Food sustainability – stay local, eat local!

An interview with Professor Robin DiPietro, Director of the International Institute for Foodservice Research and Education at the University of South Carolina

In this episode of the Multi-Site Masters we speak to Prof Robin DiPietro, Director of the International Institute for Foodservice Research and Education at the University of South Carolina. Our topic is to explore the challenge and importance of food sustainability. During our conversation we will:

Define what is food sustainability.
Explain why is it a growing concern for our customers and the hospitality industry.
Reflect on what the benefits are for acting on this issue.
Determine what individuals and organisations can practically do. What trends and best practices might inspire them to make changes to the way they operate or the products they offer?

During the discussion Prof DiPietro refers to a presentation that she recently delivered on this subject. A PDF copy of this presentation can be downloaded here.

Guest and host

Guest: Prof Robin DiPietro, Director of the International Institute for Foodservice Research and Education at the University of South Carolina | Prof DiPietro’s LinkedIn Profile
Contact Prof Pietro: robin.dipietro@hrsm.sc.edu