London contractor Bite Catering recently hosted a round table discussion about the industry’s take on sustainability. Janie Stamford listened in to the hospitality heavyweights that gathered to join the debate.

Sustainability and corporate social responsibility are no longer the latest buzz words but the future of business. But while the concepts are here to stay, their meanings are still difficult to decipher. Some of the most important issues are often equally complex. What is sustainability? When consumers say they want it, do they really know what "it" is? And if so, are they prepared to pay for it? More often than not consumers will tell you that the likes of animal welfare, product sourcing and low carbon footprints will play a part in their buying decisions, but the reality is less idealistic. When it comes to putting their money where their mouth is, consumers tend to be a lot less forthcoming.....

the participants

The chair
Nick Parker, managing director, Bite Catering

The advisor
Mark Linehan, managing director, Sustainable Restaurant Association

The manufacturer
Charlie Bigham, Bigham's

The caterer
Simon Macfarlane, operations director, Bite Catering

The client
Paula Carvell, head of catering and facilities, SEB Bank

The operator
Mark Selby, co-founder, Wahaca

The chef
Ross Pike, chef proprietor, the British Larder

The national supplier
Shirley Duncalf, head of safety and sustainability, 3663

The fish supplier
Mike Berthet, director, M&J Seafoods

Full article:

http://www.caterersearch.com/Articles/21/10/2011/340768/Sustainability-the-great-debate.htm