One of the pleasures of urban life is the wide choice of restaurants available. Given its size and nature, the HoReCa industry is resource hungry and generates large volumes of waste, and with the rapid climate changes, increasing food prices, customers demand for more environmentally friendly food choices, this sector needs an experimental mindset, a willingness to ask questions and try new things.What's on the table?With insights from the Nordics and Baltics we get an understanding on how the three areas of hyperlocal, cooperation and commitment play their part in a Circular Business Model.This Talk has focus on from soil to fork, a good practice from Sweden with Head Chef Frida Nilsson and Culinary Farmer Saba Nazarian. Steps the HoReCa industry can take to play their part in tackling climate change while getting more from less.Host: Jennifer Avci, founder of Sustainable GastroThe Circular FoodShift project is co-financed by the Interreg Baltic Sea Region Programme.

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