Chefs vs. waste

Irish chef Conor Spacey is a member of a United Nations initiative called The Chef’s Manifesto, which works across 80 countries to get chefs working on the UN’s Sustainable Development Goals.

He explained, “Chefs kind of sit in the middle of the food chain – we buy food and cook and can influence customers.”

The manifesto – which has already been translated into French, Spanish, German and Chinese – aims to get chefs thinking about climate change, offering tangible practical tips about how they can reduce the amount of food that ends up in the trash.

Spacey isn’t just talking the talk. He is culinary director of an Irish contract-catering company called Food Space, and “food waste is a massive part of our business. We run 20 cafes and create over two million meals a year without creating any food waste, so a big part of our ethos is around sustainability.”

He added, “We literally ring farmers up and see what they’re about to harvest.”

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