Gone are the days when fast food was all the rage. Even slow food is on its way out of fashion. These days, people want to trust their food, and they want the best of both fast and slow food. More than anything, consumers want something healthy, affordable, and something that does not adversely affect their community, or the world as a whole. Enter the sustainable restaurants of the future.
Dion Chang in conversation with BizRadio’s Grant Jansen
Podcast | Click HERE to listen
According to the Sustainable Restaurant Association (www.thesra.org), 30-50% of all food purchased in developed countries is thrown away, either through preparation methods, or simply from not being consumed in time. Those are staggering statistics when the same countries regularly screen advertisements begging people to support starving children in the developing world.
But, it is not just wasted food that raises eyebrows. These days, there are websites that will calculate your personal carbon footprint, and yes, you will pay an additional fee to the airline to offset the emissions from your flight. Grocery stores have now become a recycling point for batteries and light bulbs. At a point in history when consumers are constantly being told to reduce their electricity and water consumption, conservation is clearly a concern.