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Sustainability in Foodservice

Sustainability is a growing concern across the foodservice supply chain. Suppliers, distributors, and operators all recognize the need to contemporize their appeal, incorporate environmentally responsible initiatives, and communicate operational changes to their customers, all while maintaining their budgets in the face of rising food costs. Keep in mind, sustainability is a broad term, leaving operators to determine which “green” programs best fit their brand, while others are addressing employee wage concerns and incorporating fair trade products on their menu. The “people”, the “planet”, and the “plate” are all part of a sustainable culture, and while it is not an easy task to address the multifaceted goal of “sustainable practices” it is a trend that cannot be avoided and is only growing more critical.

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