Read the full post at QSRweb.
Recycled furnishings, solar-powered utilities and waste reduction measures all count as ways QSRs are practicing more sustainable operations. But as keen as customers are for brands that adhere to such earth-friendly practices, the folks at the helm of these restaurants say there’s nothing easy or cheap about incorporating sustainability into everyday operations.
In fact, at a recent panel discussion at last week’s Fast Casual Executive Summit in Seattle, three brand leaders were quick to share that operating sustainably is rife with impediments along the way to doing right by ol’ “Ma Earth.” In the session, moderated by Essity North America National Account Manager Tracey Fullington, the following panelists discussed some of those challenges along their sustainability journey, as well as the rewards they ultimately do it all for:
- Asian Box CEO Mike Speck.
- CoreLife Eatery President and CCO Scott Davis (Also former Panera Bread CCO)
- Flatbread Grill co-founder and CMO Gonca Esendemir.