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Chef EJ Lagasse discusses growing up in the restaurant business and the reopening of Emeril's, the Lagasse flagship restaurant in New Orleans. The hosts talk about their love for food, their Portuguese heritage, and the challenges of running a restaurant business. The speaker discusses the importance of seasonality and local produce, and balancing the restaurant business and culinary aspect.
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Quick takeaways
- Efficient water management can lead to significant reductions in water consumption, energy use, and greenhouse gas emissions in industrial facilities.
- E.J. Lagasse aims to maintain the legacy of his father's flagship restaurant while incorporating new tasting menus and seasonal ingredients.
Deep dives
Optimizing water use can reduce greenhouse gas emissions
According to CDP, global water use, storage, and distribution contribute 10% of global greenhouse gas emissions. EcoLab helps companies optimize water use worldwide. Industrial facilities could reduce water consumption by up to 44%, energy use by up to 22%, and greenhouse gas emissions by up to 12% with more efficient water management.
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