The sustainability and “going green” movement shows no sign of slowing down, and foodservice businesses have taken notice. They see the adoption of more sustainable practices as more than just doing the right thing but also an effective means to overcome the challenges of rising food costs, increasing energy prices and more eco-conscious customers.
McDonald’s has responded with a Rainforest Alliance certified espresso and fish sandwiches certified by the Marine Stewardship Council. In fact, sustainable seafood is touted as a Top Restaurant Menu Trend for 2014, so you can be sure McDonald’s will be joined by others.
Some businesses are looking beyond products and into their core practices. Subway added Corporate Social Responsibility to its company plan in 2007 in an effort to have its storefronts be as environmentally and social responsible as possible. This vision has expanded to help them address supply chain management, nutrition and food safety.
All businesses are feeling pressure to adopt sustainable practices, not just large national chains. When the National Restaurant Association released its What’s Hot in 2014 Culinary Forecast, researching locally sourced meats and seafood, purchasing locally grown produce, focusing on environmental sustainability, hyper-local sourcing and using sustainable seafood practices were listed in the top 10 trends.
Sustainability is becoming less of an option and more of an expectation. The industry has evolved to make sustainability central to business practices, and businesses have seen the benefit. Take a look at your current practices and see where there is an opportunity to improve, such as reducing food waste or investing in energy efficient equipment.
Follow the link for more information on how the T. Marzetti Company is addressing sustainability.
