Show Notes
According to award-winning chef and podcast host Robert Belcham, charting a new way forward for the restaurant industry is simple, because it all comes down to money.
However. money is one thing, economic systems are another. And when it comes to the food system that manages the world's bounty, from fecund fields to well-stocked walk-ins, it gets a lot more complicated.
In this episode, chef Belcham gets expert insight into that system from farmer Jacob Slosberg (Washington State), leading macroeconomist Nicoletta Batini, editor of The Economics of Sustainable Food (Elba, Italy) and veteran chef/purchaser Jeff Hetherington (Victoria, BC).
All the numbers in this episode are guaranteed to be crunchy, eye-opening and practical.
