Page 16 - CWA COVID-19 Coverage Restaurant Edition Part 1

The F&B industry was
疫 tasked to become more
sustainable and eco-friendly
起 in their menus before the
virus. Now, is this challenge

面 becoming more difficult with
the use of packaging and
对 utensils for takeaway? Does
sustainability take a backseat
with this pandemic and is it
justifiable?

I think this is more apparent
now that there is so much
waste in takeaway packaging
– much more so when dine-
in was the norm. It should
be an industry effort for us to
work harder to reduce waste
to preserve the environment,
and the present should not
be exempt. At The Lo &
Behold Group, we have been
working with suppliers to
help reduce surplus stocks
that would otherwise go to
waste, and place high priority
on finding biodegradable
and eco-friendly packaging
options as much as possible.
Now more than ever, it’s
crucial for us not to take
our resources for granted.

The industry has

long suffered from

image source: The White Rabbit, thin margins which have become
salt-baked beetroot medley
very apparent during this time, so
much so that many have had to
face the possibility of shutting down.

There is no better time than the
present to challenge ourselves with
the way we think, how we operate

and to really make some changes

SCAN HERE TO VISIT in order to build businesses that
THE LO & BEHOLD WEBSITE
are more resilient and futureproof.
WWW.ASIACUISINE.COM