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Consumer research time and time again indicates that today’s spenders will seek out businesses that act in environmentally friendly ways, including through the use and sale of sustainably-produced goods. But how do restaurant operators go about identifying and sourcing such products in a way that won’t disrupt existing operations or melt margins?
This program – the fourth in our 2019 sustainability series – will look at first steps and long-range strategies tied to a sustainable-products supply chain. In it, you will hear from those who have worked sustainably-produced goods into their supply endeavors or who work with operators to smartly secure such products, as we cover: