The Secret Restaurateur

This month, our industry sleuth turns their thoughts to sustainability

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 ...