Food And Drink 공개
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This is the sixth collection of our "coffee break" series, involving public domain works that are between 3 and 15 minutes in length. These are great for work/study breaks, commutes, workouts, or any time you'd like to hear a whole story and only have a few minutes to devote to listening. The theme for Collection 006 is "Food and Drink"! [Summary by Rosie]
 
Hosted by Karen Morton, The Brighton & Hove Food and Drink show celebrates the very best of the city's epicurean and quaffable delights. With a focus on small independent businesses, food festivals and other culinary events, every month you'll get to meet some of the people behind the food and drink.
 
A People's History of Food and Drink explores culture and community through a culinary lens, while wearing a pair of beer goggles. Season one, 5X10 In The Den, looks back at five decades of Harvard Square history as experienced by the people and patrons of the legendary Grendel's Den restaurant. Join our host, and history nerd, Daniel Berger-Jones as he celebrates Grendel's 50th anniversary with cocktail tutorials, cooking lessons and conversations with local legends, sharing stories that ca ...
 
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Want to know more about how you can reduce the fat and saturated fat content of your food products? With new industry pressures such as promotional restrictions on products deemed High in Fat, Sugar and Salt (HFSS) coming into play in England this year, many manufacturers in Scotland are horizon scanning for and considering how similar legislation …
 
Finch Consulting With ever increasing costs there is no better time to ensure that your assets are delivering what you want, when you want it in the most efficient way. The profit margin is getting pinched at both ends at the moment, so understanding topics such as energy inefficiencies, equipment failure reduction, waste reduction, identifying val…
 
The UK food industry has made incredible advances in salt reduction, but the population is still consuming an average of 2g per day over the recommended daily intake. With new industry pressures such as sales restrictions on products deemed High in Fat, Sugar and Salt (HFSS) coming in to play this year, we expect to see a new wave of salt focussed …
 
Last October, the Science-Based Target initiative launched the world's first science-based Net-Zero Standard. The Standard redefines what a credible net zero target looks like and clarifies the key role of decarbonisation in corporate net-zero strategies. This webinar will help those within the food and drink sector navigate the changes, understand…
 
Natasha Catchpole and Ben Hughes from CFC will be discussing how manufacturers are responding to the huge consumer demand for meat free, vegan and vegetarian alternatives. Find out what new emerging risks manufacturers will face and how product recall insurance is going to respond to these risks. In this webinar, you'll learn about: • The scope of …
 
The UK food and drink sector is battling a unique set of challenges that have coalesced to create fundamental labour shortages, placing huge pressure on businesses – both large and small. Grant Thornton’s specialist team will share insights on how to tackle these challenges, both from a people perspective, as well as an operational and production p…
 
To maximise the benefits of international trade in food and drink, it is essential that businesses successfully navigate customs requirements efficiently and effectively. Compliant traders do not leave everything to their freight agents when it comes to customs import declarations. You as the importer or exporter are liable for any errors. This Pod…
 
Putting sustainable and responsible practices at the heart of business activity is now a pivotal requirement for regulators, investors, and other stakeholders. While profit will always be a key indicator of success, it can no longer be the only benchmark and increasingly investors see the correlation between strong sustainability credentials and in…
 
Want to know more about how you can reduce the fat and saturated fat content of your food products? With new industry pressures such as promotional restrictions on products deemed High in Fat, Sugar and Salt (HFSS) coming into play in England this year, many manufacturers in Scotland are horizon scanning for and considering how similar legislation …
 
We are in mid Summer flow and there is nothing nicer than making the most of fresh in season produce. Fish and seafood lead the way in this episode with top award winning chefs from Isaacs At in Brighton England to as far as Louisiana USA wetting our appetite for some fishy delights. Food and Drink Writer Andy Lynes gives us some ideas for how to m…
 
This podcast with Emma Piercy at FDF and Keesje Avis from the consultancy firm Ricardo, looks at sustainable food systems with a focus on the European Green Deal. Find out why the European Green Deal matters to UK food and drink businesses, the impact the war in Ukraine is having on the sustainability agenda, and what businesses can do to advance b…
 
Ahead of the future strengthened trading relationship between the UK and Australia, Austrade together with the FDF would like to explore opportunities, gaps and trends across food and drink in both countries. This Podcast will bring together market experts, buyers and businesses to share their views and experiences. The session will be divided in t…
 
Sodium solutions The UK food industry has made incredible advances in salt reduction, but the population is still consuming an average of 2g per day over the recommended daily intake. With new industry pressures such as sales restrictions on products deemed High in Fat, Sugar and Salt (HFSS) coming in to play this year, we expect to see a new wave …
 
Cranfield University: Extracting value from bread waste Natalie Verner, FDF’s Senior Sustainability and Environmental Policy Executive talks with Vinod Kumar and Emel Aktas from Cranfield University. The podcast explores how Vinod’s work on valorisation of bread waste can help manufacturers with their surplus, and also touches on the research Cranf…
 
The UK food industry has made incredible advances in salt reduction, but the population is still consuming an average of 2g per day over the recommended daily intake. With new industry pressures such as sales restrictions on products deemed High in Fat, Sugar and Salt (HFSS) coming in to play this year, we expect to see a new wave of salt focussed …
 
Natalie Verner, FDF’s Senior Sustainability and Environmental Policy Executive talks with Emma Brown, Commercial Manager at FareShare. The podcast explores how FareShare works to fight food poverty and tackle food waste by taking surplus edible food from the food and drink industry and redistributing it to charities and community groups who provide…
 
Chat with Natalie Verner on food waste and her new role in FDF’s Sustainability Team Emma Piercy, FDF’s Head of Climate Change and Energy Policy talks with Natalie Verner, the newest member of FDF’s sustainability team. The podcast explores Natalie’s background as a food technologist in the UK, her international experience in food whilst working in…
 
This is the time of year when its all about treats. Quality over quantity and even better making sustainable choices and supporting small producers. The British play safe and buy wines by the label that says Pino Grigio or Merlot without really understanding how wine is made drinking the same wine year in year out afraid to waste money on other win…
 
Food and Drink Federation Scotland's CEO David Thomson carries out the final interview with the Food and Drink Federation's Chief Executive Ian Wright. Listen to this podcast to find out more about Ian's time at the FDF as well as the latest updates on what is currently happening in the food and drink industry. This podcast was recorded on 15 Decem…
 
Food & Drink sector risks and opportunities Emma Piercy Head of Climate & Energy at FDF talks with Christophe Lavialle from RSK ADAS, on the risks and opportunities facing food and drink businesses and how to tackle them. The podcast covers all areas from supply chains through to consumers, and how climate change and the drive to greater sustainabi…
 
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