Speakers

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  Marta Dymek

  Cook, plant-based diet ambassador and author.

  Cook, plant-based eating ambassador and author. Marta is known as the author of the blog Jadłonomia.com and the author two books under the same title. Her books have been sold in over half a million copies. She runs her own culinary program "Zielona Rewolucja" at Kuchnia+ and cooperates with the press. On a daily basis, he is involved in all activities that can help spread vegan and vegetarian message, especially among those not yet fully convinced.

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  Karolina Kubara

  Dobra Kaloria

  Co-owns Dobra Kaloria brand and Kubara sp. z o.o - a family-run business. She is responsible for brand communication and takes part in the implementation of new products. She put so much heart into the introduction of plant-based meatballs and burgers to the market that she wonders whether they are still vegan. Privately, a mother of three sons and a vegetarian for 6 years, cooking veggies in industrial quantities for her large family.

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  Krzysztof Bożek

  Krowarzywa

  Co-founder and co-owner of Krowarzywa - the first vegan restaurant franchise in Poland.

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  Katarzyna Gębala

  Polsoja

  Co-founder and Board President at Polsoja. She knows practically everything about the plant-based meat alternatives category, since she has started building it when hardly anyone in Poland has ever heard of veganism. Thanks to her determination was it possible to develop and market now legendary soy sausages. She's been a vegetarian for over 20 years and two years ago has turned vegan. Lover of Asian culture and cuisine.

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  Christopher Kong

  Better Nature

  Chris is a biochemist turned entrepreneur that is passionate about translating advances in food science and technology into real-world impact. After spending 5 months obsessing about his diet in the lead up to a university boxing match, he realised that society's food demands, particularly our obsession with meat and animal products, are destroying our planet. Immediately after graduating from the University of Oxford, he co-founded Better Nature - the world’s first food-tech company focused on tempeh fermentation and innovation.

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  Rafał Lankosz

  Unilever Food Solutions / The Vegetarian Butcher

  He has been working with Unilever for 12 years. In his career, Rafał has been involved in introducing product innovations of the food division in Central and Eastern European countries. Currently, as Head of Marketing at Unilever Food Solutions, he is responsible for implementing the company's marketing strategy in the HoReCa area. A graduate of the University of Economics in Katowice and Nottingham Trent University. Privately, a father of 2 children running a one-table, home restaurant with enthusiasm. He loves experimenting in the kitchen and visiting his local market where he gets most of the ingredients.

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  Jakub Lunter

  Lunter

  Jakub Lunter is working as business development director and member of the board of family company Alfa Bio. Company is producing tofu and fresh vegetable spreads under brand LUNTER. He is responsible for sales development of new markets, currently Alfa Bio is the biggest producer of tofu in central Europe region. Mission of the company is: „to contribute to change of dietary habits”.

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  Zuzana Magálová

  Garden Gourmet

  Zuzana has been a brand marketer for the last 10 years. Having worked in the spirits segment in Slovakia, e.g. for Becherovka and Absolut Vodka, she blended her love for good food with marketing and has been trying to win consumers for veggie food under the Garden Gourmet brand.

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  Adriana Balazy

  EIT Food

  Business Development Manager at the European Institute of Technology and Innovation - EIT Food, an agency of the European Commission which supports innovation in the agri-food sector. A food technologist and nutritionist by education, started her career by co-founding FoPo Food Powder startup. At EIT Food, Adriana uses her experience as an entrepreneur in designing and implementing various programs and grants aimed at supporting startups from the agri-food sector in 12 countries of Central and Eastern Europe.

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  Luigi Pomponio

  VTT Technical Research Center of Finland, EIT Food

  PhD in Food Science (meat, protein biochemistry), Senior Scientist in the Food Solutions team at VTT Technical Research Center of Finland - Partner of EIT Food.
  The current focus of his studies is on research and innovation related to meat alternatives and hybrid products, tailoring techno-functional properties of new raw materials such as plant proteins and cellular agriculture ingredients. Luigi has several years of international research experience in academia and food industry, primarily focusing on protein biochemistry and its applications in the food industry, cold storage of foods.

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  Joanna Staude-Potocka

  Żabka

  Marketing Director at Żabka Polska - the largest chain of modern convenience stores in Poland. Last year she returned to Poland after 9 years of living in Asia, where 7 years ago she converted to a plant diet for a month, but she loved it so much that she is still on it today. She cannot imagine another lifestyle to follow and in her new professional mission she promotes vegetarian cuisine.

