For the second episode in the new podcast series, focusing on the different elements of ESG in foodservice, Karen Malody FCSI, owner and principal of Culinary Options, outlines the issues surrounding the social element in foodservice and how it looks in practice.
“It is so easy to get off on tangents about what should be on the menu and how the recipes should be s be constructed. It is equally important to ask, ‘how do you want to build your team, what do you want the social culture to be, how do you want people to feel when they come in the morning and how do you want them to feel when they go home in the afternoon?’,” she says.
Covering every area, from the drivers behind the push for social policies, including demographic and societal changes, embracing ESG as a company with collaborative approach and the companies that set that standards in the foodservice sector, Malody explains that the three parts of ESG go intrinsically together. It isn’t good enough to just pick one of them; E, S or G.
You can listen to the podcast below:
This podcast series is supported by Berner. For more information, please visit: www.berner.com
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