Calling all cafe and restaurant chefs, owners, managers and enthusiasts, you are invited to join us for an afternoon of learning, discussion and networking. Hear from leading industry professionals who are all about helping hospitality businesses reduce food waste.

With much discussion happening at the moment of the importance of separating food waste and keeping it out of landfill to reduce associated emissions and opportunity costs, this events focus aims higher up the value chain and will focus on how we can avoid and minimise food waste as the first priority rather than simply managing it better. Food waste reduction and elimination comes with a range of economic advantages for your business and beyond.

Attendees will hear from two inspiring speakers and then have plenty of time to enjoy a bite to eat (zero waste of course) provided by our host while diving into discussions with industry peers.

Speakers:

Dr Helen Addison-Smith - Chef, writer and researcher at End Food Waste Collaborative Research Centre

Fresh off the back of completing extensive research for a sector action plan regarding Reducing food waste in small to medium-sized cafes for End food waste Australia, Helen will be diving into the thought-provoking topic of the culture around food and how it influences aspects of food handling, preparation, service and ultimately wastage.

Jean Darling - Founder and managing director of Cirque du Soil, a circular waste consultancy and social enterprise.

Alongside their established Community Compost Collective program, Jean will be introducing a new soon to be launched 'Insight LITE program for SME commercial kitchens', in a 7 week program using AI and data insights to monitor inventory, prep and plate waste, bringing visibility to hospitality food waste streams for kitchen teams across a range of hospitality sectors.

Our Host:

Luke Phillips - Founder of Into Carry / Into Coffee

Into Carry creates one-of-a-kind upcycled bags from waste materials right in the heart of Collingwood while Into Coffee, under the same roof, is a zero-waste coffee shop and hub for likeminded sustainability innovators and change makers.

Space is limited so ticket numbers have been capped for this event.