Springing into Sustainability: The What, Where, How, Why and Who of Food and Beverage Sustainability Part 1
In part 1 of our series, we present current trends that show sustainability is an important and growing priority for the industry. We outline key environmental and social issues, such as pesticide usage, deforestation, and forced labor. We follow this imperative for sustainable sourcing with examples and resources that facilitate your own journey towards more sustainable F&B programs. We also present opportunities such as how biodiversity enhances menu development and food supply chain transparency ensures positive social and environmental impact. In this session, we will be touching on United Nations Sustainable Development Goals (SDGs) 2 (Zero Hunger), 12 (Responsible Consumption and Production, 13 (Climate Action), 14 (Life on Land), and 15 (Life below Water).