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 Sign up for our newsletter to receive the latest coffee news at worldcoffeeportal.com Subscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear