01 / 06

Rostlinné mléko už je k dostání skoro v každé kavárně.



02 / 06

Nabídka zeleninových pomazánek je už samozřejmostí ve všech obchodech.



03 / 06

Mám ve svém okolí alespoň jednoho člověka, který dává přednost rostlinné kuchyni.



04 / 06

Počet lidí s intolerancí nebo dokonce alergií na laktózu narůstá a ti jistě ocení nabídku rostlinných produktů jako alternativu.



05 / 06

Znám restauraci, kde podávají skvělé rostlinné jídlo.



06 / 06

Jáhly, červená čočka, chřest nebo ovesné vločky? Rostlinná kuchyně znamená tisíce možností!

Cz En
Cz En
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Plant-Powered Perspectives 2020 Green line

Calendar icon 12. 10. 2020, Prague
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About the Conference Green line

Due to the epidemiological situation in Czechia, this year's Plant-Powered Perspectives will be online.

The food industry has been changing right in front of our eyes. Producers, restaurants and supermarkets are discovering the huge potential that plant-based cuisine can bring to their business. Flexitarianism, plant-based protein, meat alternatives are terms which have been used extensively by the media when commenting on the food industry in recent years.

Are you sufficiently prepared for the new wave? We will provide answers and inspiration at the Plant Powered Perspectives Conference! You will have the opportunity to meet leading plant-based food experts and be inspired to expand your business and include innovative products within your range.


Who is
the event for?
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representatives of the FMCG, HoReCa and retail markets
food producers
representatives of the meat industry looking for different alternatives
food and food technology start-ups
food industry investors and innovators
institutions wishing to keep up with current trends
anyone keen on following current trends

The conference will be online and translated simultaneously (CZ / EN).

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Plant-Powered MashUp Green line

During the online conference, there will be an opportunity to present your own plant-based food related project to a panel of food professionals and an audience composed of leading brand representatives.

No matter what stage your project is currently at, you can sign up as a fully-fledged start-up or as an individual with a clearly thought out idea.

Five of the submitted projects will be selected to go through to the second round and the overall winner will obtain financial support to the amount of 10,000 CZK, an annual promotion on the social networks of Rostlinně and the Czech Vegan Society (with a total of 45k+ followers), free conference entry and an hour-long consultation on the project with members of the panel.

Projects selected for the second round:
BAVÍ, Sellka, Imaginární zmrzlina, Bistro Střecha and Etický on-line marketing (

AGENDA Green line

Download the full conference agenda here – in English / česky
Need a hand with ZOOM? Or advice how to set up interpreting? Have a look at our conference manual. You can download it here – in English / v češtině.

Having worked in market research for 18+ years, Andrea specializes mostly in fast-moving consumer goods and retail chains (groceries, drug stores, fast food stores...). She heads the Consumer Research Department in the Czech and Slovak Republics at NIELSEN and is a member of the board of POPAI (Point of Purchase Advertising International) and the Franchise Club.

Andrea Vozníková

Jakub Lunter works as the Business Development Director and a member of the Board of the Alfa Bio family-owned company, which produces tofu and LUTNER branded vegetable spreads. Alfa Bio is the largest tofu producer in Central Europe, and its mission is to contribute to changing dietary habits in the region. Jakub is responsible for sales development in the new markets.

Jakub Lunter

For seven years Jana has been the Editor-in-Chief of HOREKA, a Czech magazine for professionals in catering and hospitality, with a 17-year history. She is a co-organiser of the ‘HOREKA 112’ Congress for professionals in hotels, restaurants and catering services. She is a journalist by training and a graduate from Media Studies at the Charles University in Prague. Besides writing, she also loves eating and talking.

Jana Dorčáková

A panel discussion presenter and a consultant to the Rostlinně project, Libor focuses mainly on the campaign aimed at restaurants. He also works as a fitness trainer and lecturer, helping people to fall in love with sports and veganism.

Libor Pozníček

The founder and owner of the “Forky’s” international franchise, Luboš has looked under the hood of the meat and dairy industry, re-assessed his dietary habits, and together with his family has switched to a vegan diet. He was mocked by some, but he has managed to build a company with an international reputation.

Luboš Vidlička

For Martin, gastronomy is an ever-developing segment/area, with lasting opportunities and a vast potential for self-fulfilment. He understands that vegan cuisine is increasingly popular and has impacted not only people’s personal preferences but also gastronomy as a whole. He has worked as Head Chef in the Laboratorio cooking school for the last five years, has been a patron of the Rostlinněproject and has joined the “Chefs For Change International” initiative.

Martin Kortus

A founder and former manager of “VIVANTIS”, an international e-shop with a turnover of 1 billion CZK, currently involved in supporting and investing in startups like uLekare,, Machavert, Econea, Scuk, Snuggs, VRGineers, Disivo, SatisMeter, Retino, Recruitis, Fabini, StartupYard and Mall Group, ...

Martin Rozhoň

Nikoleta Kováčová alias Surová dcérka (Raw Daughter) is a long-time blogger and Youtuber, mostly focusing on ethical veganism, herbal recipes and cosmetics not tested on animals. Last year she published a very popular cook- book titled “Slovegan“, and currently she is working on the second volume of this work.

Nikoleta Kováčová

Head Chef at Spojka Karlín, the first flexitarian restaurant in the Czech Republic. He was previously Head Chef at Etnosvět, much-loved by foreign tourists amongst others. A patron of the Rostlinně project inter alia, who has not hesitated to get involved in the international Chefs for Change International initiative.

Ondřej Panoš

In 2003, Václav founded With more than 17 years of experience in managing e-commerce projects in Central and Eastern Europe, he focuses on projects with environmental and social impact.

Václav Liška

Zuzana has been a brand marketeer for the last 10 years. Having worked in the spirits segment in Slovakia, e.g. for Becherovka and Absolut Vodka, she blended her love for good food with marketing and has been trying to win consumers for veggie food under the Garden Gourmet brand.

Zuzana Magálová

Zbyněk is a marketing manager at Nestlé. He focuses on trends in nutrition and food and analyses the needs of Czech, as well as Slovak consumers. In 2019, Zbyněk and his team introduced a new brand called Garden Gourmet to the Czech market and a year later also to the Slovak market. His aim is to make Czech people fall in love with veggie food and to make sure that vegan and vegetarian dishes become staples of Czech menus. And that's a great challenge, don't you think?

Zbyněk Haindl

Magdalena is the managing director of a Polish company Jogurty Magda - a family business focused on dairy products that started in the 1950's by Magda's grandfather. After successfully launching a plant-based yoghurt PLANTON in 2017 and distributing it across Europe through the supermarket chain Lidl, the company took a new turn. In 2020, Jogurty Magda is switching to 100% plant-based production.

Magdalena Kubit

Marika is an expert on EU research & innovation ecosystem. In her current position at UCT Prague, she is responsible for EU funding consultancy and project management. Since 2018, Marika has been involved in EIT Food Hub activities where she focuses on supporting entrepreneurship and bridging academia and industry.

Marika Kůrová

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Hlavní partneři

Garden gourmet
Visegrad fund

The project is co-financed by the governments of the Czech Republic, Hungary, Poland and Slovakia through Visegrad Grants of the International Visegrad Fund. The mission of the fund is to develop the idea of ​​sustainable regional cooperation in Central Europe.


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