8th and 9th of October, online in 2020

About Plant-Powered Perspectives

Plant-Powered Perspectives is a pioneer event in Central-Eastern Europe that concentrates on fostering the discussion about the directions of the plant-based megatrend in the food industry and discovering the best possible ways to utilise it. For the third time, we will meet to talk and share up-to-date insights with experts, entrepreneurs, market researchers and restaurateurs. Expect serious conversation about the opportunities that increased interest in plant-based products brings across categories as well as in restaurant business. This year, due to COVID-19 pandemic, we will gather in an online format.

Plant-Powered Perspectives 2019

We consider out conference primarily as an opportunity to meet with potential partners, nevertheless we emphasize the merit and knowledge-sharing as key components of our event.

Watch 2019 talks on youtube

For whom is the Plant-Powered Perspectives conference?

Our conference have brought together several hundred people interested in a fresh perspective at the ever-changing trends in the food and restaurant business. Plant-Powered Perspectives 2020 is an event that should be recorded in the calendars of:

  • FMCG representatives

  • food producers

  • restaurateurs and HoReCa representatives in search for solutions adapted to new needs of their guests

  • meat and dairy industry representatives open to discover new, growing consumer segments

  • food and foodtech startups

  • investors and everyone involved in food industry innovation eco-systems

  • trend observers and innovators

  • culinary marketers

  • public institutions representatives considering solutions to decrease their food-related carbon footprint

  • everyone interested in food industry and the growing popularity of plant-based products


  • 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.

  • 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.

  • Krzysztof Bożek

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

  • Katarzyna Gębala

    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.

  • 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.

  • 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.

  • Jakub 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”.

  • 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.

  • 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.

  • 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.

  • Joanna Staude-Potocka

    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.

  • 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.

  • 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.

  • 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.

  • Andreea Tolea

    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.

  • 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.

  • Katarzyna Balcerek
    OSM Łowicz

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

  • Sebastian Tołwiński
    Upfield Polska
  • Aldona Padula
  • Anna Matusiak-Wieteszka
  • Katarzyna Makowska

    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.

  • Agata Wiencis

    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.

  • Ewa Dobosiewicz

    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.

  • Zuzanna Rzymanek
    Wege Siostry
  • Paweł Skrzypczak
  • Sabina Sosin
  • Patryk Szczepański
  • Maja Wirowska
  • Tadeusz Muller

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

Conference program

8th of October
  • 9:30 - 11:00 |Opening session - the boom is real
    • Aldona Padula - Nielsen
    • Joanna Staude-Potocka - Żabka Polska
    • Katarzyna Makowska - Pyszne.pl
    • Marta Kopcewicz - Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, EIT Food

    The concept behind that first session would be to show how we’re progressing with the plant-based trends, how real this thing is. In order to do so, we’ve invited the leading experts and researchers to share their insights into the plant-based market.

  • 11:10 - 12:30 |The New Meat
    • Zuzana Magalova - Garden Gourmet, Nestle
    • Rafał Lankosz - The Vegetarian Butcher, Unilever Food Solutions
    • Karolina Kubara - Dobra Kaloria

    Meat alternatives are definitely a hot topic these days – more and more innovative products are launched into the market shelves, as start-ups, meat-processing companies and retailers verge into the battle for a more and more conscious consumer. Expect a solid insight into the market from Polish plant-based market leaders as well as a fresh perspective from companies only stepping into the meat-alternative category.

  • 12:30 - 13:30 |Lunch of the future & networking

    Brought to you in partnership with Krowarzywa, The Vegetarian Butcher & Pyszne.pl

  • 13:30 - 14:30 |Responsible in the business - Big Food and the plant-based boom
    • Marcin Chybowski - IKEA Polska
    • Krzysztof Bożek - Krowarzywa
    • Zuzanna Kilar - Burger King, Amrest

    International food firms and restaurant chains are not only providing consumers with their favourite products, but also shaping how we actually eat. During that session, leading restaurant chains and food businesses representatives will discuss the trends, the actual social and environmental responsibility of such endeavours and the big vision behind the food system of the future.

