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Greener Food

29 July 2008

Carbon Descent continues to be part of LSx's Greener Food programme funded by the London Development Agency and recently took part in an event with Eco Chef Arthur Potts Dawson at Lewisham College. 

Eco chef Arthur Potts Dawson demonstrated how to cook simple, seasonal food and shared his 'greener' business practices at our Greener Food Menu event at Lewisham College, including tips on sourcing sustainable food, asking suppliers to minimise or change their packaging, reducing waste and composting. As part of the event London Remade gave a live waste audit, demonstrating that up to 70% of kitchen waste can be recycled or avoided in the first place. Our energy experts shared some top tips on conserving energy and water to boost business profits and London Food Link provided advice on sourcing local and sustainable food.

View the Greener Food newsletter here.

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"The audits and the final reports from Carbon Descent were spot on and have given businesses a real road map to follow if they want to reduce their energy consumption over the next year."

Ben Stephenson, South Bank Employers Group