Sustainability and Organic Foods
People nowadays are getting into the “go green” lifestyle while others continue to live without thinking about the effects they have on the environment. Why do people go green? It can save you money, it is the right thing to do, it is healthier because there are less toxins and less illness, it is helping future generations, and it is a chance to connect with the local community and spread the word. To go along with this lifestyle and its benefits, catering companies are pushing to become more environmentally sustainable and have more local and organic food options.
Although everyone is experiencing this push, it can be easier or more difficult depending on the position each caterer is in currently. If I were an on-premise caterer in a 10-year-old building, there are many pros and cons when it comes to utilizing more local or organic foods as well as becoming more sustainable. The pros are that it is better for the environment, it is more efficient, the food is fresher, it supports the local community, and more and more individuals are searching for companies who practice these habits. But there are also cons that keep caterers from changing what they have to fit the go green practices. It takes a lot of efforts and money to change what you already have. The main reason that not all business owners want to switch over is because it is cheaper and easier to provide cheaper frozen and processed foods and they last longer in storage.
If I were to make my catering operation more sustainable and use more local and organic foods there are many changes to be made. To become more sustainable there are special appliances that I would purchase to replace my older ones. I would use bulk condiments whenever it is possible. Also, I would change disposable products to more sustainable ones such as products that are biodegradable or items with the highest recycled content available (Kelber, 2012). Changes I would make when it comes to...
Cited: Shock, P. (2011). On-premise catering: Hotels, convention centers, arenas, clubs, and more. (2nd ed.).
Sustainable hospitality. (2012). Retrieved from http://www.kelber.com/sustainable
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