Electrolux Innovation Center
Combined progamme13.30 – 15.00 Lunch prepared by Chefs Showroom, Electrolux Innovation Center
15.00 – 15.30 Bus to Hotel15.30 – 16.30 refresh time16.30 – 17.00 Bus to Company Visit 17.00 – 19.00 Company visit at olive farm Olio dei Dogi19.00 – 19.45 Bus to dinner location19.45 – 23.00 Dinner by Alessandro Barbisotti from Backstage Catering I Magredi
I MagrediI Magredi
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PROGRAMME
Wednesday July 31st 201308.00 – 09.00 Breakfast & check-out09.00 – 11.00 Best Practices Main meeting room, Palace Hotel Moderno11.15 – 11.45 Bus to lunch location11.45 – 14.30 Introduction and lunch by students of Centro Turistico Alberghiero Ciasa de Gahja
Ciasa de GahjaCiasa de Gahja
Centro Turistico AlberghieroCentro Turistico Alberghiero
8
NOTES
Wednesday July 31st 201308.00 – 09.00 Breakfast & check-out09.00 – 11.00 Best Practices Main meeting room, Palace Hotel Moderno11.15 – 11.45 Bus to lunch location11.45 – 14.30 Introduction and lunch by students of Centro Turistico Alberghiero Ciasa de Gahja
9
noud van den BoerKoninklijke Van den Boer Groep
Warren Dietel International Caterers Association / Puff ’n Stuff Catering
[email protected] www.internationalcaterers.org
www.puffnstuff.com
Georg BroichEPCAS Board / Broich Catering & Locations
Markus SpenglerfPS Catering
Jim ZilliZilli Hospitality Group
frank WassermannArena One
10
Peter VisscherEPCAS President
Charles van GochEPCAS Board / Mise en Place
Dorrie Eilersneptunus
frank SteffenSteffen Traiteur / EPCAS Advisory Council
Toine MandersALDE Group / EPCAS Advisory [email protected]
www.alde.eu
Peter KandelsEcolab / EPCAS Advisory Council
[email protected] www.ecolab.com
Dmitry PukhovDiamond Catering
Martin færgemannKai Thor Catering
Bart LeemansKoppert Cress
Hélène BaudTraiteurs de france
Artur JunqueiraGrupo Ibersol / Silva Carvalho Catering
www.silvacarvalhocatering.com
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Alessandro BarbisottiBackstage Catering
Ann Verduynfruy finest food Catering
Sven BodryrAK Porcelain Europe
ruedi BachmannJuran Institute / EPCAS Advisory Council
Christian ChytilImpacts Catering & Events
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Henk VerhaestStudio 100 / EPCAS Advisory Council
Tom Ambaumneptunus
Charles SmithAt your Service
Andrey GorozhankinDiamond Catering
Calin MituPrivileg Catering
Melissa DietelPuff ‘n Stuff CateringPartner Warren Dietel
www.puffnstuff.com
Anca MituPrivileg Catering
nathalie Goubandfauchon réceptions
Esther de VaalLibbey
Thomas KaschaSD Trading
Tom SteffenSteffen [email protected]
13
Tina færgemannKai Thor Catering
Pierre de StryckerGourmet Invent
Alexander GausmannArena One
Brigitte van den BoerKoninklijke Van den Boer Groep
Partner noud van den Boerwww.kvdbg.com
Tone Dyb JensenKai Thor [email protected]
www.kaithorcatering.dk
Marie-Luise WeissImpacts Catering & Events
Arnaud rannouMychefcom / EPCAS Advisory Council
Marco van VulpenElextrolux Professional
Erik van WelzenErasmus Catering Services
Susan van TreaseZilli Hospitality Group
Partner James Zilliwww.zillihospitalitygroup.com
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xavier fruyfruy finest food Catering
Marco ChristChrist Party & Catering
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nicole remannPartner Alexander Gausmann
Hilde PorreyePartner Henk Verhaest
Group [email protected]
www.maes.pro
Elvera WeustenEuropean Parliament
Dolly BachmannPartner ruedi Bachmann
Jacqueline MandersPartner Toine Manders
fernando SantosGrupo Ibersol/ Silva Carvalho Catering
www.silvacarvalhocatering.com
CHEF
Simon HaastrupKai Thor Catering
www.kaithorcatering.dk
CHEF
Mischa SchmidtChrist Party & Catering
www.partyservice-christ.de
CHEF
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Edwin WesterbeekTraiteur de Paris
www.traiteurdeparis.fr
CHEF
Vsevolod ErmarovDiamond Cateringwww.dcatering.ru
CHEF
Marco InzoliBackstage Catering
www.backstagecatering.com
CHEF
Christian WillrichBroich Catering & Locationswww.broich-catering.com
CHEF
Eugène SwalenKoninklijke Van den Boer Groep
www.maisonvandenboer.com
CHEF
Eric MieteKoppert Cress
www.koppertcress.com
CHEF
Maartje BeijsensBoard EPCAS foundation
Stéphanie van Oorschot EPCAS Secretariatoffi [email protected]
Aletta van der VinneEPCAS Secretariatoffi [email protected]
Edwin HoutmanErasmus Catering Serviceswww.erasmuscatering.nl
CHEF
Paul Tudosescu Privileg Catering
www.privilegcatering.ro
CHEF
17
Juan Velasco LopezMultimedia
offi [email protected]
Toine MandersAdvisory Council member Toine Manders, Member of European Parliament, has been invited to take part in the ongoing discussion about food Waste, which is one of the main themes of this assembly. ‘food Waste’ is the wasted food which is still healthy and suitable for human consumption. Each year an average of 180 kg per person per year of food is wasted. The Alliance of Liberals and Democrats are petitioning for legislation to reduce the amount of food wasted within the European union with 50% by 2025.
Alberto SannaAlberto Sanna, teacher at the University Vita-Salute in Milan, is the Scientifi c Director of an innovative Re-search Master in Service Design: e-Services for Life Design. He is active in the redesign/reengineering of food services to promote healthier and greener individual and collective behaviour. Together with his group, Alberto has developed a unique, innovative and integrated service platform for catering at locations such as workplaces, schools and hospitals. They test this platform in the City of the future Living Lab premises in Milan. furthermore, they are very active in promoting nutritional education and consumer awareness, to leverage on customer loyalty and satisfaction within healthier & greener added value food services, as well as corporate social responsibility. Alberto is actively fi ghting food waste within these projects and has therefore been asked to give a presentation to all attendees and moderate during the chef’s programme.
Piero GallucciPiero Gallucci, owner of LaBaronale, will moderate the chef’s programme, especially the “food Waste” chal-lenge at Electrolux Professional. LaBaronale imports authentically Italian, top-of-range culinary products and fi ne Italian wines to Western Europe. With his knowledge about Italian products, Piero will assist the chefs in the cooking challenge, as several of the products that day are delivered via him. Furthermore, during the Offi cial CHEf Meeting, Piero will assist with the moderation and will help with translation when necessary.
Stefano GiovanzaniStefano Giovanzani is attending on behalf of the Institute of Culinary Arts (ICA) and QualityfoodSolutions. Stefano is in the Managing Board of ICA, and has helped start up ICA Italia earlier this year in Milan. fur-thermore, as Managing Director of QualityfoodSolutions, Stefano has been invited to moderate the chef’s programme. With his range of frozen products, Stefano is busy with reducing the amount of food wasted, whilst maintaining the quality of the dishes. Together with him, the idea behind the “food Waste” challenge was set up.
SPEAKERS & MODERATORS
18
NOTES
19
Toine MandersAdvisory Council member Toine Manders, Member of European Parliament, has been invited to take part in the ongoing discussion about food Waste, which is one of the main themes of this assembly. ‘food Waste’ is the wasted food which is still healthy and suitable for human consumption. Each year an average of 180 kg per person per year of food is wasted. The Alliance of Liberals and Democrats are petitioning for legislation to reduce the amount of food wasted within the European union with 50% by 2025.
Alberto SannaAlberto Sanna, teacher at the University Vita-Salute in Milan, is the Scientifi c Director of an innovative Re-search Master in Service Design: e-Services for Life Design. He is active in the redesign/reengineering of food services to promote healthier and greener individual and collective behaviour. Together with his group, Alberto has developed a unique, innovative and integrated service platform for catering at locations such as workplaces, schools and hospitals. They test this platform in the City of the future Living Lab premises in Milan. furthermore, they are very active in promoting nutritional education and consumer awareness, to leverage on customer loyalty and satisfaction within healthier & greener added value food services, as well as corporate social responsibility. Alberto is actively fi ghting food waste within these projects and has therefore been asked to give a presentation to all attendees and moderate during the chef’s programme.
