Blueprint for Better Ethical Storytelling in Foodservice
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Choice and Representation in New York City's Selective Exam Schools
Rice Examiner The Ethics of Eating: A Comparative Study of Sustainable Restaurants in Austin, TX and London, UK Hope Lawrence A pressure is building which is bound to revolutionize the con- sumption habits of the developed world. It comes from the changes we are witnessing first hand—as global weather patterns continually reach new extremes and the oceans fill with plastics, we find homes flooded under nearly fifty inches of water and tangled, poisoned animals washed up on our beaches. A new crisis emerges from every direction, making the task of finding solutions daunting. Corporations are capable of large-scale impacts but prioritize profit over morality, so although the individual con- sumer is responsible only for a fraction of the environmental toll currently burdening our planet, consumers must be held accountable for imple- menting the changes they want to see. As activist and author Anna Lappé so eloquently said, “every time you spend money, you’re casting a vote for the kind of world you want” (Lappé, 2010). Change in mass consump- tion habits may be achieved through a cultural shift in the ethics of our purchases, both lowering individual impacts while effectively and directly relating a company’s environmental initiatives and commercial profits to one another. Ethical consumption is a broad subject, making it dangerously undefinable and thus uncontrollable in marketing. The very idea of a perfectly ethical consumer is impossible to achieve due to the complexity of commercial ethics—one must consider a product’s materials’ origin, workers’ treatment and wages all along the chain of production, the product’s life span post-disposal, and much more. -
Food Science in an Era of Environmental Concern
CHAPTER 1 Food Science in an Era of Environmental Concern Irana Hawkins, PhD, MPH, RD Chapter Objectives THE STUDENT WILL BE EMPOWERED TO: • Summarize the topics encompassed by the food science discipline. • Define nutrition ecology, environmental nutrition, sustainable diets, ecosystem services, and ecological footprint—and demonstrate how these concepts relate to the study of food science. • Provide examples of anthropogenic effects on the natural environment and on food systems. • Discuss the potential impacts of planetary health, planetary boundaries, climate change, and biodiversity loss on food science, and the potential role of diet in protecting our planetary boundaries and mitigating climate change. • Discuss current challenges to sustainably feeding the world. • Explain the concept of nutrition transitions and give examples of global and national transitions currently under way. • Give specific examples of how the principles of nutrition ecology, environmental nutrition, and sustainable diets can be applied to reduce human impact on the natural environment. © smereka/Shutterstock. 9781284136470_CH01_Edelstein.indd 3 14/11/17 3:53 pm 4 CHAPTER 1 FOOD SCIENCE IN AN ERA OF ENVIRONMENTAL CONCERN Historical, Cultural, and Ecological Significance of Food Production and Consumption s biologist and researcher Dr. Martha Crouch has noted, “our relation- A ship with food is the most intimate of all the connections we have with other beings, for we take it into our mouths and actually incorporate it into our cells.”1 Today there are more than 311 million people living in the United States and approximately 7 billion people inhabiting the planet.2 The global population is expected to increase to more than 9 billion people by 2044.3 Understanding the projected impact of this population growth on the natural environment is paramount, as human health is inextricably linked to that of the natural environment.4 Sustaining human life requires an array of resources, with the most impor- tant being food and water. -
Women in Hospitality, Travel & Leisure 2020 Review
