Chefs Jo Barrett and Matt Stone take you inside a 87-sqm self-sustaining, zero-waste house and restaurant in Melbourne, Australia, which serves as a model for more sustainable living and contains an urban farm.

Louisa Dodd from the Sustainable Restaurant Association returns for another expert session on making restaurants more sustainable. This time she focuses on the supply chain: impact beyond restaurant doors and behind the plate.

Presented by the Sustainable Restaurant Association's Louisa Dodd, this valuable guide introduces the pillars of sustainability in restaurants, with tips on how to reduce your business's footprint.

Marta Presciutti – Chief Stewardess, Butler, and Alma Ambassador – shares how to master, with just a few tips and tricks, the art of non-verbal comunication. Because often, it's what we don't say that counts.

Culinary maestro Massimo Bottura and his team of chefs share masterful tips for tackling food waste, including recipes that make the most of kitchen leftovers and advice on smart food preparation and preservation.

Discover how to connect with the world's largest food community and maximise the effectiveness of social media to grow your business and/or personal brand, with Taylor Clarke, Global Client Partner at Facebook.

How can the restaurant world lead when it comes to treating staff well? Watch as Andreas Caminada and Brian Canlis share their tips for rediscovering the human factor in the industry.

With chefs more and more committed to developing tight connections with local producers, what are the key factors for managing a locally-focused food chain? In this webinar, Manu Buffara and Ana Roš, two world-renowned chefs, share their experiences.

Erich Eichstetter from the Basque Culinary Center, one of the world's most prestigous culinary universities, explores restaurant software, including cloud computing, and how it can help make restaurants more effcient, now and in the future.