Agenda

Speaker: Léa Gejer

Discover the Circular Economy: A transformative mindset shifting us towards environmental and economic prosperity. We will engage with the core principles of Cradle to Cradle philosophy that underpin this transformative concept, as we unveil inspiring real-world initiatives with a focus on its synergy with the food sector. We will envision a world where waste and contamination vanish through intelligent design, giving rise to a new era of abundance while conscientiously breaking the chains between economic growth and the resource depletion.

Speaker: Juan Matamoros, FCSI and Liz Avila

The pandemic made something clear: the habits and behaviors of regular consumers have changed permanently.  Old trends vanished and new ones emerged.  Channels like self-service and home delivery became stronger than ever, and concepts like ghost kitchens grew rapidly. Technology became indispensable for any project, but at the same time, many concepts disappeared.

We can be certain that consumers have turned the page on their familiar habits of dining out. In this session you will become acquainted with the new culinary trends and how the Latin American markets have dramatically adjusted to these changes.

Speaker: José Aurélio Claro Lopes, FCSI (EM)

Deceptively practicing sustainability has been considered "greenwashing," or an unsustainable lie, which compromises a professional's image or a company's branding.

José Aurélio, FCSI, nutritionist and creator of the Green Kitchen Certification, will show in his lecture that becoming Green is a personal process that grows in conversations with new clients and brings personal and professional benefits. Outside the competitive world, which after a certain point destroys professions and companies, the Green has its own values and builds its path from the perspective of a much better world.

In Foodservice consulting area, Green Kitchen ties in perfectly with Green Building from architects, ESG from managers, Circular Economy from economists, Design Thinking from designers, supports regenerative agriculture, organic animal husbandry, and values above all food professionals.

In this session we will discuss this fastest-growing movement in Foodservice, its needs, and perspectives.

Speaker: Emmanuel Melo, FCSI

Learn how foodservice equipment is born. Award-winning Brazilian industrial designer Emmanuel Melo, FCSI, will show how StudioIno, his architecture and design studio for kitchens and foodservice equipment, applies Design Thinking in its projects. Through the professional refrigerator project case study, you will learn how design tools such as ethnographic research and problem definition helped find innovative solutions that surprised the operators.

Speaker: Kip Serfozo, FCSI, LEED AP ID&C, WELL AP

How Foodservice and Nutrition Can Improve Building Occupant Experience

WELL is grounded in a body of medical research that explores the connection between the buildings where we spend more than 90 percent of our time, and the impact spaces designed with health and wellness in mind have on us as occupants. WELL Certified™ spaces can help create a built environment that improves the nutrition, fitness, mood, sleep patterns, and performance of its occupants.

If your client is pursuing WELL Certification, or just wants to meet best practices, we will show you how to program and design foodservices spaces that adhere to the standard.

The seven concepts of the WELL building standard are: air, water, nourishment, light, fitness, comfort, and mind.

From a design standpoint, we will discuss the key equipment and strategic interior design elements that can greatly impact WELL building performance and ensure your building is a comfortable and enjoyable environment in which to work.

An integral component of WELL Building performance is the human resource policies that drive employee behavior. Policies plus building design create the ultimate work environment. Therefore, we will review the HR policies that impact foodservice spaces. These include nutrition, menu, foodservice marketing, food safety and production, local farming, special diets, and mindful eating. We will look at how an MAS professional can help clients establish these policies.

With design and human behavior in mind, we will examine how your designs can impact each concept. We will look at big systems such as ventilation and drill down to smaller design criteria like task lighting and water filters. You’ll be amazed at how much influence you have on the happiness of occupants in your buildings!

Speaker: Léa Gejer

We will explore the dynamic world of circular economy through a hands-on journey, as we introduce the Cradle to Cradle design criteria to equip the participants with new possibilities when developing products, packaging, equipment, and services focusing in the food sector. Together we'll unleash innovative solutions that transcend waste, prioritize economics, and ensure human and environmental well-being, all while reshaping the landscape of food-related products and services.

Speaker: Brett Daniel, FCSI

What is the current position of BIM use in foodservice design companies in the US? Can the platform be considered widely introduced in the marketplace, being used by most foodservice designers? What are the benefits, and what are the main barriers to entirely using BIM? Expert Brett Daniel, FCSI of Camacho Associates, will present these and other questions. Learn the nuts and bolts to make the implementation of BIM in your projects smoother. Understand why the BIM platform is so crucial for our business.

Speaker: Ken Gronbach

Back by Popular Demand! Be attentive to the incredibly informative session that will close the progam. FCSI The Americas staff are still receiving enthusiastic feedback about Ken's presentation at the Symposium earlier this year in Orlando so we invitied him to join us in Panama to showcase how demographic data forecasts our economic future in a post-pandemic world, and  specifically the impact on American marketing. Learn which nations and foodservice segments will strengthen and which will struggle as we take a look at the futire of foodservice