The Secret Restaurateur

This month, our industry sleuth turns their thoughts to sustainability

2nd January, 2022
The Secret Restaurateur
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.

Many restaurants now nurture a local supply chain and some go further by...

Subscribe from just €1 for the first month!


What's Included

With any subscription you will have access to

  • 971569B3-2C5E-4C45-B798-CEADE16987A8

    Unlimited multi-device access to our iPad, iPhone and Android Apps

  • 099C8662-C57C-42F2-9426-F2F90DF17C8F

    Unlimited access to our eReader library

  • 198AE43B-B9CF-4892-8769-D63C2104BA08

    Exclusive daily insight and opinion seven days a week

  • D8F37B78-25E4-4E4A-A376-4F5789B1564A

    Create alerts to never miss a subject that matters to you

  • B15F2521-37CD-4E02-B898-730A20D39F7F

    Get access to exclusive offers for subscribers on gifts and experiences

  • A564FE02-1AB8-4579-AF9D-BA32A2E5ACA7

    Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine

Related Stories

Chef’s Table: A sweet start to the new year

Sweet and lowdown


Ten food and hospitality trends for 2022