If more fast food restaurants were to start sourcing their meat from smaller producers, it would create more opportunities for them to form symbiotic partnerships – ways that restaurants that are located in close proximity can split up the different cuts of meat. This would offer local farmers a way to market their meat so it fits with their more sustainable production methods. The “Back to the Start” concept can be a reality for more farms if the fast food industry gets serious and starts collaborating to find ways to make supplying to them make sense for small farmers.
by Kara Scharwath – social responsibility professional, marketing consultant and Sustainable Management MBA Candidate – via Triple Pundit