Refrigeration manufacturer Gram is launching ‘The Go Green Debate’, the first in a series of webinars, on Tuesday 28 April.
With Catering Insight’s sister publication, Foodservice Equipment Journal, as a media partner for the series, Gram is opening the conversation with the topic of: “A Sustainable Skill Set: From classroom to kitchen, is sustainability on the training agenda?”
This will look at how student and trainee chefs learn how to run an energy efficient and environmentally responsible kitchen from the outset of their careers, as well as what the current curriculum teaches them about operational sustainability awareness, and what initiatives can be introduced in the kitchen to further learning.
Industry experts participating include CESA chair Simon Frost, Dr Rebecca Hawkins, MD at the Responsible Hospitality Partnership and consultancy fellow at Oxford Brookes University, and chef patron Cyrus Todiwala.
Gram’s MD Glenn Roberts will chair the discussion and will assess if and how chefs are being educated in sustainable issues, and what can be done to enhance this learning.
The other debates in the series comprise: 25 June, ‘Achieving a sustainable bottom line: Are operational efficiencies the recipe for business success?’ and 24 September, ‘Working towards a sustainable future: What’s in store for the sustainable kitchen’.
The series will culminate in the Go Green Summit on 20 October at The Charlotte Street Hotel, London. The free to attend, half-day summit will debate the topic of ‘Sharing best practice for a sustainable foodservice future’.