A restaurant can reduce costs by purchasing cheaper ingredients from a distant supplier with questionable labour practices. A local supplier charges slightly more but uses responsible employment practices and reduces food-transport distance. Which decision best reflects sustainable hospitality?

Question

Answer

Always select the cheapest supplier because profit is the only sustainability measure.

Answer

Select the local supplier without considering quality, reliability or financial viability.

Answer

Avoid recording supplier information so that management cannot be criticised.

Answer

Evaluate quality, cost, environmental impact and labour practices before selecting the option offering the best overall sustainable value.

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A restaurant can reduce costs by purchasing cheaper ingredients from a distant s...

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