HRC introduces sustainability segment for operators desiring a greener business

Raymond Blanc

The forthcoming HRC show at London ExCeL is set to host a special sustainability segment for the first time.

‘Sustainable Hospitality 2020: Food Made Good’ is being run in partnership with the Sustainable Restaurant Association and WRAP, and seeks to bring some clarity to one of the most important issues facing the industry.

Taking place on Wednesday 4 March, in South Gallery Rooms 7-9 at ExCeL London, experts will offer a series of practical masterclasses and workshops filled with quick and easy suggestions, aimed at inspiring and informing operators to take essential practical steps to minimise their environmental impact.

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Raymond Blanc, president of the Sustainable Restaurant Association, said: “2020 presents hospitality with a unique chance to really grasp the opportunities offered by a shift towards a more sustainable model. Embrace positive change and customers will reward you. Stand still and you risk the health the planet, your business and potentially your customers. “

Guests will be treated to practical, solutions-focused sessions covering topics such as tackling food waste, increasing local sourcing and taking the carbon out of menus without removing the flavour.

There will also be a focus on why sustainability and staff retention go hand in hand, and a guide to improving recycling and reducing unnecessary plastics.

HRC show ready to unleash the latest trends and innovations

Tags : exhibitionsHRCsustainability
Andrew Seymour

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