FOOD COMMUNITIES: SUSTAINABLE FOOD PRACTICES
Key note speakers:
George Keranis George Keranis, Research Associate of the Company Development and Tourism of the Municipality of Athens Athens View. Recommendation Title: Nutritional Policy and Sustainable agri-food systems: the experience of Athens.
Ari Vezené, the chef patron of the restaurant Vezené: Thought for food and food for change: Sustainability, food wastage. The Vezené supports the philosophy “from farm to fork” and promotes the idea nose to tail and happy animals, philosophies that support the sustainability of raw materials and the welfare of farm animals.
Sotiris Liberopoulos, inspirer and creator of Chicory, a specialized food service restaurants engaged in the cultivation and searching for fruits, vegetables and wild herbs. Today Chicory manages 30 acres of vegetables and has partnerships restaurants Greece, Paris and London
Coordination-Presentation: Angelina Kalogeropoulou, food blogger (twominutesangie.blogspot.com), taste the lifo.gr journalist and Head of FOOD LAB and Collective Kitchen NGO Organization Earth.