Innovation in the Costs of Catering

15 March 2018 09:00 - 15 March 2018 16:30
City Hall, College Green, Bristol, BS1 5TR

It’s only possible to achieve innovation in the costs of catering if you know what the real costs are to begin with. This conference, organised by the PIPEN and the West of England Food Procurement Group, aims to examine financial, health and environmental costs, their associated issues and provide practical approaches to do things differently in the kitchen.

With ongoing rising ingredients and labour costs, it’s well worth taking time to take a step back and think differently about the financials in catering. But how do environmental costs and financial costs combine? The Food and Catering industry is a significant emitter of carbon emissions across a range of activities. Public sector procurement can contribute to the sectors to contribute to the solution. Reducing food and catering waste is crucial in the battle to reduce emissions. Not only is waste wasteful in terms of resources (such as ingredients, energy, storage) it is also a waste of money as every gram of food thrown away has an associated monetary value. In terms of public sector procurement, this simply cannot be allowed to happen.

Topics include:

  • Improving Supply Chains
  • Improving the Catering Offering to Reduce CO2
  • Reducing Food Waste

Follow the event on the day on Twitter #ICC18

Find out more


Leon Ballin
Sustainable Food Cities

Sustainable Food Cities is a partnership programme run by

Soil Association

Food Matters

Esmée Fairbairn Foundation
Sustainable Food Cities is funded by the Esmée Fairbairn Foundation 

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