
From Research to Real kitchens: New Low‑carbon Menus Report Empowers SME Chefs to Drive Food System Change
The hospitality sector made a significant step towards climate-positive cooking this week, as chefs, educators, researchers, and industry leaders gathered at the University of West London for the launch of Low-Carbon Menus: Tools and Tactics to Empower SME Chefs, a new sector-facing report co-authored by Andrea Zick and Amy Fetzer, published as part of the














