The event, which took place in London on September 8th, showcased Kerry’s new research together with insights into the importance of sustainability in the industry.
Daniel Sjogren, foodservice vice president at Kerry, said: “To truly accelerate the creation of a world of sustainable nutrition, we need to make the business growth agenda and sustainability one conversation.
“Our industry needs to act now and provide healthier and more sustainable food and beverage offering, that deliver on taste expectations of consumers and ultimately are better for the planet and society.
“People are integrating sustainability into their everyday choices and becoming significantly more proactive in living a more sustainable life.
“As a result, there are great opportunities for foodservice operators to respond to these new needs and expectations and grow their businesses successfully with a more sustainable model.”
The summit looked at consumer sustainable nutrition needs, attitudes and decision-making barriers and drivers in foodservice when eating out of home.
Thought leaders from across the sector who provoked inspiring conversations throughout the day included sustainable chefs and influencers Thomasina Miers, Arthur Potts-Dawson and Max La Manna, as well as innovative foodservice operators such as MAX Burger, Brakes, Guinness & innocent, as well as The Sustainable Restaurant Association, Nesta and Nutritics.
Key findings from the new research include:
- Sustainable Tipping Point - for the first time the majority are clearly indicating strong sustainability preferences and displaying a sense of frustration around the difficulty in making more sustainable choices.
- Deliciously Sustainable & Healthy - Taste is the most important factor for people in out-of-home consumption.
- Sustainably Healthy - The majority (59%) of consumers believe that sustainably sourced meals and drinks are healthier for you.
- The Power of your menu - Drawing on behavioural science, a menu experiment was created with different menus labelling price or CO2 emissions or calorie content to demonstrate that these labels or visual nudges can impact consumer choices.
- The Sustainability Premium – There is a strong belief that acting sustainably comes at a cost, and there is willingness to pay more for sustainable food and drinks with 51% agreeing that they are happy to pay more.