The Future of Food: Sustainable Catering and Food Education at King's College London
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The Future of Food: Sustainable Catering and Food Education at King's College London
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👨🍳 "If I could change one thing about our food system in the UK, it would be to improve education around cooking."
Meet Graeme Collie, Associate Director of Catering & Events of King's Food , and the man behind the meals that fuel the King's community every day.
Leading a team that prepares around 1,000 hot meals and 2,000 portions of vegetables daily, Graeme is showing how large-scale catering can go beyond feeding people, championing plant-forward menus, tackling food waste through King's pioneering 'root to tip' approach, and inspiring a new way of thinking about food.
In the latest episode of King's College London Calling, Graeme shares why food education matters, what it takes to feed a university community sustainably, and how small changes in the kitchen can have a lasting impact.
Six voices. Six paths. One connection. This is King's College London Calling.
Meet Graeme Collie, Associate Director of Catering & Events of King's Food , and the man behind the meals that fuel the King's community every day.
Leading a team that prepares around 1,000 hot meals and 2,000 portions of vegetables daily, Graeme is showing how large-scale catering can go beyond feeding people, championing plant-forward menus, tackling food waste through King's pioneering 'root to tip' approach, and inspiring a new way of thinking about food.
In the latest episode of King's College London Calling, Graeme shares why food education matters, what it takes to feed a university community sustainably, and how small changes in the kitchen can have a lasting impact.
Six voices. Six paths. One connection. This is King's College London Calling.
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