  • 14:30 - 15:30 |Plant-Powered Pitching(See more information below)
    • Host: Adriana Bałazy - EIT Food

    5 start-ups will present their ideas for better food solutions on stage

  • 15:30 - 16:45 |The tech behind the plant-based magic
    brought to you by Givaudan Polska
    • Andreea Tolea & Lucas Huber - Givaudan
    • Stephanie Jeskie - Chr. Hansen
    • Luigi Pomponio - VTT Technical Research Center of Finland, EIT Food

  • 16:45 - 17:45 |New take on the classics
    brought to you by Primavika
    • Christopher Kong - Better Nature (case study)
    • Katarzyna Gębala - Polsoja
    • Jakub Lunter - Lunter, Alfabio
    • Paweł Skrzypczak - Primavika

    While most of the attention is directed at plant-based burgers and sausages, it is hard to imagine a sustainable, planet-friendly diet without staple foods like tofu, tempeh or grains. Together with food entrepreneurs and innovators in that sub-category we will discuss new ways to reach a broader consumer base and make tofu and such products more attractive to the masses.

Deeper insight and workshops – 9th October
  • 9:30 - 11:30 |Workshops - parallel sessions

    Plant-based meat formulations - food technology workshop [offline event]Sign-up here!
    • Katarzyna Nietrzpiel - Givaudan Polska
    Launching plant-based goods with a blast - communication and strategy workshopSign-up here!
    • Agata Wiencis - Dobocom
    • Ewa Dobosiewicz - Dobocom
  • 11:30 - 12:30 |Plant-based egg, butter and...
    brought to you by Upfield
    • Sabina Sosin - RoślinnieJemy
    • Katarzyna Balcerek-Nowak - OSM Łowicz
    • Sebastian Tołwiński - Upfield Polska
    • Anna Matusiak-Wieteszka - Violife Polska
    • Zuzanna Rzymanek - Wege Siostry

    The plant-based dairy category is already way beyond milk and yogurt alternatives. Egg, butter and cheese alternatives become better and more innovative as consumers look for such products for various reasons. Both local and European companies will present their approach to dairy, the new way.

  • 12:30 - 13:30 |Chefs for Change goes International
    • Patryk Szczepański
    • Tadeusz Mueller
    • Maja Wirowska

    That session, dedicated particularly for restaurant operators and cooks, we focus on summarizing the last year in the restaurant industry. Most attention will be drawn to the most interesting solutions and the changing attitudes towards plant-based cuisine. We will also talk about numbers - does the plant trend pay off?

  • 13:30 - 14:30 |Networking and chill

    At the very end of our conference, everyone will get a chance to get to know our team and ask any questions about our work, possible collaborations and our whereabouts.

Plant-Powered Pitching

This year's edition of the Plant-Powered Perspectives conference is accompanied by another edition of Plant-Powered Pitching Startup Contest. This is a space for Innovators with ideas to revolutionize the global food production system to present themselves to a unique industry audience.

Apply to Plant-Powered Pitching Contest, present your idea for a product / service / innovation, meet potential investors from the food industry, and win cash prizes! This year in a new, loose, and interesting online formula!

The winners can get:
  • cash prizes (prize pool over PLN 15k)
  • wild card for the FoodTech.ac acceleration program – Batch 3
  • possibility to participate in the EIT Food - Challenge Labs workshops
  • mentoring sessions with investors
  • support of RoslinnieJemy team
  • access to our amazing community of partners and industry experts
  • branding / communication package on RoślinnieJemy social media channels
Sign up!

Join the conference


Until tickets are used up

Available from 21.08.2020

69 PLN

Early bird - team package

5 conference tickets bundle package

299 PLN

About us

RoślinnieJemy is a business & social campaign working both at industry and consumer level. By engaging experts in our projects, we support companies and amplify the growing popularity of plant-forward eating in Poland. Cooperation with major food industry brands, lifestyle and professional media as well as major Polish food influencers is our main focus.

Let’s keep in touch!

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  • The project is co-financed by the Governments of Czechia, Hungary, Poland and Slovakia through Visegrad Grants from International Visegrad Fund. The mission of the fund is to advance ideas for sustainable regional cooperation in Central Europe.

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