The Sustainable Restaurant Association (SRA) has called on the food industry to follow the UN's Sustainable Development Goals (SDGs) in order to achieve the innovation required to accelerate climate action.
The SRA made the comments in the foreword to edie’s new insight report on the hospitality and leisure industry, which outlines how the sector can achieve a sustainable future – and ties into the Mission Possible campaign.
The SRA's chief executive Andrew Stephen, said: “If the environmental externalities of our recipes were priced in, then our menus would look very different and price out most of the ‘food citizens’ that we call consumers.
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