Sustainable food & drinks are sometimes associated with natural and fair-commerce food. The meals and beverage sector grew out of simple origins: as individuals travelled from their homes, going about their enterprise, they usually had a need or want to eat or drink. Others had been encouraged to meet this demand by supplying foods and drinks. As the interests of the general public turned more various, so too did the choices of the food and beverage sector.
Generally a native foodservice supplier can proceed to cater to the resident market over time. In other cases, typically because of financial pressures, the business shifts its focus away from the residents to raised cater to visitors’ tastes. These adjustments, once they do happen, typically happen over time and can lead to questions of authenticity of the local offerings (Smart, 2003; Heroux, 2002; Mak, Lumbers, Eves, & Chang, 2012).
One subject of discussion in meals and beverage human resources is that of gratuities (tipping). In Canada, eating places are obligated to pay workers minimum wage, and gratuities are paid by the shopper as an expression of their gratitude for service. This is not the model in countries like Australia, where service employees are paid a better professional wage and prices are raised to accommodate this.