When anyone can adapt a recipe, the real edge comes from creating food, experiences and stories that can’t be copied.
For decades, the Slow Food movement has been proving the advantages of seasonality, biodiversity, fair trade, traditional skills and meaningful relationships with producers. While Kane Pollard uses local vegetables to show the principles in practice, we’ll explore how to use them to strengthen supply chains, reduce waste, create more distinctive menus and build more resilient hospitality businesses.
Ideal for managers, operations, multi-site hospitality, marketing teams and executive chefs.