It probably will not surprise you that in a recent survey among consumers regarding food trends environmental sustainability ranked first.
The words fresh, organic and local led a list that also included children’s nutrition, gluten-free and artisan as descriptions related to the food people want when they go out to eat. Going green with your menus will alert your customers that you are a caring part of their community; will enhance and broaden your selection; improve the quality of your food; and even improve your top and bottom line.
What determines green and sustainable foods? In the simplest terms, sustainable agriculture is the production of food that uses farming techniques that protect the environment, public health, human communities, and animal welfare. It even includes the management of distribution to reduce the number of miles that food travels. Buying from efficient producers who value sustainability accomplishes this goal.
Artisan foods are now the new buzzword, replacing gourmet. Approaching food in an artisan manner tells your customers you are trying harder to meet their needs. We have seen this trend in chains as ubiquitous as Subway and Domino. Artisan usually refers to handcrafted foods bought in small batches and made with higher quality ingredients. Popular artisan items include bacon, ice cream and cheese.
The main reasons restaurants are turning to green foods include:
Overall, serving green and sustainable foods delivers a message that connects you to your community. It differentiates your foodservice operation from international chains. Most importantly, it is a genuine message of wholesomeness and well-being that shows consumers you care about more than profits.