Ljubljana, October 27 and 28, 2022 – Active edible food packaging made from natural biopolymers, products made exclusively from raw materials of known origin, the rise of specialty coffee and sourdough products, trends in bartending, responsible food culture. These are just a few of the many trends in the food technology, nutrition, tourism, hospitality, and education sectors discussed at the Biotechnical Educational Centre Ljubljana (BIC Ljubljana) during October 27 and 28, 2022. The plenary speaker from the Netherlands shared the view on quality management in education and training, which is achieved primarily through diligent and quality teachers. The guest from Vietnam highlighted the needs and novelties that caterers in the hospitality and tourism sector and employers worldwide working with people from the Asia-Pacific region need to be aware of, given the rise of Industry 4.0. In two days, 107 expert papers in three sections [Food Technology & Nutrition, Hospitality & Tourism, and Education & Training] were presented by 152 authors from 18 different countries.