Guy's and St Thomas'​ NHS Foundation Trust’s Post

🌱🐟 Nurturing Sustainable Connections: A Culinary Journey 🍽️🌊 When it comes to getting quality salmon to foodservice providers, that journey is MORE than a transaction – it's a shared commitment. Establishing real connections with farmers and food producers is pivotal to delivering top-tier ingredients to kitchens and, ultimately, to the tables of people everywhere. At Kvaroy Arctic, we take pride in our partnership with True Food Kitchen – a culinary trailblazer dedicated to sustainability that brings our salmon to their incredible kitchens. Together, we're working to protect the delicate equilibrium between land and ocean and building a sustainable food system. Here's to fostering even deeper connections, championing sustainable practices, and leading the charge for conscious dining and eating! Together, we're not just providing salmon; we're shaping a future where sustainability and flavor intertwine seamlessly. 🌊🍴 #Sustainability #SustainableFood #SustainableSeafood Matthew Padilla Rob DiNapoli Alf-Gøran Knutsen

We often underestimate the ecological toll of food wastage 🌍 Thankfully, commendable initiatives like the Hearth Project nonprofit are at the forefront of the battle against this issue. Join me on 20/09 at Entropy Restaurant for our inaugural conscious dinner. It's a chance to dive into their mission and, most importantly, relish a splendid 6-course 100% vegetarian menu crafted by Chef Elliott Van de Velde : https://lnkd.in/eFShdmsP Here are some key insights on the matter: Roughly 2.5 billion tons of food are squandered annually, equivalent to the nourishment required to sustain 980 million individuals throughout their lifetimes. Food waste contributes to a staggering 10% of greenhouse gas emissions, surpassing even the aviation sector. This wastefulness pervades every stage of the supply chain, from producers to our own homes: 🥕 Production: Rejecting "too small" fruits or vegetables, storage challenges, overproduction, market losses, and adverse weather conditions. 🥕 Processing: Issues with the cold chain, recipe mishaps, excessive peeling, labeling errors, and tainted batches. 🥕 Distribution/Shopping: Unsold goods left unshared, damaged packaging, and disrupted cold chains. 🥕 Restaurants: Unpredictable customer fluctuations and the absence of takeout options. 🥕 At Home: Excessive quantities and surpassing expiration dates. Sench - The Conscious Community #FoodWaste #ConsciousDinner #GastronomicDinner #SenchConsciousCommunity #PositiveImpact #TogetherWeCan #Ecopreneurship #ResponsibleConsumption

Did you know that approximately one-third of the food produced globally ends up in the trash? Yes, one-third! That's a shocking statistic that should give us all pause for thought. As we gaze upon the abundance of food around us, it's easy to forget the journey it took to reach our plates. From the farmers to the producers to the markets to kitchens to our plates, so much effort and resources go into the food we consume. Yet, a significant portion of it never fulfills its purpose and instead ends up wasted. At Apicbase, we're committed to helping F&B businesses cut down on food costs while simultaneously reducing waste. We are working hard to create a world where every ingredient is utilized to its fullest potential, where kitchens run efficiently, and where sustainability is a way of life. Learn more about Apicbase by clicking here: https://get.apicbase.com/ #foodwaste #restaurant #hospitality #restaurantindustry

Reading an interview with Mariana Mazzucato in the weekend newspaper. And this caught my eye... Which challenges do you think are priorities? "In Europe, they are climate, health and the digital gap. They are also related. Take school meals. The companies that produce such meals make up the largest restaurant chain in the world. Tasty, healthy and sustainable school meals can be a mission. With tenders and conditions, you push the supply chain in the desired direction." #SF4C https://lnkd.in/e2C9Snwh

When we talk about how to make the restaurant and food service industry more sustainable, it’s hard not to bring up water. It takes roughly 25,000 liters of water to farm and produce a day's worth of food for a family of four. The food and agricultural business is responsible for almost 70% of all freshwater withdrawals. And you don’t even ask how many gallons of water it takes to make a cup of almonds. I’ve had the opportunity to see operators handle the water issue in many different and cool ways, but nothing surprised me more than hearing about companies extracting drinking water from alternative sources, like the air and fruit by-products. One example is Aqua Botanical, which was recently featured in Forbes for squeezing 600 liters of water out of one ton of carrots that would’ve otherwise gone to a landfill. Measures like these are the type of innovation I hope we’ll continue to see in the future and eventually on the average person’s dinner table. https://bit.ly/3GEeuAl #sustainability #tagex #liquidations #furnitureauctions #furnitureliquidations #equipmentliquidations #equipmentauctions #businessliquiditions #foodindustrynews #foodserviceindustry #foodindustrynews #kitchenquipment #restaurantequipment #commercialkitchenequipment #restaurantauctions #restaurantclosures #restuaranttrends #restaurantnews #cfo #coo #foodindustry #foodindustryequipment #liquidaterestaurant #openrestaurant #expandrestaurant #foodoperations #restaurantclosure #restaurantremodel #restaurantliquidation

🌿 Discover the Farm-to-Table Movement: Fresh, Sustainable, and Community-driven! 🍽️🚜 Curious about this culinary trend reshaping our food choices? 🍅🥦 Dive deeper into the Farm-to-Table Movement and its benefits in our latest blog! 📖🌾 Embrace sustainable eating for a healthier future. 🌱🌍 Check out our blog here: #FarmToTable #SustainableLiving #PeddlersSon

🌱 Reducing Food Waste in Restaurants: A Crucial Step Toward Sustainability 🌱 Did you know that a significant amount of food is wasted in restaurants every day? At GoSnappy.io, we've taken a deep dive into the impact of this issue and what can be done to make a change. 🍽️ Our latest blog explores the statistics behind restaurant food waste and offers practical strategies that can help eateries reduce their environmental footprint while improving profitability. We also discuss innovative approaches that some industry leaders are adopting to tackle this pervasive problem. 👉 Read the full article here: How Much Food Is Wasted by Restaurants? https://lnkd.in/gweue-Aj #Snappy #Toronto #Innovation #RestaurantManagement #HospitalityIndustry #CustomerExperience #ReservationSolutions #BusinessEfficiency #DiningInnovation

Pasture becomes first indie Welsh restaurant to gain 3* rating from The Sustainable Restaurant Association https://lnkd.in/eTxpzMvF It's been awarded the 3* rating because of - "Environment: Pasture’s highest scoring category, the SRA commented on the group’s ‘extensive steps’ to tackle food waste – including composting all inedible food waste in an on-site anaerobic digestor. Staff are also trained on food waste prevention, all used cooking oil is recycled, all cooking charcoal is sourced sustainably, and suppliers are carefully chosen for their own commitments to environmentally sustainable practices. Sourcing: Pasture excelled this category by maintaining direct and transparent relationships with its small-scale, local suppliers. Additionally, Pasture runs its own farm, Buttercliffe Farm just outside Bristol (see below) where heritage produce is grown for the restaurants, and where staff are taken to learn about provenance and seasonality. Society: Pasture was commended for demonstrating its commitment to wider society by working only with suppliers who share its values, and by using profits from filtered water sales to donate to local charities tackling homelessness and mental health issues." Now imagine this circularity, waste illimitation, food miles reduction, social and environmental credentials scaled up across the whole of Wales, & the U.K. where the primary added value sits with the Indy producers, and retailers. #foodsovereignty Synnwyr Bwyd Cymru / Food Sense Wales - Katie Palmer