The Case For Sustainability in Hospitality

The world has lived through one of the most cataclysmic scenarios that we could have predicted. The 2020 COVID pandemic has taught us many valuable lessons that all of us in the commercial kitchen industry should instill in our operations.

According to a 2018 report by researchers Joseph Poore and Thomas Nemecek, the global food system is responsible for approximately 26% of global greenhouse gas emissions. While 26 may seem like a small number, we must keep in mind that the scale of these operations means that the consequences could be devastating

What seems like a modern age problem actually has a far simpler and intuitive solution. Going sustainable can start from the simplest of operational changes and go all the way up