This report from Foodservice Footprint discusses the need for more sustainable diets, outlines the business case for introducing them and provides a framework to help food service businesses offer sustainable food options.
Reasons for food service businesses to pursue sustainable diets include strong demand from customers (particularly younger people) for sustainable options, a growing trend in the industry for healthy and sustainable options, and improving supply chain transparency and public trust in the brand.
Recommended actions included introducing more plant-based options on menus, tackling environmental impact hotspots within the supply chain, considering certification schemes, reducing food waste, marketing from several different angles and using “nudges” such as smaller plate sizes.
Read the full report here. See also the Foodsource chapter What can be done to shift eating patterns in healthier, more sustainable directions?