Geist Brewing Co.’s Post

We believe that food tastes better when it is produced ethically, with care for the environment and respect for natural resources. Our commitment to sustainability goes beyond just sourcing ingredients; it's about supporting practices that preserve Mother Nature and ensure a healthy planet for future generations. That's why we prioritise suppliers who share our dedication to reducing our environmental footprint. High-quality produce from local artisan suppliers not only enhances the flavours of our dishes but also supports the sustainable practices that are crucial to maintaining the balance of our ecosystems. We're proud to collaborate with industry leaders like Brett Graham, who produces exceptional rapeseed oil grown right here in the UK, using sustainable practices. Additionally, our partnership with Urban Farm-It allows us to offer delicious home-grown mushrooms, cultivated with an unwavering commitment to environmental stewardship. These collaborations reflect our philosophy that great food comes from great practices. By choosing ingredients that are sustainably produced, we can create culinary experiences that are not only delightful but also responsible and forward-thinking. Check out the video below for more information. Join us on our journey to make sustainability a delicious reality. Contact Pete Champain for more information. Lake District Farmers Ltd footage within the video was shot and supplied by Food Story Media #Sustainability #EthicalEating #LocalProduce #EnvironmentalFootprint #RestaurantAssociates #CulinaryExcellence #SustainablePractices #SupportLocal #TasteTheDifference 🌍🥗🍄 Adam Thomason Elliot Webb Ways to be Well Restaurant Associates Venues Gavin Gooddy The Sustainable Restaurant Association

Creating a Sustainable Menu for Your Restaurant or Café Are you ready to bring sustainability to your restaurant or café menu but feeling unsure where to begin? 🌱 Here are 8 simple rules that go beyond just sourcing local produce, aimed at making real changes for a greener future: 1. Local Supply: Source ingredients from local suppliers to support the community and reduce carbon footprint. 2. More Plant Based: Incorporate more plant-based dishes to offer healthier options and lessen environmental impact. 3. In-house Preparation: Prepare meals in-house to ensure quality control and reduce packaging waste. 4. Onsite Garden: Start an onsite garden to grow your own herbs and vegetables, ensuring freshness and sustainability. 5. Smaller Portions: Offer smaller portion sizes to reduce food waste and cater to different appetite levels. 6. Reduce the Size of the Menu: A streamlined menu can reduce waste and focus on quality over quantity. 7. Reduce Food Waste: Implement strategies to reduce food waste, such as composting and donating surplus food. 8. Organic Ingredients: Use organic ingredients to promote health and sustainability. Implementing these simple yet effective changes will not only benefit the environment but also enhance your brand's reputation as a leader in sustainability. ❓❓❓ steps have you taken to make your menu more sustainable? Creating sustainable menus can be challenging, and I'm eager to hear about your innovative ideas and sources of inspiration #Sustainability #RestaurantManagement #GreenFuture #PlantBased #FoodWaste #OrganicIngredients

Quality, Sustainability and Value… If you're a sustainably focussed business, looking to consolidate both deliveries and invoicing for daily refreshments such as milk, fruit, snacks, tea, coffee, yogurts, and other tasty goodies, with a single delivery partner, and a single invoice, then goodnus can help. Why goodnus? ✔ We thoroughly research and strive to procure our products from producers that use sustainable packaging or production processes, without sacrificing quality. ✔ We help our customers reduce both food waste and spend with our replenishment service, meaning we only deliver what our customers need. ✔ We do the heavy lifting, so our customers don't have to, by delivering out of hours, and directly into their kitchens, meaning front of house teams can focus on the really important stuff when they arrive. ✔ All deliveries are made by 7am, by our in-house, full-time, DBS-checked delivery team, in our fleet of Euro6 refrigerated vehicles. If Quality, Sustainability and Value are as important to you, as they are to us, then please get in touch, as we can't wait to hear from you - www.goodnus.com #workplacewellbeing #workplaceservices #officemanager #officecatering #snacks #sustainablebusiness #sustainablebuilding #sustainability #facilitymanager #workplaceassistant #healthybuildings #healthandwellness #ginger #snacks #esg #distribution #foodandbeverage #esgstrategy #ESG #netzero #carbonfootprint #carbonemissions #receiptionist #frontofhouse #coworkingspace #coworking #coworkingcommunity #coworkinglife

Years ago, one of our chefs was working on a menu when they realized that the leftover vegetable trimmings from the prep were piling up. Instead of tossing them, they turned them into a flavorful broth that became the base for several dishes. This simple act sparked a conversation in our kitchen about how even the smallest steps can contribute to a more sustainable future. We know that #sustainability isn’t just a trend; it’s an essential value in today’s culinary world. Whether you're reducing waste, sourcing responsibly, or making operations greener, we’ve developed practices to help you serve up sustainability with style: 1. Custom-Tailored Green Practices: From optimizing energy use to sourcing the freshest, MSC-certified seafood, we’re committed to making your operations as green as your leafy greens. You set the standard, and we bring the flavor. 2. Waste Not, Want Not: We’re transforming food scraps into kitchen gold—think jams, purees, and stocks—and ensuring packaging is reused or recycled. Waste has no place on our plate. 3. Recycle, Compost, Repeat: With solutions for everything from cardboard to coffee grounds, our approach makes sustainability seamless and part of everyday kitchen life. 4. Good Food, Good Karma: We ensure that surplus food doesn’t go to waste by donating it to local charities or redistributing it within your team. A happy planet starts with a happy plate. Let’s make sustainability the secret ingredient in everything we do. In the picture – "Spa Water", made from “less perfect” fruits and veggies. We repurpose items from the micro-kitchens or use the less fresh parts to reduce waste and make the most of our ingredients.

🌱 Friday Spotlight: Sustainability in Food & Beverage! 🌱 Sustainability is more than a trend; it's a commitment to our planet. In the Food & Beverage department, here are three key practices: 🌾Local Sourcing: Support local farmers and reduce carbon footprints. 🍽️Waste Reduction: Implement strategies to minimize food waste. 🌍Eco-friendly Packaging: Opt for biodegradable or reusable options. How are you incorporating sustainability in your operations? Share your initiatives below and follow XpertHost for more insights on sustainable practices in hospitality. #Sustainability #FoodAndBeverage #HospitalityIndustry #XpertHost #FoodWase #Careers #Organic #WasteReduction #EcoFriendlyPackaging #LocalFood #Restaurants

🌱🐟 Nurturing Sustainable Connections: A Culinary Journey 🍽️🌊 When it comes to getting quality salmon to foodservice providers, that journey is MORE than a transaction – it's a shared commitment. Establishing real connections with farmers and food producers is pivotal to delivering top-tier ingredients to kitchens and, ultimately, to the tables of people everywhere. At Kvaroy Arctic, we take pride in our partnership with True Food Kitchen – a culinary trailblazer dedicated to sustainability that brings our salmon to their incredible kitchens. Together, we're working to protect the delicate equilibrium between land and ocean and building a sustainable food system. Here's to fostering even deeper connections, championing sustainable practices, and leading the charge for conscious dining and eating! Together, we're not just providing salmon; we're shaping a future where sustainability and flavor intertwine seamlessly. 🌊🍴 #Sustainability #SustainableFood #SustainableSeafood Matthew Padilla Rob DiNapoli Alf-Gøran Knutsen

What if your next big product idea could come from your waste stream? Now that's literally leaving money in the garbage 🤔 Tackling food waste has always been close to my heart, and through my work, I've discovered the incredible potential of surplus ingredients, leftovers and the ugly bunch. These three innovations have inspired me, they truly demonstrate the creative ways we can reduce waste leveraging innovation 🎉 🙌 🥖 Bread Pudding Delight: Turn leftover bread into luxurious bread puddings by adding milk, eggs, dates / honey (natural sugar) or Stevia, in delicious vanilla or cinnamon flavors. ☕ Gourmet Mushroom Coffee: The idea of using spent coffee grounds to grow gourmet mushrooms fascinates me. These mushrooms are then used to craft a unique mushroom coffee, blending sustainability with a delightful culinary experience. 🥕 🍏 Vegetable Pulp Crackers: After juicing, what’s left behind isn’t just pulp—it’s an opportunity. Turning vegetable / fruit pulp into high-fiber crackers is an innovative approach to snacks that’s both delicious and responsible. 🚀 Feeling inspired to explore upcycling with your own manufacturing? Let’s chat about how we can turn waste into something spectacular 😎 What products can you think of that deserves a second chance? Share with me in the comments your views👇 #FoodWaste #Innovation #Sustainability #FoodAndBeverage #ZeroWaste #UpCycling

