Responsible food purchasing: Four steps towards sustainability for the hospitality sector

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The concept of sustainability is not new for much of the hospitality sector. Many businesses in the industry, including hotels, restaurants, caterers and event managers, have looked at their environmental and social impacts and sought to reduce them, perhaps by adopting energy-saving measures or embracing best employment practice. Food-related impacts, however, appear not to have had the profile they deserve. This guidance aims to put that right by highlighting the evidence for action on responsible food purchasing, and providing practical advice on how to pursue it successfully in your business.

The guidance is specifically aimed at those who typically make food-buying decisions in hotels, cafes, restaurants and catering companies.

These are likely to be business owners and chefs in small and medium-sized enterprises (SMEs), food and purchasing managers in larger organisations, and perhaps procurement planners in the very largest businesses.