For restaurant operators, sustainability isn’t just a buzzword––it’s what consumers care about. Now more than ever, diners are making decisions based on a restaurant’s commitment to environmental responsibility. More than 40% of consumers factor sustainability into their food purchases, and 67% believe that food companies and restaurants have bigger roles to play in fighting climate change than individuals.1 The bottom line? Embracing sustainability is good for the planet and your business. It can attract eco-conscious diners, cut costs and boost long-term success.
Sustainable Choices for Foodservice Operators
So, how can operators meet this need? It starts with smart sourcing. It’s important to choose suppliers that uphold ethical sourcing and sustainable farming practices, like Michael Foods. Operators should also consider ways to reduce food waste themselves by looking closely at portion control, composting and food donation programs. Even turning extra ingredients into next-day specials can reduce waste while giving your menu some creative flair. Dishes like this savory Adobo Pork Loin and Eggs Breakfast Hash or a lunchtime Philly Cheesesteak Loaded Potato Hash make it easy to repurpose surplus ingredients in a flavorful, on-trend way.
Steps Toward a Brighter Future
By making smart sourcing choices, reducing waste and planning eco-friendly menus, operators can win loyal customers, save money and help protect the planet. Check out our latest report for a closer look at our company-wide sustainability goals and the progress we’re making.
Let’s make sustainability the norm in foodservice—together.
Sources:
1Webinar: The Sustainability Episode, Datassential, 2022
