Episode 147: What Defines a 'Good' Restaurant? Inside the SRA's Story and Vision with Juliane Caillouette Noble.
About this episode
Ragnar speaks with Juliane Caillouette Noble about defining a 'good' restaurant and the importance of sustainability in the hospitality industry.
On this episode, Ragnar speaks with Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association (SRA), about how an emerging conversation in London grew into a global effort to define better hospitality. Juliane shares why sustainability cannot be reduced to environmental impact alone, and how the choices restaurants make around food, people, resources, and communities all contribute to their long-term success. Tune in to explore the SRA's journey, its vision of a truly "good" restaurant, and what businesses can do to become more resilient in a changing world. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.
Sponsors
Nestlé Professional, Electrolux Food Foundation
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- Ep 142: Women, Leadership, and Equity in Hospitality with Anna Blue
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