Sustainability is "understood in snapshots and it is our responsibility to paint the entire picture and make it understood in more ways than one", according to Cyrus Todiwala.
The Café Spice Namaste and Mr Todiwala's Kitchen restaurateur was speaking to James Golding, group chef-director of the Pig hotels, as part of an exclusive video series for The Caterer to mark the Royal Academy of Culinary Arts' (RACA) 40th anniversary in 2020. Discussing the sustainability of the industry, including the pipeline of talent and the impact the pandemic has had on education in the sector, Todiwala said: "There is no two ways about it, this is going to bounce back. And when it bounces back… new ideas will emerge, new techniques, new strategies, new processes."
Both Golding and Todiwala have both been instrumental in the development of RACA's sustainability food philosophy of using fresh, natural ingredients from sustainable, natural sources. The policy provides a platform to support local producers, communities and projects to support and promote sustainable and ethical food cultivation and to increase the health and wellbeing of all.
Golding started his career as an apprentice on the RACA /Bournemouth & Poole Specialised Chefs programme under Anton Edelmann at the Savoy, regularly visits the college to deliver masterclasses and has trained many graduates himself.
Golding said: "We need to be encouraging our members to do more Adopt a School classes, and really realise that it's the younger generation that are going to carry our industry forward as time goes on."
He added: "If we don't focus on the younger generation we're going to have a lost generation who don't understand what it is to be able to eat the most incredible meal and supply their family with great food… If kids don't understand the benefits and the joy of food then they're going to be lost to the joys of our industry."
Watch part three of the video series, in which Adam Byatt highlights how vital it is hospitality businesses stay relevant, up to date and evolve.