July 10, 2012
- “convening a forum to develop an approach to promote skills and professionalism in sustainable consumption.”
The British Hospitality Association fully supports the government’s Green Food Project which was launched today by DEFRA minister Jim Paice MP. The project aims to increase food production in order to feed an ever-expanding world population using less energy and water and introducing new technology, while influencing consumer choice at the same time.
As one of the member associations of the steering group for the project, the BHA is concerned that sustainable consumption is a key driver of sustainable production.
“The Green Food Project has pointed out that the dual challenge of improving our environment and increasing food production cannot be fully met without considering sustainable consumption more fully,” says John Dyson, the BHA’s food and technical affairs adviser.
“There is also a gap in the knowledge and skills in this area.
“We will be convening a forum of leading members from across the hospitality and food service sector, including People 1st, the sector skills council, and the colleges, to develop an approach to promote skills and professionalism in sustainable consumption.”
Tony Cooke, government relations director of Sodexo, who represented the BHA on the steering group, added that consumer attitudes and behaviour had a profound impact upon the demand signals to which producers ultimately respond.
“The hospitality and foodservice sector can be a powerful force for good in supporting consumers to make more sustainable choices – but there is currently too wide a gap in performance on sustainability between the best and worst within the sector.
“With the BHA we look forward to working with the steering group to improve
consumer choice in sustainable products.”
For further information:
Food and Technical Affairs Adviser, BHA
Government Relations Director, Sodexo
0203 116 4359
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