Inspiration and Information for your Tabletop

An increase in single-use plastics use has had unmitigated impacts across the globe

When the Coronavirus outbreak began in 2019, its effects rippled out in unusual ways to be felt in the most unexpected places. Once restaurants shut down, takeout became the only viable option, which necessitated a switch to single-use containers. Now that businesses have reopened, many have chosen to stay with disposables out of hygiene concerns.

Plank Seafood dinner served on Stella, Purity Pink Pearls, Nara, and Origin

Living in an increasingly globalized time means our world is becoming ever smaller. Foods that were once difficult to obtain due to geographic or seasonal limitations can now be sourced all year long from around the globe. Just a few decades ago, avocados were hard to come by. Now you’re likely to find them in nearly every grocery store.

Sustainability: the buzzword that seems to be everywhere. Not only is it more important than ever, it's also deemed a rising food trend in 2020. Restaurants and chefs are committing to transparency and sustainable practices. It’s a step in the right direction, and being environmentally aware is crucial for the long term health and success of the food and beverage industry. 

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.