The Ethics of Food Offerings in Hospitality: Balancing Tradition, Sustainability, and Ethics

Today marks the "Glorious 12th," the start of the grouse shooting season, a tradition steeped in British history. For many restaurants, this day signals a race to get grouse on the menu as soon as possible. But in today’s society, where sustainability and ethical considerations are increasingly important, is this rush to serve game birds justifiable?

I find myself conflicted on this front. On one hand, I oppose the shooting of wildlife for sport, especially when it’s a pastime reserved for the wealthy and privileged. On the other hand, as someone who has grown up in the countryside, I understand the ecological and economic impact that the grouse industry has on rural communities. Managed moorlands support a delicate ecosystem and provide employment in areas where jobs can be scarce. But does this justify the continuation of a practice that many view as somewhat outdated and inhumane?

As a former hotel General Manager, I’ve faced my share of ethical dilemmas when it comes to food offerings. I once managed a property which became the target of protests because we served foie gras—a product known for its controversial production method involving the force-feeding of ducks or geese. The protesters were vocal and relentless, going as far as to chant that I was a 'murderer' in front of my young children. Their message was clear, and it forced me to reconsider our menu.

Rather than give in to their demands outright, I sought out an alternative product which did not involve force-feeding (Ganso Iberico). This compromise allowed us to continue offering a delicacy which our guests enjoyed, while addressing the ethical concerns raised by the protesters. It was a small but significant step toward balancing tradition with modern ethical standards.

This experience raises an important question: How proactive should hospitality businesses be in addressing the ethical implications of their food offerings? In today’s world, where consumers are more informed and concerned about sustainability and animal welfare, it’s no longer enough to serve what’s popular or traditional. Hospitality businesses have a responsibility to consider the broader impact of their menu choices—not just on their bottom line, but on the environment and society as a whole.

Incorporating sustainably sourced ingredients and ethically produced products is not just a trend—it’s a necessity. Whether it’s sourcing game from estates that practice ethical gamekeeping, offering plant-based alternatives, or choosing free-range, organic meats, the choices that hospitality businesses make can send a powerful message about their values.

As the debate around food ethics continues to evolve, hospitality leaders must ask themselves: Are we doing enough to align our offerings with the values of today’s society? The answer to that question will likely shape the future of the industry.