Thinking back to when we first came up with the idea to do an event in conjunction with OLIO, this all seemed like it would be a fun and easy idea...little did we know we'd be running around London until late the night before one of the most interesting lunches we've cooked to date! More details coming later this week, but for now, enjoy this amazing video!!....R.
Since I have started to write these #lesswaste blog posts, I have seen a great and gathering interest in the global food system. There are more and more ways us hospitality professionals can combat food waste, but also there are increasing ways of enabling the individual at home to contribute to preserving, and ensuring, food does not end up in the bin.
I recently wrote an article highlighting key figures and restaurants within the Hospitality industry that I felt are contributing the most in the field of sustainability and resource management when it comes to food. The truth is, these guys have put time and research into their respective restaurants and establishments that have propelled them above and beyond the usual call of duty, and hence this makes them great examples to us chefs, diners, home cooks and foodies.
I am writing this series of #lesswaste posts because we here at Smoke & Salt believe our business can not only be a driver for change but also because we'd like to help the current upward trend for wastage awareness. #lesswaste promotes the idea that there needs to be innovation and change in the global food supply chain from multinational franchises right down to the greasy spoon caff down the road.