Abstract
Ethical issues have dominated the headlines in recent years, as well as supermarket shelves and business plans alike. However, the ways in which companies are choosing to adopt ethical issues are rather varied. For instance, although there is a growing niche market of entirely eco-friendly restaurants, the majority will choose to adopt one ethical source and issue but not another. The most notable examples of this are high-end restaurants that may source sustainable fish but also offer foie gras on the menu, whilst mid-market restaurants are tending to offer either fair trade coffee and tea or free-range poultry where financially feasible.
Now a highly marketable commodity, this report examines consumers’ commitment to ethical issues when eating out.
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