Sponsored content provided by The Table Food Consultants
Sustainability isn’t black and white. It’s a web of complex, overlapping issues. And in hospitality? Even more so.
As a hospitality community, we’re more aware than ever that we need to build resilience, in our teams, our kitchens, our supply chains, and our profit margins. If the pandemic taught us anything, it’s that fragility comes at a cost. Embedding sustainability isn’t just a feel-good initiative. It’s smart business.
But what does it actually look like?
There’s no one-size-fits-all approach because sustainability isn’t a tick-box exercise. It’s a system. One that’s deeply contextual, constantly evolving, and rooted in where you sit within the food system.
Whether you’re a 150-seat restaurant with a full prep team or a 40-seat café run by three people, what’s realistic and impactful will look completely different. Kitchen setup, budget, team capacity, supplier access, even your postcode all of it shapes your capacity, your priorities, and your environmental footprint.
Sustainability is not perfection. It’s progress, made practical.
So where do you start?
Set your goals. Keep it simple. Make it measurable. Then embed it into your systems, so it’s not “extra”, it’s just how you do business.
Our pillars of practical sustainability in hospitality
Waste – Design waste out of your system with smart prep, whole ingredient use, and cost-aware menus
Procurement – Choose suppliers and ingredients that align with your values, proximity, and environmental impact
Menu Design – Build menus that are adaptable, seasonal, and low-waste by design
Team & Culture – Educate, engage, and empower your people. This is not a one-person job
Profit Practices – Track your cost of goods, manage waste costs, and build long-term financial resilience
Community Engagement – Tell your story, connect with your customers, and be part of something bigger than your kitchen pass
The key is this. Make it real. Make it systematic. Make it measurable. Then keep building on it.
Want to dig into the how?
We’re unpacking all of this (and more) live on the Culinary Stage at Fine Food Australia, 8–11 September. Come get your hands dirty, ask the hard questions, and walk away with real tools you can use.
See you there
The Table Team x