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  Marta Kopcewicz

  Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, EIT Food

  Marta has been working at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn for 7 years. She is a specialist in the regenerative biology team and an active promoter of science. Currently she focuses on the analysis of the popularity of food of plant origin on the European market within the EIT Food project "V-PLACE - Enabling consumer choice in Vegan or Vegetarian Food Products". Privately a mother of two girls, yoga practitioner, a vegetarian.

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  Zuzanna Kilar

  Burger King

  Marketing specialist at Burger King. She helds a degree in diplomacy and communication. Zunanna has been involved in gastronomy from the very beginning of her professional career.Since 2016 a marketing specialist with experience in the world's largest brands in the QSR sector - KFC marketing team until early 2019 and from then on with Burger King brand in Poland. Professionally passionate about communication.

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  Marcin Chybowski

  IKEA Polska

  Food Safety Specialist at IKEA Food. He has been responsible for safety, quality and sustainability in restaurants, cafés, bistros and Swedish stores in IKEA stores for the past three years. Marcin graduated in Food Technology and Human Nutrition. Having worked at in various positions, both in the store and in national structures, always in the IKEA Food sector, he has been with IKEA for almost 20 years.

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  Andreea Tolea

  Givaudan

  Born and raised in Romania, she dedicated most of her student years to research and holds a Master degree in Management of Modern Food Processing from the University Lucian Blaga, Sibiu. Since then, she has been following the NPD process from idea lab to factory upscaling, while managing various commercial projects for global B2C and B2B Food and Beverage companies. She joined the Savoury Flavours division at Givaudan in 2015 to start building the technical capabilities for the Plant Attitude Platform. Today, she acts as a technical translator in aligning the technology trends and regional commercial needs with the global S&T roadmap.

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  Katarzyna Nietrzpiel

  Givaudan Polska

  Senior Application Technologist working at Givaudan for over 5 years at Flavour Creation & Application Department. Specialized in savoury segment. Working with wide food products range, f.ex.: sauces, soups, ready meals, processed meat, meat analogues and substitutes. Previously working in sauces industry as a Food Technologist. Graduated University of Agriculture in Krakow. Privately: foodie and reducetarian.

• 

  Stephanie Jeske, PhD

  Chr. Hansen

  Stephanie Jeske is a plant-based food enthusiast and proudly working in this field. She is an Application Manager at Chr. Hansen in the Plant-based Application team. In her work she is focusing on the development and application of bacterial cultures for the fermentation of plant-based dairy substitutes.
  Before joining Chr. Hansen, she studied for her PhD in Food Science at the University College Cork, where she focused on the processing of plant-based proteins and other plant-based materials for the development of plant-based dairy substitutes. Her knowledge about protein functionality and plant-based ingredients is key to understand and develop plant-based dairy products and successful fermentation.

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  Katarzyna Balcerek

  OSM Łowicz

  Technologist at OSM Łowicz, responsible for the launch and the develompent of Bez Deka Mleka plant-based cheese products.

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  Sebastian Tołwiński

  Upfield Polska
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  Aldona Padula

  Nielsen
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  Anna Matusiak-Wieteszka

  Violife
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  Katarzyna Makowska

  Pyszne.pl

  Senior Brand Manager at Pyszne.pl. Author of successful marketing projects for the food industry (including Burger King, Carlsberg), recognized by – among others – Effie Awards. Finalist of the Future Marketer of the Year category of international Restaurant Marketer & Innovator Awards 2020. Introduced the first vegetable burger to a fast food chain in Poland - Rebel Whopper at Burger King. Vegetarian for two years.

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  Agata Wiencis

  dobocom

  Marketer of the dobocom agency, specializing in brand strategies, communication and content marketing. She's always up to date with the latest trends in the catering and food industry. Animal rights activist and a member of the Chefs for Change team.

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  Ewa Dobosiewicz

  dobocom

  CEO of the dobocom marketing agency. She advises companies on strategic marketing projects. She specializes in brand and communication strategies, especially for the gastro industry. An optimist. In her spare time, she reads and hikes in the mountains. She doesn't eat meat.

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  Zuzanna Rzymanek

  Wege Siostry
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  Paweł Skrzypczak

  Primavika
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  Sabina Sosin

  RoślinnieJemy
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  Patryk Szczepański

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  Maja Wirowska

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  Tadeusz Muller

The full speaker line-up will be announced shortly. Subscribe to our newsletter to receive updates.