The first of three events focussed on sustainable sourcing strategies for the hospitality sector takes place tomorrow, April 18th, near London’s Guildhall.
The events will be attended by chefs, farmers, and operations and sourcing managers working with leading food sector supply chain partners. The series is being run by Sustainable Kitchen Consultants, experts in sustainable, healthy recipe development and sustainable ingredient sourcing.
The founder of Sustainable Kitchen Consultants, Julie Cleijne, told 8.9ha News that she aims to “foster learning, networking, and greater collaboration to help the whole food sector.” She explained that software in particular can present a challenge because information about ingredient provenance and farm system are often missing and understanding of the term ‘seasonal’ is often blurred.
Ms. Cleijne also said that the role of sustainably farmed meat needs to be better understood. “There are lots of challenges around less but better meat, without a true understanding of what that means and the role that better farmed meat plays in a sustainable sourcing strategy.”
The first event, on April 18th, is an introductory workshop exploring key opportunities and barriers within sustainable food sourcing in the hospitality food sector, and will be held at the Dutch Church, near Liverpool Street Station in central London.
The second workshop, on 23rd May, will focus on potential solutions and networking. It will be held at London’s first organic pub, the Duke of Cambridge, in Islington.
The third event, on 12th July, is a one-day CPD-accredited course that will take place at FarmED, near Chipping Norton, Oxfordshire. The course is called, Sustainable sourcing strategies in hospitality: from farm to fork, and is ideal for chefs, caterers, sourcing managers, buyers, food entrepreneurs, front-of-house and hospitality managers.
To find out more, and to book your place at one or more of these events, please visit the Sustainable Kitchen Consultants website.