Piero GallucciPiero Gallucci, owner of LaBaronale, will moderate the chef’s programme, especially the “food Waste” chal-lenge at Electrolux Professional. LaBaronale imports authentically Italian, top-of-range culinary products and fi ne Italian wines to Western Europe. With his knowledge about Italian products, Piero will assist the chefs in the cooking challenge, as several of the products that day are delivered via him. Furthermore, during the Offi cial CHEf Meeting, Piero will assist with the moderation and will help with translation when necessary.
Stefano GiovanzaniStefano Giovanzani is attending on behalf of the Institute of Culinary Arts (ICA) and QualityfoodSolutions. Stefano is in the Managing Board of ICA, and has helped start up ICA Italia earlier this year in Milan. fur-thermore, as Managing Director of QualityfoodSolutions, Stefano has been invited to moderate the chef’s programme. With his range of frozen products, Stefano is busy with reducing the amount of food wasted, whilst maintaining the quality of the dishes. Together with him, the idea behind the “food Waste” challenge was set up.
There is no time to waste!
WATER
Markus SpenglerFPS CateringBIOLOGISCH“Concept for lunch at schools and nurseries”
noud van den BoerKoninklijke Van den Boer GroepfOOD WASTE“Prevention of food Waste continued”
Peter KandelsEcolabInnOVATIOn In WArEWASHInG “new innovations in cleaning products for mechanical warewashing – kitchen hygiene”
Hélène BaudTraiteurs de France“The two latest achievements of Traiteurs de france:- The yearly Chefs’ Challenge- The Traiteurs de france custom-made
quality label QuALITy LABEL (with a ma-jor focus on Sustainable Development and Corporate Social responsibility)”
Sven BodryRAK Porcelain EuropefOOD WASTE“A new concept to help reduce food waste through tableware”
BEST PRACTICES
20
Christian Chytil &Marie-Luise WeissImpacts Catering & EventsWEBrESTAurAnT.AT“Top-class catering concept offering an innovative lunch for companies”
Warren Dietel & Jim ZilliPuff ‘n Stuff Catering & Zilli Hospitality Group“food Waste from a sales perspective”
Eugène SwalenKoninklijke Van den Boer GroepfOOD WASTE PrEVEnTIOn
xavier fruyFruy Finest Food CateringfOOD WASTE PrEVEnTIOn THrOuGH SOuS-VIDE
CHEf PrOGrAMME BEST PrACTICES
There is no time to waste!
FOOD
In Europe, 180 kg of food is wasted
per person per year
American and European food waste could
feed the 3rd world
Every year 20 million tons of fi sh are thrown back into the sea
Global population growth projections of 2–3
billion people over the next 40 years,
combined with changing diets, result in a predicted
increase in food demand of 70% by 2050
WATER
In 2013, 36% of the global population lives in
water-scarce regions. If we do nothing,
this will increase to 50% by 2050
An average of 1,000 m3 of water is needed to produce the 2,800 daily calories
required for a nourished diet
780 million people do not have access to clean
water and almost 2.5 billion do not have access to adequate
sanitation
Global water demand will increase by some 55%,
due to growing demand from manufacturing (+400%), thermal power plants (+140%)
and domestic use (+130%)
POWER
By 2050, we could get all the energy
we need from renewable sources
More than half of the heat we pump into our homes disappears
through walls, windows and roofs
1.4 billion people have no access to
reliable electricity
If 0.3% of the Sahara desert was a concentrated solar
plant, it would power all of Europe
The global cost of lighting is $230 billion per year
POLLUTION
A city affects a large area outside its own
boundaries. London alone will need an area of almost 300 times its size to satisfy its demands and
to dispose its waste and emissions
Air pollutants can travel thousands of kilo-metres by air. In many
cities, only a part of local air pollution is generated
by the city itself
Rich countries will suf-fer worse effects from ex-posure to ground-level ozone, because of their ageing populations –
older people are more susceptible
urban air pollution is set to become the top environ-mental cause of mortal-ity worldwide by 2050,
ahead of dirty water and lack of sanitation
CHANGING MARKETS
Booking sites such as Expedia and Booking.com are becoming increas-ingly infl uential. If a hotel wants to be mentioned on the fi rst page, a booking site often demands
a commission of 15% until
25%. Google plays a major role in the rise of these commissions.
