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 one, Ed Bircham FCSI, project director of UK consultancy Humble Arnold Associates, speaks to Tina Nielsen about the consultants’ role in educating clients and driving the sustainability agenda in every project the firm is involved in.
You can listen to the episode, below:
https://soundcloud.com/fcsi-dynamic-design/sustainability-lowdown-series-2-episode-1-ed-bircham
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 the first season of FCSI’s Sustainability Lowdown, featuring interviews with Paul Montegut FCSI, associate consultant with Restauration Conseil in France; and Frank Wagner FCSI, managing partner of the consultancy K’DREI.
