SOCIAL - BLOG
David Sandbrook @DJSandbrook
Great new @RICSnews Presidential Team @
timneal13 @kathf48 and Clement Lau - the
RICS is in good hands #valuetheplanet
#lovesurveying
CIPD @CIPD Baroness Ruby McGregor Smith,
@CIPD’s @EdHoughton1, Stephen McDonough
@RBS @RichLeighPR @radioactive_pr and
@TrevorPTweets @GreenParkLtd share their
thoughts on this year’s #cipdACE See the link
for more information about next year - http://
ow.ly/uaOr30pZD3S
Peter MaddenBA (Hons) MSc (Oxon) FRICS
linkedin.com/in/peter-maddenba-hons-mscoxon
frics-4a143b5
Connectivity is absolutely essential; it is
no longer a nice-to-have. If building owners
don’t have a plan for the future now, they
need to come up with a plan immediately.
hashtag#ImprovingQualityofLife
Diane Coles Levine, MCR linkedin.com/in/
dianecoleslevine IFMA Foundation Announces
2019 Scholarship Recipients and IgniteFM!
Student Challenge Winners. Learn more about
each scholarship awardee here https://lnkd.in/
g5av2t5 Thank you IFMA Chapters, Councils,
the FM Community and Companies for funding
these much needed scholarships.
IWFM @IWFM_UK Explorer and eco advocate
@PenHadow will cover our first mega trend of
#IWFMConference 2020: climate change. How
can our quietly influential profession continue
to lead the change businesses need to protect
our planet?
FMJ JOBS @FMJOBFINDER Coworking spaces
offer loneliness lifeline for growing numbers
of remote workers https://buff.ly/2E0XuUH
#fmjjobs #coworkingspaces #remoteworking
Liz Kentish https://lnkd.in/e9crJSd A recent
study found that 52% of workers work
remotely at least once a week, and 68% work
remotely at least once a month. Keeping a
team fully engaged with some remote working
is a challenge. Here are 5 ways culture can be
‘baked’ into remote teams
https://lnkd.in/e9crJSd
18 DECEMBER/JANUARY 2020
BLOG FROM DAN KELLY, DEPUTY MD, FOOD & OPERATIONS, VACHERIN
STALKS AND LEAVES -
EAT THEM PLEASE
It’s unacceptable that in 2019 we are
still wasting a third of the world’s food.
Growing up, I was taught to make the
most of every ingredient. We found ways to
incorporate le overs into di erent dishes,
and the creativity involved in that process is
one of the reasons I decided to become a chef.
That early life lesson was reinforced while I
was training; I learnt to use every single part of
every vegetable.
The Shard in London could be filled 11
times over with the amount of food wasted in
the UK alone. This isn’t just unacceptable, it’s
unsustainable. Research suggests that by 2050
we will run out of space for food production in
this country.
Almost half (40 per
cent) of produce gets
wasted before it
gets to caterers.
If we want to
prevent food
waste, we
have to
begin with
sourcing
and be
conscious
of every
partnership
we create.
Vacherin chooses
suppliers according
to their ethics. We then
use that partnership to push for more and
work to ensure that, together, we minimise
food waste wherever possible. This is only
the first step in the process though.
Once the food reaches a caterer, it’s their
responsibility to think about how best to
prepare it and reduce waste. At Vacherin,
we run workshops on how underutilised
vegetables can be integrated into dishes to
add flavour and nutrition. For example, the
stem of a broccoli has more vitamin C than
an orange, but it o en isn’t used because
it doesn’t look as appealing as the florets.
The stem makes for a great addition in
soup or stir fries. Cauliflower stems can
be BBQed to make a vegetarian side that
is crunchy and gives that same smokiness
that barbecued meat does.
Vacherin first launched its ‘Imperfect’
initiative back in 2014. There wasn’t a
demand for underutilised ingredients then
as food waste wasn’t high on the agenda.
Now, it’s top of the priority list. The first
question we get asked when we go to tender
is, ‘What are you doing about food waste?’. It
warms your heart to know that people honestly
care about sustainability and are prioritising
making a real change. It’s not just those who
are being pressured by public demand either;
the supply chain has undergone an attitudinal
transformation as well.
It used to be near impossible to find wasteconscious
suppliers. At The Vegetable Summit
only a couple of years ago the main caterers
and suppliers claimed that to make a real
change was too di icult logistically. Those same
companies are now supporting the government
in finding a real and sustainable solution. We’ve
seen so much improvement in five years, but
there’s definitely more work to do. It won’t be
enough to just throw away a little less here
and there; we are already seeing that. To
make a real di erence we need to see
collaboration throughout the industry
and in the supply chain. When
everyone is invested, we will see a
truly sustainable food chain from
source to plate.
The Shard in London
could be fi lled 11 times
over with the amount of
food wasted in the
UK alone.”
ADVICE & OPINION
Dan Kelly, Deputy MD, Food & Operations, Vacherin
/2E0XuUH
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