Concentrated expertise for plant-based cuisine

What are the key food trends of the future? How can tofu be prepared into a culinary highlight? Why should you avoid the word "vegan"? Which foods and products are essential for a successful plant-based menu? You can get answers to all your questions about plant-based cuisine at ProVeg, the competence center for plant-based nutrition at INTERNORGA.

Where?  Halle A1, Stand 207A


On our Stand:

  • Sa 11.3. 10.30 Uhr: Trendrundgang mit Karin Tischer (food & more)

In the Café Future:

  • Sa 11.3. 15.00 Uhr: Vegan-Ranking der Markengastronomie Link


At Open Stage:

  • Sa 11.3. 16.30 Uhr: Kosten, die nutzen – lukrative pflanzliche Küche Link
  • So 12.3. 12.30 Uhr: Vegan-Ranking der Markengastronomie Link
  • Mo 13.3. 12.30 Uhr: Was ist das Fleisch der Zukunft? Link
  • Mo 13.3. 16.30 Uhr: Essen mit Zukunft – Kita- und Schulverpflegung als Schlüsselfaktor Link

ProVeg International

ProVeg International is a nutrition organization working to transform the global food system by replacing animal-based foods with plant-based and cell-cultured alternatives. ProVeg works with international decision-making bodies, corporations, investor groups, the media, and the general public to transition to a society and economy that are less dependent on animal agriculture and more sustainable for people, animals, and the planet. ProVeg has Permanent Observer status to the UN Framework Convention on Climate Change (UNFCCC) and consultative status with the United Nations Economic and Social Council (ECOSOC), is accredited to the UN Environment Assembly (UNEA) and has received the United Nations Momentum for Change Award.

Further information: