Supported by Electrolux Professional, the final episode of the podcast series features Mette Lykke, CEO of food tech start-up Too Good to Go

Hosted by Cameron Sharpe, head of insight at Progressive Content, FCSI’s Sustainability Stars podcast, supported by Electrolux Professional, is a new audio series profiling the individuals whose pioneering sustainability initiatives are changing the foodservice and hospitality sector – and, as a consequence, the planet – for the better.

In this, the third and final episode in our new season, we hear from Mette Lykke, CEO of food-tech startup Too Good To Go. Lykke talks about seeing sustainability moving from being a differentiator to something all businesses have to face and educating consumers and companies to continue to reduce food waste.

Supported by Electrolux Professional, the second episode features Masaki Sugisaki, executive chef of London restaurant Dinings SW3, who shares his approach to sustainability

Hosted by Cameron Sharpe, head of insight at Progressive Content, FCSI’s Sustainability Stars podcast, supported by Electrolux Professional, is a new audio series profiling the individuals whose pioneering sustainability initiatives are changing the foodservice and hospitality sector – and, as a consequence, the planet – for the better.

In this, the second episode in our new season, we hear from Masaki Sugisaki, executive chef at popular London restaurant Dining SW3. Sugisaki talks about his zero tolerance approach to waste in the pursuit of sustainability in his restaurant.

Supported by Electrolux Professional, the first episode hears Philip Mahoney, Vice President F&B India, Middle East, Africa & Turkey at Accor share his views on a sustainable sector

Hosted by Cameron Sharpe, head of insight at Progressive Content, FCSI’s Sustainability Stars podcast, supported by Electrolux Professional, is a new audio series profiling the individuals whose pioneering sustainability initiatives are changing the foodservice and hospitality sector – and, as a consequence, the planet – for the better.

In this, the first episode in our new season, we hear from Philip Mahoney, Vice President F&B India, Middle East, Africa & Turkey at Accor. Mahoney share his views on how the hospitality sector can make itself more sustainable – for the long term.

This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, is focusing on how foodservice design is adapting to the new challenges thrown up by the Covid-19 pandemic.

In this, the third episode in our new season, we hear from Keith Short FCSI – director of design, West Coast for Cini•Little International. Keith is also a Certified Foodservice Professional through the National Association of Food Equipment Suppliers Limited (NAFES). He also is a Certified HACCP Practitioner and Facilitator through Safe Quality Food International. Notable projects of Keith’s include the University of California Merced; Las Vegas Ballpark; and Moscone Convention Center as well as various high-profile corporate and hospitality design work.

Supported by Atlas Metal, the second episode in the new season hears Min An FCSI of Ricca Design Studios on the pandemic and her design philosophy

This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, is focusing on how foodservice design is adapting to the new challenges thrown up by the Covid-19 pandemic.

In this, the second episode in our new season, we hear from Min An FCSI – a principal at Ricca Design Studios who based in Los Angeles, California, United States. A Registered Dietitian in her home country of South Korea, Min An’s design specialties include culinary design for hotels, healthcare, public assembly, corporate, higher education, corrections as well as laundry design for hotels, healthcare, corrections – as well as back-of-house-planning.

Supported by Atlas Metal, the first episode in the new season hears FCSI Associate Tim McDougald on pre- and post-Covid-19 kitchen design

Covid-19 has impacted every sector, but few have felt the effects quite like the foodservice sector, which is experiencing unprecedented change and challenge. It has been the catalyst for many kitchen designers in particular to re-think the design of their future projects. This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, will focus on how foodservice design is adapting to these new pressures.

In the previous two seasons of this show, also available on both Podbean, Soundcloud and the FCSI website, we assessed the key factors affecting the future of foodservice design and also analysed particular sectors of the industry – discussing how the design of those spaces is evolving. This new season will assess the specific impact Covid-19 is having on the design of foodservice spaces in the future.

In this episode our expert interviewee is FCSI Associate Tim McDougald – an experienced designer of commercial kitchens and laundry spaces, Tim is the Project Manager and BIM Coordinator for Clevenger Associates in the US and is based in Washington State.

Supported by Meiko, the second episode hears Frank Wagner FCSI discuss how his company approaches sustainability and food waste in its projects

FCSI’s Sustainability Lowdown podcast series examines how much sustainability and food waste programmes have been impacted by the Covid-19 pandemic and initiatives for a more sustainable future for foodservice and hospitality.

In episode two, Frank Wagner FCSI, managing partner of the consultancy K’DREI and chair of FCSI Germany-Austria, speaks to Michael Jones about how his company approaches sustainability and food waste in its projects and why he is confident the industry will work smarter and be less wasteful in the future.

Supported by Meiko, the first episode in this new series sees Paul Montegut FCSI addressing the future of sustainability and its impact on kitchen design.

In episode one, Paul Montegut FCSI, associate consultant of Restauration Conseil, chair of FCSI France and vice-chair of FCSI EAME, speaks to Michael Jones about how he views sustainability from a design perspective and how he believes the global crisis will affect operators’ desires to reduce food waste.