We’ve all heard of the ‘trickle down’ effect. In the world of high fashion, it only takes a few seasons before the designs showcased on the catwalks find their way into our high street stores. Minus the Haute Couture (we’ll save that largely non-ethical topic for another day!), the world of food, restaurants and catering is much the same. With time and probably sooner rather than later, the environmental policies and sustainability initiatives adopted by the world’s leading restaurants and top chefs will soon become the benchmark for all forms of catering, small and large, across the globe.
