Work with a previous Michelin-star chef on how to reduce your food waste within your restaurant or business, or work with him closely on an exciting menu development project.
This chef has 13 years of experience in the hospitality industry, working in some of the top kitchens in the country, as well as abroad. He now uses this experience to motivate, inspire, and educate about a more sustainable food system, specifically how we can reduce and utilise our food waste.
With 40% of all food produced thrown away and wasted, it's integral we start to respect and balance our resources to support the environment and the economy.
He is happy to consult monthly to help improve your business's food sustainability.
