In the second episode of Friends of the Earth Podcast, our Zero Waste Campaigner Beth Fiteni has a chat with the trained chef, lecturer, food science writer and gastronomy consultant Keith Abela.

They will guide us in a journey around food waste in the Maltese restaurant industry, among leftovers and their low-energy reuse. The main focus of Keith’s work is to help businesses not only identify the origin of waste, but also to ensure that the life of food is functionally extended with creative solutions.

Tune in on spotify and youtube and keep an eye out for 2 more episodes to follow.

Keith Abela was only 13 when his culinary journey started in a local hotel kitchen. His professional growth brought him in prestigious kitchens both in Malta and overseas, including The Grand in the UK, which was headed by the first chefs to receive one, two and three Michelin stars: the Roux brothers. This experience taught him about the importance of a local and ingredient-driven cuisine – which made him realize the potential of his homeland, and he eventually got back to the island to open his own ingredient-focused restaurant.

He strongly believes that waste management and the usage of what we already have in new, exciting ways, give us great opportunities to come up with innovative solutions.

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Host & producer: Beth Fiteni
Music: Berne
Sound editing: James Baldacchino & Lucy Patterson

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Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor the granting authority can be held responsible for them. This project has been funded by the NGO Co-Financing Fund (NCF) managed by the Malta Council for the Voluntary Sector (MCVS) supported by the Ministry for Inclusion and the Voluntary Sector (MIV).