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Sustainably-Produced Product Supply Chains – Key Considerations & Practices

Tuesday, December 17, 2019 | 2:00 PM Eastern Standard Time

Consumer research time and time again indicates that today’s spenders will seek out businesses that act in environmentally friendly ways, including through the use and sale of sustainably-produced goods. But how do restaurant operators go about identifying and sourcing such products in a way that won’t disrupt existing operations or melt margins? 
This program – the fourth in our 2019 sustainability series – will look at first steps and long-range strategies tied to a sustainable-products supply chain. In it, you will hear from those who have worked sustainably-produced goods into their supply endeavors or who work with operators to smartly secure such products, as we cover:

  • Identifying sustainably-produced products that make sense for your restaurants
  • Finding suppliers for sustainable products
  • Necessary steps to insure stability within a sustainable supply chain
  • Avoidable sustainable supply chain obstacles and pitfalls


Hillary Barbour
Director of Strategic Initiatives


Brian Albaum
Business Engagement Manager
Seafood Watch


Brandon Hill
Director of Infrastructure & Supply Chain
Sustainable Restaurant Group


Alan Liddle - Moderator
Data & Event Content Director
Nation's Restaurant News