To research and develop improved sustainability practices for high end restaurants and food outlets

My Fellowship enabled me to research and develop improved sustainability practices for high-end restaurants and food outlets. Conclusions and recommendations Currently, I believe that hospitality in general, is ready for change. Hospitality is far from a perfect science, and every business will have its own intricacies that will dictate what changes and the improvements that can be made. However for the next generation to survive, prosper and be healthy, I believe it's a change of mindset that we need to introduce and nurture. The days of ‘to be successful you need to work a fifteen-hour day’ are outdated, and it is proven that this comes with much baggage. Kitchen teams are creative and driven when fresh and healthy. Before I commenced my Churchill study tour, I assumed that I would discover one general plan that could be utilised in any existing kitchen - a ‘blueprint for sustainability’, if you will. However, I now realise that there is a collective need for change of mindset and direction for young chefs to follow. One of my key objectives is to recruit experienced valued chefs to help facilitate these changes. It is this change of mindset that is of utmost importance - encouraging chefs to think outside the box, and use their creative talents (on something other food which we all obsess over) to benefit our community, the planet and our own well-being.