The restaurant and hospitality industry is beginning to think about sustainability in a wider context – from environmental impact to ethical employment practices. Staff wellbeing is having a positive impact on business growth, and consumers are demanding to know that the food they’re eating is sustainable. By:
SUMMARY SECTIONS:
FOOD JOURNEYS
WASTE NOT WANT NOT
ETHICAL EMPLOYMENT
BUILDING COMMUNITIES
This report appeared in full in Stylus Media’s food, beverage and hospitality section, published in June 2018. Read it here.