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Green tips for all from the foodservice industry

March 09 2010
Posted by: Tamunk

Overall foodservice business activity still seems to be lagging, many companies report. But one aspect of the industry that has continued to gain momentum is the movement among foodservice operators to implement more-sustainable practices. From energy and water management to sourcing more products locally, the foodservice industry steadily has worked toward becoming more environmentally friendly.

During the past year, 18 percent of fine-dining restaurants said they plan to devote more of their resources toward going green, notes Chris Moyer, manager for the National Restaurant Association's Conserve Web site. Family-focused restaurants announcing similar plans to devote more of their resources to developing and implementing sustainable practices increased to 43 percent in 2009, up from just 23 percent in 2008. And, 27 percent of quick-service restaurants said they've devoted more resources to sustainable business practices in 2009, up from 21 percent in 2008. This “going green” business has reached not just a few, but all segments of the foodservice industry.

So what has prompted this increased awareness among business leaders that greener is better? “At its core, green is about doing more with less,” says Andrew Winston, author of “Green Recovery” (Harvard Business Press, 2009). “We are in a commodity world, and 'green' allows you to emerge from the pack. It is a tiebreaker, and it can even be a deal-breaker.”

Another product of the challenging business environment is that consumers have expanded their definition of value, on which they to place an increased emphasis. “Quality is now being defined as a product that is sustainable and lasts longer,” Winston adds.

As a result, many foodservice companies—operators, dealers, manufacturers and more—are looking within their businesses for innovative ideas. Solutions may be simpler than they realize. “When people talk about innovation, they are usually talking about developing products they can sell more of,” Winston says. “Innovation can be about doing more with less and being greener.”

Still, the prospect of becoming more environmentally friendly often prompts no small amount of anxiety. So where can foodservice operators, along with some assistance from their supply-chain partners, begin this process? It makes sense to start with one of operators' biggest ongoing expenses: energy.

Energy

Indeed, the amount of energy that kitchens consume per square foot ranks higher than most any other commercial operation. So any steps a foodservice operator can take to lower this expense will boost their bottom line.

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