16th September 2019
|
The Thinking House,
Bord Bia, Mount Street Lower, Dublin 2 Louise McLoughlin Tel: 01 8460020 louise.mcloughlin@ifsa.eu.com |
The event will highlight the demands of the industry to make the sector more sustainable and environmentally friendly via practical examples and case studies, exploring how suppliers can support these aims and showcase existing products and services that support industry sustainability.
This event will focus on the following core themes:
PROGRAMME:
DISPOSING OF DISPOSABLES:
Zero Plastic by 2020
Ditching the Disposables
SUSTAINABILITY ON THE MENU
Grow, Cook, Eat
Sourcing Seafood Sustainably
Niall Sabongi (Chef Proprietor, Klaw & Seafood Café)
SUSTAINABILITY IS GOOD FOR BUSINESS
Don't Throw Your Profit in the Bin
Key outcomes will be raised awareness among chefs and suppliers on reducing environmental impacts, practical examples of how to achieve this and a directory of products and services that can assist.
The Seminar will be followed by a Supplier Showcase wherein IFSA members with a product or service that helps make the industry more sustainable will have the opportunity to showcase their innovation on the day.
Supplier Showcase Exhibitors
The seminar will be followed by a Showcase with the following suppliers exhibiting sustainable products and services from within their ranges:
This event will focus on the following core themes:
- Sustainable Sourcing
- Tackling Waste – Food & Packaging
- Achieving Efficiencies
PROGRAMME:
DISPOSING OF DISPOSABLES:
Zero Plastic by 2020
- Philippe Farineau & Paula Stakelum (Head Chef & Resort Executive Head Pastry Chef, Ashford Castle)
- Ashford Castle's journey to becoming plastic-free by 2020
Ditching the Disposables
- Sorcha Kavanagh (Conscious Cup Campaign)
- Conscious Consumerism and the move towards a Circular Economy
SUSTAINABILITY ON THE MENU
Grow, Cook, Eat
- Michael Kelly (Grow it Yourself (GIY))
- The Challenges of Hyper Seasonal Cooking
Sourcing Seafood Sustainably
Niall Sabongi (Chef Proprietor, Klaw & Seafood Café)
- How chefs can move towards a more sustainable approaching to sourcing seafood
SUSTAINABILITY IS GOOD FOR BUSINESS
Don't Throw Your Profit in the Bin
- Niall McKenna (Chef Proprietor, James Street South)
- Top tips for efficiency, waste reduction and money saving across your food operation
- Martin Hoffler (Origin Green) & Julianne Forrestal (Sodexo)
Key outcomes will be raised awareness among chefs and suppliers on reducing environmental impacts, practical examples of how to achieve this and a directory of products and services that can assist.
The Seminar will be followed by a Supplier Showcase wherein IFSA members with a product or service that helps make the industry more sustainable will have the opportunity to showcase their innovation on the day.
Supplier Showcase Exhibitors
The seminar will be followed by a Showcase with the following suppliers exhibiting sustainable products and services from within their ranges:
- Calor
- Bunzl
- Excellence
Supplier Showcase Opportunity
Package Price: €250 + VAT
*This offer is eligible for IFSA Members ONLY.
Please Note: Limited number of spaces.
Showcase opportunities are by application only.
Showcase opportunity is exclusive to products/services which provide genuine contribution to achieving sustainability within the industry.
Individual Industry Registrations - €50.00 per person.
CLICK HERE TO REGISTER
- Includes: Showcase Space, 2 Delegate Passes
- Deadline to Apply: 16th August 2019
- How to Apply: Application Form
*This offer is eligible for IFSA Members ONLY.
Please Note: Limited number of spaces.
Showcase opportunities are by application only.
Showcase opportunity is exclusive to products/services which provide genuine contribution to achieving sustainability within the industry.
Individual Industry Registrations - €50.00 per person.
CLICK HERE TO REGISTER