Presented by Jo Hempseed - The Fermentist, Christchurch
Jo will be discussing -
How to approach planning menus from a Vegan, Vegetarian and Food Allergen perspective.
An insight to how they transitioned from typical menus to completely plant based menus, and where to make the changes.
What worked for them at the The Fermentist and why they decided to do it.
Their commitment to local suppliers and produce.
How to break down barriers and take labels away from the typical brewery / pub meals.
Jo Hempseed runs the Taproom at the Fermentist, after a lengthy career as a chef Jo is now committed to bringing alive the local sustainability aspect of the food industry. "Everything we do at the Fermentist has a meaning and a message behind it".
The Fermentist is a micro-brewery in Christchurch that has beer as their roots and sustainability in their hearts, they are just trying to look at things differently. The Fermentists mission is to bring people together over great beers and food. They are New Zealand’s first CarboNZero beer and set our carbon emissions locally and we are currently working on the full brewery to be carbon certified this year.
