DAY ONE –  September, 11, 2019
Arche Hotel Krakowska , Warsaw
Sign ups, program and details

DAY TWO –  September, 12, 2019
WARSAW FOOD EXPO 2019, International Trade Fair and Congress Centre PTAK WARSAW EXPO, Nadarzyn
conference room D

seminars in the form of discussion panels

10.00-11.00  Financial aspects of operating business
moderator:     Marek Marzec, Member of the Management Board of P.P.H. EWA BIS Sp. z o.o.
Participants:     Anna Frąckiewicz, Country Manager Poland, Western Union Business Solutions, Sylwester Babiarz, Office Director, Key Accounts Department, Consumer and Fast Moving Goods Office, Corporate Banking, Markets and Investment Banking Division, Bank Pekao SA, Marcin Majewski, Director of Corporate Macroregion, BANK PKO BP, Jakub Łańcucki – Managing Director for Sales – Ebury Polska

  • How can a financial institution help when receipients are late with payments?
  • Can a financial institution help to acquire vendors or recipients?
  • I want to build a lasting relationship with vendors – how can a financial institution support me?
  • I am entering foreign markets – how can a financial institution help me reduce risk?
  • News in finance, which help to run a business, especially in the broadly understood food business: from primary production, through processing, distribution, export, retail and collective nutrition.

11.00-12.15  Innovative, non–thermal methods of food preservation
moderator: Zygmunt Zander, PhD, Professor of the University of Warmia and Mazury
participants:      Andrzej Lenart, PhD, Professor of the Warsaw University of Life Sciences, Faculty of Production
Engineering and Organization, Andrzej Jarmoluk, PhD, Head of Faculty at the University of Life Sciencies in Wrocław, Andrzej Babuchowski, PhD, President of the Board, Institute for Innovation of the Diary Industry, Marek Adamczak, PhD, Head of Faculty at the University of Warmia and Mazury, Faculty of Food Biotechnology, Dorota Konopacka, PhD, Director of Institute, Institute of Horticulture in Skierniewice, Franciszek Świderski, PhD, Warsaw University of Life Sciences, Faculty of Functional, Ecological Food and Merceology, Lech Krukowski – VICTORIA CYMES Sp. z o.o.

12.15-13.15  Preparation of the company for internationalisation on third country markets
participants: Agnieszka Rembisz, International Business Development Director PPH EWA–BIS Sp. z o. o.;  Iwona Górna, President of ExpoTrade; Dr. Katarzyna Piskorz – Deputy Chief Veterinary Officer; Jerzy Dróżdż, Director of the Office for Foreign Cooperation, Polish Chamber of Commerce; Artur Dąbkowski, Ministry of Entrepreneurship and Technology, Department of Trade and International Cooperation

  •  Opportunities, challenges and threats in export and development of cooperation with partners on Asian and African markets – what to avoid, what to be afraid of and what is the standard in cooperation – case study.
  • Prospects for opening new markets for the Polish dairy and meat industries, with particular emphasis on the pork sector
  • Instruments supporting promotion and export activities for the agri–food industry on the markets of countries outside the EU

13.15-14.15  Block–Chain technologies in business in the aspect of food safety
moderator: Robert Rządca, PhD, Vice-Rector for Research and Human Resources Development and Deputy Rector of Kozminski University in Warsaw
participant: Sławomir Jarek, PhD, Faculty of Economic Sciences, Warsaw University of Life Sciences

  • Who can get the biggest benefits from the introduction of block–chain technology?
  • The initiators of the implementation and the parties bearing the costs of implementation should be food retailers, as they will gain the highest benefits from the block–chain technology
  • Block–chain and crypto currencies create opportunities for cooperative producer–consumer associations
  • What changes are needed in agriculture and food processing for Block–chain technology to deliver significant benefits
  • Block–chain solutions will foster the integration of the agri–food sector and strengthen the huge supermarket chains by strengthening their bargaining power vis–à–vis suppliers

14.15-15.00  Subsidies in practice – food processing
moderator:     Wiesław Wasilewski, Big–Pol Assistance Funds

15.00-16.00  Meeting the requirements of ORGANIC, HALAL, KOSHER and NON–GMO – is it worth it? Big costs or big profits?
moderator:     Klaudia Klimek, President of the Jewrnalism Foundation
participants:      Michael Schudrich, Chief Rabbi of Poland, Nedal Abu Tabaq, Mufti of Poland at the Muslim League, Renata Przegalińska – Managing Director of AGRO BIO TEST

  • Is certified food healthier?
  • Do certificates matter to Poles?
  • Business versus certificate – can you make money on a certificate?
  • Conquering the foreign market with or without a certificate?

