The Story Behind The Glory
Discussions with successful people in their field about how their overcame obstacles on their way to success.
Guests are experts and share precious information not easily found and not widely known.
This podcast brings a strong message of faith & hope with the aim of inspiring and empowering the audience to stay focused and NEVER GIVE UP so they can materialise their dreams.
The Story Behind The Glory
‘Sustainability is to respect Mother Nature as She respects us’-Thanos Feskos
Thanos Feskos, is a chef during the last 19 years, 10 of which at the 3 Michelin Star restaurant Geranium at Copenhagen, Denmark as Head Chef and since 2021 he is the Executive chef of the 3 Michelin Star restaurant Delta in Athens, Greece.
Delta has received the Green star by the Michelin guide for being focused on sustainability.
Why is it important to start immediately adopting a mindset focused on sustainability and sustainable gastronomy ?
The moment millions of people have limited access to food, food waste is a huge global issue.
Billions of tons of food are wasted or never consumed.
Food is wasted at all stages - producers, distributors, supply chain, households, restaurants.
How can restaurants minimise the excessive food waste ?
How can restaurants turn trash to treasure and use creatively what they would normally throw away?
It is an important discussion and it is urgent that we all become more responsible citizens and thoughtful human beings regarding our planet’s limited resources.
Thank you so much and until the next episode…keep going & keep growing.
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