University Meat were lucky enough to attend Australian Pork Limited’s second Foodservice Symposium this week.

On Tuesday 24th of October at the Northern Sydney Institute, Ryde TAFE, we at University Meat got together with other like-minded individuals within the meat industry to discuss and share industry insights, hints, and knowledge that have been gained through exposure and experience within the hospitality sector.

Hosted by the Australian Pork Limited (APL), a producer owned organisation that aims to support and promote the Australian pork industry through giving extensive industry consultation and advice to all Australian pork producers, the day involved panel discussions led by some influential chefs and topic experts.

Chefs Colin Fassnidge, Nino Zoccali, Luke Mangan, Serge Dansereau and Paul Rifkin, as well as the Australian Culinary Foundation's Neil Abrahams all joined the panel to offer guidance and share their own experiences with the audience. 

The conversation covered topics of how to implement social media and how to gain profit by using it effectively, how to tackle the industry's skills shortage and how to support and inspire the next generation.

All proceedings gained from ticket sales were donated to the suicide prevention charity, RUOK?

Overall it was a great day at Australian Pork’s second Annual Foodservice Symposium and University Meat is excited to be involved in the future of the growing and diverse foodservice sector.

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