The retail industry is focusing more and more on hospitality. Is this blurring a
threat to traditional hspitality?
Consumer to consum-er initiatives like Air B&B and Couchsurfi ng are upcoming alternatives to hotel accommo-
dation. Couchsurfi ng has 1,2 million beds on offer, all
over the world.
from global to local
In response to the tech-nologization of society, there
is a growing need for authenticity; in product,
in concept, in perception
Initiated by supported by
EDUCATIONLaying the foundation Creating awareness
THE AGENDA FOR THE FUTURE
21
Christian Chytil &Marie-Luise WeissImpacts Catering & EventsWEBrESTAurAnT.AT“Top-class catering concept offering an innovative lunch for companies”
Warren Dietel & Jim ZilliPuff ‘n Stuff Catering & Zilli Hospitality Group“food Waste from a sales perspective”
Eugène SwalenKoninklijke Van den Boer GroepfOOD WASTE PrEVEnTIOn
xavier fruyFruy Finest Food CateringfOOD WASTE PrEVEnTIOn THrOuGH SOuS-VIDE
Palace Hotel ModernoViale Martelli, 1 – 33170 Pordenone – Italywww.palacehotelmoderno.it+39 0434 28215
Transportation To Venice Treviso airport there is a taxi service. This will take approximately 1 hour from the hotel.
Taxsi Piu H24 nCC - Mr. Luca Mauro +39 328 3655 [email protected]
POWERED & SUPPORTED BY
22
Lisbon Madrid
BarcelonaRome
Milan
ViennaMünchen
Maastricht
Copenhagen
London
Paris
Amsterdam
Brussels
Luxembourg
Düsseldorf
Strasbourg
Zürich
Hamburg
Berlin
Palace Hotel ModernoViale Martelli, 1 – 33170 Pordenone – Italywww.palacehotelmoderno.it+39 0434 28215
Transportation To Venice Treviso airport there is a taxi service. This will take approximately 1 hour from the hotel.
Taxsi Piu H24 nCC - Mr. Luca Mauro +39 328 3655 [email protected]
Food Executive EuropeFEBRUARY 3rd & 4th 2014Maastricht - The Netherlands
Food Executive Europe (FXE) is the fi rst event exclusively for decision makers in the European hospitality industry. It provides a platform for networks and associations in the hospitality industry, to encourage sharing experiences and networking with like-minded people. This blue ocean, “out of the box” concept brings the captains of industry from foodservice, catering and hotels together to discuss responsibility regarding the hospitality industry.
Sustainability and environmental responsibility, the latest facts and fi gures from the industry, as well as exploring new trends, technologies and possibilities, are returning themes within fxE.
In 2014, the EPCAS Winter General Assembly will be hosted alongside food Executive Europe.
To Venice Marco Polo airport there is a shuttle service. This will take approximately 1 hour from the hotel.Information and timetable: www.atvo.it+39 421 383 [email protected]
EPCAS Secretariat & BoardStéphanie van Oorschot +316 206 505 68Aletta van der Vinne +316 396 395 04Maartje Beijsens +316 462 438 63Peter Visscher +316 215 738 31Georg Broich +49 173 8580 100Charles van Goch +316 532 207 12
23
IMPORTANT INFORMATION
Lisbon Madrid
BarcelonaRome
Milan
ViennaMünchen
Maastricht
Copenhagen
London
Paris
Amsterdam
Brussels
München
Luxembourg
MaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtMaastrichtDüsseldorf
Strasbourg
Zürich
AmsterdamHamburg
Berlin
SEE YOU IN MAASTRICHT!
Save the date: Winter General Assembly | During february 2nd - 4th 2014
EPCAS SECRETARIAT | P.O. BOX 4260 | 6202 WC MAASTRICHT | THE NETHERLANDS | E. [email protected]. +31 43 356 10 91 | F. +31 43 326 42 63 | TWITTER: @EPCAS1 #EPCAS | WWW.EPCAS.EU