How to plan a healthy and sustainable menu
Online at the Better Hospitality Conference 1-2pm 21st April 2021
About the speakers
Julie Cleijne is a Nutrition trained chef, founder of Sustainable Kitchen Consultants. Julie and team provide recipe development, training and advisory services in sustainable, healthy, plant-based and free-from cooking, and work with their clients to create innovative recipes and new products, with health and sustainability at the fore.
Matthew is co-founder of MyEmissions, empowering consumers to make more informed choices about their diet by providing carbon footprint information of recipes. My Emissions recognise that Greenhouse gas emissions are one part of our diet’s sustainability footprint, and so have collaborated with Sustainable Kitchen Consultants on the ‘Healthy People, Healthy Planet’ Accreditation, which combines Health & Nutrition information with greenhouse gas emissions.
Rich Baker and Sarah Brading
Rich Baker and Sarah Brading are co-founders of award-winning Flat Earth Pizzas. Creative, meat-free pizzas that are kind to the planet. They work with local, trusted suppliers, keep to the seasons and have minimal food waste. They pickle and ferment and cook everything entirely from scratch. Winner of ‘Most Sustainable Food Business’, Lux Life Hospitality Awards 2020.
Co-creator of new restaurant concept OPOP – One Plate One Price. Neighbourhood Kitchens serving dishes enjoyed in the homes of our diverse and culture rich country, fast, fresh and affordable. Carly’s first restaurant was a founding member of The Sustainable Restaurant Association and included in The Good Food Guide for many years.