Food conference

Food conference: Innovation in the Costs of Catering

How to book your place on our sustainable food and catering procurement conference, 15 March 2018.

Innovation in the Costs of Catering is a conference exploring the issues around sustainable food and catering procurement with a focus on reducing carbon dioxide emissions.

The conference was held on Thursday 15 March 2018, attached below is a copy of the final programme and the presentations that were made.

Conference aims and topics

This conference isorganised by the PIPEN and the West of England Food Procurement Group. 

The  aims are to:

  • examine financial, health and environmental costs
  • look at the issues associated with those costs
  • provide practical approaches to do things differently in the kitchen

The topics covered in during the conference are:

Improving supply chains:

  • Reducing carbon dioxide emissions through the food supply chain
  • Supporting local producers through procurement

Improving the catering offering to reduce carbon dioxide:

  • Reducing (but not excluding) meat consumption
  • Creatively using better quality meat and dairy and more vegetables

Reducing food waste:

  • Introducing the Green Kitchen Standard
  • Reducing waste through effective procurement
  • Minimising carbon dioxide emissions through good waste management

Key speakers and conference timetable

Two of our speakers are:

  • Patrick Holden CBE, founder and chief executive of the Sustainable Food Trust
  • Tim Martin, Executive Producer at the BBC's Natural History Unit

For more information on our key speakers and the conference timetable of events see our Innovation in the Costs of Catering flyer (pdf, 417KB) (opens new window) .