THE SUSTAINABILITY ADVANTAGE

Adopting sustainable practices cuts costs, boosts efficiency, and appeals to the eco-conscious—giving foodservice establishments all kinds of advantages.

MORE PREFERENCE FOR LESS WASTE

When it comes to sustainability and deciding where to eat, 62% of Gen Z and 62% of Millennials like to eat at sustainable places; with 22% of Gen Z and 24% of Millennials going out of their way to do so.¹

81% of people are more likely to visit places that donate excess food.¹

Recycling program is one of the top sustainability initiatives to influence people’s likelihood to visit a restaurant or other foodservice location.¹

University of Michigan

Promotes its comprehensive sustainability plans, like waste reduction and its 2040 carbon neutrality goal², through campus-wide initiatives, student organizations, local partnerships, and social media campaigns.

Gjusta Bakery

This California-based bakery effectively communicates its commitment to organic ingredients and waste reduction through visually appealing social media campaigns, website copy, and partnerships with local farms.³

HIGHLIGHTING SUSTAINABILITY

While the push toward sustainability isn’t new, recent data reinforces its positive impact on diners’ attitudes and preferences. Prioritizing sustainability can lower utility costs, reduce waste, and boost operational efficiency—but to make the most of sustainability efforts, the key is effectively communicating sustainability initiatives.

MARKETING SUSTAINABLITY

Although many foodservice operators implement sustainability practices, they often miss opportunities for positive publicity. This may be due to the lack of standard methods for showcasing their sustainability efforts.

Whether it’s recyclable to-go containers or unique recipes with upcycled ingredients, there are many easy-to-adopt sustainability efforts that operators can communicate—and in many cases, are already practicing.

Nossa Familia, Portland

This Oregon-based roaster and café offers a 25-cent discount to customers who bring their own reusable mugs and actively promotes its sustainability efforts on social media platforms like Instagram and Facebook.

Lighthouse Restaurant, NYC

This Mediterranean food spot in Brooklyn composts food waste and uses sustainable packaging while promoting the initiatives on its website, social media, and in-restaurant signage.

35% of operators don’t promote sustainability efforts of their operation to their patrons.¹

Recycling program and packaging made from recycling materials are among the least advertised sustainability initiatives.¹

People are willing to pay more for sustainability initiatives like organic, biodynamic, or natural dishes.¹

^{Sources: 1. Datassential Operator Omnibus (August 2024), as cited in Datassential Table Stakes Report (September 2024) ; 2. Yale News: Waste watchers: Using AI to minimize food waste in Yale’s dining halls (2024)}

^{Sources: 1. Datassential PULSE Industry Overview (2024)}

^{Sources: 1. Datassential Plant-Forward Opportunity (2024) ;}
^{2. Datassential BUZZ Annual State Of The Category (2024)}

^{Sources: 1. Datassential Selling Sustainability (2024)}

^{Sources: 1. Datassential Selling Sustainability (August 2024) ; 2. University of Michigan Sustainability: Carbon Neutrality, University of Michigan Planet Blue: Waste Reduction ; 3. Gjusta Bakery Website, Gjusta Bakery Instagram}

AI IN PRACTICE:
YALE’S WASTE SOLUTION

To achieve their sustainability goals, the dining halls at Yale have started using a new technology powered by AI to sort and analyze food waste. Every kitchen prep area has an AI system, which includes a monitor, camera, compost bin, and scale.

The system uses image and weight recognition to provide staff with valuable insights on how to reduce waste from food prep, spoilage, and overproduction. A month after introducing the technology on a limited basis, Yale reported that the amount of waste sent to the composting facility significantly decreased compared to previous years.²

THE CASE FOR AI

Reducing monthly food costs is a top priority goal for operators.¹ Using AI for demand forecasting and waste management can be a smart move to keep costs down.

AI can analyze historical sales data, seasonal trends, and purchase behavior to help professionals identify complex trends.

REAL-WORLD USE CASES

Ren Beque:
A NYC-based French restaurant uses leftover wine to create vinegar.

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Chez Panisse:
Run by Chef Alice Waters, this restaurant creatively uses surplus and scraps by turning them into soups, sauces,
and other dishes.

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Atomo Coffee:
This company produces a bean-less coffee alternative using upcycled ingredients like date pits, chicory root, and grape skin.

USE EVERY PART

When asked “How much of a priority is improving your operation’s sustainability?”, 30% of operators said “High” and 47% of operators said “Medium.” Additionally, 15% of operators said sustainability efforts ultimately save money when it comes to their specific operation.¹

Upcycling and repurposing food scraps and byproducts aren’t just strategic approaches to waste management and sustainability: they can also enhance menu offerings and strengthen a business’s ties to sustainable practices.

Tips & Tricks to Get Started

Get scrappy: Vegetable scraps can be turned into flavorful stocks.

Get colorful: Fruit peels can be dried and used as colorful garnishes or infused into syrups and liqueurs.

Get creative: Stale bread can be dried and crumbled into breadcrumbs for coating dishes or adding texture to recipes.

Nearly a quarter of the U.S. population limit their meat intake, a trend largely driven mostly by women and Baby Boomers.¹

Gen Z are the likeliest to avoid meat entirely (being either vegetarian or vegan).¹

Nearly a third of people say they are willing to pay higher prices for plant-forward menu items.¹

GO PLANT-FORWARD

Plant-forward options extend beyond just food: 23% of people use plant-based milk/creamers for their hot-brewed coffee away from home.² In addition, plant-based creamers now represent over 50% of creamer usage in hot specialty coffee.²

It doesn’t take a menu overhaul to satisfy vegans or those who don’t feel like having red meat or dairy: simply offering customization options can satisfy diners with diverse palettes.

To gauge the acceptance of plant-based food items among their guests, some operators are starting small by introducing Limited-Time Offers (LTOs).

START SMALL WITH LTOs

Plant-Based Chalupa at Taco Bell

Jack and Annie’s Plant-Based Burger Patty at Smashburger

Koia Protein Shake at Starbucks

MEETING GENERATIONS
WHERE THEY ARE

To better communicate sustainability efforts, operators can adopt a cohesive strategy based on generational preferences.

For older generations, location’s website takes the lead, followed by notes on menus, signage at establishment, social media, ads in local publications and location’s app.¹

For younger generations, social media is where they prefer to learn about sustainability efforts at restaurants and other foodservice locations, followed by location’s website, notes on menus, location’s app and signage at establishment.¹

Social media is the most preferred method of marketing to learn about sustainability efforts for Gen Z and Millennials, whereas Gen X and Boomers prefer location’s website.¹