European Food Summit - European Food Summit
for future's
See you in spring 2024


Respecting food means building sustainable habits.

Food produced



By respecting local growers and buying local and seasonal ingredients, you can create diverse and unique meals, support the environment and reduce your carbon footprint.

Discarded food



Creative and responsible food preparation offers endless possibilities for using more and reducing food waste. Connecting allows you to share good practices for reducing food waste.

Hungry people in the world



Responsibility results in sustainability and better care for the environment and yourself. By balancing the production and consumption of local and imported food, you help ensure fair distribution for all.

It is time to bring more to the table and adapt food systems for creating a better future.
Let's use endless opportunities for healthier, more local and more nutritious food. Let's give more of ourselves and more of our thoughts. A sustainable attitude to food connects us. It is time for you to join us.


Your attitude to food reflects your values. Help build community for a better tomorrow.

European Food Summit, which is known as one of the most renowned international events on the future of food, brings attention to:

  • the importance of a sustainable attitude to food, which has a holistic effect on the individual, the environment, and the community,
  • the purpose of more responsible habits, which prioritize more conscious and purposeful handling of food,
  • inspiration from world-renowned chefs and outstanding individuals from the fields of cuisine, science, art, and the media, who will share their knowledge, experience, ideas, and visions about a sustainable attitude to food.
  • culinary experiences, which will pamper your senses in a unique way.

It is time for new knowledge, better habits, inspiration, and more sustainable future. 

It is the love of life that drives the motivational power for change.
The event is only as great as the people creating it. Therefore, crème de la crème professionals keep a vigilant eye on the European Food Summit:

Ana Roš

co-founder of EFS

World's best female chef according to The World's 50 Best Restaurants academy and a great promoter of Slovenian cuisine. The taste and the face of the 2-starred Michelin restaurant, Hiša Franko.

Andrea Petrini

Curator & Member of the Expert Council

One of the most prominent names in the world of gastronomy, by many described as "The God of Food". He is also the chair of the World Restaurant Awards jury and a renowned writer, journalist and curator of the GELINAZ project.

Dr. Afton Halloran

Curator & Member of the Expert Council

A Danish scientist with a PhD in international and pediatric nutrition with a specialization in sustainable food systems, which she considers as the best solution for the greatest global challenges.

Martin Jezeršek

Event organizer & Member of the Expert Council

General manager of Jezeršek gostinstvo, with vast experience in the field of hospitality and gastronomy. He strives to create innovative and creative gastronomic stories.


By making sensible dietary choices I can significantly contribute to positive changes in the environment, society and personal growth already today. This is my commitment to a better tomorrow.

At this year's European Food Summit, we were happy to welcome all these inspiring individuals whose actions speak louder than words.

Alberto Landgraf


He was studying and traveling around Europe and he needed a job to keep his visa. Kitchen seemed like a good way to somehow “get by”. Later on, he trained in London under big names like Tom Aikens and Gordon Ramsey, before returning to Brazil and opening Epice that catapulted him to fame. This was 2011 and he was the talk of the town and the restaurant one of the hottest venues in Sao Paulo that solidified its status with a Michelin star. He moved to Rio because of a girl, started from scratch (but, granted, with a generous investor) and in less than a year Oteque already got a reputation of Brazil’s best restaurant.

Marleen Onwezen


She works at Wageningen University and Research as a theme ambassador of consumer science and as an expert leader, she sets the research agenda for consumer behavior. Additionally, she manages large-scale projects that focus on consumer choices for sustainable and healthy food, aiming to answer how consumer choices can be explained and guided. Topics she works with are for example alternative proteins, emotions, and social norms. Besides her function at WEcR, she is part of the advisory board of the FoodEducationPlatform, and she is part of the core team healthy and safe food systems of WUR.

