According to the EIT Food Foresight Study on the impact of COVID-19 in the agri-food sector, the HoReCa segment proved to be one of the most negatively impacted by the pandemic. Hotels, restaurants and catering businesses faced multiple challenges due to lockdowns and travel bans. What is the future of the hospitality segment in these disruptive times? How can the HoReCa industry become more sustainable, not just environmentally but also socially and economically?
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