The New Ingredients of Hospitality: National Conference in Bucharest Showcases the Future of Sustainable Gastronomy

On July 16th, 2025, the halls of Hotel Minerva in Bucharest became a meeting place for ideas, dialogue, and inspiration. T.H.E. Management hosted the national conference “The New Ingredients of Hospitality: Planet, People and Purpose,” an event dedicated to presenting the results of the Insects Innovation in Gastronomy (IIG) project, and to reimagining the very role hospitality can play in building a more sustainable future.

Over 60 Participants from Across the Industry & not only

From the very first moments, the atmosphere was marked by a sense of anticipation. Over sixty participants, joined by our dedicated organizing team, filled the room with curiosity and commitment. The audience reflected the richness of Romania’s hospitality landscape: teachers preparing the next generation of HoReCa professionals, leaders representing both national and international associations, and academics shaping the study of tourism and marketing. Distinguished voices such as the President of the Maitre d’ Association of Romania, the Vice President of FIJET, and members of SKAL International brought weight and authority to the conversations, while professors from the Academy of Economic Studies added a thoughtful, research-driven perspective. Together, they represented exactly what this conference aspired to achieve — a genuine meeting point between education, gastronomy, and sustainability.

From Ideas to Inspiration

The program opened with a presentation of the Insects Innovation in Gastronomy project, an Erasmus+ initiative that challenges conventions and equips professionals with tools to integrate sustainable ingredients into their practice. Attendees discovered how the project has developed resources such as a comprehensive MOOC, research reports, operational guidelines, and practical workshops, all designed to help chefs, educators, and food providers work confidently with insect-based products.

The conversation then turned to the psychology behind sustainable choices, highlighting the subtle but powerful mechanisms that influence how consumers respond to innovation. Far beyond recipes and techniques, the discussion illuminated the human factors at play — the habits, perceptions, and values that shape whether new food solutions are embraced or resisted. This perspective resonated strongly with the audience, who recognized the importance of pairing culinary creativity with behavioral insight.

Continuing the Dialogue

As the evening unfolded, the formal program gave way to a networking dinner, where conversations flowed more freely. The tables became spaces of exchange where professionals from different corners of the industry compared experiences, shared ideas, and imagined new collaborations. It was in these informal moments that the spirit of the event truly came alive — hospitality professionals learning from one another, finding common ground, and sketching visions for the future.

Hospitality with Purpose

If there was one message that echoed throughout the evening, it was that hospitality today is no longer defined solely by excellence of service. It is increasingly about how the industry relates to the world: with responsibility for the planet, empathy for people, and clarity of purpose. The results of the IIG project underscored this shift, showing that introducing insect-based ingredients is not just a matter of culinary innovation, but part of a broader cultural transformation.

Gratitude and Outlook

We are deeply grateful to all who joined us in Bucharest, their presence and participation gave life to an event that was as much about people as it was about ideas. The insights shared, the connections made, and the curiosity shown remind us that the hospitality sector in Romania is not only ready to adapt, but eager to lead.

The Insects Innovation in Gastronomy project may be approaching its formal conclusion, but its impact will continue to grow. The tools it has created — from training resources to psychological insights and operational guidelines — are designed to be lived, tested, and expanded in classrooms, restaurants, and hospitality organizations across Europe.