Sustainability Around the World #56: The Power of Precision Cooking
As sustainability continues to shape professional kitchens, operators are rethinking how food is prepared, held, and served balancing performance, profitability, and environmental responsibility.
Often driven by precision cooking technologies, this approach centers on controlled heat, consistent results, and smarter resource use, enabling kitchens to reduce waste while maintaining the highest quality standards.
Join Scott Taylor, Consultant Services and Lauren Hunter, Sustainability Director at Alto-Shaam, as they explores how precision cooking is helping operations of every size lower energy and water consumption, extend product life, and build more efficient, future-ready kitchens.
What’s on the agenda?
- Sustainability for operations of all sizes: how precision cooking enables kitchens of any scale to reduce waste and use resources more efficiently
- Energy-efficient kitchen equipment: why precise temperature control on the hot side of the kitchen lowers energy use, water consumption, and operating costs
- Reducing food waste: how smarter planning, holding and menu optimization can improve shelf life and food quality
- Choosing committed partners: why working with manufacturers focused on long-term sustainability is key to building efficient, future-ready kitchens
Practical Information:
- Topic: Sustainability Around the World #56: The Power of Precision Cooking
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: March 24th, 2026
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Scott Taylor
With over 30 years in the foodservice equipment industry, I bring a depth of experience that bridges both the kitchen and the commercial side of the business. I began my career working in kitchens across the UK, from hotel operations to fast paced casual dining environments, gaining hands-on insight into the realities chefs face every day. Today, in my role as Consultant Services and Sales for Alto-Shaam, I combine that operational understanding with technical expertise to support consultants, operators, and dealer partners in delivering practical, high-performance solutions. My career has always been driven by a passion for foodservice excellence and strong, trusted relationships.
Seafood Matters
Lauren Hunter
The first Sustainability Director at a foodservice design consultancy, Lauren Hunter is the driving force behind industry-wide carbon accountability. A leading expert, she pioneered the Palace Framework to bridge heavy industry with net-zero. Lauren’s radical transparency proves that sustainability is a collective, global mission.
Seafood Matters
Shonah Chalmers
Feed the Planet Chairwoman and Culinary Professor at Humber College
Shonah Chalmers concentrates focuses much of her culinary skills on Sustainable food practices. As a red seal trade papered chef and CCC accreditation (Certified Chef de Cuisine) in Canada. Shonah utilizes her 30 years of cooking knowledge to help shape the next generation of chefs.
Her culinary career has taken her from fine dining restaurants, catering, golf courses and hotels in Toronto to a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011. Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in
the world of food as the Toronto branch Canadian Culinary Federation President for the last 10 years.
Also, Chef Chalmers is accredited as a Worldchefs Certified
Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen and currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally Chef Chalmers assists with many local, National and
International culinary initiatives; facilitating industry networking events, donating time to food banks, demonstrations on food repurposing & foraging. Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and inclusive way.
Seafood Matters
1000 Lives Changed