MBS Intelligence Women in Hospitality, Travel & Leisure 2020 Review 2019 Edition: Collaborating to Achieve Diversity and Inclusion Contents Welcome Tea Colaianni – Chair, WiH2020 4 Forewords Dame Cilla Snowball – Chair, Women’s Business Council 6 Kate Nicholls – CEO, UKHospitality 7 Executive Summary Elliott Goldstein – Partner, The MBS Group 8 The WiH2020 Charter 10 The numbers: diversity in the HTL sector Research and analysis by The MBS Group 12 Behind the numbers: trends, analysis and the voice of the sector Research by The MBS Group 20 WiH2020 Work Streams: collaboration in action Joanna Aunon – WiH2020 30 Views from the industry Jane Bentall - MD Haven Holidays, Bourne Leisure 38 Zoe Bowley - MD UK & Ireland, Pizza Express 40 Johan Lundgren – Group CEO, easyJet 42 Jillian Maclean – CEO, Drake & Morgan 44 Ann-marie Murphy – Director, People & Development, The Gym Group 46 Karin Sheppard – MD Europe, IHG 48 Phil Urban – Group CEO, Mitchells & Butlers 50 Moving the dial: turning good intentions into real progress on diversity and inclusion Jon Terry – Partner, PwC 52 Leading By example: 5 companies demonstrating commitment to diversity and inclusion Joanna Aunon and Jennifer Dutlow – WiH2020 60 A focus on hiring: a key driver of progress Elliott Goldstein – Partner, The MBS Group 66 Enabling work and family: emotional, cultural and practical steps Jennifer Liston-Smith – Director, My Family Care 72 Executive mentoring: bringing the outside in Jamie Wilson – MD Group Services, Criticaleye 74 Further reading 76 Acknowledgements 78 WiH2020 Masterclasses 79 About us 80 4 Welcome he WiH2020 (Women in Hospitality, Our 2019 report highlights that the progress TTravel and Leisure 2020) campaign made so far is encouraging. -
Consumer Moral Dilemma in the Choice of Animal-Friendly Meat Products
sustainability Review Consumer Moral Dilemma in the Choice of Animal-Friendly Meat Products Li Lin-Schilstra * and Arnout R. H. Fischer Marketing and Consumer Behaviour Group, Wageningen University, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; arnout.fi[email protected] * Correspondence: [email protected] Received: 8 May 2020; Accepted: 11 June 2020; Published: 13 June 2020 Abstract: More and more consumers, at least in Western developed countries, are attentive to the sustainability aspects of their food, one of which concerns animal welfare. The conflict of harming an animal for the joy of eating meat causes a moral dilemma, affecting consumers’ reactions to, and choices of, animal-friendly products. This systematic review identified 86 studies from Scopus and Web of Science. The review outlines: (1) What are the personal antecedents among consumers regarding moral conflicts?; (2) In what situation do moral conflicts occur in consumer food choice?; (3) How do consumers emotionally experience the moral dilemma?; (4) How do consumers resolve moral conflicts over animal products? Researchers have studied personal factors and situational factors that arouse consumers’ moral dilemma and how the dilemma is solved, during which emotions and dissonance come into play. When synthesizing these findings into a comprehensive model, we notice that the current research is lacking on how personal factors change and interact with situations, which limits the understanding of the real-life context of consumers’ moral dilemma as well as their choices of animal-friendly products. More in-depth studies are needed to find situational factors that contribute to this complex psychological process. Keywords: consumer behavior; moral dilemma; meat; animal-friendly products; systematic review 1. -
Cafe Contacts
Cafe Contacts No Company Name Contact Person Posion Address Town / City Postcode Telephone Fax E‐mail Website Product Total Shops Comments 59 bars Tariq Affara Director 101 concessions Khalid Affara Director 18 overseas 1 Coffee Republic Trading Ltd David Reynolds Chief Financial Officer 11 ‐ 13 Knightsbridge London SW1X 7LY 020 7235 3535 020 7235 4503 recepon@coffeerepublic.com www.coffeerepublic.co.uk Coffee Chains franchises Person to speak to is the CEO. Currently on Annual Leave Dr. Gerry Ford Chairman and CEO Mr. Jonathan Hart Managing Director 2nd Floor 2 Caffè Nero Group PLC Mr. Andy Wilson Retail Director 3 Neal Street London WC2H 9PU 020 7520 5150 020 7379 0858 enquiries@caffenero.com www.caffenero.com Coffee Chains > 400 Person in charge is on holiday Receponist is not allowed to give out names. Was passed Mr. Anthony Habgood Chairman Whitbread House to Markeng Department. Le a message. Mr. Christopher Roger Finance Director Park Street West 881 in the UK Person in 3 Costa Coffee / Whitbread PLC Mr. John Derkach Managing Director, Costa Coffee Luton Bedfordshire LU1 3BG 01582 424 200 www.whitbread.co.uk Coffee Chains 407 overseas charge is on holiday Mr. Clive Schee Chief Execuve as per 2007: Mr. Andrew Walker Managing Director 148 in the UK Mr. Julian Metcalfe Co‐Founder 10 in NYC 4 Pret a Manger Mr. Simon Hargraves Commercial Director 1 Hudson's Place London SW1V 1PZ 020 7827 8000 020 7827 8829 www.pret.com Take away sandwich bar 7 in HK Person in charge is on holiday Mr. Henry Dimbleby Co‐founder and CEO Unit 128 [email protected] 5 Leon Restaurants Mr. -
