FCSI’s Sustainability Lowdown podcast series examines how much sustainability and food waste programmes have been impacted by the Covid-19 pandemic and initiatives for a more sustainable future for foodservice and hospitality.
In episode two, Frank Wagner FCSI, managing partner of the consultancy K’DREI and chair of FCSI Germany-Austria, speaks to Michael Jones about how his company approaches sustainability and food waste in its projects and why he is confident the industry will work smarter and be less wasteful in the future.
You can hear the episode, below:
https://soundcloud.com/sustainability-lowdown/season-1-episode-2-frank-wagner-fcsi/s-nSQKItbK2Jh
Further details:
In episode one, Paul Montegut FCSI, associate consultant of Restauration Conseil, chair of FCSI France and vice-chair of FCSI EAME, discussed how he views sustainability from a design perspective and how he believes the global crisis will affect operators’ desires to reduce food waste.
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 15-18 April 2021. For more information, please contact Elonique Dalhuisen.
More podcasts:
Two seasons of FCSI’s Dynamic Design audio podcast series and season one of FCSI’s Future Customer series are available to listen on Podbean.
