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Embracing sustainable food systems doesn’t mean eating bland food

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Today, Paul’s guest is Conor Spacey, the Executive Chef and Culinary Director of FoodSpace. FoodSpace is a catering and hospitality company committed to making fresh, delicious food in a sustainable way with in-season ingredients sourced from local suppliers. Conor is also the author of “Wasted”, and unlike other cookbooks, it focuses on reducing food waste by creating tasty treats using the bits you might’ve otherwise thrown away.

In this episode, Conor emphasises the importance of good food that’s also planet-friendly and shares his journey from focusing only on flavour to considering the entire food chain. He discusses how FoodSpace approaches sustainability, ethical sourcing of food, and minimising its carbon footprint. He also opens up about how he communicates changes to customers and the lessons he’s learnt throughout this venture.


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