The report commissioned by Nestlé Professional® Toque d’Or® reveals that 40% of food-service professionals see sustainable eating becoming mainstream as one of the biggest and most exciting opportunities for the industry in the future.
Katya Simmons, managing director of Nestlé Professional UK&I, said: “For us at Nestlé Professional, sustainability covers everything from food sourcing through to talent sourcing. It is an exciting time for food-service as sustainability initiatives are gathering pace.
“Our survey also shows food-service veterans believe rewarding career opportunities, innovation and creativity are exciting prospects for young talent*, so it’s important the industry works together to celebrate its creativity and attract fresh talent.”
The trend is reflected behind the scenes, with eight in ten (85%) food-service professionals saying kitchens are already becoming more sustainable, while encouragingly nearly three quarters (72%) of food-service veterans believe there is good emphasis on sustainability when training new chefs*.
The research shows sustainability is central to the trends set to have the biggest impact on the future of food-service. In fact, over a third of respondents listed grow your own, and alternative food sources such as plant-based ingredients, as the trends that will shape the future of the industry.
A pressing concern for the future of the UK food-service industry, however, is the skills gap. Nearly a third (30%) of food-service professionals agree the war for talent is one of the biggest challenges facing the industry right now.
One solution could be to raise the profile of successful chefs, as the research from Nestlé Professional Toque d’Or confirms that some 41% of food-service professionals believe the industry needs to shine more of a light on positive role models to attract people into a long-term career.