The report is broken down into six key areas for a greener foodservice sector, including: clients & consumers; sustainable diets; waste; energy, emissions, natural resources; employees, health and wellbeing; and policy & supply chain.
‘Sustainable diets’ calls upon industry leaders to reduce their meat consumption and champion plant-based alternatives, at the same time as supporting government anti-obesity measures and tackling food inequality.
The report comprises in-depth interviews and a detailed survey, with input from foodservice experts who have helped to set out the key sustainability trends for the future.
Katya Simmons, managing director of Nestlé Professional UK&I, commented: “The past year has been a challenge for everyone. While sustainability remains a top priority in the industry, it has also risen on the public and political agendas. Addressing it is going to be even more important as the nation seeks to ‘build back better’.
“One of the biggest takeaways from this report is the need for continued collaboration in order to create a greater impact on sustainability goals. At Nestlé Professional, sustainability is a long-term journey of continuous improvement towards transformation.
“It forms part of our everyday endeavours as we look to not only respond to new trends but also to drive them, because we recognise the need for both incremental and more radical action to achieve the scale of change necessary.”
To download the full report, visit here.