As we move from the colourful days of Autumn to the shorter days of Winter, it’s a good time to reflect on the ideas of community and connection. Discover the importance of customer relationships and communities as well as feature chef Adrian Brett-Chinnery’s dedication to providing interesting and healthy food across New Zealand. Explore sustainability and begin to consider the environmental impacts of different products. From sustainable alternatives to plastic to innovation like Alto’s meat trays (pg 16) and Cambro’s new food trolleys made from composite material (pg 6), learn more in this issue of Flair.
