The HRC Show will take place from 3-5 March 2020 at ExCeL London where guests are encouraged attend panel discussions, chef demonstrations and presentations on a wide range of topics including sustainability, health & wellbeing and current trends.
The Vision Stage is where attendees can learn about the latest trends and latest pressing issues in the hospitality industry. The Vision Stage will host sessions with food waste chef Adam Handling, chef Tom Kerridge and a discussion with the UK’s leading caterers.
There will also be a discussion around what we can learn from the UK’s largest hospitality salary survey with Jill Whittaker from HIT Training and Brett Smith from Planday.
The Sustainable Hospitality 2020: Food Made Good with the Sustainable Restaurant Association (SRA) will take place on 4 March and will include a mix of talks and workshops in the 7-9 South Gallery Rooms.
Sustainability is ‘one of the most important issues’ facing the hospitality industry. The Sustainable Restaurant Association have partnered with WRAP to offer a series of workshops filled with suggestions of how operators can take practical steps to reduce their impact on the planet.
Raymond Blanc OBE, president of the Sustainable Restaurant Association, said: "2020 presents hospitality with a unique chance to really grasp the opportunities offered by a shift towards a more sustainable model. Embrace positive change and customers will reward you.
“Stand still and you risk the health the planet, your business and potentially your customers. Sustainable Hospitality 2020 is a wonderful place for those involved in foodservice to come and be inspired to join the movement to make our great industry environmentally restorative and socially progressive, guaranteeing a better food future for all.”