ALMA TALKS

AlmaTalks is an emerging series of events aiming to foster discussion and collaboration within the local community of foodie enthusiasts, restaurateurs and all professionals from the hospitality industry who are constantly thinking about how to do things better. How to push boundaries not only in the quality of food, service, atmosphere, the selection of raw materials and products, but also in communicating our activities to the outside world since it allows us to influence our guests' perception of food in a broader cultural-ecological context.

You can look forward to short talks, Q&As and live panel discussions with seasoned food pros both local and from abroad, chefs, craft producers and farmers on the topics of soil and food supply chains, zero waste approaches, the latest gastronomic trends, hospitality work culture, journalism, food styling and food influencership.

Broaden your horizons and discuss what's hot or not in the world of food and hospitality with us!

Next event

date: Monday, April 28, 2025
location: ALMA Prague

#3: Food criticism and journalism

Food criticism is no longer confined to journalists and restaurant guides—today, influencers and digital storytellers also play a key role in shaping public perception, setting trends and influencing the success of hospitality businesses. This raises a crucial question: how do we balance the immediacy and accessibility of modern digital content with the timeless craft of in-depth, respected criticism—one that is built on deep expertise and a nuanced understanding of the hospitality industry? The third edition of AlmaTalks will delve into the shifting landscape of food criticism and gastronomic journalism, offering a platform to reflect on its diverse dynamics and future potential. Through inspiring talks, engaging Q&As, and lively panel discussions with renowned journalists, critics, and industry experts, we will explore how food journalism can go beyond superficial reviews to address broader ethical, cultural, and environmental issues and how this industry is changing in different regions and cultures around the world.

past events

date: Monday, November 18, 2024
location: ALMA Prague

#2: Zero Waste and Creativity in the Kitchen

Eliminating plastic wraps, fermenting and pickling surplus ingredients, processing animals nose-to-tail, implementing more efficient menu planning, and composting organic waste are just a few of the simpler measures that a growing number of restaurants across all price ranges are beginning to adopt today—from cafés and wine bars to Michelin-starred establishments. But some places, particularly those for whom the zero waste approach is an intrinsic part of their DNA, go even further, pursuing "seemingly impossible" practices such as upcycling glass, transforming recycled plastics into takeaway plates and elements of their interior design, or pressuring suppliers to reduce or change their packaging materials. Zero waste is gradually gaining traction and awareness among more business owners, compelling them to think differently and creatively. The second edition of AlmaTalks will explore how to handle waste, how to measure it, minimise it, and creatively transform it into products with added value.

date: 25. 6. 2024
venue: Alma Prague

On food, soil and cooperation with farmers

Today, there is no longer any doubt that the way we eat profoundly influences our health, landscape, water cycles, climate, and last but not least, the relationships around us. In his well-known TED talk, Chad Frischmann discusses the twenty most important solutions to the climate crisis, more than half of which involve specific changes in the food or agricultural systems, and their common denominator is the soil and how it is managed.

The first AlmaTalks event is thus dedicated to how this agenda can be directly influenced by the hospitality industry, from fine dining to bistros and cafes to large-scale catering such as hospitals or school canteens, through the selection of ingredients. Every product can be a tool for change if chosen in collaboration with farmers and with the common goal of regenerating the soil and building quality relationships.