The subject of industry sustainability and how it can better account for the carbon it emits was the topic of an expert panel session FCSI EAME booth at HostMilano 2025. Sponsored by Alto-Shaam, the panel saw three experts on the subject address the biggest obstacles that are preventing foodservice operators from operating in a more sustainable way and measuring/managing its carbon footprint.
It also discussed how the publication of The Palace Framework, a new benchmark for carbon transparency in commercial kitchens, can provide consultants, manufacturers, and clients with consistent guidance on how to calculate, compare, and ultimately reduce the environmental impact of kitchen equipment.
Recorded on October 18, 2025, the session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants:
- Danny Potter FCSI
- Lauren Hunter, FCSI Senior Associate
- Simon Parke-Davis, Alto-Shaam
Taking responsibility
On the issue of carbon transparency, and why it matters that the industry measures – and takes responsibility for – its carbon footprint and emissions, “I suppose there are two answers,” says Potter. “Answer one is that builders and main contractors need it, in order to hit their requirement and compliance. And secondly, we should really know what we do. When we buy a car, we look at the mileage and how much it costs to run, but we also look at how it costs in the first place. This is the same thing.”
Watch the video of the panel below:
Further details:
Find out more at fcsi.org/ and alto-shaam.com.
