Registration of participants
Conference:
Next generation tourism: clean, creative, sustainable.
- 27. 11. 2024
- 9:00 - 13:00
- University of Economics in Bratislava
Next Generation Tourism Conference. is not just another meeting of idealists looking for ways to be “green”. Sustainability is now a key issue for the survival and success of the tourism sector, not only in terms of ecology, but also in terms of economics and social image. The University of Žilina, which hosts the event on 27 November 2024, will become a hub for discussions on how hotels, restaurants and tourist destinations can take responsibility for their impacts and transform them into a competitive advantage.
The conference will offer deep insight into current challenges and solutions, showcasing proven approaches and inspiring examples from practice. If you are in the travel and tourism business, facing change is a necessity, but becoming a leader in it is an opportunity. Don’t wait for sustainability to demand your response – be the ones who actively create it. Come and see that a responsible approach can be the basis for a new model of success that will reward not only you, but also generations of visitors for whom Slovakia can become an example of a country that respects nature and the future.
This event format is designed for tourism professionals and innovators who understand that sustainability is not just a buzzword, but a fundamental change in the way they approach business. Reducing food waste, using non-toxic cleaning products or investing in green technology are just some of the practical issues that will be the focus of our presentations and the panel discussion at the end.
Program
Opening of the conference
- Ing. Ivana Vala Magátová, PhD. - Director General of Slovakia Travel Agency
doc. Ing. Paula Puškárová, DiS. art., PhD. - Vice-Rector for Science and Doctoral Studies at the University of Economics in Bratislava
- Ing. Ivana Vala Magátová, PhD. - Director General of Slovakia Travel Agency
Sustainability in HoReCa - from competitive advantage to the future
Food waste is a serious problem that affects not only our environment, but also our economy and society. There are several reasons why we should reduce food waste, especially in the HoReCa sector. In this presentation, we will go through the top three reasons why reducing waste is key and look at the current situation of food waste in foodservice establishments in Slovakia. We will bring examples of good practice from abroad for inspiration and ask whether there is a new, sustainable gastro generation on the horizon in HoReCa ready to put these changes into practice.
Ing. Zuzana Madajová, MSc
Expert on food waste and food waste. She brings this topic closer to the general and professional public through lectures, articles and projects as the chairwoman of the Free Food civic association. Among other things, she is the author of the educational project Bystro Gastro, organizes Zero Waste brunches and has personal experience of working in school canteens where she measured waste.
The paradox of purity: are we protecting ourselves or harming ourselves?
Every day we surround ourselves with "cleanliness" at the expense of polluting surface and groundwater, which has a direct impact on our health. We are creating a paradox - in an effort to protect our health, we are also putting it at risk. Are the chemicals in cleaning products and detergents really as safe as we think? These questions are not only relevant for our private space, but especially for spaces in the tourism industry. Research and global statistics show that the overuse of chemicals contributes to environmental problems that have wide-ranging consequences.
Ing. Katarína Hrivňáková
A chemical engineer with 35 years of experience in soil control and research laboratories, she is an expert guarantor of the non-profit organization Svět non toxic, lectures and educates mainly the general public about the overuse of chemicals and their impact on health and the environment.
EKOrezort Vendelin, Ekoraj Ďurďové
Example of good practice
From the farm straight to the kitchen and the table... We will present the production and processing of raw materials taking into account the ecological aspect within the production process of raw materials, hotel and catering sector. In addition, we will introduce the philosophy: small steps are better than no steps. We will try to inspire the participants with tips for simple process changes that can have a friendly impact on the surroundings and the environmental side of the business. Despite all the problems that both 'some' and 'some' operations have in common, it makes sense to decide to take a few extra steps and behave more socially responsible...
Panel discussion
Sustainability in practice: experiences and challenges in the Slovak tourism and catering sector.
Discussed by Ivana Vala Magátová, Zuzana Madajová, Ekoraj Ďurďové
Coffeebreak
"Sustainable event - can it be done?"
I have read many books, articles, statistics and papers on climate change, renewable energy and sustainable event practices, but paradoxically this has deepened my scepticism. Since then, I've been trying to find tools to help event organizers approach this complex and sometimes nonsensical topic full of data, calculations and standards. My post will also be about what I have / haven't figured out on my journey to find a solution.
Ing. Nina Erneker,
Chairwoman of the Bratislava Tourist Board, As a professional with 20+ years of experience in the Business Events industry, she leads the official destination marketing organization for Bratislava. Lifelong organic/eco/enviro/vegan enthusiast with an innate skepticism towards anything with a "green" label. His entire professional life has been dedicated to events.
Climate and sustainability: facts versus myths
Climate and sustainability are hot topics today, but they are often accompanied by mass perceptions without a solid scientific basis. Is every renewable resource truly sustainable? Does it make sense to focus on the carbon footprint? Our presentation provides a quick overview of key facts and science-based data to help you gain the perspective and energy needed to make sustainable improvements. If these principles are applied and communicated correctly, a more conscious international tourist looking for responsible destinations will be attracted to Slovakia itself.
Mgr. Alexandra Madrová
founder of Planet Lover
Example of good practice
Caffe4u, s.r.o. - roastery and café
Panel discussion
Sustainability of large international events in Slovakia - experience and challenges for the future.
discussed by Zuzana Moravčíková - Eyof2022, Nina Erneker, Alexandra Madrová, Martin Ivanko, Social Responsibility Manager of the Slovak Football Association
Conference moderator Martin Madej
Conference Partner:
Attendance at this conference is by invitation only . We are convinced that the link between business and educational institutions is crucial for a sustainable future of tourism. The aim of this conference is to connect HoReCa professionals with schools focused on tourism and gastronomy – both higher and secondary. We are inviting approximately 60% of participants from the business community and 40% from academia to create a space for dialogue, experience sharing and inspiration for the next generation of professionals. If you have any questions about the conference, please email us: info@planetlover.org, or call + 421 905 986 962.
About us
Be part of positive change! Your collaboration with Planet Lover will help spread environmental education in schools across the country.
- +421 905 986 962
- info@planetlover.org
- Orieškova 7, 82105 Bratislava
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