With the pressure of inflation and the cost of living crisis on everyone’s mind, consumers are re-evaluating the way they spend their money and they are more aware than ever before of the impact brands have on the world around them.
On arrival at Revolve Brasserie, guests were able to network while enjoying refreshments, provided by Délifrance, Nestlé Professional and Britvic Soft Drinks.
The panel began by talking about their sustainability journeys, with Mike Hanson explaining how sustainability had gone from an add-on to his operational role to his full-time job. Pete Statham talked about the work that Brakes was doing with its customers to help chef teams understand how their menu planning can reduce carbon footprints.
The panel then discussed the future of sustainability, before providing their final words of advice to the audience. Dr Laura Kirwan warned that more mandatory reporting is coming, in addition to minimum standards set to be introduced relating to food waste.
The menus were marked up with Foodprint labels courtesy of Nutritics, showing not only the carbon footprint, but also the water usage, of each course.
This provided a snapshot into how operators and foodservice providers like WSH are helping to inform and educate consumers about environmental impact of their out of home choices.