The biggest barrier to the transformation of the circular economy in restaurants is the lack of knowledge and skills. The Circular Economy Solutions for Restaurants (Ce4Re) project will provide free training to restaurants to help them on their way to a more sustainable future. A series of four online workshops will be organised this April, covering a range of topics related to sustainability in the catering sector: the basics of the circular economy, menu planning, waste prevention and reduction, as well as sustainable and responsible communication and marketing.
The webinars will be held in English and will be attended by leading experts from Finland, Sweden and Latvia. You are invited to increase your knowledge and expertise in the field of circular economy!
The webinars are free of charge and open to all. They are part of the international Interreg Central Baltic project “Ce4Re” – Developing common circular solutions in the Central Baltic restaurant sector.
The webinars will be organised on the Zoom platform. The link will be sent to your email before the webinar. The webinars will also be recorded and available with subtitles in Latvian. A link to the webinar recordings will be sent to the email you provide on this registration form. Don’t forget to mark the webinar dates in your calendar!
Register here: https://forms.gle/gA1Mh8PEHtwtVe3h6
Read more about the project here: https://ej.uz/ce4re
Webinar programme
Webinar 1: Introduction to the Circular Economy – what, how and why?
(Wednesday 10.04. 16.00-17.00 FIN & LAT and SWE 15.00-16.00)
Programme:
16.00 Introduction to circular economy in restaurants – Ted Wendt, Ekomatcentrum, Sweden.
16.15 How different restaurants work with circular economy in the Baltic Sea Region – Sanna-Mari Renfors, Professor, Principal Researcher, Satakunta University of Applied Sciences, Finland.
16.30 Best practice example: “Valmiermuižas alus cuisine” , Liāna Kažmere, Marketing Project Manager and Marita Mastiņa, Manager, Gardener, Latvia.
Register by Monday, 8 April!
Webinar 2: Circular Menu Planning – How to promote circular cooking in your restaurant?
(Monday 15.04. 15.00-16.15 FIN & LAT and SWE 14.00-15.15)
Programme:
15.00 Circular economy in menu planning – Olli Takanen, trainer, Perho PRO, Finland.
15.30 FresCo restaurants create a better future with sustainable thinking – Laura Avikainen, Vice President, FresCo Ravintolat, Finland.
15.45 Best practices in menu planning – Artūrs Taškāns, Executive Chef, COD Restaurant, Latvia.
Register by Wednesday, 10 April!
Webinar 3: Waste prevention and reduction
(Monday, 22.04. 15.00-16.00 FIN & LAT and SWE 14.00-15.00)
Programme:
15.00 Waste prevention and reduction – How to prevent waste in your restaurant? – Lina Andersson Fasth, Training Manager, Generation waste, Sweden.
15.30 Waste management in restaurants in Latvia, representative of ZAAO Ltd, Latvia
The first presentation of the webinar will be common for all countries. It will be held in English and moderated by an expert from Sweden. The webinar will then continue in groups, one per Member State. The local expert will inform the webinar participants about the legislative requirements and practices in waste management in the restaurant sector in each Member State. This part of the lecture will be given in the local languages.
Register by Wednesday 17 April!
Webinar 4: Sustainability Marketing and Communication. How to promote and communicate your restaurant’s circular economy activities?
(Monday 29.04. 15.00-16.15 FIN & LAT and SWE 14.00-15.15)
Programme:
15.00 How to communicate your restaurant’s circular economy activities – Anu Nylund, trainer and entrepreneur, owner and founder of Mood of Finland, Finland.
15.30 Sustainability Marketing: the case of the restaurant “Pavāru Māja” – Justīne Kalēja, former director of the restaurant “Pavāru māja Līgatnē”, Latvia.
Register by Wednesday, 24 April!