Dan Saladino

United Kingdom

Dan Saladino is a BBC journalist specialising in food and agriculture. His first book, Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them has received numerous awards, including the Fortnum & Mason Food Book of the Year and the Wainwright Prize for Writing on Conservation. During his BBC career he has been a news reporter, produced investigative documentaries and for the last 15 years presented BBC Radio 4’s The Food Programme which explores the economics, politics, science and culture of food. His journalistic focus is now global food security and the decline in biodiversity.

Christof Ellinghaus


Christopher Ellinghaus is the founder and CEO of Germany’s most important indie label City Slang and a co-owner of a one Michelin-starred restaurant in Berlin. He has been in the music business for over 30 years and he helped North American indie bands like Nirvana, the Flaming Lips or Courtney Love’s band to succeed in Europe. About ten years ago, he opened a wine bar called CORDOBAR, back then the hippest wine bar in town. Constant trouble with neighbours and staff changes in the kitchen and service prompted him, along with his wife Gudrun Ellinghause, to redesign the concept. This is how Cordobar became Cordo and a wine bar became a restaurant, which today holds one Michelin star and is also known for paying a lot of attention to music played at the restaurant.

Adahlia Cole


A California-based food + wine photographer and writer whose meandering path to her current career took her around the globe as part of a very different sector of hospitality: professional companionship. A lifelong lover of gastronomy, she began penning a food blog cheekily chronicling her epicurean follies fine dining across the world as an ephemeral paramour for the wildly wealthy, The Hungry Hungry Hooker: Curator of Corporeal Pleasures. As her writing gained an audience, her experience and industry connections led to side hustle as a food fixer. In 2020 she picked up her first professional camera, promptly fell in love, and never looked back. Her photos have been published in Forbes, Sunset, 7x7, SFGate, Eater, Edible Austin, ShoutOut Miami, and more.

Rodolfo Guzman


After working in a number of renowned restaurants in Chile and elsewhere, he opened his own restaurant, Boragó, back in 2006. Since then, Guzmán has rewritten the culinary rules and introduced numerous impressive ways of thinking about cooking, cooking methods, indigenous ingredients, and Chilean products. His cuisine is based on seasonality and deep knowledge of the Chilean territory. In 2015, Boragó was listed among The World's 50 Best Restaurants, where it stayed to date. He is also the founder of the CIB, the first food research center in Chile, which he refers to as a result of the classification and in-depth categorization of the Chilean territory through the eyes of food. CIB seeks to domesticate native ingredients in a circular way, using them as new foods with delicious results.

Laura Avogadro Di Collobiano


In the past 30 years, she has tasted many wines, but the biodynamic ones were the most captivating. With her team in Valgiano, she makes wines that express the magnificent landscape. With this in mind, she has been very critical about some oenologist’s wines and she dislikes wines that are overly funky. In the biodynamic world, Valgiano wines are sometimes criticized for being too clean and precise, therefore 'unnatural'. It is a big limitation for this movement. If one is to talk about image, in the sense of where Valgiano should fit, biodynamic is not enough. She is critical of the 'commercial' drifts of the matter: selling a philosophy rather than wine is the wrong thing to do.

Chiara De Iulis Pepe


Chiara has grown up into a family of winemakers and it turned out easy to become one. She has learnt the art of listening to nature and playing according to its rhythms from her grandfather. Travels and tastings did the rest. She has studied economics in her hometown so that she was able to work and study at the same time. Then, she moved to Burgundy to complete her wine studies. It was there that she learned that wines need dedication and full commitment to become elevated. After having traveled the globe to spread the story of Pepe, she has returned home where she takes care of farming and winemaking at Emidio Pepe.

Mateja Gravner


Mateja Gravner se je rodila v Gorici leta 1973. Njeno otroštvo je preživela med vinogradi, fermentacijami in plemenitenjem naravnih danost. Najprej je študirala enologijo in nadaljevala s študijem komuniciranja in marketinga. Vedno pa je ostala tesno povezana z vini. Najprej je skrbela za promocijo vina, nato je delala na inštitutu Istituto Agrario di San Michele all'Adige in nato v Bertani Domains. Leta 2014 se je vrnila v Oslavijo, kjer je v svoji družinski kleti skrbi za marketing in promocijo.

