The foodservice industry is at a pivotal moment as sustainability becomes a priority for both businesses and consumers. With younger generations driving demand for ethical dining, chefs and operators face the challenge of delivering eco-friendly meals without compromising on flavour or experience. Ana Aragon, Nestlé Professional's sustainability and nutrition manager, and Shonah Chalmers, vice chair of Worldchefs' Feed the Planet and Sustainability Committee, share their insights on how the industry can navigate this shift.

As sustainability becomes increasingly important across industries, the foodservice sector is embracing the opportunity to adopt more eco-friendly practices. While taste continues to be a top priority for consumers, there’s a growing enthusiasm, especially among younger diners, for sustainable choices that align with their values.

The growing importance of sustainability in foodservice

The primary challenge for foodservice operators today is balancing taste, experience and sustainability. Dining out is still seen as a treat, and taste is often the number one reason consumers choose to eat out. According to a US consumer report, 'eating out is a treat, and it’s okay to indulge' remains the leading motivation for many diners.

Younger generations, such as Gen Z and Generation Alpha, are highly aware of environmental and social issues, and they are leading the demand for ethical and sustainable dining options. A 2023 report found that 66% of younger consumers view purchasing sustainable products or supporting responsible brands as a reflection of their values. In Europe, this trend is also significant, with 69% of consumers believing that restaurants should focus more on sustainability.

Consumers today seek more than flavour – they want balanced, eco-friendly meals made from locally sourced, unprocessed ingredients with a lower carbon footprint, without compromising on taste. This shift in awareness is driving demand for innovative recipes that combine traditional flavours with sustainable practices.

What chefs in the foodservice industry can do

To meet these growing expectations, chefs and restaurants around the world can take actions to make their operations more sustainable:

• Prioritise plant-based ingredients: Adding plant-based options and sourcing seasonal ingredients with local farms helps in sustainability goals but also caters to the demand for balanced diets. Using the whole vegetable, from root to stem, minimises waste and enhances flavours. Leverage creative, plant-focused and waste-free recipes, such as beet greens pasta and broccoli stem slaw.

• Minimise waste: Chefs can minimise waste by repurposing leftovers for garnishes, stews or stocks. Encourage cross-utilisation by incorporating the same roasted vegetables into various dishes, such as salads, wraps or curries. Additionally, consider offering smaller portions or donating surplus food to local organisations.

• Optimise energy use: Kitchens can reduce energy use by using efficient appliances, transitioning from gas. Start to track your energy consumption in the kitchen. Think about utilising cooking methods that use limited energy, like fermentation or acidic marinades.

• Conserve water: Reduce water use through simple techniques like using the right-sizing pots or reusing water as a base for soups. Instead of boiling ingredients, chefs can prepare dishes via steaming, or a pressure cooker could be an alternative.

  
  

• Keep taste, nutrition and sustainability in harmony: We know that it is essential to create dishes that are both delicious and balanced by including plant-based foods such as vegetables, legumes and nuts. Focus on keeping portion sizes reasonable to reduce excess calories and food waste.

How the industry is supporting chefs

There are many free online and in-person training sessions, where subject matter experts share their knowledge with chefs, foodservice leaders and future professionals worldwide. These efforts are essential for helping industry become more resilient and competitive in the long-term.

Foodservice industry leaders often share their expertise via social media and publications. Tapping into this expertise can help businesses understand practices that reduce environmental impact.

Additionally, participating in educational programmes from industry leaders can teach chefs how to integrate eco-friendly practices into their kitchens while maintaining profitability. Leading by example is important to ensure the message is being communicated and chefs prioritise flavour and sustainability in their dishes, menus and businesses.

Finally, look to local, regional or global chef competitions for inspiration and ideas. Industry awards schemes, such as Nestlé Professional's Green Spatula Award at the Worldchefs Global Chefs Challenge, recognise the top chefs who have gone above and beyond in implementing sustainable practices while creating extraordinary culinary experiences.

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