Author: Nick Winstone, Managing Director UK, InnuScience

What inspired you to support the Food Made Good Awards?

InnuScience has been a proud supporter of the Sustainable Restaurant Association since 2017 and we value being part of the Food Made Good Awards annually, celebrating the good work done by the SRA.

 

How do you see the category you’re aligning with help accelerate positive change in hospitality?

We see innovation and willingness to change as key ingredients for kitchens striving to become more sustainable. The Chef of the Year category celebrates innovation and indicates an openness to change, as well as excellence

 

What sustainability issue do you expect to rise to the fore in 2020 and why?

The reduction of plastic waste and elimination of single-use plastics in kitchen waste. As the consumer has become more concerned about the use of single use plastics, this will be highlighted more and more in the hospitality industry.

 

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