PULS - Nordic Hospitality Conference

PROGRAMME

AUGUST 28, 2019

9.30-10.00

REGISTRATION

10.00-10.15

WELCOME SPEECH

by Brian Mikkelsen, CEO of the Danish Chamber of Commerce

10.15-11.00

ORGANIC IS GOOD, BUT IS IT ADEQUATE?

More and more hotels and restaurants are focusing on organic certification. What is the benefit? What results have they achieved and is going organic really particularly sustainable or perhaps even the opposite?

Sandra Weinert, Guldsmeden Hotels     

Torben Blok, Økologisk Landsforening

Rune Lund Sørensen, Restaurant Hærværk

Trine Hahnemann, Hahnemann Projects

Moderator: Pia Bøgeskov, Telling & Nesager / This session will be conducted in Danish.

11.00-11.15

COFFEE BREAK

11.15-12.00

HOW DO YOU REDUCE FOOD WASTE IN EVERYDAY OPERATION?

Hotels and restaurants have increased focus on food waste and for good reason. One third of all food produced is wasted every year.

So how do we reduce food waste and how do we put produced food to good use if it is not sold and what obstacles will we meet on the way?

Presentations by:

Mikkel Fog Holm-Nielsen, Too Good to Go

Torben Serritslev, Samhandel

Moderator: Pia Bøgeskov, Telling & Nesager / This session will be conducted in Danish.

12.00-12.30

A SUCCESS BASED ON WASTE

The Instock restaurants in Amsterdam, The Hague and Utrecht in the Netherlands exclusively use produce that would otherwise have been discarded by local stores.

Learn about the approach and get great tips on how to reduce food waste in your company.

Meet the co-founders behind Instock:

Selma Seddik, Freke van Nimwegen and Bart Roetert, InStock

This session will be conducted in English.

12.30-13.15

NETWORKING LUNCH

The irrational human – from duty to desire
Take part in a climate strike. Eat less meat and gravy and more potatoes. Be careful of your blood pressure. Limit your CO 2 footprint. Get bikini ready or choose veggie-meat for your burger!

We are constantly bombarded with rational arguments for how and why we should take care of the climate and our health by limiting ourselves and acting sensibly. But human behaviour is primarily driven by desire. So how do we create pleasurable dining experiences that contribute positively to our planet, our health and our fellow human beings? Madkastellet invites you on a journey that stimulates all senses and leaves you with an experience of having enjoyed an extraordinary meal with good conscience.

13.15-14.00

HOW SUSTAINABLE CAN A HOTEL REALLY BE?

Are there limits to how sustainable a hotel and its operation can become without compromising on the guest experience?

Industry experts give their views:

Trine Richter, Green Solution House

Nina Carlslund, Scandic Hotels

Lars van Hauen, E.ON Danmark A/S

Xenia zu Hohenlohe, Considerate Hoteliers, Germany

Moderator: Michael Telling, Telling & Nesager / This session will be conducted in English.

14.00-14.30

ZOKU – A NEW HOTEL BRAND IS COMING TO COPENHAGEN

An introduction to Zoku who is entering the Copenhagen hotel scene next year, creating a new category in the hotel industry – a home office hybrid.

Veerle Doners, Zoku International

Moderator: Anja Hartung Sfyrla, Gottlieb & Co / This session will be conducted in English.

14.30-15.00

COFFEE BREAK

15.00-15.45

HOW DO YOU CREATE A UNIQUE GUEST EXPERIENCE?

Previously good service was predominantly provided by the more exclusive and expensive restaurants and hotels. Not anymore. We have invited representatives from a luxury hotel soon to open, a limited service hotel just opened and a restauranteur with a unique sense of creating guest experiences in his growing group of restaurants.

Meet some hospitality professionals with different views on guest experience:

Peter Høgh Pedersen, Villa Copenhagen

Trine Hardy, Hotel Manager, CitizenM

Moderator: Michael Telling, Telling & Nesager / This session will be conducted in Danish.

15.45-16.30

WHAT EXPECTATIONS DO MILLENNIAL AND THE Z GENERATION HAVE FOR HOTEL SUSTAINABILITY?

Key speech by emerging trend researcher Henrik Hovgaard from Future Navigator who has studied what expectations the new generations have when it comes to sustainability and guest experience when traveling and dining in restaurants.

Henrik Hovgaard, Future Navigator

This session will be conducted in Danish.

16.30-16.45

INTRODUCTION TO PULS FIELD TRIP AND CLOSING REMARKS

16.45-17.30

DRINKS IN THE LOBBY

MILLENNIALS AND HOTEL SUSTAINABILITY?

Check out the video of Henrik Hovgaard from Future Navigator.

Henrik_Good_Hovgaard_PULS_2019_LQ
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