Promossa dalla rivista Foodservice Consultant dell’FCSI, in collaborazione con Welbilt, Inc., questa tavola rotonda Hosted by FCSI’s Foodservice Consultant Magazine, in association with Welbilt, Inc., this roundtable addresses how sustainability has finally earned its seat at the table and become a genuine hot-button industry for the foodservice industry. Looking at the impact on people, profits and planet, the roundtable explores why operators, suppliers and manufacturers have finally become convinced that equipment, processes and practices that save energy and prevent waste can also save a considerable amount of money in return. The roundtable will address the innovation, best practice and new thinking that is helping foodservice operators to put energy-saving processes at the heart of their operations.
Participants:
Rick Caron, Chief Innovation Officer, Welbilt
Alexander Hofer FCSI, CEO, H44Team
Vinoo André Mehera FCSI, CEO, promaFox International Hotel Project Management AG
Chair:
Michael Jones, editorial director, FCSI’s Foodservice Consultant