Free admission for all fair participants.

Organizator konferencji:


September, 12, 2019
13.30 – 16.30


13.30 – 14.00 Checking in of participants

14.00 – 14.10 Justification for the conference and presentation of the delegate – speech by Mr. Nguyen Quoc Toan, Director of the Department for Processing and Development of the Agricultural Products Market

14.10 – 14.20 Official opening of the forum – speech by Mr. Tran Thanh Nam, Deputy Minister of the Ministry of Agriculture and Rural Development

14.20 – 14.30 Welcome speech to the forum – speech of the representative of the Ministry of Agriculture and Rural Development of the Republic of Poland

14.30 – 14.50 Presentation of the potential of agricultural trade between Vietnam and Poland – speech by Mr. Nguyen Quoc Toan, Director of the Department for Processing and Rural Development

14.50 – 15.10 Coffee break

15.10 – 15.30 Experience in the distribution and consumption of the group’s agricultural products; import and export of agricultural products between Vietnam and Poland – presentation by Tan Viet Company representative

15.00 – 16.00 Questions and answers:
– questions and answers with state agencies on procedures for importing and exporting agricultural products between two countries
– exchange between Vietnamese and Polish companies on agricultural investments and development of trade in agricultural products
presentation by Mr. Nguyen Quoc Toan, Director of the Department of Processing and Rural Development and by representatives of relevant Polish agencies.

16.00 – 16.20 Trade connecting programme – presentation by a representative of the Department of Food Processing and Agricultural Development and Vietnamese Trade Office in Poland

16.20 – 16.30 speech by Mr Tran Thanh Nam, Deputy Minister of Agriculture and Rural Development

organizer of the conference:
Vietnamese Trade Office in Poland

– discussion panel on the growing popularity of plant products

September, 12, 2019
12.00 – 14.00
conference room A

2019 is a time when the food industry has become very friendly with terms such as flexitarianism and plant diet. Market reports, research, new restaurants opening up to the changing needs of consumers, and finally the dynamic development of brands implementing plant products – all this points to one thing: plant–based goes mainstream. During an expert panel held under the patronage of RoślinnieJemy, we will discuss the directions of development of plant product categories, the role of smaller, artisanal companies and global leaders in shaping the food market of the future.

moderator: Maciej Otrębski, strategic partnerships manager in RoślinnieJemy
participants: Bartosz Janicki, Marketing Manager, Primavika; Stan McGowan, Sales and Marketing
Managers, Foods Brothers, distributor of Beyond Meat and Linda McCartney Foods products; Piotr Grabowski, Co–founder, Anna Malinowska, Marketing Manager, POLSOJA

organizer: RoślinnieJemy


September, 12, 2019
13.00 – 15.00
conference room C

This year marks exactly ten years since the first Polish wines were officially placed on the market. In 2009, they were sold by just three vineyards; today there are 230 of them, and new ones are growing at a rate of several dozen per year. Polish winemakers are making up for lost time, gaining more and more experience, and thus present better and better wines every year. We can already talk about the best wine regions, trends or varieties whose cultivation in Poland gives the best results. All this, the directions of development and future of Polish winemaking will be discussed during a special seminar by ……….., and they will be accompanied by a review of the best Polish wines.

  • The image of Polish winemaking in 2019 – exactly 10 years since its debut in official sales
  • Polish wine regions – where does wine-growing and wine-making produce the best results?
  • Solaris or Riesling, hybrids or vinifera – the most popular and promising varieties
  • From sparkling wines to sweet wines – the latest trends and the best results
  • Polish enouturism – from vineyard accommodation to wine festivals and thematic tastings
  • Tasting of the most interesting wines from the best Polish producers.

organizer:       Association of Entrepreneurs and Employers
emcee:      Maciej Nowicki, FERMENT magazine


September, 13 , 2019
10.00 – 15.00
conference room A

Conference program:

10.00–11.00 Registration of participants

11.00–11.15 Opening of the Conference and signing the cooperation agreement between the Polish Exporters Association and Ptak Warsaw Expo Sp. z o.o. in Nadarzyn near Warsaw

  • Mieczysław Twaróg, President of the Board of the Association of Polish Exporters
  • Tomasz Szypuła, President of the Management Board of Ptak Warsaw Expo Sp. z o.o.

