Sustainability in foodservice is a collaborative process. Over the last decade, many companies in the foodservice industry have come to realize the importance of developing the tools and resources necessary to create more sustainable products, reduce energy and water usage, and to increase recycling and efficiency. Sustainable practices incorporate products and services that reduce environmental impact and provide improved health benefits and/or positive social impacts as a result of the preparation and/or delivery of the meal. A good synergy among foodservice business owners, local farmers and producers, designers and manufacturers can help to promote environment-friendly practices, sustainable production and operations and better profits. Through continued innovation, research, development, use of best-in-breed energy efficient technology and best practices, we can design, drive and manage sustainable foodservice businesses which are not only benefit clients or end-customers but also have a tremendous positive impact on the environment. The purpose of this webinar is to identify barriers to implementing sustainable practices in restaurants, and explore ways that restaurateurs can incorporate sustainable business practices.
Organized by :
MMICT& BM (Hotel Management)