Sustainable Restaurants report (Stylus)

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Food, Travel, Writing

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: Victoria Stewart

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.