11.15–11.30 Speech by the Minister of Agriculture and Rural Development Jan Krzysztof Ardanowski

11.30–12.00 Chances and opportunities for the export potential of the Polish food sector

  • Andrzej Kowalski, PhD, Director of the Institute of Economics of Agriculture and Food Economy

12.00–12.15 Promotion of Polish food on priority foreign markets; Representative of the National Centre for Agricultural Support

12.15–12.30 Economic diplomacy in support of Polish food exporters

  • Cezariusz Kwaterki Counsellor-Minister, Department of Economic Cooperation of the Ministry of Foreign Affairs

12.30–13.30 Panel: The potential of Polish food – export chances and opportunities

  • Moderation: Waldemar Broś, President of the Board of the National Association of Dairy Cooperatives ZR
  • Czesław Cieślak, President of the Management Board of the Regional Dairy Cooperative in Koło
  • Wiesław Różański, President of the Board of the Union of Meat Industry Producers and Employers
  • Arkadiusz Gaik, President of the Association of Polish Distributors of Fruits and Vegetables
  • Elżbieta Bodio, Vice–President of the Polish–Ukrainian Chamber of Commerce
  • Iwona Górna, Owner of Expo Trade Polska
  • Marek Marzec, President of PPH Ewa – bis Sp. z o.o. in Warsaw

13.30–14.00 Discussion

14.00–15.00 Tasting

Conference organizer:
Association of Polish Exporters

conference room B

10.45 – 11.30 The problem of staff rotation in dietary catering – how to keep production workers, dieticians and chefs?

Is the catering industry really only made up of immigrants? Is there a risk that they will start to leave en masse because they will get much better salary across our western border? How much should dieticians be paid, what is the scope of their duties and how to plan the menu in order to optimize the costs of its modification? Is the chef needed in dietary catering? As the example of one of the brands shows – the lack of employees or their rapid migration may bring the company down within two days, so we will talk about how to find balance in all this to be able to rest assured about the basis of your business – people.

Maja Gojtowska
She believes that companies should treat their employees at least as well as their customers. For over 10 years she has been advising and supporting companies in the field of image building and communication. Certified Design Thinking moderator. She is the author of the popular blog In September 2019 her book “Candidate experience. Still a candidate or already a client?” will appear.

Urszula Zając–Pałdyna
A lawyer by education, a certified trainer and a graduate of human resources manager, currently continues her education as doctoral candidate. For over a dozen years professionally connected with the HR industry. She is the owner of let’s HR personnel consulting agency. Active trainer, speaker and academic lecturer. Repeatedly invited to television and radio programs. Author of the blog

11.45 – 12.30 Marketing in the catering industry, or how to effectively sell food via the Internet?

This issue is always alive and extremely deep. Certainly, the hour of this panel is not enough to touch all the subjects, but our experts will focus on current trends and ways to reach customers. Which channels to invest in and how much? How to measure the effects of invested funds to achieve a return of several times on every zloty paid and how to select the right channels of outreach for our brand? We will try to answer these questions together with FMCG marketing specialists.


Agnieszka Borek

For over 7 years she has been working in (and in love with) gastronomy, about which she knows everything that a marketing person should know; she worked with the best and for the best. Guest lecturer at the Kozminski University and SWPS. Privately, Lilka’s mother, a lover of Italy and everything connected with Italy.

Marta Panfil
She always knew her heart was beating to the rhythm of restaurant life. She took her first steps in marketing in the hospitality industry in New York at Brandman’s agency. She worked with the best – PR and catering marketing experts both on the agency’s side and directly on the client’s side. She’s a distinguished MBA graduate of Hospitality Management at London School of Hospitality. A dog mother, a wild person and a lover of wine in every form.

12.45 – 13.30 Sanitary Inspection and Trade Inspection – food labelling and legal requirements related to dietary catering.

Specifically and on the subject. Without myths. Is it necessary to label food in catering and how to do it? What if the composition changes because something is missing? Do I have to put the menu on the website in advance? What penalties do I face if I have an inspection and how can I avoid them? All the answers to these questions will be included in this one short discussion panel.


Dr. Agnieszka Szymecka–Wesołowska

Partner and co–founder of the Food Law Centre. Doctor of legal sciences. She teaches food law at the Kozminski University in Warsaw. She advises food industry companies on all aspects of food law. Author of many publications on agricultural and food law in Poland and abroad.

