Join us for a conversation with Erlend Eliassen, a former head chef who is passionate about reducing food waste and promoting sustainability in Norwegian hospitals and restaurants.
Erlend shares his journey to becoming a head chef, what led him to focus on cutting down food waste, and the practical steps he's taking to make hospitals and restaurants more sustainable. He also talks about how teams can work better together in hospitals, the role of technology in improving processes, and the future challenges he's eager to tackle.
Feel free to follow Erlend's journey on his LinkedIn:
https://www.linkedin.com/in/erlend-eliassen-9349a947/
——
TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
——
If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.
From Farm to Fork