Chefs are always aware of the seasons as it brings a change in availability of produce. The availability of product and it's price flux makes us painfully aware of weather, political, and social changes.
The restaurant industry is seeing a shift towards more eco-friendly packaging for both raw products coming in the back door, and prepared items going out the front door.
Yet, while many chefs are taking on the challenge of finding organic foods, purchasing from local farms and supporting sustainable agriculture practices, the environment is still hurting.
Many large food service corporations, such as Sodexho, Compass, and Aramark who net billions of dollars annually, are not as strict in practicing eco-friendly habits as small scale restaurants are.
How can we make these large companies make environmentally responsible changes?
2007-01-12 04:15:22 · 3 answers · asked by smartypants 2 in Environment
Don't do business with food service companies you deem to be not environmentally responsible. Hit them where it hurts, in their wallet.
2007-01-12 05:06:03 · answer #1 · answered by Michael L 2 · 0⤊ 0⤋
Public Awareness !!
My suggestion would be to hit Aramark. In my local area they have big contracts with community colleges and spring training. I think your descriptive sentences are an excellent starting point for visuals. Apply the circular affect to recycle logos.
Perhaps by starting on a college campus you could tap a couple student groups. I've found that many students do not use the personal web space allocated to them by their isp's, so start with that free space to begin a web presence.
2007-01-12 04:27:44 · answer #2 · answered by dharp66 3 · 0⤊ 0⤋
SORRY: The clientele of these companies want what they want at the time they want it. If they want only the items that are available in its season the company would not offer other items.
2007-01-12 04:27:13 · answer #3 · answered by Anrem E 1 · 0⤊ 0⤋