And for some yet, it’s an ongoing quest to become carbon-neutral.Īlthough COVID pushed environmental concerns out of the limelight for a while, it also recalibrated how businesses think about sustainability. For others, it’s about sourcing within a 30-mile radius.
Plus, the somewhat loaded topic has long fallen in a gray zone between being an abstract value and a tangible practice, making it doubly tricky to address.įor some restaurants, sustainability means eliminating leftovers and food waste. Navigating shutdowns, to-go business, supply chain gridlocks, and staffing shortages left operators with minimal bandwidth for anything that wasn’t absolutely necessary for survival.
Over the past two years, sustainability has taken a backseat at most restaurants.
