As announced in January, Cyrus Todiwala and H&C News are hosting a roundtable event to help attendees and our readership better understand the hospitality and catering industry supply chain. We are pleased to announce that the event date has now been set for Tuesday 25th April 2017.
The agenda on the day will address where our food comes from and what is in it?
- Are the food ingredients and the drinks we serve produced sustainably?
- Are we catering for people with food allergies and intolerances correctly?
- Are any of the food ingredients linked to GMO?
The answers to the questions above are of course complex and raise many other important considerations for restauranteurs, caterers and chefs. We do not expect and could not hope to find all the answers of course. But we will through this event, our pre event survey and editorial contributions in the weeks and months ahead start the process.
The event will bring together likeminded people from across our industry, who like us want to develop a better understanding of the hospitality and catering industry supply chain.
Taking place at Café Spice Namaste on Tuesday 25 April 2017, a roundtable format will be adopted. Guest attendees will discuss and debate the supply chain and how it works within their business and our wider industry.
The event is from 10am – 1pm followed by lunch. The Café Spice Namaste brigade will be serving a fabulous lunch menu including ‘sustainable’ Norwegian Seafood.
The agenda on the day will be shaped by people who are passionate about our industry’s food supply chain. So if you have views on the subject and/or experience you would like to share, please complete our survey.
Everyone who completes the survey will receive a report on the survey results and the roundtable discussions before they are published to our wider readership post event. If you would like to attend and take part in the Hospitality & Catering Supply Chain event, please indicate this in the survey. We cannot guarantee any places, but we can guarantee all requests will be considered carefully and replied to.
Cyrus Todiwala and H&C News Publisher Denis Sheehan are delighted to also announce that we are now working with our sponsor partner, the Norwegian Seafood Council.
Jack-Robert Moller, UK Director of the Norwegian Seafood Council Comments:
“In Norway, we’ve always relied on our ability to harvest the sea.
25 years ago we changed how we looked after our wild fish. We introduced a ban on discarding fish that were dead or dying in 1987 – part of a larger approach to cutting down the food we waste and the income we earn from our fish. Alongside the discard ban, the measures we used then (and still use now) include mesh size, selectivity rules, restriction on the use of trawls and other gears, seasonal closures, by-catch rules and minimum sizes. Ultimately we created a system that spared recruits and undersized fish, and minimised any unwanted by-catch. As a result, we now are home to the biggest MSC certified Cod and Haddock, from the biggest stocks in the world.
Being the first to develop the sea-based farming method in the 1970s, we have pioneered the aquaculture industry. We have been at the forefront of salmon production, combining hard-earned experience, advanced technology and of course Norway’s spectacular natural landscape which provides perfect conditions for farming Salmon and Fjord Trout.
We have impeccable standards when it comes to the scientific management of wild fisheries and our aquaculture techniques are considered to be among the best in the world – and we intend to keep it that way. That’s why the Norwegian Seafood Council are proud to be working with Cyrus Todiwala and Hospitality & Catering News on the importance of quality, transparent supply chains and of course to celebrate our sustainably sourced, quality seafood at the disposal of the best chefs and kitchens in the UK.”
Cyrus Todiwala made his feelings clear too commenting: “It was important that, excuse the pun, we sourced the right sponsor partner for our supply chain event. Denis and I are both delighted to be working with Jack-Robert Moller and team at the Norwegian Seafood Council. Partnering is a word we both see as key to successful business relationships and as such when we were talking with Jack and team we recognised their approach shares the same values we do.”
The Hospitality and Catering Supply Chain Roundtable 2017
is sponsored by and created in association with