From Farm to Fork

TotalCtrl
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From Farm to Fork

Welcome to the podcast From Farm to Fork by TotalCtrl. On this podcast, we will talk with leaders in the hospitality industry, managers in the municipality institutions, investors, farmers, producers and disruptors in the food sector to get to know their journey, ways to be more sustainable, streamline their food inventory management, prevent food waste, and other points important points in their day to day operations.

  1. #18: Reducing food waste and improving sustainability in hospitals and restaurants | Talk with Erlend Eliassen - Head Chef, advisor & consultant

    17 DE SET.

    #18: Reducing food waste and improving sustainability in hospitals and restaurants | Talk with Erlend Eliassen - Head Chef, advisor & consultant

    Join us for a conversation with Erlend Eliassen, a former head chef who is passionate about reducing food waste and promoting sustainability in Norwegian hospitals and restaurants. Erlend shares his journey to becoming a head chef, what led him to focus on cutting down food waste, and the practical steps he's taking to make hospitals and restaurants more sustainable. He also talks about how teams can work better together in hospitals, the role of technology in improving processes, and the future challenges he's eager to tackle. Feel free to follow Erlend's journey on his LinkedIn: https://www.linkedin.com/in/erlend-eliassen-9349a947/ —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

    54min
  2. #17: Creating and managing unique restaurant concepts in the Czech Republic | Talk with Lubos Kastner - Partner @ BC21, part of the Red Castle Business Group

    16 DE AGO.

    #17: Creating and managing unique restaurant concepts in the Czech Republic | Talk with Lubos Kastner - Partner @ BC21, part of the Red Castle Business Group

    Join us for a conversation with Lubos Kastner, a partner at BC21, part of the Red Castle Business Group. Lubos talks about how he got started in hospitality, what makes their work special, and what he enjoys most about it. He also shares insights on the services BC21 offers, their proudest moments, and how they’re using technology and AI in their restaurants. Plus, he’ll discuss the key metrics they use to measure success, the changes he'd like to see in Czech gastronomy, and how they tackle food waste. Feel free to follow Lubos's journey on his LinkedIn: https://www.linkedin.com/in/luboskastner/ —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit ⁠www.totalctrl.com⁠ or feel free to write us via ⁠LinkedIn⁠. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator ⁠Ricardo Monagas⁠.

    1h29min
  3. #16: Striving for systemic changes to reduce food waste | Talk with Anna Strejcová - Food Waste Expert @ Zachraň jídlo

    19 DE JUL.

    #16: Striving for systemic changes to reduce food waste | Talk with Anna Strejcová - Food Waste Expert @ Zachraň jídlo

    Join us for a chat with Anna Strejcová, an expert on reducing food waste at Zachraň jídlo. They are working to cut down on food waste by donating food, running information campaigns, organizing events, and teaching companies how to tackle this issue. Anna will talk about how Zachraň jídlo started, their efforts to track food waste in places like canteens, schools, hospitals, and care homes, and the goals of their projects, Food Waste Prague and foodCIRCUS. She will also share tips on how to reduce food waste at home, discuss the challenges Zachraň jídlo has faced, and share the lessons they've learned. Plus, Anna will talk about useful resources she follows on the topic of food waste. Feel free to follow Anna's journey on her LinkedIn: https://www.linkedin.com/in/annastrejcova/ —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

    1h6min
  4. #15: Saving good food from going to waste in Norway | Talk with Johan Ingemarsson - Country Manager - Norway @ Too Good To Go

    3 DE JUL.

    #15: Saving good food from going to waste in Norway | Talk with Johan Ingemarsson - Country Manager - Norway @ Too Good To Go

    Join us for a conversation with Johan Ingemarsson, the country manager of Too Good To Go in Norway. They're working to stop food waste in restaurants, canteens, cafes, and other places in the hospitality industry. Johan will share his journey to becoming the country manager, their achievements, and how they are helping the industry reduce food waste. He'll explain why preventing food waste is important, how they partner with others in hospitality and retail, and what he has learned from his current role and past experiences. Johan will also talk about other organizations in Norway with the same mission and the resources he follows. Feel free to follow Johan's journey on his LinkedIn. —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

    1h15min
  5. #14: Making sustainability a key part of a hotel operations | Talk with Gabriela Prachařová - General Manager @ Best Western Hotel Moran

    27 DE MAI.

    #14: Making sustainability a key part of a hotel operations | Talk with Gabriela Prachařová - General Manager @ Best Western Hotel Moran

