FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in their approach to sustainable foodservice. We also seek to examine how much sustainability and food waste programs have been impacted by the Covid-19 pandemic and as we explore the initiatives for a more sustainable future for foodservice and hospitality.
In episode one of season three, Jose Souto, senior chef lecturer at London’s Westminster Kingsway Collage, tells Tina Nielsen about the ways he has incorporated sustainability into every part of the teaching, sending a new generation of responsible chefs out into the world and constantly looking for new solutions that can make improve processes in a climate friendly way.
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.
The FCSI EAME Conference is in Chantilly, France, on 12-15 May 2021. For more information, please contact Elonique Dalhuisen.
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; and Vinoo Mehera FCSI, owner and CEO of promaFox consultancy in Switzerland.
