A priest, a football player, a singer, or a chef together change the world

When a change for the better is happening, the common debate knows no thematic boundaries. This is the principle of the Association for Social Responsibility, which next Thursday, March 21, will invite seemingly disparate speakers to one stage – a famous footballer, a vegan chef, a musician, experts on equality and inclusion, as well as top managers, heads of major football clubs, and scientists. The whole of the Czech Republic will be watching their debates.

Hear our voices, this is the subtitle of the second annual event of the year in sustainability. It will be broadcast live for everyone to watch from all corners of the country, on the channels of the Association for Social Responsibility and DVTV, which co-organizes the Global Goals Summit 2024.

“We want to give a voice to those who fulfill the visions of sustainable development but sometimes do not get much space in the public debate on sustainability. At the same time, we have chosen topics that are seemingly unrelated to sustainability, such as football or faith. At the Association, we like to break down barriers. We support dialogue and build bridges between different sectors of society,” described Lucie Mádlová, director and founder of the Association for Social Responsibility. 

In the program, which combines interviews with moderators, panel debates with interactive SDG Talks, and energetic, very short Rapid Fire Presentations, there will be space for professional football goalkeeper and foundation founder Patrik Lê Giang, government commissioner for human rights Klára Šimáčková Laurenčíková, actor Lukáš Hejlík, musician Tomáš Klus, or writer Barbara Nesvadbová. Gabriela Kabátová will present help for children whose parents are in prison, Mikuláš Vymětal will speak about the concept of human rights in the church, and futurist Natalyia Grimberg will present the connection between artificial intelligence and fashion. And this is far from the end of the list. 

In one of the interviews, chef Vojtech Végh, who has dedicated his work to the principles of veganism and zero waste, will also speak. He opened the first zero-waste and vegan restaurant in Cambodia and helps other chefs around the world reduce food waste. “In many world-renowned restaurants, interesting creations and products are made from ingredients that are usually thrown away. In recent years, the expectations of guests have also changed, many of them are looking for establishments that operate on sustainable principles,” explained Vojtech Végh. 

Catering is prepared by Aramark, completely vegan with the taste of Czech local vegetables in the most modern concept, and ladies from the center, which involves seniors in volunteering, will join the organization on site. In addition to the live stream, an online transcript of the entire program will also be available for the hearing impaired. The complete list of guests and the topics of their contributions can be found on the website www.globalgoalssummit.cz

On the occasion of the summit, the Ipsos agency conducted a nationwide survey for the Association for Social Responsibility. The Czech public expressed their views on how they stand on marriage for all, how they waste food, what they see as the threat of artificial intelligence, how sports clubs should help in education, and how they think Czech media covers climate change. The results will be published in the week before the event. 

The business partners of the event are Aramark, Komerční banka, and Toyota Motor Manufacturing Czech Republic. The partner of the Football and Sustainability block is the Tipsport Foundation. With media support from Marketing & Media, TV Nova, Nový prostor, and Football Club. Supporters include the 17 rooms initiative, Balance is Motion, CIIRC ČVUT, food company, Ipsos agency, Letokruh, MadLove, Nakup na Dobro, National Center for Industry 4.0, RICAIP TESTBED Prague, and Superkoders.

Cesta na talíř

Cesta na talíř

For Aramark restaurants, we buy fresh seasonal ingredients from local farmers and growers. A few hours after the harvest, we prepare our specialties. This reduces our carbon footprint while supporting the local economy.