FCSI Blogger & Gen Y Expert Marius Zürcher: Sustainability in Hospitality MEIRER Talks Trash

This episode of MEIRER Talks Trash
The discussion on Marius' FCSI article "Authenticity in restaurants - now and after the pandemic" led Marius and Michael to the topic of the buzzword sustainability vs. greenwashing in the hospitality industry. Marius explains how restaurants can avoid food waste and gives some useful tips on reducing the three types of food waste (preparation waste, plate waste and food surplus/overproduction). They discuss the role of Mc Donalds in sustainability and talk about an impressive example of bread waste in Austria and how the Ässbar company in Switzerland has found a way to avoid bread waste. They also discuss some of Marius' other FCSI blog posts and take a look into the future and make some predictions about what the hospitality industry will look like after the pandemic.

Marius Zürcher
Co-Owner & Founder 1520 / Gen Y & Z Consulting

About MEIRER Talks Trash
My passion for trash is not just talk. I am particularly passionate about food waste. I love waste, but hate wasting: So, my doctoral thesis examines how to treat organic parts in residual waste most resourcefully. As an engineer by training and Head of Business Development & Product Management by job description, I am always looking for sustainably better solutions to energize organic waste. In MEIRER Talks Trash, I talk to experts from different fields that share my passion for trash.

Music Many thanks to Mathias Krispin Bucher "ASPERITAS - ein Stück in 12 Liedern"
https://www.youtube.com/user/tam0range
https://www.mathiaskrispinbucher.com/ 

Dr. Michael Meirer
Head of Product Management & Business Development
MEIKO GREEN Waste Solutions