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EXECUTIVE INSIGHTS | Staff Reporter, Australia
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See How QSRs Are Responding To Rising Demand For Sustainably Sourced Food

For some mindful diners, knowing that the ingredients in their meal were sustainably sourced is just as important as how it looks and tastes – and this trend seems to be shaping the supply chain systems in QSR chains.

At Crust Gourmet Pizza Bar, for example, franchisees are encouraged to use local suppliers and to support the local community. This revolves around the idea of sustainable sourcing where QSR chains look to establish a more mutually beneficial relationship with their suppliers and the environment.

“At Crust we encourage our franchisees to still visit their local fruit and vegetable markets and shop for fresh produce, as we pride ourselves on the ability to provide wholesome pizzas to our customers, and spend a lot of time sourcing local, fresh, high quality ingredients,” says Renee North, managing director at Crust Gourmet Pizza Bar.

Sourcing locally sourced fresh produce fits in with Crust Gourmet’s promise of providing their customers with delicious, wholesome pizzas, says North, filled with ripe cherry tomatoes and hand-picked herbs grown from a nearby farm.

Similarly, Australia family-owned and operated chain Ali Baba also employs sustainable sourcing when it comes to the premium meat in its kebabs and wraps. The meat is sourced in a humane way which supports local farmers and also benefits customers because they are ensured to be fresh and of high quality, says Alan Holmes, operations manager at Ali Baba.

Tasty new offerings

Crust is also constantly developing new flavours that coincide with ingredients that are in season at their best, and helps them whip up tasty new offerings that are “more than just a takeaway meal,” says North.

“We feed your sense of quality by using the finest ingredients we can find,” she adds. “And it’s what we do with them which really sets our pizzas apart; creating unique combinations that don’t just feed your sense of taste, they’re adventures in flavour.”
 

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