    Join us for a chat with Gabriela Prachařová, the manager of the Best Western Hotel Moran in Prague. Her hotel is the only one in the Czech Republic with the EU Ecolabel certification, showing their commitment to sustainability. Gabriela will share her values and beliefs, the steps they took to get the EU Ecolabel, what she enjoys about working in the hospitality industry, and who inspires her. Some of the resources she has shared are: https://ecolabel.eu/  https://www.databazeknih.cz/knihy/haiku-cesta-ze-stresu-500335  Feel free to follow Gabriela's journey on her LinkedIn. —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

    45min
  6. #13: Tackling the structural challenges of the restaurant industry | Talk with Alistair Levine - Partner @ KitchenSync and Proprietor @ Vine Hospitality

    3 DE MAI.

    #13: Tackling the structural challenges of the restaurant industry | Talk with Alistair Levine - Partner @ KitchenSync and Proprietor @ Vine Hospitality

    Join us for a conversation with Alistair Levine, who works at KitchenSync and owns Vine Hospitality. He'll share his journey in the restaurant world, the obstacles he's addressing, his insights on restaurant technology, tips for running a successful restaurant, recommended industry resources, and his future plans. Feel free to follow Alistair's journey on his LinkedIn. —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

    1h15min
  7. #12: Helping restaurants to prevent as much as 80% of their food waste | Talk with Vojtech Vegh - Zero-Waste Plant-Based Chef, Author of The Food Waste Guide For Chefs™

    27 DE MAR.

    #12: Helping restaurants to prevent as much as 80% of their food waste | Talk with Vojtech Vegh - Zero-Waste Plant-Based Chef, Author of The Food Waste Guide For Chefs™

    Ever wondered how much food gets wasted in restaurants? Vojtech Vegh did, and he's here to share some eye-opening insights. Join us as we sit down with Vojtech, a chef who’s making a big difference with his zero-waste, plant-based cooking. He's not just any chef; he's traveled the world, from England to Cambodia, learning the secrets of kitchens big and small, even those with Michelin stars. In our chat, Vojtech will tell us his story: why he cares so much about saving food, and how he's helping restaurants save up to 80% of their food from being wasted. Imagine that—most of the food that would have been thrown out, is now used to create delicious dishes. He's got a book, The Food Waste Guide For Chefs™, that’s packed with tips on how to make this happen. And it’s not just about saving food; it’s about making the kitchen a smarter, more creative place. He’ll share some simple tech tools that help with everything from planning what to cook to keeping the fridge organized. Are you dreaming of becoming a chef, or just passionate about making a difference? Vojtech has some advice for you. He also talks about the people who inspire him and the resources he turns to for new ideas Food Waste Guide for Chefs. Food Waste Training for Chefs. Douglas McMaster. Matthew Orlando. Feel free to follow Vojtech's journey on his LinkedIn. —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn. —— If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

    1h
  8. #11: Operating and innovating with restaurants in Switzerland | Talk with Marco Grenz - COO @ Stripped Pizza & Owner @ Schlachthof Letzigrund

    7 DE MAR.

    #11: Operating and innovating with restaurants in Switzerland | Talk with Marco Grenz - COO @ Stripped Pizza & Owner @ Schlachthof Letzigrund

    Join us for a friendly chat with Marco Grenz, a passionate human being behind Stripped Pizza and Schlachthof Letzigrund. Marco started in the restaurant biz when he was just 18 and has since learned a ton from his adventures in Germany and Switzerland. We're going to hear all about how Marco got started, the fun and tough parts of running a restaurant, and the cool green steps his pizza place is taking to become more sustainable in the restaurant operations. He'll also share how using smart tech helps keep everything running smoothly, the key ingredients for a successful restaurant, and shout out to the people and tips that have helped him along the way. If you're curious about the restaurant world or looking for some inspiration, Marco's story is packed with insights, all shared in a super easy-going way. Feel free to follow Marco's journey on his LinkedIn. —— TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports. For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.

    1h25min
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Sobre

Welcome to the podcast From Farm to Fork by TotalCtrl. On this podcast, we will talk with leaders in the hospitality industry, managers in the municipality institutions, investors, farmers, producers and disruptors in the food sector to get to know their journey, ways to be more sustainable, streamline their food inventory management, prevent food waste, and other points important points in their day to day operations.

Informações

  • Criado por
    TotalCtrl
  • Anos de atividade
    2023 - 2024
  • Episódios
    18
  • Classificação
    Livre
  • Copyright
    © TotalCtrl
  • Site do podcast
    From Farm to Fork

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