Katarzyna Szatkowska
Food technologist and nutritionist, currently a food law expert at the Food Labelling Centre ( Participant of numerous scientific projects, including Harvard Medical School in the USA, University College Cork in Ireland. She specializes in food labelling (including dietary supplements), designing new products and assessing their safety.

13.45 – 14.30 Boxes – Plastics and ecology – trends, challenges and opportunities related to dietary catering packaging.

“Plastics factory” is one of the comments under any article about dietary catering. Should we move towards biodegradable boxes, which are much more expensive, or should we stay with well–known PP boxes? Is the ecological cost of catering really so high, or is it maybe smaller than everyone else expects? Our guests will be people involved in recycling and production on a daily basis, who will familiarize us with the subject matter and arm us with the knowledge and arguments necessary to cover the chosen direction of our catering.


Marta Krawczyk

For 6 years she has been working for Rekopol – Packaging Recovery Organization. Specialist in eco–design of packaging and suitability for recycling. Trainer and educator in the field of segregation and management of packaging waste, auditor of recycling plants. Coordinator of educational, CSR and advisory projects. Passionate about mountain hiking, photography, sustainable consumption and life in the spirit of Zero Waste.

Tomasz Araszkiewicz
Blogger writing about waste and how to use it in an alternative way. Zero waste, raw materials, fuels, energy, recycling and recovery – all these topics are discussed at

14.45 – 15.30 Dietetics – the specificity of dietetics in dietary catering. The challenges of the coming years.

How to plan the menu in dietary catering in such a way as to meet not only the requirements of a dietician and the chef, but also take into account the packaging, temperature, storage and consumption of meals by customers? How to build a customized diet and is such a diet at all possible in catering? Is it worth going in the direction of vegetarian cuisine? Some people say that dietary catering has nothing to do with dietetics.
Others say that this is why the name “box diet” should be used. Which is true and are the two really mutually exclusive?


Dr. Krystyna Pogoń
She is a specialist in the field of human nutrition and functional food. For over 5 years she has been involved in the activity of Dietific dietary catering, for which she developed her own dietary model. Author of publications on healthy food and participant of scientific projects on natural methods of improving food quality.

Kamila Syst Zielińska

Sports dietician and chef at Created with Love dietary catering. 5 years ago, together with her husband, a personal trainer, they created their own catering based on individual demand for macronutrients of each of their customers – using only ecological products. She is a supporter of the approach that diet is supposed to cure and soothe the body, and the effects in the form of losing kilograms are a side effect of a balanced and varied diet. Privately, she is a lover of ecology and flowers.

15.45 – 16.30 Logistics – how to wisely start reaching customers all over Poland with dietary catering?

The development of logistics companies allows us to deliver healthy meals to more than a few dozen cities within a dozen or so hours from the end of production. How to open up wisely to new locations and what are the biggest challenges during expansion to new cities? Is it better to rely on external suppliers, or is it better to develop our own fleet organically? What future awaits the transport of dietary catering services in the coming years?

Sylwester Rypina

Active entrepreneur since 2004; in the transport sector since 2009. Graduate of Warsaw University of Technology, boxing and automotive enthusiast. Founder of the Goodspeed brand, leader on the Polish market.

Sylwia Ciechomska

Founder of the award–winning catering company Divine Food, which, seeing the need for logistics companies dedicated to dietary catering on the market, founded Catering Transport. Rich in experience of the catering owner in 2018 she began to develop a transport company offering refrigerated transport. – comparison engine of dietary catering companies from all over Poland with the option of managing orders, choosing, comparing and ordering online a diet tailored to customer needs in any catering company in Poland.

conference room A

Conference program:
11.00 Opening of the conference – Beata Pyś–Skrońska, Deputy Director of the Polish Chamber of Packaging
11.15 Innovative food packaging – Tadeusz Stępień, general manager
Coffee Service
11.40 Biodegradable packaging materials in food packaging applications – Marek Rosłon, President and CEO of PAKMAR
12.05 Ecological food packaging from ECOR Product – Małgorzata Pleskot, President of ECOR Product
12.30 Safe absorption pads in fresh meat and fish packaging – Przemysław Nowak, Marketing Director of POMONA
12.55 Possible applications for compostable cellulose films – Andrzej
Kornacki, Director of FUTAMURA
13.20 Ecological packaging of fruit and vegetables – Marcin Śpiewok, Development Director at SILB
13.40 Conclusion of the Conference

Conference organizer:
Polish Chamber of Packaging