10 things we learned from the FEA Conference

4. Seaweed might solve the sustainable packaging challenge

In a sustainability session, Pierre-Yves Paslier, co-chief executive of packaging supplier Notpla, gave an insight into using seaweed to create plastic alternatives. The company won the Earthshot Prize and is already supplying foodservice products such as seaweed-based linings for cardboard takeaway boxes. 

5. Get to net zero with efficient catering equipment

During the same discussion, Tim Radcliffe, net zero programme manager at the NHS, described the multifaceted challenges in the move towards net zero. The NHS delivers 191 million meals a year and food waste is a huge issue. He also called for energy efficient equipment that’s durable, repairable and recyclable.

6. Move to electric kitchens for a quick return

Meanwhile, Oliver Rosevear, director of sustainability at Fuller’s, discussed the company’s aim to have zero greenhouse gas emissions by 2030. Key areas include recycling, energy efficiency, transport and heating – a big problem with Fuller’s older properties. The move to all-electric kitchens, using technology such as induction, was giving payback within five years. 

7. AI increases productivity by 40%

Peter Russell, chief technology officer at the Russell Partnership, said people using AI are, on average, 40% more effective. In foodservice, AI can be used in many ways, from predictive maintenance to nutritional analysis.

8. Use AI to optimise cooking and food waste

Scott Duncan, managing director of Unox, described the use of AI in cooking and developing new technologies, while Douglas MacLachlan, technical director of Falcon, outlined his company’s new system for reducing food waste in the health service.

9. AI can calculate a recipe’s carbon intensity

James Taylor, carbon reduction specialist at the Zero Carbon Company, put a ‘carbon lens’ on the issue, suggesting AI could be used to look into questions such as ‘what is your most carbon-intense recipe?’.

10. But AI systems have a massive carbon footprint

Panel host Spencer Kelly, presenter of BBC TV’s Click, asked if customers wanted AI solutions or if they just wanted solutions. One issue with AI is that while it can help us become sustainable, it is also has a massive carbon footprint – currently its emissions are the same size as aviation.

The conference in numbers

• 182 delegates
• 14 speakers
• 137 diners at the charity dinner, who raised £2,700 for the Burnt Chef Project
• 134 diners at the Gala Awards Dinner

About the Foodservice Equipment Association

The FEA is the independent voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment.