Chefs, hospitality operators urged to focus on ethical supply
Bidfresh believes consumers are going to be asking “tougher questions” on the matter when dining out.
Modern slavery, fair wages, gender equality and decent working hours are some ethical trading issues that are increasingly moving up the consumer agenda, according to fresh produce group Bidfresh.
Citing recent cases where victims were workers in food supply chain, Bidfresh argues that operators who do not prioritise ethical trading will “increasingly face tough questions from customers, as well as negative publicity when specific issues hit the headlines.”
"Awareness is growing, and we believe consumers in the hospitality sector are going to be asking tougher questions when they eat out. We're stepping up our own internal training, and the advice and support we offer our customers on ethical and sustainability issues,” chief executive officer Stephen Oswald said.
Bidfresh, which recently completed an updated training programme for its sales teams on ethical trading in supply chain, is a member of Ethical Trading Initiative (ETI) and the Food Network for Ethical Trade.
