Certified Specialist Programme in Carbon Sequestration for Restaurants
Published on June 28, 2025
About this Podcast
HOST: Welcome to our podcast, today we're talking with an expert about the Certified Specialist Programme in Carbon Sequestration for Restaurants. Can you tell us a bit about your experience and what drew you to this field? GUEST: I've been working in the foodservice industry for over 15 years, and I've always been passionate about sustainability. When I learned about carbon sequestration and its potential impact on reducing the environmental impact of restaurants, I knew I had to get involved. HOST: That's fascinating. Can you share some current industry trends related to carbon sequestration and sustainability in restaurants? GUEST: Absolutely. More and more restaurants are recognizing the importance of reducing their carbon footprint. From sourcing locally grown ingredients to implementing energy-efficient appliances, the industry is making strides in sustainability. Carbon sequestration is becoming a key focus, as it offers a proactive approach to mitigating climate change. HOST: What challenges have you faced in learning or teaching this subject matter? GUEST: One of the main challenges is breaking down the technical aspects of carbon sequestration into digestible concepts for those in the foodservice industry. It's crucial to make the information accessible and relevant to their day-to-day operations. HOST: That's a great point. Looking to the future, where do you see the role of carbon sequestration in the restaurant industry? GUEST: I believe carbon sequestration will become a standard practice for restaurants committed to sustainability. As consumers become more environmentally conscious, restaurants that prioritize carbon sequestration will stand out and attract a loyal customer base. HOST: Thank you for sharing your insights with us today. The Certified Specialist Programme in Carbon Sequestration for Restaurants is certainly a timely and valuable course for professionals in the foodservice industry. GUEST: It's been a pleasure. I'm excited to see how this course empowers restaurant professionals to make a positive impact on the environment.
