Sustainability is the key at Horecava

Horecava, the fair for the hotel industry in the Netherlands, will take place again from 9 to 12 January 2023 at the Amsterdam RAI. One of the main themes at this year’s fair is sustainability. More and more catering entrepreneurs are consciously engaging in green business and fighting food waste. The theme is reflected in all possible forms on the entire exhibition floor. Topics such as food without waste, green innovations and energy and water savings inspire visitors from the industry to think about the opportunities they themselves have to run business more sustainably.

The “green route”

The organization has deliberately chosen sustainability as one of the themes for Horecava 2023. After all, greener lifestyles and entrepreneurship are becoming an increasingly important topic in society. At Horecava, visitors will therefore find lots of current trends and developments related to this. The ‘Green Route’ has been developed especially for this fair in collaboration with Sustainable Horeca Holland. While walking this route, catering entrepreneurs are guided along sustainable choices and the latest developments in the areas of people, food, energy, water, waste and housing. Actively starting a greener business is also a good way to stand out in the market. In addition, experts share their visions and ideas on sustainability during informative and inspiring sessions.

Tips for doing business more sustainably

Catering entrepreneurs face many choices every day. Sustainable entrepreneurship is not always at the top of their priority list. The food chain has a major impact on the environment. Making greener choices directly helps to reduce the ecological footprint as a café, restaurant or hotel. From waste sorting and recycling to, for example, water reduction, less food waste and a ban on plastic use. At Horecava, entrepreneurs from the sector get concrete tools to run business more sustainably.

A selection of the sustainable activities at Horecava 2023

– Together against the Food Waste Fund talks about the essence of fighting food waste in the restaurant industry, including practical tips.
– Pop-up Restaurant Home Base cooks completely circularly during the fair. They show how you, as a catering company, can reduce your ecological footprint by incorporating circularity in all possible ways.
– Karel de Vos sustainability award: this trophy is awarded during the fair to a sustainable innovative concept. Six companies have been nominated. They have devised solutions to prevent food waste, recycle materials and market alternatives to single-use plastic products.
– Culinary journey through Vegan Asia: at the opening of the Asian pavilion, chefs from five Asian restaurants show how surprising and delicious vegan dishes are. Healthy options that fit perfectly into a healthy lifestyle.
– Project Happy Catering: it must and can be more sustainable in the hotel industry. At the fair, the topic will be discussed in detail by two presenters. So it is no longer the ‘elephant in the room’. A sustainable transition must be widely supported and disseminated by the entire industry. The discussion about this is conducted within the Happy Horeca project.
– Sustainability bingo: interactive (sustainable) bingo session with chefs and restaurant owners, where entrepreneurs are encouraged to share green examples with each other.
– Horecava donation room: The donation room will be used for the community during the upcoming Horecava and will contribute to a sustainable future. Exhibitors will be given the opportunity to donate other products and goods that match their wants and needs. The items collected are distributed to various community and social initiatives in the Amsterdam region.

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