In line with this year's Thessaloniki Design Week theme, which spreads the light on creative coalitions between Design and Gastronomy in the context of the inclusion of Thessaloniki in the Unesco Creative Cities Network, its main conference will cover innovative concepts and ethical dilemmas in designing the restaurant of the future.

Session Ethical Dilemmas: Social issues concerning the Restaurant of the Future

18.00 Introduction - Presentation: Dimitris Antonopoulos

18.15 Luca Mattioli: The 3-star Michelin chef of the awarded best restaurant in the world in 2019, "Mirazur" in Menton, Cote d'Azur presents the world's first 100% plastic
free restaurant.

18.40 Dan Barber: The chef of "Blue Hill at Stone Barns" (Michelin star and in the World's 50 Best Restaurants) has an exemplary farm-to-table restaurant just outside New York. He is a pioneer in reducing food waste and he believes that we must radically change the way we grow, breed and eat as the restaurant of the future must have a different operational structure, cooks with a new mindset and international partnerships. Then new ideas will break the four walls of the classic white tablecloth focused restaurant model that we know today.

19.10 Giorgos Papazacharias – Thanos Feskos: He is among the trailblazers, who applied the farm-to-table and no food waste concept in Greece, and his endeavor Delta Restaurant apart from two Michelin stars, it also holds the green Michelin star.

19.35 Ignacio de Juan Creix: The head of Research & Development and co-founder of the unique Plat Institute of Augmented Gastronomy in Barcelona, which collaborates among others with innovative top restaurants and bars, spreads the message of circular no waste practice by presenting the Paradiso Zero Waste Lab. It is a very original
project of creative recycling plastic waste from the Paradiso Barcelona bar and transforming it into usable objects like openers, trays, plates, coasters used in the bar.

19.55 Q&A

Session Innovation: Circular economy and technological developments in the Restaurant of Now and Tomorrow

20.15 Antonis Mavropoulos: Moving from theory to practice, the CEO of D-WASTE will highlight the need for a circular economy to eliminate food waste in restaurants. Analyzing circular economy that leads to a redefinition of the food supply chain, the restaurant of the future focuses on creativity, imagination, and innovation to redesign
circular gastronomy.

20.35 Irini Rigopoulou: What do we mean when we refer to the "multisensory experience" in gastronomy? Why do we pursue it? How is it successfully adopted? What are the factors that aggravate the desired result? Is it a panacea and for what? These are some of the questions to which answers will be given by the Associate
Professor of the Product and Systems Design Engineering Department of the University of the Aegean, utilizing findings from recent scientific data.

20.55 Ignacio de Juan Creix: The head of Research & Development and co-Founder of the unique Plat Institute of Augmented Gastronomy in Barcelona, which collaborates with, among others, top restaurants and bars, presents two pioneering projects.
O2: The Soundtrack Cup is an unprecedented synesthetic experience where, by chromatographically analyzing the architecture of the molecules of a drink, they design through a special device and process the structure of the sound that responds to it. Drinking the drink and listening to the music of binaural beats at the same time you are part of a unique experience.
The VOM Edible Cloud: A project applied to "El Celler de Can Roca", the two-time Best
Restaurant in the World, is an aromatic caramel, an edible cloud that flies in the air
transforming the recipe into masterpiece.

21.20 Q&A