Chef Network Hosts Seminar on Sustainability in Food Service

Chef Network will host a seminar Future Proofing Food Service next Monday 16th September  in The Thinking House in Bord Bia headquarters on Lower Mount Street in Dublin. 

The event is focussed on how the hospitality and catering sectors can become more environmentally sustainable. The aim of the seminar is to bring together chefs and suppliers, as well as others across key roles in the industry, together to look at concrete actions that can be taken towards sustainability and to explore how these actions can also have a positive impact on the bottom line – good for the planet and good for business.

Speakers from across sectors including hotel, restaurant, cafe and contract catering will share their experiences and case studies, providing practical examples and insights across a range of operational areas in the kitchen and beyond.  The seminar explore key core themes, with presentations, panel discussion and Q&A opportunity on each.

Disposing of Disposables will focus on reducing or eradicating single use plastics and disposables with chefs Philippe Farineau and Paula Stakelum of Ashford Castle discussing their journey to ‘Zero Plastic by 2020’ and Sorcha Kavanagh of Conscious Cup Campaign on ‘Ditching the Disposables’. 

Sustainability on the Menu, sourcing and designing menus with sustainability in mind, will be explored by Michael Kelly and JB Dubois (Founder, GIY  and Head Chef, GrowHQ) who will discuss ‘The Challenges of Hyper Seasonal Cooking’ and ‘Sourcing Seafood Sustainably’ a talk by Niall Sabongi (Chef Proprietor, Klaw & Seafood Café).

Sustainability is Good for Business will explore how waste reduction and efficiencies can be achieved across food operations, proving that sustainability does not have to mean increased costs.   In a talk entitled ‘Don’t Throw Your Profit in the Bin’  chef -restaurateur Niall McKenna (James St & Hadksis, Belfast) will share his top tips, while Martin Hofler of Bord Bia and Julianne Forrestal (Executive Development Chef, Sodexo) will present a Case Study on Origin Green and Sodexo.

Ruth Hegarty, spokesperson for Chef Network, said, Chef Network has made sustainability one of its focus areas because it is an absolute imperative that the foodservice and catering sectors make this a real priority, and not just a buzzword. We are facing climate chaos and biodiversity collapse. Every single business needs to become environmentally conscious and be proactive in changing habits. As well as the direct impact their own actions have, the industry can also influence its customers and the public, and provide real leadership in this area. 

Ruth goes on to say “We are  very conscious of the pressures already on the industry when it comes to margins, staffing and resources. The last thing we want is for this to be an additional pressure or an aspirational thing that is never followed through on. That’s why this event is very much focussed on practical steps that businesses can start taking straight away and real experiences and learnings from industry peers. We also want to show the very often these changes can actually improve your bottom line too, so there is a business case as well as a moral imperative. I really believe there will be something for everyone to take away from this event. It doesn’t mean you’ll transform how you do things overnight but the important thing is to take the first steps.”

The event will also include a Supplier Showcase with food, drinks and networking opportunity.

The event will commence at 2:30pm on Monday 16th September in The Thinking House, Bord Bia’s Insight Centre, Clanwilliam Court, Lower Mount Street, Dublin 2. 

Limited tickets to Future Proofing Foodservice event are still available priced at €25 for Chef Network Members and €50 for non-members and can be purchased via www.chefnetwork.ie

Chefs can sign up to Chef Network for free through the website www.chefnetwork.ie where they will also gain access to an online community where they can ask for advice, find and post jobs, and read blogs from other chefs on topics such as wellness, sourcing sustainably, experiences travelling & working abroad, and more.

You can follow @ChefNetworkIRL on Facebook and Twitter.