During the 94th annual National Restaurant Association Show, one of the most discussed topics was how to run a sustainable food-based business.
..According to Charlie Arnot, CEO of the Gladstone, Mo.-based Center for Food Integrity, sustainability is much broader than environmental impact. It also includes the humane treatment of animals and fair treatment of employees. While there's no uniform definition of sustainability, the benefits of such a program are clear: locally-sourced ingredients help local farmers, which minimizes transportation and storage costs.
Giving customers quality food that is responsibly grown, can benefit the environment and individual health, as well as your reputation with customers. Here are three tips from the experts at National Restaurant Association Show on how to start a sustainability program for your restaurant:1. Have an objective.
Arnot suggests having an end goal in mind when developing a sustainability program. "Think about what you want [from your] sustainability program," he said. Will you respond to a specific problem, such as the recent "pink slime" problem with beef, or are you looking to implement a long-term change, such as developing a recycling and composting program? Having an objective helps to evaluate benchmarks.
Read more: http://www.entrepreneur.com/article/226809#ixzz2Uc517twZ