Are you ready for the masterclasses? On Friday the 13th of May, during the day program, the masterclasses will take place. The masterclasses will be hosted by a number of interesting speakers. You will be able to follow three masterclasses and all information about registration will be send to you in the coming weeks.

Read more about the masterclass speakers below!

Michael Meirer

Anaerobic Digestion: Turn Food Waste into Renewable Energy and Fertilizer

Michael holds a PhD in technical sciences and is an expert on anaerobic digestion. His passion for renewable energy does not only drive him on a daily basis, but also fuels his YouTube channel MEIRER Talks Trash. Michael has recently founded an association with the goal to install and operate an anaerobic digestion plant in a 40-foot container in Liechtenstein.

The lecture

This Masterclass is for anyone who is interested in turning food waste into energy and fertilizer instead of paying for disposal or using a lot of electricity or water to get rid of it.  In this Masterclass we are going to explore why anaerobic digestion is the most sustainable way to treat food waste. Anaerobic digestion allows both the energy and the nutrients contained in the surplus and leftovers to be used. The workshop will allow foodservice consultants to understand how the hospitality industry can benefit from this technology. Michael will also touch upon when the vision that commercial kitchens generate their own energy and fertilizer from their food waste may become a reality. 

The Masterclass consists of three parts:

  • Options for food waste recycling in general
  • Anaerobic digestion
  • The commercial kitchen’s perspective on anaerobic digestion
Roger Obeid

The inclusion of motor disability hearing impairment as workforce into hospitality industry

Roger Obeid - FCSI – Designer and university lecturer. He worked deeply on the inclusion of disability as workforce into our industry and got interesting results to share.

The lecture

Disability is a complex reality humankind faces since existence. It represents nowadays 12 to 15% of worldwide population, 80 % do not show it, it is estimated to reach about 1 billion persons.

The law of inclusion is the best ever voted law into the United Nations (New York 2006). There is still a great gap between voting, ratifying it, and then applying it in a country.

The country working actually on inclusion follow two main philosophies:  

  • The reactive one - mandatory

  • The proactive one – citizen act

In both ways application, one of the 17 SDGs rules, is still very slow, and there is a lot to do especially that our communities and industry are facing a lot of challenges, and inclusion could be an interesting solution 

The master class aims to open a new debate: Are we ready as consultant to facilitate the inclusion?  

Can and FCSI consultant share success stories in inclusion, inspire his colleagues, and, support each other’s to make our industry the number one in inclusion?

Robert J. C. Munday 

Paving ways to modern, sustainable, fully connected kitchens.
Key considerations for planning and thermal equipment

When it comes to sustainability, everyone has to step up - governments, civil society, and industry alike. We have big goals ahead of us: sustainable growth, drastically reducing CO2 emissions, keeping our planet a place worth living. And we can only achieve those goals together, through a multi-pronged approach covering the entire value chain. But big things start small. With sustainable kitchen concepts, for example.

A firm commitment to innovation, digitization, and durability in investments is key to a comprehensive sustainability approach. But how does that translate into actual kitchen planning? How do we convince investors to support such an approach? How do sustainable kitchens benefit their users? And finally, what does all of this mean for you as a kitchen planning professional? 

Robert Munday will be addressing these questions and many others, sharing knowledge and inspiration, ideas and solutions. We already associate Paris with the Climate Accords; after this masterclass, you'll associate it with innovative - and sustainable - kitchen concepts as well.

Dene Rachid

Benefits and time-saving with BIM

Dene is a kitchen design consultant since 2008, we are active in Belgium, Luxembourg and France. He is working on Revit since 6 years and he has pretty much experience with this product. He also makes the MEP design for kitchen.

The lecture

Since he is working with that product (Revit) since more than 6 years, hewould like to explain all the benefit of use “Bim” in the design of projects. There are benefit for everybody: for the customer, for the kitchen designer, the Mep, the architect and for all the company who will build the project. So he will try to convince everybody to use Revit versus DWG.

Remko van der Graaff

The Real Hospitality Experience

Remko works as a manager, creative management consultant, director and certified Fish! Trainer.  He loves to inspire people about in the world of hospitality from a broad perspective and has a passion for formula management, brand management and marketing & sales. 

The lecture

Introduction Masterclass: After working over 30 years in food & hospitality Remko thought he know all about this business. But during his cycling-tour from his hometown ‘s Hertogenbosch in the Netherlands to Santiago de Compostella in Spain he experienced what true hospitality is all about. During the interactive masterclass Remko will share his true hospitality experience and will discuss with you about it. What is real hospitality? You will be inspired after this energetic masterclass!  

Jon Sharp

Hotel Brand Challenges and Opportunities

Understanding the importance of staying relevant in your hotel space.
Denis Daveine

Banishing plastic in foodservice, the French example

Graduated from french catering schools and master in food service and hospitality from Toulouse University, Denis Daveine, Chair of FCSI France, Chair of ALMA CONSULTING has been a food service consultant and kitchen designer for 30 years. He works in many foodservice projects and is involved in sustainable development for them. 

The lecture

The SUP (Single Use Plastic) directive was adopted by EU in 2019 but France anticipated a drastic limitation of using Single Use Plastic in 2018 which significant impacts on the foodservice industry. Denis Daveine will review the chronology of the regulation and explain how commercial and public foodservice industry can cope with it (or not). From plastic spoon to packaging, the regulations are already having a real impact on the way meals are produced and distributed in France. 

The masterclass will be co-presented with Paul Montegut, treasurer of FCSI EAME, vice-chair of FCSI France and chair of Restauration Conseil. 

Do you want to know more about the Conference?

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