Energy, the environment and foodservice
With energy costs soaring and climate change action no longer a minor talking point but now a burning issue, acting sustainability is paramount for foodservice operators across the sector. This panel will focus on measures operators are putting into place to make commercial kitchens more sustainable: saving water and chemical usage, lowering energy costs...
This panel is part of the FCSI EAME programme.
Hall 6 | The Horeca Hub – Talks Stage 1With energy costs soaring and climate change action no longer a minor talking point but now a burning issue, acting sustainability is paramount for foodservice operators across the sector. This panel will focus on measures operators are putting into place to make commercial kitchens more sustainable: saving water and chemical usage, lowering energy costs...
This panel is part of the FCSI EAME programme.
