Permaculture and Restaurants food business design

Permaculture’s blueprint to a truly sustainable approach, environmentally, socially and financially

Our industry is attempting to rethink its relationship and impact on the environment. Driven by a growing concern from the public about the strains food systems and other industries are placing on nature and the resources available. Some argue we have a scarcity of resources, others demonstrate the issue is not the amount, rather the management of what is available. We produce enough food globally to feed everyone. The key is working in harmony with nature and its systems rather than against them, along with managing food distribution and waste. We need to look at crops, ingredients, and energy not as resources available for our exploitation but as part of a whole system we need to integrate with.