Serving up Sustainability

Tried and Supplied
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Discussing how chefs, farmers and technology can combine to create a sustainable and diverse food system.

Episodes

  1. Waste Knot: ensuring all good produce finds a home

    02/05/2020

    Waste Knot: ensuring all good produce finds a home

    While working on a farm, Jess was shocked by the amount of waste created before the produce was even harvested and set out to find commercial outlets for this produce by setting up Waste Knot. In this podcast we discuss why produce is wasted and what restaurants can do to help.

    34 min
  2. Sustainable Kitchen on inclusive menus and sustainable choices

    01/25/2020

    Sustainable Kitchen on inclusive menus and sustainable choices

    Trained chef and nutritionist, Julie Cleijne from Sustainable Kitchen, joins us to talk about how restaurants can create well-balanced nutritional menus that cater for a range of different diets from allergen-free to plant-based food choices.

    27 min
  3. Transforming a rundown country pub into Sustainable Business of the Year

    12/11/2019

    Transforming a rundown country pub into Sustainable Business of the Year

    Ollie Hunter tells us how he turned The Wheatsheaf, Chilton Foliat, a rundown Wiltshire pub, into a thriving and award-winning sustainable business, sourcing food and drink from the local area and making an organic menu work effectively for his bottom line.

    39 min
  4. StreetCube: cooking up a sustainable storm for Londoners

    12/03/2019

    StreetCube: cooking up a sustainable storm for Londoners

    In this episode we speak to Pascal Gerrard, founder of StreetCube, a series of sustainable street food kitchens dotted around London in converted shipping containers. Pascal's mission is to bring nutritious and sustainable food to communities around London, while simultaneously training up the next generation of chefs on sustainable cooking with the help of Raymond and Oli Blanc. StreetCube on wheels is coming to London next year - roll on 2020!

    18 min
  5. Getting game on the menu

    11/12/2019

    Getting game on the menu

    Game has attracted interest on menus recently as a sustainable source of protein. In this episode we are joined by Tom Adams, founder of the British Game Alliance, Tony Hayns, Executive Chef at Artizian Catering and Guy Wade of Woodmill Game and his own game food truck Screaming Peacock, to discuss how to get game on the menu and some of the challenges faced by the industry.

    44 min
  • 5 Episodes

About

Discussing how chefs, farmers and technology can combine to create a sustainable and diverse food system.

Information

  • Creator
    Tried and Supplied
  • Years Active
    2019 - 2020
  • Episodes
    5
  • Rating
    Clean
  • Copyright
    © Tried and Supplied
  • Show Website
    Serving up Sustainability