A Lighter Shade of Green: Ecologically Responsible Catering
By Douglas Alley, Johnson & Wales University
Many clients are now choosing to spend their dollars in ways that will have a positive impact on the environment.
Sustainability is not a passing trend, but a real lifestyle that has taken permanent roots. It is our responsibility to nurture the planet for future generations. The move toward the development of eco-friendly businesses is an absolute requirement, not just for the health of the business, but for the well-being and survival of the planet.
In perhaps no other industry is the need for a more ecologically aware business model more acute than in catering. Sometimes called the “Marines” of the foodservice industry, caterers often adopt a “take no prisoners” attitude when staging an event. Every day, all around the country, caterers routinely do the impossible: transforming grassy fields into swoon-worthy tented extravaganzas; converting mediocre rental spaces into the sweet stuff of bridal dreams, if only for a brief moment in time. While the results can be magical, the ecological toll can be staggering.
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