Sustainability Grows in Foodservice Industry

A recent Foodservice Equipment and Supplies article points to a growing trend among foodservice operators to integrate sustainability into their planning and operations. 

The article cites a recent National Restaurant Association survey that found that 18 percent of fine-dining restaurants said that they plan to devote more of their resources toward going green in the next year. Family-focused restaurants announcing similar plans to devote an increased proportion of their resources to developing and implementing sustainable practices increased to 43 percent in 2009, a 26 percent increase over 2008’s numbers. Meanwhile, 27 percent of quick-service restaurants said they’ve devoted more resources to sustainable business practices in 2009, an eight percent increase from the previous year.

Foodservice providers are being faced with consumers that have expanded their definition of value to include sustainability, the article notes, with notions of quality being informed by ideas of sustainability and longevity.

Foodservice providers looking for areas to accelerate the greening of their businesses can look to energy efficiency, water conservation, use of alternative and renewable energy sources, recycling, and improved ventilation as good starting points, the article said. Additionally, the LEED for Retail pilot program provides members of the foodservice industry with guidelines for creating greener operations.

Given the nature of a foodservice provider’s work, LEED projects involving major foodservice components can earn more credits in the Innovation in Design category than in the past. The article cites a Harvard University project that earned credits through its waste-reducing pulping and food composting program as an example of this kind of innovation.

Check out the article for more ways that foodservice providers can sustainably transform their business practices.

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Chris Timmerman
Contributing Writer
Green Education Services
www.greenedu.com