Ethical Eating: Applying the Kosher Food Regulatory Regime to Organic Food
Notes Ethical Eating: Applying the Kosher Food Regulatory Regime to Organic Food Benjamin N. Gutman [H]ow we eat determines, to a considerable extent, how the world is used. -Wendell Berry1 Green products are red hot.' This is the age of environmental consciousness' and consumers are using their purchasing power to support ecologically superior products and services.4 Information about the environmental impact of these products is essential to these choices; hence the rapid rise of ecolabeling as a form of green marketing.6 Whatever form 1. WENDELL BERRY, The Pleasuresof Eating, in WHAT ARE PEOPLE FOR? 145, 149 (1990). 2. See James Salzman, Informing the Green Consumer: The Debate over the Use and Abuse of Environmental Labels, J. INDUS. ECOLOGY, Spring 1997, at 11, 12. But see Roger D. Wynne, The Emperor's New Eco-Logos?: A Critical Review of the Scientific Certification Systems Environmental Report Card and the Green Seal CertificationMark Programs, 14 VA. ENvTL. L.J. 51, 122 & nn.294-97 (1994) (discussing the gap between what consumers say and what they do). 3. See Thomas C. Downs, Comment, "Environmentally Friendly" Product Advertising: Its Future Requires a New Regulatory Authority, 42 AM. U. L. REV. 155, 155 (1992); Roger D. Wynne, Note, Defining "Green": Toward Regulation of Environmental Marketing Claims, 24 U. MICH. J.L. REFORM 785, 785 (1991). 4. See Kimberly C. Cavanagh, It's a Lorax Kind of Market! But Is It a Sneetches Kind of Solution?: A Critical Review of Current Laissez-FaireEnvironmental Marketing Regulation, 9 VILL. ENVTL. L.J. 133, 133-34 (1998); see also JACQUELYN A. -
Butt Foods Vegan Snapshot UPDATED 11 05 18
SNAPSHOT OF THE GROWING VEGAN SCENE IN THE UK The rise of veganism in the UK and what it may mean for foodservice opportunities From being seen as niche and ‘quirky’ even just ten years ago, veganism is now more popular than ever across the UK. Driven primarily by younger people responding to growing fears over personal health, animal welfare and climate change – and fuelled by campaigns such as the annual Veganuary – the growing interest and participation in veganism looks set to continue. As ever, for foodservice operators, the vegan movement represents both a challenge and an opportunity. Either way, it can’t be ignored. Veganism is Most trend forecasters and market analysts agree that the era of mainstream becoming more veganism has arrived. Growing out of its perceived eccentric origins, and latterly its mainstream and trendy, ‘metropolitan hipster' cache, the increasingly wide interest in the vegan way less niche. of eating is fuelled by a variety of powerful – and highly topical – consumer motives and supported by a burgeoning industry of crowd-funded new business start-ups, cookbooks, Youtube channels, social media and events. But to properly understand the growth it’s important to recognise that it’s largely a ground-up movement, driven mainly by under-35s, and their motivations suggest that this is sustainable growth. "1 of "15 What’s a vegan? Like vegetarians, vegans have cut all meat and fish from their diet, but they go a step further and also exclude any products of animal origin, such as milk, cheese, eggs and honey. More than 860,000 of all vegetarians and vegans also avoid all non- dietary animal products such as leather and wool.! ! The vegan ‘halo effect’ Demand is being It’s interesting to note that, beyond the core of declared vegans, there seems to be a driven not only by growing ‘halo’ of consumers who are not actually vegans themselves, but exhibit declared vegans, but by non-vegans vegan buying behaviour from time to time. -
