For restaurants, cafés, bars and pubs, the past couple of years has been a perfect storm of issues combining to impede business growth. A global pandemic, soaring energy prices, increased wage bills, rising ingredient costs and staff shortages have all played their part.
All this means that when hospitality and foodservice businesses are fighting for survival, sustainability can often be put on the backburner.
The bottom line is that when it comes to climate change, we are facing one of the biggest challenges of our times and the hospitality industry has a part to play in building a more sustainable future for all.
Not convinced that hospitality needs to take more action? Our Sustainability Lead here at Nutritics, Dr Laura Kirwan, picks out a few reasons that may change your mind.
Consumers have sustainability on the mind
There was an interesting debate at the Nutritics Business Leaders’ Dinner earlier this year about whether consumers factor in sustainability when going out for food or drink. Some argued that for bars and pubs, where consumers may just wish to relax and unwind, this was potentially less of an issue.
But for places serving food, research shows that it’s increasingly relevant to people’s decision making. @Kerry’s ‘Sustainable Nutrition in Foodservice’ report (2023) found that 71% of European consumers said sustainability was important when choosing where to eat out.
Nutritics research from our Sustainability Sentiment Index last year found that nearly two-thirds (64%) of people think eating and drinking out venues/brands could do more to reduce their environmental impact. On top of this, almost half (45%) say a venue’s commitment to sustainability is an important part of deciding where to go and spend money.
The Kerry study concluded that with people integrating sustainability into their everyday lives, “…there’s an opportunity for the industry to provide healthier and more sustainable food and beverage offerings that deliver on taste expectations and are better for the planet and society.”
And consumers want more sustainable information
Reiterating what Nutritics research unearthed last year, Kerry discovered that there is a growing sense of frustration around the barriers to making sustainable choices. It was found that over two-thirds of consumers want more information on the food they purchase, so that they feel more empowered to make greener choices.
The study also found that sharing CO2 emissions on a menu was the most effective way to shift people towards a sustainable choice, making it easier to compare the footprint of different dishes. New research published by Footprint Intelligence in collaboration with Nutritics showed that 53% would prefer ecolabels to be presented on menus rather than on notice boards or online via a QR code, making it easier to read at the moment of ordering.
This is where Foodprint from Nutritics can help you implement eco-labels on menus. Foodprint is an environmental impact scoring system designed especially for the hospitality and foodservice sector, allowing you and your customers to clearly see the carbon footprint and water usage scores for food.
One concern from restaurants is that sourcing more sustainable ingredients can come at an additional cost. However, just over half of consumers in Kerry’s research said they would pay more for sustainable options. In order to do this, though, consumers need a better understanding of why a sustainability premium exists, with this clearly communicated by businesses on-site. This means that, improving training for staff around your menu and its environmental impact is vital in driving the behavioural change required in tackling carbon emissions.
Sustainably matters to your employees too
Sustainability initiatives have become of increasing significance to employees, with research suggesting that 42% of UK working adults are more likely to work for a company with environmental initiatives over one without.
Businesses that respond to this growing appetite for sustainability in the workplace will not only benefit from a productive and more engaged workforce, but also in attracting future talent, particularly as younger generations enter the workforce and demand action and awareness on environmental and social issues. Sector leaders we speak to tell us that, more often than not, candidates are enquiring about companies’ ESG initiatives in interviews, so it can be a real game changer — especially when recruiting Gen Z.
The opportunity for restaurants
With food systems estimated to be responsible for one-third of greenhouse gas emissions, it’s clear that there is a significant opportunity for hospitality businesses to take a lead in reducing the sector’s environmental impact, and supply chain is the place to start.
Despite the ongoing economic challenges, sustainability is an area that the industry cannot afford to ignore, and offers businesses — particularly early movers — the opportunity to gain a strong competitive advantage.
By being open and honest about where your business is on its environmental journey, you can build trust with customers. Whether it’s sourcing lower impact ingredients, reducing food waste, reviewing the suppliers you work for or introducing seasonal dishes, there are plenty of steps restaurants can take without compromising on the taste and quality that consumers still demand in an out of home setting. Make 2023 the year of sustainable action for your business.
If you’re looking to monitor the carbon and environmental impact of your ingredients, Foodprint from Nutritics is here to help.