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.