a sustainable network

Come together. Right now.

Really, it shouldn't have come as much of a surprise.

The inaugural CRFA Canadian Chefs Survey identified sustainability and its fundamental concepts, such as local sourcing, as the leading trends for 2010.

Ask these chefs and other key stakeholders in the food and foodservice industries, from sustainable seafood advocates to equipment manufacturers to multi-unit operators, how we might sustain this trend, and you'll likely hear a suggestion that's out-of-step in this extremely competitive business.

They'll call for a common focus...an industry-wide program that establishes a clear set of benchmarks, and provides common language and tools to achieve them.

A focused national program will also serve to engage participation in sustainability initiatives across all foodservice sectors, from leading-edge independents to contract caterers and their supporters in the supply and distribution channels.

It'll most likely be received favourably by most levels of government, and that could be very helpful.

The public utilities, such as hydro and natural gas suppliers, will also back this concept.

Most importantly,  the Canadian diner, accustomed to programs created in our national interest,  will get on board. Especially if the program features a smartphone app.

What we have here is the foundation for a new kind of network.

And we're going to build it. Want to help?