It is not enough for restaurants to signal that sustainability matters, they must be able to confirm it
Sometimes I wonder what we would be talking about if a pandemic was not constantly turning our industry on its head. The environmental sustainability of our industry is one area that certainly deserves attention. Some great work is already being done. Organisations like FoodCloud focus on food waste, while a talented group of chefs have embraced a zero-waste philosophy in their kitchens.Subscribe from just €1 for the first month!
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