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Ethical and Sustainability Criteria: A Commercial Culinary Report Author’s Name The Institutional Affiliation Course Number and Name Instructor Name Assignment Due Date Table of Contents TOC \o "1-3" \h \z \u 1. Introduction PAGEREF _Toc172892203 \h 32. Discussion PAGEREF _Toc172892204 \h 42.1 Part1: Ethical and Sustainable Food Sourcing and Purchasing Policy PAGEREF _Toc172892205 \h 42.1.1 Ethical and Sustainable Food Sourcing. PAGEREF _Toc172892206 \h 42.1.2 Differentiating Sourcing and Purchasing. PAGEREF _Toc172892207 \h 42.1.3 Benefits of Sustainable Food Sourcing and Purchasing. PAGEREF _Toc172892208 \h 52.1.4 Value-Based Supply Chain. PAGEREF _Toc172892209 \h 62.2 Part 2: Case Study PAGEREF _Toc172892210 \h 62.2.1 Value-Based Sourcing Criteria: Raw Fish. PAGEREF _Toc172892211 \h 62.2.2 Value-Based Sourcing Criteria: Sago. PAGEREF _Toc172892212 \h 72.2.3 Value-Based Sourcing Criteria: Coconut. PAGEREF _Toc172892213 \h 72.2.4 Value-Based Sourcing Criteria: Chilli Ginger. PAGEREF _Toc172892214 \h 82.3 Part 3: Producer/Supplier Criteria PAGEREF _Toc172892215 \h 82.3.1 Biodiversity. PAGEREF _Toc172892216 \h 92.3.2 Culinary Innovation Experience. PAGEREF _Toc172892217 \h 92.3.3 Third-Party Certifications. PAGEREF _Toc172892218 \h 92.3.4 Growing Methods. PAGEREF _Toc172892219 \h 103. Conclusion PAGEREF _Toc172892220 \h 103.1 Reflective Evaluation PAGEREF _Toc172892221 \h 113.2 Recommendations PAGEREF _Toc172892222 \h 11References PAGEREF _Toc172892223 \h 12Appendices PAGEREF _Toc172892224 \h 15 1. Introduction Food production is a robust industry worldwide with distinct influence from the external business environment. According to Çakmakçı and Çakmakçı (2023), the food production industry is evaluated for quality, nutritional value, and environmental compliance. Farmers and suppliers are scrutinized while providing food ingredients to restaurants and other businesses for commercial activities. Okpala and Korzeniowska (2023) argued that food production is more questioned for sustainable values since the primary lifecycle phases are due to direct influence on ecology. As a result, restaurants should emphasize value-based sourcing practices while managing commercial culinary businesses to comply with ethical aspects. According to Nemes et al. (2023), sustainable procurement is a fundamental ethical concern for restaurant businesses. Sustainability is inevitable for a restaurant business to satisfy customers and retain market share in the long run. As evidence, Shahbandeh (2023) argued that customers in the United States of America (US) are willing to pay premium prices in restaurants for sustainable menu items. Restaurants in the northeastern region of the US have a 49% price tolerance towards sustainable menus compared to other segments (See Figure 1 in the Appendices). Besides, Figure 2 in the Appendices illustrates customer sensitivity towards sustainable items in the European Union (EU). The statistics indicate that culinary markets like Spain, Austria, France, and Belgium prefer sustainable food procurement by restaurants to support the economy positively (Wunsch, 2024). This report aims to prepare a case study to identify the influence of ethical and sustainable food sourcing in commercial culinary. The report will discuss the theoretical aspects of sustainable sourcing, followed by criteria for value-based sourcing of menu ingredients in New Zealand (NZ). The report will also create producer/supplier criteria before concluding the findings with recommendations and a reflective evaluation of theory and application. Sustainable sourcing is inevitable for restaurants to deliver an environmentally friendly servicescape to customers. 2. Discussion 2.1 Part1: Ethical and Sustainable Food Sourcing and Purchasing Policy 2.1.1 Ethical and Sustainable Food Sourcing Ethical and sustainable sourcing is inevitable for the global food production sector. Theoretically, ethical and sustainable sourcing indicates that products or services businesses obtain through a responsible approach. The sourcing process does not involve malpractices like human rights violations or environmental contamination while acquiring food products (Nemes et al., 2023). Besides, ethical sourcing encourages distributors or suppliers to deliver services with ecological friendliness. For instance, suppliers should use delivery channels that generate less greenhouse gas (GHG) emissions and protect environmental wellness. Suppliers should discourage sources offering child labor and exhibit citizenship for robust and accountable performance (Shiri & Jafari-Sadeghi, 2022). The NZ foodservice and commercial culinary market is speculated to surpass $8.8 billion in 2028, led by ethical and sustainable sourcing practices (Global Data, 2024). 2.1.2 Differentiating Sourcing and Purchasing Sourcing and purchasing are two distinct concepts that the commercial culinary sector must understand while promoting ethical and sustainable practices in the business model. The core differences are as follows: * Sourcing engages businesses to acquire products or services internally. Companies undergo joint ventures (JV) or partnerships to source products or services within the business network. However, purchasing requires businesses to explore options like suppliers or distributors outside the business network (Morais & Ishida, 2024). * Sourcing consumes extended lead time to conclude since companies explore product or service options that fulfill internal criteria. However, purchasing utilizes minimal lead time since businesses focus more on materialism than criteria fulfillment (Morais & Ishida, 2024). * Sourcing is expensive for businesses since product or service quality in the global value chain (GVC) network involves small-scale independent producers/suppliers. However, purchasing is cost-effective since businesses interact with large-scale suppliers and can negotiate efficiently for competitive prices and quantities (Morais & Ishida, 2024). 2.1.3 Benefits of Sustainable Food Sourcing and Purchasing Sustainable food sourcing by restaurants or the commercial culinary industry has the following benefits: * Businesses opting for sustainable food sourcing reduce waste and carbon footprints. Sustainable criteria prevent companies and partners in the GVC network from controlling GHG emissions and increasing recyclability for ecological wellness in the long run (Roy, 2022). * Businesses opting for sustainable food sourcing influence cost savings. Procuring from the GVC network provides recyclability options, reducing unnecessary costs and industrial waste (Roy, 2022). * Businesses using sustainable food sourcing develop a competent brand image. Customers are willing to pay a premium for culinary services if menu items offer sustainable choices (Roy, 2022). * Businesses engaged in sustainable food sourcing promote local businesses, creating opportunities to boost the economy and transform macro-environmental factors favorably in the long run (Roy, 2022). 2.1.4 Value-Based Supply Chain Value-based supply chain (VBSC) is an organized framework in the global food production industry. VBSC ensures that farmers and local producers by providing a distinct identity. The identity helps businesses to track practices in raising and preserving food products under social, ecological, and community-based criteria (Corallo et al., 2024). VBSC ensures that companies take accountability for the GVC network when sourcing sustainable food products for commercial culinary. The framework encourages farmers to protect their respective identities by fostering positive practices in cultivating and distributing food products for commercial benefits. VBSC ensures that businesses formulate a community that emphasizes environmental friendliness in the long run. Business communities encourage best practices, provide sustainable solutions, and deploy infrastructure to strengthen environmental performance (Corallo et al., 2024). 2.2 Part 2: Case Study 2.2.1 Value-Based Sourcing Criteria: Raw Fish Seafood is the largest market worldwide, fulfilling the taste preferences of diverse consumers from the US, EU, and the United Kingdom (UK). The seafood export in NZ is a significant economic source valued at NZ$2.1 billion in 2023 (See Figure 3 in the Appendices; SRD, 2023). However, the commercial...