A truly sustainable foodservice operation starts with future-proof menu design.

Here are some starting-point guidelines offered by two experienced, award-winning SFP Video Mentors. They were asked the following:

“When your goal is to create a tasty, sustainable dish, which key principle(s) guide your process?”

  • What makes a dish truly sustainable, beyond having local, in-season featured ingredients?

  • That said, how much should local sources and seasonality determine the design of a sustainable menu?

More information on all the SFP Video Mentors is available here.