Illustrated Titles Penguin Random House Uk Illustrated Books Rights Team
Translation Rights Guide SPRING HIGHLIGHTS 2021 ILLUSTRATED TITLES PENGUIN RANDOM HOUSE UK ILLUSTRATED BOOKS RIGHTS TEAM The Illustrated Books Team sell International Rights in all colour books published across the Penguin Random House UK divisions: Ebury, Cornerstone, Transworld, Michael Joseph, Vintage, Penguin General and Penguin Press. $QMDOL1DWKDQL,$FWLQJ+HDGRI,OOXVWUDWHG5LJKWV US$, Canada, Germany and France Email: $1DWKDQL#SHQJXLQUDQGRPKRXVHFRXN Vanessa Forbes, 6HQLRUIllustrated Rights Manager The Netherlands, Italy, Spain, Portugal, Brazil, Poland, Denmark, Norway, Sweden, Finland, Iceland, Ukraine, China, Japan, Taiwan, Korea Email: [email protected] .DWH5HLQHUV,OOXVWUDWHG5LJKWV([HFXWLYH Romania, Hungary, Czech Republic, Slovakia, Croatia, Slovenia, Ukraine, Russia, Turkey, Greece, Macedonia, Estonia, Lithuania, Latvia, Bulgaria, Serbia, Albania, Israel, Thailand, Wales, Scotland, Ireland (PDLO.5HLQHUV#SHQJXLQUDQGRPKRXVHFRXN Nalini Venkatesha, Illustrated Rights $VVLVWDQW Indian local language, Indonesia, Malaysia, Vietnam, Mongolia, Arab World, Montenegro, Bosnia & Herzegovina, Armenia, Georgia, Azerbaijan, Afrikaans Email: [email protected] Contents Food and Drink Lifestyle Knowledge Art and Design Graphic Novels Please click on each chapter to be taken directly to the section. Cover illustration: credit to Alicia Fernandes FOOD AND DRINK Food and Drink Ammu Indian Cooking to Nourish the Soul Asma Khan A heart-warming cookbook of comforting aromatic Indian flavours, from Asma Khan of Darjeeling Express and Netflix fame Food from home, cooked with heart. This book is a collection of recipes from Asma’s childhood, her Indian family kitchen. A celebration of where she comes from, of home-cooking, and the inextricable link between food and love. It is a chance for her to honour her ammu (mother), and to share with you the recipes that made her and root her to home. -
The Tastiest Challenge on the Planet
The Tastiest Challenge on the Planet https://thesra.org/thetastiestchallenge/ The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet EVENTS THAT SHAPED THE YEAR THE TASTIEST CHALLENGE 2018 THE SUSTAINABLE RESTAURANT Sections of the foodservice sector have woken up to the realisation that what we THE REPORT JANUARY FEBRUARY MARCH ASSOCIATION IS CALLING ON THE grow, rear, farm, cook and eat has a massive • Dozens of businesses ditch • 57 of the world’s largest • SRA launches One Planet impact on the planet. As an industry with plastic straws in response to investors call on global Plate campaign WHOLE FOODSERVICE SECTOR higher carbon emissions than Costa Rica, it’s Blue Planet II food brands to move • Sign-ups to Veganuary away from reliance on not before time. increased by 183% to animal proteins TO TAKE ON THE TASTIEST 168,000 When thinking about the impact humans • UK Government publishes CHALLENGE ON THE PLANET. 25 Year Environment Plan have on the environment, people regularly with a vision to improve UK think about the car they drive or the plane resource efficiency they take, or maybe the energy they use to MEAT heat a home. Yet the biggest single impact is APRIL MAY JUNE caused by the food we eat. • WRAP launches Plastic • Oxford University • SRA launches Unwrapping Pact1 publishes report Plastic toolkit The whole sector needs to act now to • Costa pledges to recycle recommending reducing avert a climate catastrophe. By focusing on half a billion cups meat and dairy as most action, operators can answer consumers’ • Just Eat announces effective way to reduce discounts on low carbon impact on planet desire for more sustainable menus while delivery vehicles for also significantly reducing their emissions. -
American Apparel Inc. and Latina Labor in Los Angeles
