Deconstructing sustainability Path to decarbonisation?

The Horeca sector and the food chain as a whole are great predators of resources. With a view to 2030 and 2050, reducing environmental impact by all actors in the chain is a priority issue that should not be left to the last moment. Achieving this ambitious goal requires a gradual process contingent on the development of collaborative movements in which restaurants, producers and companies work together to develop real solutions that minimise the impacts of industry activities and help reverse current and future environmental consequences.