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INTERNORGA 2015 – Top speakers and trend topics announced

TV celebrities Tim Mälzer and Nelson Müller on stage

HAMBURG, Germany – The biggest INTERNORGA of all time is coming up in 2015, with a total of about 100,000 square metres of exhibition space and a first-class conference programme.

It features top interdisciplinary speakers on the latest hot topics, trends and challenges in the sector. They include bestselling author Prof. Manfred Spitzer (“Digital Dementia”) as the keynote speaker at the 34th International Foodservice Forum, giving insights into brain research. Prof. Hans-Dieter Hermann, the sport psychologist of the German football team, will speak at the German Congress for Institutional Catering, on the unity of mind and body as a key factor for success.

34th International Foodservice Forum:
“Preparing tomorrow:Initiative, Innovation, Investment”
Consumer trends, market potentials and success factors are the key concepts for the 34th International Foodservice Forum. Europe ’s biggest conference for professional catering also brings together the leading decision makers in the scene – Gretel Weiss, Editor-in-Chief and Publisher of foodservice, has become something of an institution, hosting this annual power-packed event.

She traditionally opens the Forum with an overview of the Top 100 in Germany ’s culinary scene, speaking on the main players, brands and markets. International trend researcher Howard Saunders from New York City will give a presentation on “Food – the new Driver of our Cities”, analysing global and European trends and explaining the sexiness factor of food for urban living.

Prof. Manfred Spitzer, a psychiatrist and brain researcher who landed a bestselling success with his book on “Digital Dementia”, will present the ideas and theories resulting from his studies. Other highlights are special guests Tim Mälzer and Nelson Müller, celebrity chefs who will join a panel to philosophise on “Food Edutainment”.

German Congress for Institutional Catering
“Positioning within conflicting trends in society”
Which way is institutional catering going? The 41st German Congress for Institutional Catering features Jochen Pinsker, Senior Vice President Foodservice Europe, npdgroup deutschland, Nuremberg , who looks at future prospects and presents the findings of trend and consumer research.

What are the under-30s looking for? What are women looking for? Customer expectations and customer satisfaction are also the priority for Kemal Üres, General Manager of DAILY Your Coffee & Food Company. He will be sharing his expertise as a consultant much in demand throughout Germany , giving insights into his successful model during this Congress.

Success starts in the mind, as sports psychologist Prof. Hans-Dieter Hermann can testify. His best-known patients include the players of the German national football team, who have benefitted from his consulting services since 2004, helping them to win the World Cup in Brazil ten years later. The balance between body and mind is the key to triumph.

Dr. Hermann will explain at the Congress what institutional catering can learn from top sportspersons.

INTERNORGA School Catering Forum
“How to get top marks for school meals – achieving more acceptance and better quality”
Pizza in, greens out? Germany ’s biggest School Catering Forum features Prof. Ulrike Arens-Azevedo, a nutritional scientist at Hamburg University , with selected findings of the largest German survey to date on school meals.

The respondents were 12,000 school students who told the researchers what they did not like in their daily school meals. School catering aims to provide appeal and high quality. Writer and gourmet chef Hubert Hohler explains with numerous examples how to do that effectively even with vegetarian food, and explaining what caterers need to observe.

Hubert Hohler was chef at the renowned Buchinger Hospital by Lake Constance , and is considered one of the best vegetarian cooks in Germany . Michael Jäger from the School Catering Network (“Vernetzungsstelle Schulverpflegung”) in Berlin explains that a tasty lunch is not necessarily a matter of money. He presents this quality initiative and explains how it could be a model for many more local authorities.

INTERNORGA has been the leading European trade fair for hotels, restaurants, institutional catering, bakery and confectionery ever since 1921. It is held in March every year, with more than 1,200 exhibitors from Germany and abroad displaying their innovations, trends and complete solutions for the whole of the out-of-home market.

In addition to the exhibitors’ presentations, there is a big programme of supporting events, international conferences, award presentations, and innovative side-event concepts.

INTERNORGA is traditionally held at the Hamburg Fair site, at the heart of Hamburg . Admission is subject to proof of trade visitor status. The admission charge is EUR 31.00 (or EUR 39.50 for a 2-day ticket), concessionary rate for trainees in the trade EUR 16. The standard admission charge simultaneously gives free-of-charge admission to FH North, the new Butchery Trade Fair in the North. For further information on INTERNORGA 2015, see www.internorga.com.