Heleri is an experienced hospitality moderator and chairs the seminar sessions at TO THE TABLE Europe.
If you were born today and joined the hospitality workforce in 2040, what would the industry look like? With the next 20 years to improve our sustainability, how far will we progress? Technology is a huge factor, using it to increase efficiency, reduce waste and integrating it into the service, is key. The effect of our food choices on the planet is also a current concern, so how will menus reflect this in the future? The current rise of meat-free and vegan diets may only be the beginning, rather than a phase, and all ingredients need to be ethically sourced. Restaurants that use local produce and reduce food miles are more environmentally friendly, so how will a greater shift towards this ethos affect restaurants across the Asia Pacific region? All these innovations arc under the umbrella of creating a sustainable restaurant industry to take us forward, but the total design of restaurants, bars and kitchen space and will require creative re-thinking along the way. By tackling each issue and incorporating the solution at the design phase, then we can see positive change.