Perhaps it's the type of people who travel and stay in hotels, maybe it's the overall nature of the industry, or it could be a simple shift in demographic preference. The reality is, more and more consumers are demanding sustainable and eco-friendly practices in hotels, including in buffet and banquet-type services.

All across the foodservice industry, operators are looking for new ways to express their sustainability. In many cases, consumers are demanding this shift in ethos and are willing to pay more to the operations that can provide it.

Purchasing decisions in hotels and hospitality operations depend on a lot. From the overall price to procuring items through buying groups, each property must consider a full range of factors. One of those factors is sustainability.

This Deep Plate Spotlight from 2009 is on Chris Ivens-Brown, Vice President of Culinary Development and Corporate Executive Chef at Eurest Dining Services.