Chefs are always aware of the seasons as it brings a change in availability of produce. The availability of product and it’s price flux makes us painfully aware of weather, political, and social changes.
The restaurant industry is seeing a shift towards more eco-friendly packaging for both raw products coming in the back door, and prepared items going out the front door.
Yet, while many chefs are taking on the challenge of finding organic foods, purchasing from local farms and supporting sustainable agriculture practices, the environment is still hurting.
Many large food service corporations, such as Sodexho, Compass, and Aramark who net billions of dollars annually, are not as strict in practicing eco-friendly habits as small scale restaurants are.
How can we make these large companies make environmentally responsible changes?
MERRY
Comments
The company would not offer other items that are available in its season the company would not offer other items that.
The clientele of these companies want at the company would not offer other items that are available in its season the company would not offer other items that are available in its season the items that are available in its.
For visuals apply the circular affect to hit aramark in my local area they have big contracts.
Don’t do business with food service companies you deem to be not environmentally responsible. Hit them where it hurts, in their wallet.
