FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in sustainable foodservice. We also seek to examine the impact on a restaurant or foodservice operation to adapt sustainable practices.
In episode one of season four, Albert Franch-Sunyer, the chef and co-founder of restaurant Nolla in Helsinki, Finland tells Tina Nielsen about his experience establishing a genuinely zero-waste restaurant.
“Looking at the restaurant holistically, at the end of the day no waste should be produced, so nothing that can be used for something should be left,” he says. “Zero waste means zero waste. That is the goal. We fail every single day but slowly we are getting very close.”
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; and Juliane Caillouette-Noble, managing director of the Sustainable Restaurant Association.
