What is defined as practices that minimize environmental impact and promote responsible sourcing of food in the food service industry?

The correct selection is sustainability, as it encompasses practices aimed at reducing environmental impact and encouraging the responsible sourcing of food within the food service industry. Sustainability includes efforts to use resources wisely, minimize waste, and support food systems that are environmentally friendly and socially responsible. This may involve sourcing ingredients locally to reduce transportation emissions, choosing organic or seasonal produce, and implementing waste reduction strategies.

While efficiency focuses on optimizing processes to reduce costs and save time, it does not necessarily address the broader environmental and social implications of food sourcing and production. Profitability pertains to the financial aspect of running a food service operation, ensuring that the business remains financially viable. Quality control relates to maintaining standards for food safety and consistency in service, but again, it does not directly tackle the practices associated with environmental stewardship or sustainable sourcing.