The British Hospitality Association is to convene a forum to promote sustainable consumption in hospitality operations in the wake of the launch of the government's Green Food project.
Launched today by DEFRA minister Jim Paice MP, the Green Food project aims to increase food production, while using less energy and water. In order for the most sustaibable means of food production to attract investment aims, it is also seeking to influence customer choice.
As a member of the steering group for the project, the BHA said that sustainable consumption was a key driver of sustainable production.
"The Green Food Project has pointed out that the dual challenge of improving our environment and increasing food production cannot be fully met without considering sustainable consumption more fully," said John Dyson, the BHA's food and technical affairs adviser. "There is also a gap in the knowledge and skills in this area.
"We will be convening a forum of leading members from across the hospitality and food service sector, including People 1st, the sector skills council, and the colleges, to develop an approach to promote skills and professionalism in sustainable consumption."
Tony Cooke, government relations director of Sodexo, who represented the BHA on the steering group, added that consumer attitudes and behaviour had a profound impact upon the demand signals to which producers ultimately respond.
"The hospitality and food service sector can be a powerful force for good in supporting consumers to make more sustainable choices - but there is currently too wide a gap in performance on sustainability between the best and worst within the sector.
"With the BHA we look forward to working with the steering group to improve consumer choice in sustainable products."
By James Stagg
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