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Future Proofing Foodservice 2019
Sep 16, 2019 from 3:00 PM to 6:00 PM (IE)
FUTURE PROOFING THE FOODSERVICE INDUSTRY
Chef Supplier Forum - Working in Partnership towards a sustainable industry
HOSTED BY BORD BIA
The aim of this seminar is to bring together chefs and industry suppliers to focus on actions the industry can take towards increased sustainability within the foodservice sector.
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 year we want to demonstrate as much as possible how more sustainable practices make business sense and are good for the bottom line.
This event will focus on the following core themes:
Eradicating Plastics in the Kitchen
Sourcing with Sustainability in Mind
Don't Throw Your Profit in the Bin - Efficiency in the Kitchen
See full programme below
STRUCTURE/BREAKDOWN OF EVENT:
Presentations, Panel Discussion, Q&A
Networking, Food & Drink
3:00pm - 6:00pm
- Arrival, Registration with Tea & Coffee
- Supplier Showcase with Food & Drink Reception
Please arrive from 2:30pm to register.
All attendees are required to sign-in.
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 &
(Founder, GIY & Head Chef, GrowHQ)
The Challenges of Hyper Seasonal Cooking
Sourcing Seafood Sustainably
Niall Sabongi (Chef Proprietor, Klaw & Seafood Café)
How chefs can move towards a more sustainable approach 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
Case Study: Origin Green & Sodexo
Martin Hofler (Bord Bia) & Julianne Forrestal (Executive Development Chef, Sodexo)
PAYMENT & CANCELLATION TERMS:
Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.
Cancellation is required by Mon 9 September in order to receive a full refund. Cancel online or email
CHEF NETWORK MEMBERS FEE: €25
NON-MEMBER & INDUSTRY FEE: €50
NOT A MEMBER YET?
HOSTED IN PARTNERSHIP WITH IFSA
IFSA, the Irish Foodservice Suppliers Alliance, is the industry group for suppliers of all kinds to the foodservice sector and the group behind the foundation of Chef Network. Recognising the need for an inclusive professional body for chefs, IFSA backed the creation and set-up of a chef-led network and have been the chief funders of the network to date.
Bunzl McLaughlin is the leading supplier of non-food catering supplies to businesses across Ireland, specializing in providing a reliable service and delivering value, quality and innovation to their customers. With over 5,000 items in stock available for next-day delivery, plus access to over 50,000 additional products, Bunzl McLaughlin has everything necessary to equip restaurants, pubs, cafes, hotels, and more.
The Thinking House, Bord Bia's Insight Centre
Lower Mount Street
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