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Social Responsibility in Food Service
Social Responsibility in Food Service, with Janet Beer, Oxford Brookes University, John Elkington, Tim Lang and John Woolven.
Wednesday 4 February, 2009 The Anthenaem Club, Pall Mall, London
10am - 4pm Price: £120 + VAT
The word 'sustainability' has been buzzing about the industry for a good few years but it has been never more prevalent as the last twelve months. Even a year ago it would have been inconceivable that businesses in any sector would be facing such a radical change in their operating environment as they are today.
Radical changes to public sector contracts mean that it is the Governments ambition to award all hospitality contracts only to businesses able to demonstrate sustainable credentials. Increasing demand by business and industry clients for ad-hoc environmental initiatives and proposals to increase environmental taxation have made it imperative for food service businesses to maintain an ethical and sustainable programme in order to retain a competitive edge.
The challenge for food service businesses is in finding ways to achieve sustainable procurement, to minimise waste and to manage carbon reductions and to integrate these achievements into routine operations, without extra cost. An exciting conference will be taking place in February to address these issues.
Speakers will reflect on the challenges and an expert panel will offer clients, contractors and suppliers a perspective on social responsibility in the supply chain. A facilitated discussion will identify the key challenges in foodservice business and the need for advice and guidance in order to meet the requirements. For further information please contact: [email protected]
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