- Talks by well-known speakers on sustainable approaches and actions in restaurants and ongoing research projects at the GastronomiQc Lab;
- Scientific posters and short presentations;
- One public talk by an international guest from the gastronomic scene (tickets sold separately);
- Many networking possibilities throughout the event!
Register before August 30 for early bird fees.
ITHQ and Université Laval graduates get -20% on their registration fees
Restaurant and gastronomy professionals
People from the restaurant and the biofood sector who are interested in sustainable practices.
Researchers and students
who work on sustainability in/around restaurants and gastronomic sciences.
A public talk will be held on Sunday, September 29 (coming soon, tickets sold separately)
A word from the codirectors
Since the first discussions that led to the creation of what is now the GastronomiQc Lab, the needs of the industry have always been at the heart of our concerns. Everywhere in Quebec, people from restaurants, food service and processing, agriculture, fisheries and distribution industries are busy building our gastronomy. During our consultations, we were able to see your vision of this gastronomy: eclectic, inclusive, anchored in its territory, sustainable, and in full effervescence. We have gathered your needs and the challenges that different sectors face. Development of sustainable, responsible practices have come back as a key issue and a wish for the development of Quebec’s gastronomy.
We are pleased to present GastronomiQc Lab’s very first symposium, under the theme: Towards a sustainable gastronomy: Approaches and actions in restaurants. The foodservice industry is an important part of the biofood sector, which accounts for 30% of household food expenditures. Chefs and restaurateurs are excellent ambassadors of Quebec products and savoir-faire, and we believe they can act as leaders in the development of sustainable practices and local gastronomy.
We prepared a program that showcases local and international initiatives as well as inspiring research projects in terms of responsible approach. Conferences and discussions on themes as varied as the valorization of local products, sustainable trends, responsible certifications and job satisfaction, will be offered during this day-and-a-half event.
As codirectors of the GastronomiQc Lab, we are happy and proud to invite you to this first-ever international symposium. Take a seat with us at this large table that will bring together people to share their knowledge, savoir-faire and love of gastronomy.
We look forward to see you at the symposium!
Véronique Perreault et Sylvie Turgeon, codirectors of the GastronomiQc Lab
If you wish to become a partner of the event, write to email@example.com