BRIEFING 52


IN THIS ISSUE


50 Thoughtful and transparent food sourcing is a key part of the sustainabiity effort in a foodservice operation, and one the consumer is increasingly focused on


52 On the eve of the FCSI EAME Conference in Zurich, FCSI Worldwide board members sat down to discuss the future of foodservice and hospitality


59 What are industry bodies and associations hoping to see in the new legislative year? Amelia Levin finds out


63 FCSI Asia Pacific Division reports from FHA HoReCa in Singapore


64 A new perspective on EU rules for the disposal of electrical and electronic equipment


66 My kitchen: The Hidden Hut's Simon Stallard talks about his outdoor kitchen and cooking


according to the weather


Simon Stallard of The Hidden Hut in Cornwall, UK


66 50


Trends and events shaping foodservice across the world


MENU


TRANSPARENCY: A KEY SUSTAINABILITY CONCERN


Provenance is an intrinsic part of demonstrating a sustainable approach in foodservice, but for the public it still needs to balance with cost pressures


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