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The Covid-19 crisis brought about a tidal wave of challenges for the food and drink industry – but it also shined a light on an opportunity for fine food SMEs, retailers and other professionals by offering a glimpse of a more sustainable future.
For that reason, Speciality Food, in partnership with Speciality & Fine Food Fair, has produced a free download, A Sustainable Future, packed with invaluable insights into proactive steps the fine food industry can take to further the sustainability mission.
“Especially following Covid, consumers have had their feathers ruffled and are looking to buy into things that do more and do better,” explains Jenny Costa, founder of Rubies in the Rubble, a business that repurposes fruit and vegetables that would otherwise go to waste.
The ‘shop local’ message is resonating with consumers, and according to Kantar 92% of people say they would like to live a sustainable life. Together with exciting innovations that are occurring within the industry, this presents a clear opportunity that speciality retailers and brands can cash in on.
It is now more important than ever for industry players to expand their knowledge on key sustainability issues, such as food waste, local sourcing and plastics – not only to protect the environment, but also to keep up with the growing appetite for change among consumers. As Sian Sutherland, co-founder of A Plastic Planet, says: “Covid has drawn a line between the businesses of the future and the businesses of the past – there are a number of smaller businesses that can step over that line with confidence knowing they’re on the right track.”
Download your free copy of A Sustainable Future today to hear from sustainability experts including Jenny Dawson, founder of Rubies in the Rubble and Sian Sutherland, co-founder of A Plastic Planet, as well as Tristram Stuart, food waste campaigner, author and founder of Toast Ale, Catherine Conway, founder of Unpackaged, Anthony Davison, founder of Big Barn and James Osborn, general manager of Flint & Oak Farm Shop.