FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in sustainable foodservice. We also seek to examine how much sustainability and food waste programs have been impacted by the Covid-19 pandemic as we explore the initiatives for a more sustainable future for foodservice and hospitality.
In episode two of season three, Juliane Caillouette-Noble, managing director of The Sustainable Restaurant Association (SRA), tells Tina Nielsen about the work done in restaurants to implement more responsible practices as she outlines the major challenges facing the industry and what best practice looks like in the kitchen.
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.
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; and Jose Souto, senior chef lecturer at London’s Westminster Kingsway College.