SUSTAINABILITY STARTS IN THE KITCHEN
People Profit Planet
Webinar 4 part Series
SUSTAINABLE BEGINNINGS
September 23, 4.30 pm
Conversation with Natalie Bolt and Karen Doyle
Core Commitment
From reducing food waste to selecting eco-friendly suppliers, chefs are at the forefront of driving sustainability in the foodservice industry. Commercial kitchens can play a pivotal role in creating a more sustainable future by adopting practices that minimise waste, conserve energy, and prioritise locally and ethically sourced ingredients.
Key Areas of Focus in a Sustainable Kitchen
Reduce Food Waste
Use every part of the ingredient, adopt nose-to-tail cooking, and compost organic waste.
Energy Efficiency
Implement energy-saving techniques such as using efficient appliances and monitoring water usage.
Ethical Sourcing
Prioritise suppliers that support fair trade and provide eco-friendly, locally sourced ingredients.
Packaging
Choose recyclable, biodegradable, or compostable packaging materials for takeaway services.
Every ingredient has potential, and we’re here to help chefs unlock it.
Partnering for Change
The Table Food Consultants
In partnership with the Australian Culinary Federation, The Table Food Consultants, led by Natalie Bolt and Faris Almasarweh, bring their sustainability expertise to chefs and foodservice professionals across the country. Together, we’re working to reduce food waste, strengthen supply chains, and maximise kitchen efficiency—all while keeping profitability and diner satisfaction in mind. Their team of chefs, educators, and consultants provide tailored, real-world strategies that seamlessly fit into existing operations. Through this collaboration, we aim to empower chefs with sustainable solutions that benefit profit, people, and the planet. Discover how we can help your kitchen thrive sustainably.
Auditing your business
Auditing your establishment regularly in sustainable practices is important to understand what you are doing well and where your focus areas will be.
Best Practices
Sustainable dining is all about making food choices that are good for the planet, fair for people, and still allow your establishment to make a profit. Let’s break down the key elements to consider.
Food Waste Control
Reducing food waste helps the planet and boosts your bottom line. Here’s a simple, hands-on guide to help you audit and control food waste in your establishment.
Sustainable Procurement
The way you purchase ingredients matters—it impacts not just your business but the whole food system. This checklist will help you start meaningful conversations with your suppliers about sourcing sustainably.
Sustainable Practices >>
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