How to plan a healthy and sustainable menu

Online at the Better Hospitality Conference 1-2pm 21st April 2021

Consumer interest in health has never been greater, with the Covid 19 pandemic shining a spotlight even more on the need to live a healthier lifestyle. In this session on how to create a healthy & sustainable menu, I’ll be joined by 2 great trailblazer restaurants making huge inroads and delighting customers with their great food offerings, so this is your chance to hear and learn from those living and breathing healthy & sustainable menus every day. We talk about the link between consumer demand for healthy and sustainable menus that also consider environmental factors, plus also cover topics such as how to reduce waste via effective menu planning and design, and creative repurposing.

About the speakers

Julie Cleijne

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 Isaacs

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.

Carly Trisk-Grove

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.