National Restaurant Association research has found that more restaurant and foodservice operators are integrating sustainability practices into their daily business operations. A survey of 500 restaurant owners and operators examined measures taken, challenges faced and opportunities available by operating more sustainably. Here are some highlights:
2. Restaurant operators are recycling and focused on packaging. Large majorities of restaurant operators engage in recycling. Most restaurant operators source at least some packaging and supplies made of recycled content. Among respondents:
3. Reducing food waste is an emerging area for action. Tracking food waste, donating unused leftover food and composting materials are among the more popular practices restaurateurs are adopting to decrease waste. According to the survey:
The survey also found that restaurateurs think sustainability is a mainstay on menus. Furthermore, environmental sustainability, local sourcing and food waste reduction are some of the top trends influencing restaurant menus. As operators and consumers increase their knowledge about how and where food is produced, menus are evolving to reflect the growing request for transparency. One big takeaway: the most effective way for a restaurant to promote its sustainability efforts is on its menu, consumers say.