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Hello Foodservice Episode 7: Waste & Sustainability

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In this program we look at waste and sustainability in the foodservice industry and highlight just a few of the moves being made to deal with these significant issues.

From manufacturers and catering companies to small operators and charities, foodservice professionals are doing their part to reduce food waste and create more sustainable operating practices in Australia.

While veterans of the trade are learning how to manage environmental issues, the next generation of chefs are wising up on the sustainability needs of the 21st Century with the help of specially designed industry training initiatives.

We also touch on new innovations emerging in foodservice equipment which assist foodservice operators with waste and sustainability management.


If you missed the last episode of Hello Foodservice on food allergies, click here to learn how you could be losing business if you’re not catering for all dietary requirements.


If you’re short on time, follow the guide below to view individual interview:

00:56 – Yezdi Daruwalla, Managing Director UFS Australasia

05:51 – Peter Hardy, Co-owner Molly Coddle Café, Stanmore

09:33 – Elizabeth Smith, Associate Director Tourism, Hospitality and Environment and Horticulture, and College Director Ryde College

14:50 – Nicole Caran – Patisserie Teacher William Angliss Institute

19:46 – Markus Werner, Executive Chef Melbourne and Olympic Parks

26:11 – Phil Gregory, Managing Director eWater Systems