Serving up sustainability: Getting game on the menu

By Domini Hogg
13th December 2019
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From Out to Lunch with Jay Rayner to Who Gives A Fork, there’s already a great tradition of food-based podcasts coming from the UK. But are there any podcasts that marry British foodie culture to the pressing issue of sustainability? Well, there is now!

Serving Up Sustainability is a new podcast created by Tried and Supplied and hosted by me, Domini Hogg. In the podcast I will be chatting to chefs, farmers, and creators of innovative technology about sustainability and the food industry.

By discussing these topics with industry experts, I hope to spread information about how the hospitality and food industry can be more sustainable, as well as dispel any myths that might surround the important topic of sustainability.

For the first episode, I interviewed Tom Adams, founder of the British Game Alliance, Tony Hayns, Executive Chef at Artizian Catering and Guy Wade of Woodmill Game and Screaming Peacock.

Game is at the forefront of the sustainability conversation, as wild game doesn’t involve chemicals, hormones, or animal housing.

Deer populations in particular must be managed, as they are actually considered pests! In this episode, we discuss how to get sustainable game on the menu, and some of the challenges faced by the industry, such as getting consumers to try game in the first place.

There are many different aspects to sustainability that pertain to the food industry, and we hope that with this podcast we can inspire listeners to seek out sustainable restaurants and produce, as well as take up more environmentally friendly practices.

If you’re interested in being interviewed on Serving Up Sustainability, you can email Tried and Supplied at hello@triedandsupplied.com.

 

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