Manage episode 254381079 series 2359008
This week we hear from the Chief Culinary Officer with Compass Group and Eurest Dining, Chef Christopher Ivens-Brown. Chef Chris has an extensive history in foodservice, working with Compass, and lately, he has been working with them on their sustainability efforts; namely, to reach Compass' goal of reducing food waste by 25% by 2020! We spoke about the importance of sustainability initiatives being implemented throughout the supply chain and how to stay creative in the kitchen while keeping sustainability in mind.
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