Springing into Sustainability: The What, Where, How, Why and Who of Food and Beverage Sustainability Part 3
In part 3 of our series, food and beverage sustainability converges with supplier diversity and wellness trends. We share case studies demonstrating the social impact boost of buying local and sourcing from disadvantaged businesses. We also recommend best practices for gaining buy-in and support from vendors, clients, and internal teams. In this session, we address United Nations Sustainable Development Goals (SDGs) 1 (No Poverty), 3 (Health and Well-being), 4 (Quality Education), 8 (Decent Work and Economic Growth) and 10 (Reduced Inequalities).