FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in sustainable foodservice.
For this episode, we move from the kitchen to the bar as we speak with Adrian Sehob who has implemented significant changes in the bars, including Salmón Guru, which is ranked on The World’s 50 Best Bars list.
“In the bar it is our responsibility to take advantage of the whole product and maximize the output of every ingredient. Take a simple lemon – we don’t want to only make the twist or squeeze the juice. We need to go further than that –we use the peel for garnish and we keep leftover bits and use the machines we have in the lab to make a lemon dust that we use in drinks or as a decoration or in a salad, to add a different touch. Sustainability is to take a product and use it to the end.”
You can listen to the episode below:
This podcast series is supported by Meiko. Any responsible business will have waste high on the list of issues that need addressing for three reasons. It is the right thing to do to minimise resource use for future generations, customers demand it and it makes good business sense. The actions, tips and best practice outlined in this report should dramatically reduce your waste output whilst adding a healthy boost to your bottom line. It is time to take another look at the catering environment to ensure your kitchen is designed with waste in mind. For more information please visit the Meiko website at meiko-global.com.
More podcasts:
Catch up with earlier episodes of FCSI’s Sustainability Lowdown, featuring interviews with Paul Montegut FCSI, associate consultant with Restauration Conseil in France; Frank Wagner FCSI, managing partner of the consultancy K’DREI; and Ed Bircham FCSI, project director of UK consultancy Humble Arnold Associates; Vinoo Mehera FCSI, owner and CEO of promaFox consultancy in Switzerland; Jose Souto, senior chef lecturer at London’s Westminster Kingsway College; Juliane Caillouette-Noble, managing director of the Sustainable Restaurant Association; Albert Franch Sunyer, chef of Nolla restaurant in Finland; and Vojtech Vegh.
