St Cross Sustainability Fair
We will be joined by our Regional Development Chef, Sean Campbell. Sean will be discussing some of the company's initiatives to drive sustainability, cut down our food waste and the different practical steps that we are all taking to endeavour to make all of this a reality.
Over 7% of the fruit and vegetables grown in the UK never makes it onto a plate. On our mission to make a difference, BaxterStorey have partnered with "Waste Knot" to get surplus fruit and vegetable from farmers' fields into our kitchens for our chefs to use and we will also do so at this event. Showcasing our "Nourish to Flourish" ethos, combining "Food and Mood," talking about "Soup with Purpose" and "Beans is How," Sean will be handing out delicious samples and sharing information to help educate our students on why it is so important to think about what we eat, where it comes from and how we can cook differently.
Our Executive Chef, Daniel Johnson, will be talking about "Project Knead." "Project Knead" is BaxterStorey's mission to arm 223 bakers across our business with the confidence and skills to bake bread from scratch and to continue doing so on a regular basis. DJ will be sharing his expertise in the dying art of bread making - from the science behind good bread baking, to information about which suppliers we use to ensure that we use the best quality flour and why this is such an important part of the process. As you might know by now, DJ is a very talented and passionate baker and he will have a lovely selection of freshly baked breads to try on the day.
Finally, we will also be joined by "Roots of Oxford" - our longtime partner and trusted fruit and veg supplier. "Roots" will be showcasing their produce and sharing information regarding where it comes from and the importance of eating locally.
I know it will be a great event, which I hope the StX community will truly enjoy and gain a lot of valuable knowledge from.
