How to run a sustainable restaurant

In today’s episode, we’re joined by pioneers in sustainable hospitality to explore how restaurants can take meaningful steps towards more environmentally responsible operations.

We speak with Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, who outlines a practical framework for introducing sustainability into foodservice businesses.

We’re also joined by two leading Michelin Green Star chefs – Chantelle Nicholson, Founder, Apricity in London and Albert Franch Sunyer, Co-founder, Nolla in Helsinki – who share what it really takes to run a sustainable restaurant, from sourcing and circularity to culture and community.

Credits music: "Natures Hands" by Flo Perlin in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the show

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