In 1991, there were no vegan sausages available in supermarkets, so Wally and Debbie Fry started making protein alternatives or meat analogues for their own consumption in the form of vegan sausages and burgers. Their vegetarian friends started purchasing the products and demand grew. In 2001 their innovative recipes resulted in the establishment of Fry Group Foods. It is now a second-generation family business. It now exports 27 vegan products to over 25 countries distributing delicious and cruelty free food that has as little impact on the natural environment as possible with an emphasis on putting principles over profits. The ingredients and factory carry endorsements from the highest authorities of veganism in the world. Growth was incremental but continuous and today the business packs 40 tons per day. The focus is on continuous improvement and the development of new product lines. In addition, Fry’s continues researching new ingredients from all over the world, with the proviso that its sources are aligned with the business’s own ethics and values.The business depends on people and the natural environment for its own sustainability. Using examples from the case study, explain what constitutes ethical factors for Fry Group Foods and how they incorporate ethical factors in their business.
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