Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients.
The tourism industry has considerable potential to be a sustainability role model in its role as a buyer of goods and other services, from building materials and green construction standards to farm produce.
One has to understand China correctly. Our management there consists of native Chinese, we produce locally and our suppliers also come from China. In this way, we too can also enjoy the cost advantages.
If major companies sourcing in developing countries care only about price and quality, local suppliers will be lured to cut corners on environmental standards to win contracts.
Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges.
I love Whole Foods. I love the Austin-based boutique supermarket chain so much I find ways to go there almost every day.
I buy the best fabrics from small mills in Italy. That is the basis for my clothes.
Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for.
