Here’s a great video from a series of talks chested by MAD at the World Bank tackling the issue of food waste.
Presented by MAD’s head of research Arielle Johnson who presents an interesting point of view on how research taking place in restaurants could help reduce food waste in the future.
Johnson’s point is that dealing with food waste doesn’t have to be a ‘pain in the ass’ and that by harnessing fermentation restaurants can create some truly unique and interesting flab ors to play with in the kitchen.
She also puts some of her theories and ideas into practice as she makes a dish for the audience at the World Bank to sample.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.