Q4 2024


Notable projects from around the globe


8 22 INNOVATION


39 SPECIAL REPORT: SUSTAINABILITY


With a focus on the challenges and benefits of switching to an electric kitchen; the elements of a sustainable menu; and an update on the regulations governening refrigerants, Jim Banks considers trends and changes in sustainability


BRIEFING EAME


30 PROJECT: ROSEWOOD MUNICH, GERMANY For his first project operating on his own, Ian Grubb FCSI joined up with Rosewood to work on the luxury group's first hotel in Germany, a project that took seven years to deliver


28


50 THE PLACE OF PROVENANCE


Why transparent sourcing is an important part of a sustainable foodservice operation


52 FCSI WORLDWIDE ROUNDTABLE Prior to the 2024 FCSI EAME Conference in Zurich, global leaders gathered to discuss the future of foodservice


59 INDUSTRY WISHLIST What does the sector want for the next year?


63 FHA HORECA


A report from the Asia Pacific team's time at the show


We share, we support, we inspire


We want to hear your views editorial@foodserviceconsultant.org


64 A NEW LOOK AT WASTE? Tina Nielsen considers the rules for disposal of equipment


66 MY KITCHEN: SIMON STALLARD The chef and founder of The Hidden Hut talks about cooking above a Cornwall beach


EAME


30 GERMAN DEBUT


The first Rosewood hotel in Germany is in Munich and it blends luxury with sustainability


7 ASIA PAC


63 FHA HORECA FCSI Asia Pacific had a successful day of learning and networking at the show


HIGHLIGHTS WORLDWIDE


52 WORLDWIDE ROUNDTABLE FCSI Worldwide president Eric Norman joined regional leaders for a discussion on the future of foodservice


THE AMERICAS


26 PROJECT FOCUS


Eatertainment at Omni ChampionsGate


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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