17th Jan 2022 - 04:00
Image
Abstract
The four Guardians of Grub webinars, which will take place over the next month, will explore how to help your business reach its sustainability goals and become more profitable in the process.
The upcoming webinars include:
- Food Waste Action Week, 17 January (2.30-3.30pm): Register to find out more about the action week and discover who the ‘special spokesperson’ for the campaign is.
- Plate Waste: Protecting People, Profit and Planet, 20 January (2.30-4.30): This webinar involves a keynote speech from Rory Sutherland, vice chairman at Ogilvy UK.
- Skills for the Future, 25 January (2.30-4.30pm): Join celebrity chef Cyrus Todiwala to discover how new learning approaches and skills development can help your business prepare for future demands on managing the impact of food.
- The Courtauld Commitment 2030 Annual Conference, 9 & 10 February: Find out how the sector can make an impact on climate change.
Chef Vince Kelly BSc, lecturer in culinary arts at Westminster Kingsway College, said: “As a culinary professional, I am passionate about healthy plates and a healthy planet. Every trainee chef must be taught to measure and monitor food waste because seeing what’s wasted means you tackle it. The Guardians of Grub training, tools and food saving guides are here to help the next generation of chefs stop good food from being binned.”
PSC100 chair Andy Jones has joined Nick Vadis and Philip Shelley as an ambassador for Guardians of the Grub.