Foodservice Goes Circular

Our current production model is linear, “take-make-waste”. This is especially seen with single-use plastic products which are designed to be used in an instant and then thrown away. Why do we do this? Convenience and cost are the core reasons.

The circular economy provides us with a framework to re-design our production and consumption systems moving towards “zero waste” as a key outcome. Can we reuse, and renew with as little material and energy lost as possible in the foodservice industry? What innovative solutions are out there that can help us move closer to a circular economy?

If you work in the foodservice industry - restaurant, cafe, food court or home delivery business, register to learn how you can have a circular model whilst ensuring your business is profitable.

Date: Wed 6th July

Time:    3.30 – 4.30pm

Where: ZOOM webinar

Our diverse business panel will share their insights for the foodservice industry.

• - Naomi, founder of Replated, a reusable and swappable takeaway container service
• - Martin, founder of Green Caffeen, a reusable and swappable coffee cup system
• - Sarah founder of Best Bagel Co., a Cremorne café