These days catering businesses are building sustainability into their processes, as much to protect themselves from the winds of globalisation and climate change as to make a moral stand. Here’s how you can make your food stall more sustainable.
Control your portion sizes.Food left on the plate often goes to landfill and generates methane as it decomposes (which is 20 times worse for the environment than CO2). Simple solution? Smaller portions.
Use seasonal produce. Seasonal produce is cheaper than out-of-season ingredients, tastes better and fresher and is good for the environment. Win win win.