Restaurant Association professional development programme webinar
presented by Liz Buttimore – Arbour, Angela Clifford – ConversatioNZ, James Beck – Bistronomy
Join us and our panellists who tuned in from all around the country to discuss sustainability and the new initiatives that restaurants are taking when it comes to producing dishes, i.e ‘farm to plate’ and what this means for the future of our industry. Some key topics raised were: identifying certified organic and free range produce, sustainable fisheries and what makes New Zealand food unique.
Webinar Duration: 2 hr
Original Recording Date: 22 May 2017