In India, the eight largest fast-food chains are projected to emit approximately one million tons of carbon emission by the end of 2020. In the United States, restaurants produce approximately 22 to 33 billion pounds of food waste annually. In Europe, some individual states have over 200 kg of food packaging waste per year. Clearly, the food service industry is not sustainable. Restaurants, caterers and more are slowly but surely destroying the planet.
However, in recent years, individuals have begun to speak up against the unsustainable actions of the industry. Customers around the world are demanding change and are insisting environmentally friendly practices should be integrated to — not segregated from — a restaurant’s daily operations. This belief has made it clear that sustainability can no longer sit on the back burner in the foodservice industry. Restaurants must consider how their actions will impact the earth.
What does sustainability mean?
Sustainability focuses on meeting the needs of the present, without jeopardizing the ability of future generations to meet their needs. The concept recognizes there is a finite number of resources, that, once used, cannot be replaced.
Why can’t the foodservice industry ignore sustainability?
The foodservice industry can no longer ignore the pressing issue of sustainability. Here’s two reasons why:
1.Consumers are demanding sustainable practices
In today’s day and age, millennials look to support businesses that make a difference. Buying behavior is no longer simply dictated by the price of a good or service. Consumers also consider whether a brand is socially responsible when deciding if they should purchase a product.
In fact, according to a study by the National Retail Federation and IBM, approximately 70 percent of American and Canadian consumers believe it is important for a brand to be eco-friendly. Individuals are even willing to pay more for sustainable products given their positive effect on the environment. This is because purpose-driven consumers look for products that not only fulfill their needs but also, align with their beliefs. If a brand does not align with a customer’s belief, 40 percent are likely to not buy it, a staggering statistic that emphasizes sustainability is a customer demand that must be addressed in the foodservice industry.
2.Sustainability results in decreased costs
Many companies associate sustainable practices with increased costs. However, this is a common misconception that’s far from true. Environmentally friendly practices contribute to decreased expenses within organizations and therefore, ensure a business remains competitively advantageous.
Eco-friendly practices decrease a company’s expenses by minimizing the use of unsustainable packaging, water, energy and other resources. For example, in recent years many restaurants, stadiums and movie theaters have replaced paper towels with hand dryers. The Chicago Bears, a national football team, participated in this trend with their stadium, Solider Field. By eliminating paper towels, the brand saved $12,000 in one year, and at the same time, they positively contributed to the environment.
Sustainability is not a fad —it is a concept that can no longer be ignored in the foodservice industry. Restaurants, caterers and more must begin to implement eco-friendly practices to cater to consumers, become more financially savvy and most importantly, preserve our planet.