This week we look at food waste, free trade deals and Clark Gayford’s piping skills. We discover the extraordinary origin of donuts. Tash digs deep into some of the long-term challenges the hospitality industry faces in a chat with David Neville, a chef and consultant with 25 years experience in the food industry.
And a big thanks for all of you who have joined us as subscribers to this podcast and our weekly email. Now is the perfect time to ask you to rate and review the podcast - we welcome your feedback and it helps others find this show.

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