Sustainability was another keyword that came up several times during the debate. Claire Bury, Deputy-Director of Food & Sustainability of the European Commission, called on hospitality entrepreneurs to embrace the opportunity that the Farm-to-Fork strategy represents to move towards a more sustainable food system in Europe, in which gastronomy plays a key role. Peter Schmidt, from the European Economic and Social Committee (EESC), mentioned that sustainability should also entail an economic dimension, including better social protection of hospitality’s employees.
In their closing remarks, the speakers wanted to emphasise their confidence in the recovery of the sector, but only if we put in place now the right policies and support measures, in order to allow restaurateurs to invest in their future. This will be vital to bring people together and life back to our city centres.
“Let’s not forget that gastronomy is a fundamental part of our European way of life”, concluded the moderator Dave Keating.