- Submission on review of Cafe, Bar, Restaurant Manager inclusion on ISSL
- Submission to Queenstown Lakes District Council opposing their proposed alfresco dining fee increase
- Submission on Alcohol Reform Bill
- Submission on The Food Bill
- Verbal submission to Gisborne Council on review of sale of liquor policy
- Submission supporting the chef position inclusion on the LTSSL
- Submission on Auckland Council review of street trading fees
Global warming has given us a wake-up call; Mother Nature is getting ready to strike back after years of uncomplaining abuse. The hospitality industry is well placed to meet the sustainability challenge because without doubt, hospitality is hard on the planet; it is a consumption industry after all. BY LINDSAY NEILL
International research has shown that two out of every five consumers now base their choice of a restaurant on its conservation practices. In time New Zealand consumers may also expect the same commitment to environmental responsibility in the places they dine.
As sustainable restaurants grow in number, theyre growing in another way. They're raising the bar on what sustainability means. "Weve taken a lot of the low-hanging fruit," says George McKerrow, CEO of the 47-unit Teds Montana Grill in Atlanta. "Its easy to recycle cardboard and paper. Its harder to recycle your organic waste, but were moving more into that."