Join the Conversation: New Culture's Revolutionary Animal-Free Casein Approved for Food 🌱✨ Exciting News from the IFT Sustainability Division! ✨🌱 We're thrilled to spotlight New Culture, a pioneering company leading the charge in sustainable cheesemaking with their revolutionary animal-free casein, recently approved for food. Crafting a Greener Future with New Culture As part of the IFT Sustainability Division, we're committed to promoting sustainable practices in the food industry. That's why we're excited to introduce New Culture, a company revolutionizing the cheese industry with their innovative approach. What Sets New Culture Apart? 🧀 Casein Innovation: New Culture has achieved a groundbreaking milestone by producing the first-ever animal-free casein approved for food. This achievement represents a monumental step forward in creating sustainable dairy alternatives without compromising on taste or quality. 🌍 Environmental Impact: By reducing land and water usage by over 90% and greenhouse gas emissions by more than 50%, New Culture is leading the way to a more sustainable future. Fueled by Fermentation In their quest to craft the perfect FIRST EVER ANIMAL-FREE CASEIN approved for food, New Culture relies on the age-old process of fermentation. Microorganisms work their magic, digesting sugars and transforming them into the essential building blocks of cheese. Through precision fermentation, they've trained these microbes to produce high-quality casein, setting a new standard for sustainable cheesemaking. Join the Sustainability Movement At the IFT Sustainability Division, we're passionate about supporting companies like New Culture that prioritize sustainability and innovation. Join us in celebrating their commitment to creating a greener, more sustainable food system. Ready to learn more about New Culture and their mission to revolutionize cheesemaking? Visit their website or follow the CEO of New Culture Matt Gibson and CSO Inja Radman to discover how they're shaping the future of food one delicious bite at a time. Follow the IFTSFS Division 🌍 Follow the IFTSFS Division for up-to-the-minute news and information on science sustainable food systems. If you are interested in taking part in a webinar/fireside chat or joining our podcast series, please contact Dr. Lara Ramdin 🇬🇧 or Annalee Witte. #Sustainability #Innovation #Cheesemaking #PlantBased #FoodIndustry #IFT #NewCulture Let's continue the conversation and drive positive change in the food industry together!

The rise of conscious consumerism in the beer industry is driving an increased focus on social sustainability initiatives by breweries. As consumers become more aware of the environmental and societal impact of their purchasing decisions, they seek breweries that align with their values. Learn why: https://bit.ly/3UBEGSD.

How should i cook within 5 years: Sustainable cooking is at the heart of my culinary philosophy, as it allows me to create dishes that are both delicious and environmentally friendly. To start, I source exclusively from local and seasonal producers, prioritizing organic and sustainably grown ingredients. This ensures the freshness and quality of each ingredient while reducing the carbon footprint associated with food transportation. In my kitchen, respecting natural resources is paramount. Therefore, I strive to minimize food waste by using every part of the products I purchase. For example, vegetable peels can be transformed into flavorful broths, and meat scraps can be used to create innovative sauces and side dishes. When it comes to cooking techniques, I opt for methods that best preserve the nutritional qualities of the food while minimizing energy consumption. This includes low-temperature cooking, sous-vide cooking, and the use of high-efficiency energy ovens. Additionally, I am constantly exploring new ways to reduce the environmental footprint of my kitchen, whether it's through the use of biodegradable packaging or implementing composting programs. In summary, sustainable cooking for me goes beyond simply preparing meals; it's a commitment to quality food, responsible resource management, and making a positive contribution to the health of our planet. #marketing ‪#maine4 #pikidee ‪‪‪#retail‬ ‪‪‪#architectureinterieure‬ ‪#aicommunity ‪#aicc ‪#aiart ‪#ai Pikidee, knows how to build, within your budget, any idea, even the most unexpected ones! Some more ideas: https://lnkd.in/eFGTpbkC