The Responsible Restaurant

Delicious  portion of fresh salmon fillet  with aromatic herbs, spices and vegetables - healthy food, diet or cooking concept

As environmental and social issues gain the attention of the general public, consumers increasingly demand that businesses adopt sustainable operating practices in order to maintain their business.

This is especially important in the foodservice industry, where restaurants constantly face stiff competition for patronage. In our latest white paper, the associates at Paradigm explore emerging sustainability practices in the restaurant industry. Focusing on food sourcing, waste reduction, energy conservation and water use efficiency, we explore the pressures that are motivating restaurant operators to improve their establishment’s performance and plan for sustainability.

Download our white paper here to learn more.

cover page of white paper

 

About the author:

 

Heather Sandefur is one of the founding principals of Paradigm Sustainability.  You can find out more about Paradigm on our website.