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Via Sapientiae: The Institutional Repository at DePaul University Diálogo Volume 18 Number 2 Article 5 2015 Branding Guilt: American Apparel Inc. and Latina Labor in Los Angeles Hannah Noel Miami University, Oxford, Ohio Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Noel, Hannah (2015) "Branding Guilt: American Apparel Inc. and Latina Labor in Los Angeles," Diálogo: Vol. 18 : No. 2 , Article 5. Available at: https://via.library.depaul.edu/dialogo/vol18/iss2/5 This Article is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Branding Guilt: American Apparel Inc. and Latina Labor in Los Angeles Hannah Noel Miami University, Oxford, Ohio Abstract: A study of the marketing strategies of the clothing enterprise, American Apparel, how it targets affluent, educated youth through socially conscious tactics, including a focus on pro-immigrant rights and Los Angeles-made, “sweatshop-free” advertising. The essay analyzes the ideologies and stances behind marketing materials that often contain images of Latinas/os as laborers, and white (European origin) population as consumers, and examines how U.S.-based ethical capitalism operates as a neoliberal form of social regulation to champion personal responsibility and individual freedom, in often hidden and inferentially racist and classist ways. -
One Pot: Naturally Fast Recipes Kindle
LITTLE LEON: ONE POT: NATURALLY FAST RECIPES PDF, EPUB, EBOOK Leon Restaurants Ltd | 64 pages | 06 Aug 2016 | Octopus Publishing Group | 9781840916706 | English | London, United Kingdom Little Leon: One Pot: Naturally fast recipes PDF Book There are now 43 Leon restaurants. She lives in London with her husband and two small daughters. Skins are removed from. In a forthcoming publication, Vincent teams up with a professional martial artist to explore health and wellness beyond the realm of recipes. Find a book you'll love, get our newsletter name email. Request EYB to Index. Only 5 books can be added to your Bookshelf. Leon was founded on the twin principles that food can both taste good and do you good. Pasta carbonara, with pancetta, peas and sage. Bookmark List. But questions like that are still a ways down the line. Automatically add future editions to my Bookshelf. Leon's D. Hitch joined the team three years ago, and from the very start his role has centered around employees, not customers. Your cookbooks become searchable Your magazines become searchable Save online recipes in one place Chat with other cookbook lovers. That trend continued in the subsequent months, with the store serving about 3, people each week, exceeding expectations. Carl Rogers: A Critical Biography. Little Leon: One Pot is one of two new titles in the best-selling Little Leon series - created with brilliant healthy fast food chain, Leon. This title is unavailable for purchase as none of our regular suppliers have stock available. Add to Wishlist. Starbucks Outlines Initiatives to Improve Diversity. -
What Are the Ethics of Eating? (Participant's Guide)
Digital Collections @ Dordt Study Guides for Faith & Science Integration Summer 2017 What are the Ethics of Eating? (Participant's Guide) Robbin Eppinga Dordt College, [email protected] Lydia Marcus Dordt College Follow this and additional works at: https://digitalcollections.dordt.edu/faith_science Part of the Adult and Continuing Education Commons, Life Sciences Commons, and the Practical Theology Commons Recommended Citation Eppinga, R., & Marcus, L. (2017). What are the Ethics of Eating? (Participant's Guide). Retrieved from https://digitalcollections.dordt.edu/faith_science/28 This Article is brought to you for free and open access by Digital Collections @ Dordt. It has been accepted for inclusion in Study Guides for Faith & Science Integration by an authorized administrator of Digital Collections @ Dordt. For more information, please contact [email protected]. Leader’s Guide to What are the Ethics of Eating? A Study of Food Ethics: The Basics Dr. Robbin Eppinga, Lydia Marcus Dordt College, Sioux Center, Iowa Summer 2017 1 How to Use This Material? This study of the ethics involved in what we choose to eat using Ronald Sandler’s Food Ethics: The Basics consists of 5 modules. Each module contains two sections. The first section presents a set of Reading and Reflection questions that are to be completed before each meeting and are meant to help the participant wrestle with the concepts introduced in that week’s chapters. The second section consists of two (or more) Discussion questions, which will be written by the participants and the leader as they read. Both sets of questions are meant to foster discussion, but your group should by no means limit itself to the questions contained in these sections.