38 / Sustainable sourcing
Sustainable sourcing With consumers increasingly conscious of the food industry's supply chain, April Waterston investigates the role sustainable sourcing plays in onboard catering development
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f all the shows, movies and documentaries I consumed during the early days of the pandemic lockdown, Netflix’s Seaspiracy still haunts me to this day. The documentary unpacked the fishing industry, debunking myths about sustainability and exposing harsh truths about what really goes on, unseen, in the middle of those vast oceans. I’ve long been an advocate for animal rights, but I was shocked to hear of the wider impact of the industry. Bold claims by the documentary included harrowing statistics, stating 24,000 fishing workers die at work each year, longline boats set enough fishing line into the ocean to wrap around the earth 500 times, and bottom trawling in the ocean releases as much carbon as air travel. Suddenly animal welfare became just one of many considerations, and sustainable , ethical credentials across the entire supply chain was brought into very sharp focus.
in September 2021 found that responsible sourcing and animal welfare were a key concern for consumers, with 77% concerned with animal welfare and 76% agreeing that responsible production in farming, fishing and agriculture are of importance. Many of these would pay a premium too, with 31% agreeing they would pay slightly more when purchasing food and drink products that protected animal welfare. The issues of sourcing and seasonality are moving up the agenda. Local sourcing is ranked important to 72% of consumers and seasonality important to 65% when choosing food & drink.
Demand for responsible sourcing I’m not alone. Research by Nestlé Professional onboardhospitality.com
