The last few years have driven lasting changes to consumer behaviour, impacting our relationship with food and the businesses that serve it. To identify emerging trends, and pinpoint opportunities for foodservice leaders, Nestlé Professional has launched a new report: Footprint Sustainability Index 2022.
Key insights from the report:
On clients and consumers:
They will seek out more sustainable options, and investment is flowing towards responsible businesses.
1 in 4 consumers choose a place to eat because of its ethics/environmentalpractices.
On sustainable diets:
The drive towards Sustainable diets and plant-based options continues to disrupt menus and business models. But attention is turning to the nutritional value of meat and dairy alternatives.
64% of UK consumers tried to reduce the amount of meat they eat in the last 12 months.
On energy, emissions & natural resources:
The cost of living crisis, Covid, Brexit and supply and labour shortages are pushing prices up and straining supply chains. But carbon cutting and resource efficiency can bring bills down, too.
42% of consumers would choose a venue because its signage displayed a commitment to reducing CO2.
On waste and resources:
Action on food waste can help deliver climate commitments and cut costs. Packaging also remains in the spotlight and businesses have revived their work on reduction, reuse and
8% of consumers are worried about the amount of packaging on-the-go.
On policy and supply chain:
Environmental commitments have never come faster – nor been as ambitious. Net-zero is the principal sustainability concern for many businesses, and a science-based target should underpin any company’s environmental (and increasingly commercial) ambitions.
Collaboration will be critical as businesses up and down the supply chain grapple with tackling their huge scope 3 greenhouse gas emissions.
1 in 5 UK consumers had checked a venue’s commitment to reducing greenhouse gas emissions when eating out.
On employee health and wellbeing:
Sustainability can play an increasingly important role in attracting, inspiring and retaining staff during the staffing crisis. Supporting mental health and diversity also continue to be key priorities.
96% hospitality workers have struggled with mental health at work (67% in past 12 months).
Katya Simmons, managing director Nestlé Professional UK&I, said, “The foodservice industry is going through unprecedented change. The cost-of-living is rising, supply shortages are impacting prices, and new legislation is being introduced, encouraging operators to rethink labelling, packaging and waste management.
“Fortunately, foodservice business can reduce costs, comply with legislation and keep consumers happy with effective carbon cutting and resource efficiency. To provide inspiration and actionable advice, we collaborated with Footprint Intelligence to compile this report.
'We hope that foodservice businesses find it of value; helping them to grow their business while reducing carbon footprint.”