Ausgabe zur INTERNORGA 2020

16 Ausg.Nr._03/2020 Solutions S ustainability and con- servation of resources are key for many of the business concepts in the hos- pitality and food service indus- try. They include many different approaches, from packaging to supply chains, internal pro- cessing and work cycles. IN- TERNORGA, the leading interna- tional trade show for the whole of the hospitality and food ser- vice market, gives trade visitors an overview of the opportuni- ties available in the industry, and presents specific solutions for your business. From 13 to 17 March 2020, the whole of the Hamburg Trade Fair site will once more be buzzing with experts and trendsetters in the hotel, food service, bakery and confectionery sectors. Exhibi- tors include not only the well- known major corporations, but also young start-ups, present- ing their innovative business models and workflows for long- term sustainable operations. Less plastic, more natural products Packaging is a part of everyday life – and that certainly applies to the food service markets. It fulfils useful and necessary purposes, but at the same time it is the main source of waste. There is no generally applicable master plan for avoiding plastic in food ser- vice – individual solutions need to be found to meet the different requirements of the various clus- ters within the industry. It is up to companies to develop resource saving techniques for processing and recycling, to increase reus- able products, and to minimise consumption of plastic. Suppli- ers at INTERNORGA present sus- tainable alternatives, for exam- ple natural materials to enhance the industry’s efforts for sustain- ability and resource saving. One of these is Leef Blattwerk GmbH, which manufactures tableware from biodegradable palm leaves – they celebrated their success- ful premiere in the Newcomers Area at INTERNORGA 2019. Other exhibitors presenting environ- mentally friendly alternatives to conventional bar utensils are Metalstraws and the young com- pany Kaya&Kato, which uses plastic waste recovered from the sea to make robust working clothes for the food service in- dustry. “Many consumers want to reduce their consumption of plastic,” says Claudia Johannsen, Busi- ness Unit Director at Hamburg Messe und Congress GmbH. “That means far reaching impli- cations for the food service mar- ket, calling for a change in the way many sectors operate. IN- TERNORGA shows industry repre- sentatives forward looking con- cepts and products, and offers specific solutions and contacts to support them and promote their efforts to make their operations greener.” Sustainability and resource saving Another major topic alongside reduced use of plastic is cutting food waste. It is essential for com- panies to minimise waste or avoid it completely. The food service market is one of the key players here. Customers are sensitive about food waste, and expect this second-biggest food sector to come up with appropriate ac- tion to reduce it. This concerns the whole of the supply and pro- cessing chain. The possible ap- proaches include better manage- ment of order quantities, further processing of left-over food, and implementation of a professional waste management system. Ex- hibitors at INTERNORGA include Meiko Green Waste Solutions with their recycling system for food leftovers, and the Rieber organi- sation system Check Cloud for waste avoidance and processing. Experts indicate that in many cases only minor changes in operation are needed to gener- ate enormous resource saving potentials – “Often it is simply small changes such as using ap- propriate tableware sizes that produce amazing results,” says Benedikt Zangerle of the food waste initiative United Against Waste. Other capabilities in the food service market are presented by the 1,300 international and na- tional exhibitors at INTERNORGA in Hamburg, from 13 to 17 March 2020. The leading international trade show for the whole of the food service industry gives trade visitors ideal conditions to move their own business forward and to shape future developments – helping the environment and saving resources.  Text & Image: Hamburg Messe und Congress GmbH Messeplatz 1 D-20357 Hamburg When less is more INTERNORGA 2020 presents ideas and solutions for sustainable food service and hospitality