Caterlink Greener Kitchens & Bars: Waste-Less Event

Our first Caterlink Greener Kitchens & Bars: Waste-Less event on Tuesday saw an incredible turnout. The evening was dedicated to sharing information and fostering networking among like-minded individuals focused on waste management in the hospitality sector.

With the food service industry currently creating over 250,000 tonnes of food waste every year in Australia and being one of the heaviest users of plastics out of any industry, this event aimed to share ways to combat these issues and help hospitality become greener.

Our industry leaders presented short talks about how they reduced waste, repurposed waste into new products, or recycled waste using cutting-edge technology.

At our event, we were fortunate to have a lineup of knowledgeable speakers. Rohan Park from Old Youngs Kitchen shared insights on transforming By-Products into Star Ingredients. Jenny Campbell from Encycle enlightened us about The Waste Hierarchy. Neil White from Meiko Green introduced us to BioMaster and delved into The Future of Food Waste. Lastly, Geoff Richards from Richgro elaborated on Food Waste as a Source of Energy, discussing the concept of Anaerobic Digesters.

While hearing from our speakers, attendees were able to enjoy beer supplied by Rocky Ridge & wine from Gonzo Vino, both leaders in the sustainability sector, and a selection of locally sourced small bites to snack on.

Stay updated on upcoming Greener Kitchen Events by following us on our social media pages and checking the events section on our website.

We look forward to working with you to make our industry more environmentally friendly in the future.