The Unconventional Breakfast Challenge focuses on the issue of dietary needs and food preferences. It poses the question of how to create unforgettable breakfasts for travellers with different dietary requirements (gluten free, kosher, vegan, halal) and breakfast lifestyles. Now in its second year online, the contest will be zoomed from 31 January to 9 February, and will also raise awareness of the waste of food and other products in the tourism sector.
Four episodes with hotel and F&B professionals
The four 120-minute episodes will find hotel and F&B professionals from different parts of Italy competing in the challenge. “Each team will feature a specific part of the country and its specialities, and they will be asked to prepare a series of truly unconventional and original breakfasts. The ideas and presentations will be judged for their excellence and attention to non-waste,” says Concetta D’Emma, Founder UnconventionalHospitality & UnconventionalBreakfast.
Raising the awareness of food waste
Highlighting different local areas and producers of typical products, as well as in the name of sustainability, the Unconventional Breakfast Challenge will also support the Banco Alimentare Foundation for Food Collection. This non-profit group raises awareness of food waste in the tourism sector, distributing excess food from outlets to people in need.
Two special guests
Maria Chiara Gadda, the Italian congresswoman behind the law against food waste, will launch a new challenge for participants: how, where and why to communicate their commitment to the fight against food and non-food waste. From San Diego in California, Italian-American food writer and founder of My Halal Kitchen Yvonne Maffei, will introduce the audience to her take on Muslim-friendly breakfasts with an Italian twist.
