The Hidden Cost of Food Waste in Hospitality with Vojtech Vegh

The Hidden Cost of Food Waste in Hospitality with Vojtech Vegh

Vojtech Vegh, the anti food waste chef and Zero Waste Culinary Advisor at Winnow joins us from Cambodia, to discuss the significant impact of food waste in the restaurant industry. With insights drawn from his extensive experience and his book, Surplus: The Food Waste Guide for Chefs. Discover how a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment. Surplus Food Studio [https://www.surplusfoodstudio.com/] Surplus: The Food Waste Guide To Chefs [https://www.surplusfoodstudio.com/] Winnow [https://www.winnowsolutions.com/] Shift Your Mind Shift The World by Steve Chandler [https://www.amazon.co.uk/Shift-Your-Mind-World/dp/1600251285]

Why isn't sustainability a status symbol?

We're sharing the 5 minute pitch David gave at the Great Green Balloon Debate, hosted by HOSPA in London last month. David shares his argument that sustainability needs a fresh narrative - one centred on social value, positive impact, and compelling stories. And of not being afraid of reclaiming the word 'status'. Rather than being viewed as an obligation, sustainability should be positioned as something aspirational and desirable. Could making sustainability a status symbol help accelerate change? HOSPA [https://www.hospa.org/] Youtube - All the other videos from the night [https://www.youtube.com/playlist?list=PLwjcXMqZmTYxlLlE5GyHvypuQNsU5K3HN] Apricity [https://www.apricityrestaurant.com/] RAW Workshop [https://www.raw-workshop.co.uk/]

Crafting Change: The Gail's Bakery Expansion Story with Michelle Pollard-Smith

Michelle Pollard-Smith, Head of Property at Gail's Bakery, discusses the fascinating journey of expanding a brand that prioritises individuality over standardisation. With nearly 200 locations, Michelle shares insights from her experience of building so many sites and how to establish a team culture that can deliver at pace and scale. We also discuss how companies can maintain bravery as they grow in the face of the inevitable pressure to become more risk averse.

Furniture with Purpose: The RAW Workshop Story

In Episode 11 of Sustain we talk to Rick Mower from RAW Workshop. Listen to hear about Rick's journey from advertising to founding a company that not only manufactures beautiful furniture but also creates meaningful social impact. RAW Workshop [https://raw-workshop.co.uk] Gails [https://gails.com] Franco Manca [https://francomanca.co.uk]

The Journey to a Sustainable Cafe

We're joined by Olessia Willybiro and Julie Cleijne to discuss the upcoming launch of the new health-focused café Dee based in Barnes in South West London. Olessia shares her vision for creating a welcoming space that prioritises sustainability and health, while Julie outlines the role of Sustainable Kitchen Consultants in bringing this vision to life. Dee Cafe [https://www.dee.cafe/] Dee Cafe Facebook [https://www.facebook.com/profile.php?id=61586135225628] Dee Cafe Instagram [https://www.instagram.com/dee.cafe.london/] Reassemble [https://www.reassemble.studio] Sustainable Kitchen Consultants [https://sustainablekitchenconsultants.com]