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Barron Schimberg and Barron Schimberg AIA LEED AP에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Barron Schimberg and Barron Schimberg AIA LEED AP 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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Ep 03 Creating a Sustainable, Circular Restaurant Culture with Ed Chiles

19:37
 
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저장한 시리즈 ("피드 비활성화" status)

When? This feed was archived on September 29, 2024 23:08 (25d ago). Last successful fetch was on September 01, 2023 17:15 (1y ago)

Why? 피드 비활성화 status. 잠시 서버에 문제가 발생해 팟캐스트를 불러오지 못합니다.

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 353848841 series 3442550
Barron Schimberg and Barron Schimberg AIA LEED AP에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Barron Schimberg and Barron Schimberg AIA LEED AP 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
We must create sustainable restaurants and more sustainable practices in our commercial property development. Ed Chiles is a restauranteur, entrepreneur, developer, sustainable activist, and owner of Chiles Hospitality, a multi-restaurant corporation that includes an organic farm and multiple commercial properties. He is leading the food industry in sustainable food practices and composting.
Ed talks about the connection between the food industry and the design process. It’s essential that architects and designers consider sustainable improvements when designing commercial buildings, especially ones that house restaurants. Our future depends on more sustainability; as Ed says: “Build it sustainably. Operate it sustainably.”
Developing sustainable practices benefits everyone. It contributes to a company culture that employees are proud to be part of. It’s also linked to increased profitability for everyone involved. We also talk about some of the challenges coming up in the food industry, including the design of restaurants and how we need to think about these going forward. Finally, we talk about the restaurant industry in general, specifically what restaurants get wrong (it all comes down to customer service) and why authenticity is vital in the restaurant industry.
In this episode, you’ll find out:
● The connection between food & design
● How to create a sustainable, circular environment
● Why we all need to think of sustainable solutions for our industry
● Why design and sustainability are essential to restaurant development
● The connection between design, sustainability, and food to profitability
● And more!
Resources Mentioned:
● Email: info@theschimgroup.com
  continue reading

14 에피소드

Artwork
icon공유
 

저장한 시리즈 ("피드 비활성화" status)

When? This feed was archived on September 29, 2024 23:08 (25d ago). Last successful fetch was on September 01, 2023 17:15 (1y ago)

Why? 피드 비활성화 status. 잠시 서버에 문제가 발생해 팟캐스트를 불러오지 못합니다.

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 353848841 series 3442550
Barron Schimberg and Barron Schimberg AIA LEED AP에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Barron Schimberg and Barron Schimberg AIA LEED AP 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
We must create sustainable restaurants and more sustainable practices in our commercial property development. Ed Chiles is a restauranteur, entrepreneur, developer, sustainable activist, and owner of Chiles Hospitality, a multi-restaurant corporation that includes an organic farm and multiple commercial properties. He is leading the food industry in sustainable food practices and composting.
Ed talks about the connection between the food industry and the design process. It’s essential that architects and designers consider sustainable improvements when designing commercial buildings, especially ones that house restaurants. Our future depends on more sustainability; as Ed says: “Build it sustainably. Operate it sustainably.”
Developing sustainable practices benefits everyone. It contributes to a company culture that employees are proud to be part of. It’s also linked to increased profitability for everyone involved. We also talk about some of the challenges coming up in the food industry, including the design of restaurants and how we need to think about these going forward. Finally, we talk about the restaurant industry in general, specifically what restaurants get wrong (it all comes down to customer service) and why authenticity is vital in the restaurant industry.
In this episode, you’ll find out:
● The connection between food & design
● How to create a sustainable, circular environment
● Why we all need to think of sustainable solutions for our industry
● Why design and sustainability are essential to restaurant development
● The connection between design, sustainability, and food to profitability
● And more!
Resources Mentioned:
● Email: info@theschimgroup.com
  continue reading

14 에피소드

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