With significant innovation over the last 100 years in industries like aviation and transport. The world has become a much smaller place. The worlds most exotic perishables, meats and luxury goods are widely available. Products that we use to rely on seasonally are now available all year round. This gives us the freedom to have limitless opportunities in what we eat and drink on a day to to day basis. But at what cost has this come? 

Do we consider the environment cost of our choices from farm to plate not always, nor is it always possible. But the simple principle of going local when we can reduce significant carbon emissions from the supply chain.

“The protection or promotion of the interests of the Consumers.” Someone once said we live in a material world and that could not be truer. The dynamic of our modern world is one of excess and choice. With modern consumers wanting individually the choice of products has grown. From an F&B perspective this has led to providing more choice and options to consumers which can only produce more waste and emissions from the supply chain. 

If you ask yourself in a normal bar or restaurant scenario whether you would rather have more choice or a better-quality product? We at the 808 movement would rather have quality products, with locality and authenticity at its core.

Sourcing good products from reputable suppliers can be a mine field. Responsible sourcing refers to requirements that promote environmental and social benefits. It is always a best practice to focus on industry-recognized standards from third-party sustainability certifications such as Rainforest Alliance and Fair Trade.

Eco-Labelling is a tool companies are using to create trust and inspiration based on product selection, be sure to do your research and only work with Industry recognized certifications. 

One of the key issues identified is the ambiguity of the word sustainability. Environmental, human, fiscal sustainability can be applied to everything. In the simplest terms it can be applied to everything that we do life. It’s easy to get caught up in the current hot topic whether that is climate change, single use plastics or monoculture. Its important to always consider the full story of product or issue. As an example, take the value chain of a product like water, consider the source, distribution, packaging PET VS Recycled PET VS Aluminum VS Glass or Tetra pack and the end of all that chain what happens to it next. There is no single solution for this ambiguity, or a master source of information but doing your own research is key and treat the term sustainability as way of life.

The very end of the cycle. Even once your due diligence is done, good sourcing and locality has been considered. You have the right product for your consumer whether its for you or a guest the key stage is recycling or closing the loop further.

With perishables this can be as simple as finding a second use for a product or composting the waste. But the end goal is to make sure we recycle the packaging and non-perishables materials to give these products a second life. Close the Loop

Marriott International embraces its global responsibility and unique opportunity to be a force for good. Guided by its sustainability and social impact platform, Serve 360: Doing Good in Every Direction, Marriott is committed to making a positive and sustainable impact wherever it does business.

While integrating sustainability across its value chain and mitigating climate-related risk, the company is working to reduce environmental impacts, build and operate sustainable hotels, source responsibly, advance human rights, and create opportunities for the communities where we operate. To learn more about our efforts and our 2025 Sustainability and Social Impact Goals, visit marriott.com/serve360.