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</html><description>Domov Kto sme Kto sme Referencie a spolupr&#xE1;ce Pr&#xE1;vna &#x161;trukt&#xFA;ra Kontakt Slu&#x17E;by pre firmy Slu&#x17E;by pre firmy Podujatia Vzdel&#xE1;vacie programy Konferencia o udr&#x17E;ate&#x13E;nosti v cestovnom ruchu Vzdel&#xE1;vacie programy Vzdel&#xE1;vanie u&#x10D;ite&#x13E;ov Ocean education EKOkonferencia N&#xE1;lepky, ktor&#xE9; u&#x10D;ia Blog Podporte n&#xE1;s EKOTIPY Domov Kto sme Kto sme Referencie a spolupr&#xE1;ce Pr&#xE1;vna &#x161;trukt&#xFA;ra Kontakt Slu&#x17E;by pre firmy Slu&#x17E;by pre firmy Podujatia Vzdel&#xE1;vacie programy Konferencia o udr&#x17E;ate&#x13E;nosti v cestovnom ruchu Vzdel&#xE1;vacie programy Vzdel&#xE1;vanie u&#x10D;ite&#x13E;ov Ocean education EKOkonferencia N&#xE1;lepky, ktor&#xE9; u&#x10D;ia Blog Podporte n&#xE1;s EKOTIPY Conference: Next generation tourism: clean, creative, sustainable. 27. 11. 2024 9:00 &#x2013; 13:00 University of Economics in Bratislava Next Generation Tourism Conference. is not just another meeting of idealists looking for ways to be &#x201C;green&#x201D;. 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 &#x17D;ilina, 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&#x2019;t wait for sustainability to demand your response &#x2013; 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. Sustainability is a key topic for the tourism sector, Slovakia can be a leader in this area | Parlamentn&#xE9; Listy Sustainability is a key topic for the tourism sector, Slovakia can be a leader in this area &#x2013; 24hod.sk Sustainability is a key topic for the tourism sector, Slovakia can be a leader in this area | FinReport.sk Sustainability is a key topic for the tourism sector, Slovakia can be a leader in this area &#x2013; i-lifestyle.sk Program 8.00 &#x2013; 9.00 Registration of participants 9.00 &#x2013; 9.10 Opening of the conference Ing. Ivana Vala Mag&#xE1;tov&#xE1;, PhD. &#x2013; Director General of Slovakia Travel Agencydoc. Ing. Paula Pu&#x161;k&#xE1;rov&#xE1;, DiS. art., PhD. &#x2013; Vice-Rector for Science and Doctoral Studies at the University of Economics in Bratislava 9.10 &#x2013; 9.30 Sustainability in HoReCa &#x2013; 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 Madajov&#xE1;, 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. 9.30 &#x2013; 9.50 The paradox of purity: are we protecting ourselves or harming ourselves? Every day we surround ourselves with &#x201C;cleanliness&#x201D; at the expense of polluting surface and groundwater, which has a direct impact on our health. We are creating a paradox &#x2013; 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. Katar&#xED;na Hriv&#x148;&#xE1;kov&#xE1; A chemical engineer with 35 years of experience in soil control and research laboratories, she is an expert guarantor of the non-profit organization Sv&#x11B;t non toxic, lectures and educates mainly the general public about the overuse of chemicals and their impact on health and the environment. 9.50 &#x2013; 10.10 EKOrezort Vendelin, Ekoraj &#x10E;ur&#x10F;ov&#xE9; Example of good practiceFrom the farm straight to the kitchen and the table&#x2026; 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 &#x2018;some&#x2019; and &#x2018;some&#x2019; operations have in common, it makes sense to decide to take a few extra steps and behave more socially responsible&#x2026; 10.10 &#x2013; 10.40 Panel discussion Sustainability in practice: experiences and challenges in the Slovak tourism and catering sector.Discussed by Ivana Vala Mag&#xE1;tov&#xE1;, Zuzana Madajov&#xE1;, Ekoraj &#x10E;ur&#x10F;ov&#xE9; 10.40 &#x2013; 11.00 Coffeebreak 11.00 &#x2013; 11.20 "Sustainable event &#x2013; 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&#x2019;ve been trying to find tools to help event organizers approach</description><thumbnail_url>https://planetlover.org/wp-content/uploads/2024/10/planet-lover-logo-sirka.png</thumbnail_url></oembed>

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