2024-07-01 16:19:24
EPOT Tourism Assume Tank organizes the occasion, “Holistic Sustainable Improvement | from Manufacturing to Gastronomy – Hospitality”, within the context of “The Rhodes Co-Lab”, Wednesday 10/07/24, on the lodge, below the auspices of the South Aegean Area
EPOT organizes inside the framework of “_” an occasion on the subject of “Holistic Sustainable Improvement | from Manufacturing to Gastronomy – Hospitality”, on Wednesday 10 July 2024, at 18.00 with a period of roughly 2 hours. It takes place below the auspices of the South Aegean Area on the lodge in Faliraki (after the Kallithea Springs) which sponsors the internet hosting of the occasion.
This vital matter considerations the first sector, crops, regenerative agriculture, the processing of native merchandise in relation to the tertiary sector of Hospitality and the evolution of Gastronomy. Sub-projects of “_” in regards to the transformation of the vacation spot right into a sustainable vacationer vacation spot might be introduced. Expertise, innovation are keys to each cultivation and processing in addition to tourism.
Gastronomy has advanced in a disruptive method in Filoxenia, adopting sustainable improvement practices with native merchandise, quick transport chain, licensed producers, genuine flavors that introduce the customer to the cultural heritage of the place and achieve a share in his reminiscence.
Excellent audio system will contribute to the presentation of the subject with their speeches:
· Mr. Nikiforos Steiakakis, member of the corporate ( ), ://./ – non-profit group oriented in the direction of the dietary sustainability of destinations-. They’ve intensive expertise and are companions of -, whereas they coordinate sustainable cultivation networking initiatives in Crete between producers and the tourism sector for the advantage of the vacation spot.
· Mr. Dimitris Kalaitzidakis, O at & , with excessive technical information and experience within the meals sector, will current us, ( , the “mannequin nutritious diet” on the College, the experiences that native gastronomy provides to the customer, the connection of Mediterranean weight loss program with well being points with current analysis, the position of improvement and collaboration with the first sector
The occasion is open to the general public, it’s addressed to the sector of Hospitality (hoteliers, lodge managers and executives), to eating places, to the PRIMARY sector (farmers, producers), to Manufacturing, to agronomists and on the whole to native entrepreneurship to be able to see practices and to debate Holistic Sustainable Improvement in our nation.