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Innovation Day spotlights sustainable practices in hospitality

Sustainable innovations to slash food waste and energy use was showcased and debated at the recent “All Taste Less Waste” event, by Electrolux Professional UK. The event offered the participants valuable insights into reducing energy consumption and food waste in the commercial kitchen, through a series of panel discussions and live demonstrations illustrating new concepts and solutions.

Hosted at the historic Ladbroke Hall in London, home to two thermaline cooking suites, the event gathered some of the food service industry’s leading voices in the realm of sustainable hospitality, and featured discussions on how the sector can maintain exemplary culinary standards while also tackling kitchen waste. The panel discussions centered on reducing kitchen waste and low-carbon food preparation, all while championing bold new flavors.

Ragnar Fridriksson, Managing Director of the World Association of Chefs: “The panel discussion was the ideal platform to share best practice and new innovations with others working towards the same goal. Establishing a new culture around food wastage isn’t going to happen overnight, so great to learn what’s working well from others, alongside sharing my own successes.”

The panel discussions and Q&A sessions further focused on how the industry can shift to reduce, reuse, and recycle both produce and packaging. The panel discussions were followed by sustainable cooking demonstration from Electrolux Professional chefs.

“I really like that the event has the perfect balance between having a great vision, which is circular packaging for food and making enjoyable food still sustainable, but also having this pragmatic grip on how to get there, without getting lost in the perfection of the idea” says Josephine Kreische, Managing Director at Vytal and one of the speakers of the panel discussions.

Prototype showcased: the Electrolux Professional Returnable Station

Besides bringing together industry leaders to discuss the development of greener practices, it was the perfect setting to unveil the first prototype of our most recent sustainable innovation: the Electrolux Professional Returnable Station (ERS).

ERS protype 2024

“The ERS is a truly revolutionary concept in returnable technology” says Fabio Paganin, Electrolux Professional Global Head of Dishwashing. “We are developing this innovation in collaboration with partners, such as UK coffee chains, and it promises to help multi-site operators scale up their use of reusable packaging.”

Building upon the platform of a standard returnable cup system, in an industry-first development, the ERS features a built-in dishwasher and dryer, presenting cups back to the operator cleaned and stacked, ready for re-use.

Paganin: “All in all, it was a pleasure to team up with leading figures in the industry for our All Taste Less Waste innovation day, which was only made possible through the time and effort of all parties. It is my hope that all will have walked away having learned something new as we work towards greener practice together.”