On this episode, Chris looks into the world of culinary sustainability from a different perspective – suppliers. Together with chef Mark Serice, Vice President of Global Culinary for Griffith Foods, we aim to understand the key to sustainable food sourcing and supply chain, as well as how chefs can use their power to shift their purveyors and diners toward ethical and ecological practices.
As the Vice President of Global Culinary for Griffith Foods, chef Mark Serice seeks to elevate culinary for the entire organization, while complementing the business development activities of the company’s regional and local chefs.
A native of New Orleans, Mark was heavily influenced by Cajun and Creole cuisine, as well as his family’s shared passion for cooking. He has spent 35 years working in the food industry, with roles as Chef de Cuisine and Corporate Executive Chef for Brennan’s Restaurant in New Orleans. He is a Grand Rotisseure for Chaine de Rotisseurs, a member of the American Chefs Association, and a pending member for both the Research Chef Association and World Academy of Chefs Societies.
Want to get involved in sustainability projects at home and around the world? Feed the Planet can help connect you with fun, easy, and impactful initiatives designed for especially for chefs. Visit www.howtofeedtheplanet.com now.
For more on sustainability, tune in to Worldchefs Podcast: World on a Plate, and be sure to check out our episodes with UN Advocate Chef Arthur Potts Dawson, influencer Max LaManna, and The Vegetable Chef, Frank Fol.
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how you can get involved at www.howtofeedtheplanet.com.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. This initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#feedtheplanet #ThisIsWorldchefs #electroluxfoodfoundation