Pro Forum Vegan

Successful with vegan? Gastronomy experts show how it's done!

Under the motto "From vegan to plant-based: Plant-Based-Concepts for Gastronomy and Retail". On Friday, 2 November, from 11:00 a.m. on, proven experts will discuss the trend topic of these days at the "Pro Forum Vegan" of veganfach 2018. This year's forum will once again be organised by Koelnmesse and the out-of-home media of the dfv media group (gv-praxis, food-service, FoodService Europe & Middle East). It is aimed at entrepreneurs and managers in the out-of-home market at all levels from manufacturing to operations to consulting.

Pro Forum veganfach

Wam Kat, demo chef, peace activist and author

Wam Kat, demo chef, peace activist and author

Because his parents had little money as freelance artists and could not afford meat, the Dutchman Wam Kat grew up as a vegetarian. Today, the cook and peace activist is one of the icons of sustainable, meat-free catering at events and large-scale demonstrations. Wam once swung his wooden spoon on the legendary Greenpeace ship "Rainbow Warrior", where he said he discovered his love for cooking. He was co-founder of the Dutch rolling, vegetarian catering kitchen "Rampenplan", which has been catering political activists at events throughout Europe for over 30 years. His plea: "Food is politics, every individual can contribute to a sustainable world every day by making a conscious choice". Also in gastronomy and canteen kitchens.

Horst M. Kafurke, Managing Director, Innogy Gastronomie, Essen

Horst M. Kafurke, Managing Director, Innogy Gastronomie, Essen

Canteen kitchen was yesterday, today it depends on responding to individual guest wishes, in short to deliver a top performance, Horst M. Kafurke is convinced. Vegan vegetarian offers in the sense of sustainable gastronomy should not be missing. As managing director of Innogy Gastronomie in Essen with 400 employees, he is responsible for the catering offer at 52 locations nationwide with an annual turnover of 36 million euros. For more than a year, the chef and retail specialist has been successfully promoting vegan vegetarian dishes in the range - also as a component of company health management. His sophisticated "green" concept inspires beyond the company borders.

Lucien Coy, Veggie-Kids, Frankfurt/Main

Lucien Coy, Veggie-Kids, Frankfurt/Main

The first consistently vegan kindergarten with 40 places in Frankfurt am Main caused a lot of fuss in August. "We want to be as consistent as possible and as pragmatic as necessary," says speaker Lucien Coy, member of the board of the Veggie-Kids association, describing the philosophy of the daycare centre. The 39-year-old has lived vegan with his family since 2011 for ethical reasons and has initiated the first completely animal-free day care centre in Germany together with other parents. When he is not taking up the cudgels for the vegan pilot institution, he works as a freelance digital strategist, in short, shaping the communication for various companies in the digital transformation.

Mahi Klosterhalfen, Managing Director and President of the Albert Schweitzer Stiftung für unsere Mitwelt, Berlin

Mahi Klosterhalfen, Managing Director and President of the Albert Schweitzer Stiftung für unsere Mitwelt, Berlin

Mahi Klosterhalfen is Managing Director and President of the Albert Schweitzer Foundation for Our Environment. He has been actively committed to animals since his student days. After graduating as a Diplom-Kaufmann, he was the first full-time employee to expand the foundation, which today employs 40 people in two countries. Klosterhalfen has good contacts to the international animal protection and animal right movements. For example, he is a member of the board of the international organisation Compassion in World Farming. Mahatma Gandhi, late Henry Spira and Albert Schweitzer in particular inspire him for his work. Any activist who has been involved with the topic of animal welfare for so long cannot avoid a vegan check of supermarkets. The check is considered as a "vegan Benchmark" in the industry.

Kai Scholand, proprietor, Rewe Scholand, Mühlheim/Ruhr

Kai Scholand, proprietor, Rewe Scholand, Mühlheim/Ruhr

Born in Bochum, he has been self-employed since 2001 and is the owner of Rewe Scholand in Mühlheim an der Ruhr. He began his training as a retail salesman at the age of 16. For a long time a vegetable nutrition was far away from him - until 6 years ago an impulse came from the direct environment. In this course he himself became a vegan and gradually expanded the vegan assortment in his shop. Today, his Rewe supermarket is considered a nationwide pioneer in vegan-vegetarian assortments - also because of the specially composed branding for the vegan rail.

Amelie Leipprand, DIN Deutsches Institut für Normung, Berlin

Amelie Leipprand, DIN Deutsches Institut für Normung, Berlin

The originally trained actress Amelie Leipprand moved from the theatre stage to studying mechanical engineering and finally to DIN - Deutsches Institut für Normung in Berlin. There, the 48-year-old has been project manager in the Innovations department since the beginning of 2016. But do we need a DIN standard for vegan products? The engineer says yes and invites manufacturers, retailers as well as caterers and chefs to an open dialogue about standards that could provide more transparency and quality in the vegan product market in the future.

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