This week we speak to special guest Pete Hemingway of the Sustainable Restaurant Association (SRA) - an organisation that brings together key players in the food service industry (suppliers, restaurants and consumers) to focus on improving the industry's sustainability. The SRA has shifted the industry over the last 10 years, making sustainability an aspiration for every professional kitchen.
In previous episode Eating Out, we discussed what it means to be sustainable when dining out, from environmental, social and economic points of view. Today we carry on from that conversation and understand what chefs and consumers are doing around the world to reduce the impact of the food industry, such as with campaigns like #OnePlanetPlate.
Unless we reduce the impact of the food industry as a whole, we cannot fix climate change. We hope you enjoy listening as we explore with Pete what this means for diners, producers, chefs and restaurant owners alike.
Key links we mentioned in the episode: