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Taking a brand from conventional to sustainable. There is a growing trend of conscious consuming in general, among the younger generations in particular. So how do you take a brand from convetional to sustainable? It is a task that often includes a lot of paremeters; increased staff cost, food cost, new procedures, different ways of thinking, different culture and more. Anders, director of LETZ SUSHI, will share his knowledge about what they have done and learned, and some of the unforseen problems that occurred, in the process of converting LETZ SUSHI into a more sustainable company. 

Earlier Event: August 24
The Danish Food Bank
Later Event: August 24