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As chefs gear up for re-launch after lockdown, there will be pressure to re-think every aspect of their kitchen operation - from costs to compliance to creativity. Here is why #foodwaste measurement is one discipline every #chef needs today: bit.ly/Y2cut-Food-Was…
We will be hosting our next #webinar Make Your Mark: Reducing #FoodWaste, this Wednesday at 10am. With speakers from @OLIO_ex, @WeAreFooditude and @ChefsEyeTech, there is still time to sign up for your place; us02web.zoom.us/webinar/regist…
Join the #FoodWaste webinar hosted by our friends at @ThePlanetMark 🌍 at 10am on 9th Sept 📅 @MattbyneJ, our Director for Food will be joining the panel with: 😃 Georgie Cella - Business Dev. Manager @OLIO_ex 😃 Daniel Truss - Co-founder of @ChefsEyeTech #DecadeOfAction
Please join The Planet Mark alongside speakers from @OLIO_ex, @WeAreFooditude and @ChefsEyeTech, for our next #webinar Make Your Mark: Reducing #FoodWaste, as we discuss ways to accelerate progress and improve resource efficiency. Sign up here; us02web.zoom.us/webinar/regist…
There is one gauranteed way to eliminate #foodwaste: make it as delicious as this!👇 Bravo Chef 👏
It looks like Ronnie needs to get an apron on this weekend 👇🤦♂️
As chefs all over the globe gear up for re-launch after mass confinement, there will be pressure on them to re-think every aspect of their kitchen operation - from costs to compliance to creativity. • Here's why you should measure your food waste Chef: bit.ly/Y2cut-Food-Was…
All this 👇
“Haddock, battered and floating, adrift in a sea of mysterious life-giving oil. The accumulated flavours of many magical things, as it bobs like Noah’s Ark, bringing life in all its infinite variety.” – Anthony Bourdain in a Glasgow chip shop
Calling all food businesses! Join our webinar with @the_SRA for a 1st look at our #CircularEconomy guide for your industry! We'll discuss how you can make cost savings while helping to tackle #climatechange. #buildbackbetter #reopenright Register here: bit.ly/30ALdmz
Our clients are reducing #foodwaste & 'takeawaste' in #Dubai as the lockdown is lifted. We found nine trends in the data which could help you anticipate your challenges in becoming operational again: bit.ly/Dubi9ChfsI
Read @ChefsEyeTech's take on the unlocking of the lock-down in Dubai, where food waste and costs go sky high as businesses switch from traditional buffet-style service to pre-portioned food in takeaway boxes, along with the added risk of 'takeawaste'. See tinyurl.com/y7qfkun7
Writing this during Ramadan in Dubai after nearly two months of confinement due to the #coronavirus lockdown, our co-founder Daniel shares some key trends we have identified to help you anticipate your challenges in becoming operational again. chefseye.tech/journal/food-w…
Food waste and costs go sky high as Dubai lifts the lockdown chefseye.tech/journal/food-w…
We wanted to share some of the incredible work our people have been doing behind the scenes to support front line NHS staff #FeedNHS 👏👏👏🙌🙌
Six reasons why you should measure your #foodwaste: In our experience, many food production businesses do not know how much food they are wasting, who is wasting it, the reasons for the wastage or what counts as food waste. #StopFoodWasteDay bit.ly/ChefSi6
@_StopFoodWaste_ @compassgroupuk remember everything can usually be used so save your stalks for a delicious early evening dip or snack #stopfoodwaste
Six reasons why you should measure your food waste chefseye.tech/journal/six-re…
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