Olivier Joyard


Watching. Drinking. Eating. Writing. Repeat. Not in the same order. After starting as a film critic for French magazine Les Cahiers du cinéma, Olivier Joyard switched to TV series after watching The Sopranos and went on to food and wine after discovering Le Chateaubriand. He now makes documentaries for Canal Plus and writes for Les Inrockuptibles.

Mory Sacko


Mory Sacko is a renowned chef and the owner of MoSuke, a Michelin-starred restaurant in Paris, which he opened back in 2020. Unpretentious and fascinating at the same time, Mory entered the French gastronomy scene like a whirlwind. His culinary creations reflect his free spirit and communicate original cuisine with an elegant yet relaxed twist. In 2021, he was awarded one Michelin star and nominated by Time magazine as one of the "Next Generation Leaders". A meteoric rise that today allows the chef to flourish freely in different creative worlds.

Santiago Lastra

United Knigdom

Santiago Lastra has worked in professional kitchens since he was 15. His portfolio is filled with impressive high-profile establishments, as he has travelled the globe, accepting guest chef invitations from London’s Tate Modern and Hija de Sanchez in Copenhagen. In 2017, he returned to his homeland and launched NOMA Mexico. Instrumental in the concept as Rene Redzepi’s right-hand man, Santiago spent the year researching and sourcing exceptional ingredients from unassuming small-scale producers across the country. He realised that there were only a few examples of authentic Mexican cuisine in the world and shaped KOL, a concept born from a desire to be a part of the few who represent Mexico in an authentic way. Since launching KOL, Santiago has been awarded the title of GQ Best Chef 2021 and collected awards for KOL from La Liste, as the New Arrival of the Year 2021, and recognised as one of the top 35 restaurants in the UK in the National Restaurant Awards.

Melinda Joe


Originally from Louisiana, Melinda Joe is an American journalist based in Tokyo, Japan. She writes a regular column for The Japan Times, and her work has appeared in publications such as Condé Nast Traveler, Nikkei Asia, Newsweek, BBC, CNN, and Eating Well, among others. A certified sake and wine specialist, she serves as a panel chair for the sake division at London’s International Wine Challenge.

Tilen Travnik


Tilen is an entrepreneur, lecturer, and food scientist. Before co-founding the plant-meat company Juicy Marbles, he was a co-founder of d.labs, one of Europes most successful startup studios which helped co-create 3 European unicorns. He left IT 3 years ago and now uses his experience in company building to help create a more responsible food system.

Dr. Pierre Marie Aubert


Pierre-Marie Aubert is the Director of the Agriculture & Food Policy Programme at Iddri. With a background in landscape ecology and political sociology, his work focuses on food system scenario development. He combines for that a biophysical approach to food system functioning with a deep undertsanding of their socio-economic dimensions, with the objective of identifying policy levers and business solutions towards greater sustainability.

Marjana Peterman


Marjana Peterman is an expert associate of the Consumers' Association of Slovenia (ZPS), where she works in the field of food security. Throughout her career, she has gained in-depth knowledge of the area and helped numerous consumers to tackle their problems in this field. Her speech will address the aspect of the power of the consumers in the transition to sustainable food systems.

Dr. Adriana Rejc Buhovac


Adriana Rejc Buhovac is a Full Professor of Management and Organization at the School of Economics and Business at the University of Ljubljana. She is an expert in strategy development and implementation, and internationally renowned for corporate sustainability. Adriana has facilitated over 70 strategy development projects and sustainability transformations in Slovenia and abroad, and participated in more than 100 other projects with her expertise. Adriana co-authored a book with Marc J. Epstein (Harvard Business School, Rice University): Making Sustainability Work: Best Practices in Managing and Measuring Corporate Social, Environmental, and Economic Impacts, 2nd Ed.