The Sustainable Operator: Why Visibility Comes Before Sustainability | Future Perspectives Ep. 2

<p><strong>The Sustainable Operator: Why Visibility Comes Before Sustainability | Future Perspectives Ep. 2</strong></p><p><em>Food Service Matters</em> presents <strong>Future Perspectives</strong> – a special mini-series exploring how changing expectations are reshaping the future operating model of food service.</p><p>In Episode 2, Patrick McDermott challenges one of the biggest assumptions surrounding sustainability:</p><p><strong>What if sustainability doesn&#39;t start with carbon... but with visibility?</strong></p><p>As sustainability climbs higher on every food service agenda, operators are investing in ESG initiatives, carbon reduction and environmental targets. But before businesses can improve sustainability, they first need to understand what&#39;s really happening inside their operations.</p><p>Drawing on insights from previous <em>Food Service Matters</em> guests and examples from across the food service sector, Patrick explores why operational visibility, better data and continuous improvement may be the true foundations of both profitability and sustainability.</p><p>Key themes include:</p><ul><li><p>Why sustainability starts with visibility</p></li><li><p>The commercial cost of food waste</p></li><li><p>Why profitability and sustainability go hand in hand</p></li><li><p>Operational visibility and better decision-making</p></li><li><p>The power of continuous improvement and marginal gains</p></li><li><p>Building more resilient and sustainable food service businesses</p></li></ul><p><em>Food Service Matters: Future Perspectives</em> is a five-part series examining the trends, behaviours and expectations that will shape the next generation of food service operations.</p><p><br></p>