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At the forefront advocating for the foodservice industry featuring Tom Green, Manager – Policy & Government at Restaurant and Catering Association
Our host Venessa Barnes, Australian Pork and host of Talking Pork and All Things Foodservice is joined by Tom Green, Manager – Policy & Government at Restaurant and Catering Association Australia.
In this episode Tom tells us about his transition from “failed Chef” to completing a degree in Media and his career in Politics. Tom moved to R&CA last year and his role covers everything from Advocacy, General Policy Work, Public Affairs and Industrial Affairs.
He has been at the forefront of the work that R&CA has been involved in, making everything from Takeaway and Delivery possible for venues during Covid-19 through to the Proposed Code of Practice which they are hoping to be released next week outlining what it could look like for venues to open in the time of Covid-19. He discusses the huge responsibility it is advising people on their livelihoods and how restaurant owners will emerge differently post Covid-19.
Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up the minute.
Visit http://rca.asn.au/rca/ for more information
To get in contact email [email protected]
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By Inspired by Australian PorkOur host Venessa Barnes, Australian Pork and host of Talking Pork and All Things Foodservice is joined by Tom Green, Manager – Policy & Government at Restaurant and Catering Association Australia.
In this episode Tom tells us about his transition from “failed Chef” to completing a degree in Media and his career in Politics. Tom moved to R&CA last year and his role covers everything from Advocacy, General Policy Work, Public Affairs and Industrial Affairs.
He has been at the forefront of the work that R&CA has been involved in, making everything from Takeaway and Delivery possible for venues during Covid-19 through to the Proposed Code of Practice which they are hoping to be released next week outlining what it could look like for venues to open in the time of Covid-19. He discusses the huge responsibility it is advising people on their livelihoods and how restaurant owners will emerge differently post Covid-19.
Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up the minute.
Visit http://rca.asn.au/rca/ for more information
To get in contact email [email protected]