CONVERSATIONs
GEETIE SINGH WATSON
16/1/24
Owner of organic restaurant ‘The Bull Inn’, shares her expertise on running a successful business that is good for planet and people.
AMY IRWIN
6/7/23
Environmental Health Officer and food safety and zero-to-landfill consultant debunking some health and safety myths. Stop wasting your time changing labels!
HARRY KHINDA
7/20/21
The founder of The Crafty Indian on tiffin tins and how to introduce them into your restaurant.
CONNOR SPACEY
3/19/21
Culinary director of FoodSpace gives reasons to go plastic-free and talks chef jackets made from hemp.
MATT ORLANDO
6/20/22
Chef patron and owner of Amass on why you should separate your waste and how by recycling water, his restaurant was able to save €18,000 in one year.
ROSE ASHBY
5/17/21
Spring’s Head chef on how to ditch plastic without increasing your workload, getting your staff onside and repurposing plastic.
MARCIA BARRINGTON
11/23/21
Leith’s go-to sustainability expert on the lessons she teaches young chefs and her tips on how to reduce the impact of your catering company.
DOUGLAS MCMASTER
4/12/21
Silo’s founder on how to achieve zero waste deliveries.