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Chef Network 5h
We’re a generation of wasters says , it wasn’t like this in past generations and I’ll be damned if I pass that wasting culture on. is about change f mindset
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Chef Network 7h
director of communications welcomes members to workshop to engage chefs on the UN Proud to be providing a platform to engage chefs &!contribute to calls to action to the Irish govt
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Chef Network 4h
One audience member says EHO is a stumbling block in relation to composting and growing your own. says do make absolutely sure that no cooked food, meat, dairy etc goes into compost
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Slow Food Boyne Valley 4h
Ethical sourcing, no food waste, supporting the small Irish producers and sustainability... talking about the importance of being conscious and consistent with your message and work. Truly inspirational!
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Slow Food Boyne Valley 5h
Incredibly inspirational talk from with on how to, not only become more sustainable but also how to communicate better to improve and increase our Irish Food offer.
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Chef Network 4h
Replying to @Spaceychef
says take pH readings etc, documents everything. Authorities dont know yet what to look for to prove techniques like fermentation are safe, but up to us to educate them and be ready
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Ruth Hegarty 16m
Really good to meet you Conor and thanks for your brilliant contributions today. Really interesting stuff.
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Chef Network 6h
Full house for Future-proofing foodservice seminar with . Just kicking off. Stay tuned.
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Chef Network 4h
Replying to @ChefNetworkIRL
Chefs all says authorities are playing catch up in relation to current trends, eg etc. up to us to make sure we do it right and make sure it’s safe.
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The Best Chef Network 12h
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Slow Food Boyne Valley 5h
Opening a restaurant on a shoestring... Barry shared his journey, struggles and successes! Wonderful talk and again, proving that sustainability is key!
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Chef Network 5h
exec chef for says its about bringing your team along, everyone needs to buy in to reduce waste and increase sustainability, and you need to work with your suppliers and tell them what you want, suppliers are adapting
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Chef Network 5h
If everyone here went home today and made some positive change for the environment it could have real impact says Alan Cruite at
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Chef Network 5h
Inspirational chefs sharing their practices with others in the industry, moderated by the inimitable
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Chef Network 6h
says chefs need to question everything, look at what you are doing, is it really sustainable? Make changes, educate yourself and use this in turn to educate your customers.
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The Best Chef Network 10h
Pan fried tenderloin, bone marrow By Chef Ömer Afacan The "BestChef" App: Connecting The Culinary Industry!
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Chef Network 5h
Alan Cruite presents at seminar on case studies of waste management and waste reduction in hotels. Sure it’s not a glamorous subject but a key topic for the industry, pivotal to environmental & bottom line
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The Best Chef Network 11h
Carré of in hazelnut crust with coffee potatoes and star anise sauce By Chef Domenico Grasso The "BestChef" App: Connecting The Culinary Industry!
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Chef Network 24h
Well done important that the culture of reducing waste and being sustainable is instilled from day one. Tune in tomorrow from 4pm for tweets from our event & share what you’re doing to make your business more
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Ruth Hegarty Sep 24
Will include presentation by on and how Ireland’s chefs can get involved, and examples from chefs about what they have done in their own kitchens & businesses on reducing , packaging, being more efficient etc
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