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Passiflora Consulting works with chefs, restaurants, and hospitality groups to improve environmental sustainability.  From food sourcing to energy consumption; water use to waste reduction, Passiflora walks chefs and restauranteurs through five essential questions about sustainability in order to improve their businesses: 





What environmental values matter most to my company?

How can I best incorporate these into my business?

How and where can I get products and services that align with these values?

How do I know my choices are making a real difference for the planet and for people?

How can I market my sustainability commitment to support my business?

If you are committed to serving sustainable food and need help achieving your goals, contact me.

Cupping conservation coffee from sustainable producers in the Peruvian Amazon with David Bisetti of Tostaduria Bisetti in Lima

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