Abstract

Reliable food supply is a crucial factor in the purchasing strategy of hotels and restaurants committed to a sustainable supply chain with suppliers concerned about the environment and even sustainable self-supply. In this new supply concept, suppliers are evaluated by an external auditor before establishing negotiations with hotel and restaurant firms. The central supply policy guarantees the control and consistency of the quality of the field products. Suppliers include farms concerned with animal welfare and environmental codes of practice that practice sustainable breeding management, safeguarding future pig, cattle, and fish populations. The hotels and restaurants that operate under this new trend of supplying sustainable products avoid species that are intrinsically vulnerable to exploitation and depend on habitats that are particularly vulnerable to damage caused by overexploitation by man. The ethical trade of species and vegetables is part of the supplier selection process for restaurants, hotels, and resorts that operate under these strict responsibility standards and care for the environment and natural resources. These companies pride themselves on serving guests only the freshest and best produce and seek to work with suppliers who can fairly test and provide evidence to ensure all items along the supply chain are treated honestly, justly, and respectfully (Jones and Comfort, 2019).

Keywords: Sustainable food sourcing, Quality, Supply chain