Supporting sustainable choices in F&BStéphane Bonnat (from Bonnat Chocolat) visiting a cocoa farm to elaborate with farmers on the tastes he wants.
In my last post, I spoke about Transparency regarding the origin of the product and the grower behind it, and how to communicate it to the customer.
In this second part, I want to look at Sustainability. This is one of the most expressed concern nowadays, and for good reason. Consumers are more mindful when looking for information to help them make better choices.
The concerns are limitless; here are some to ponder over:
F&B outlets have a tremendous opportunity to educate and support sustainable choices.
Sustainable products, whether organic, hyper local or natural, might be more expensive and it is the vendor’s responsibility to communicate the value of these foods to customers.
So why not switch the avocado on the menu for local vegetables instead?
Stéphane Bellon, founder, Studionomie, Geneva
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