Eight in ten (85%) of foodservice professionals say kitchens are already becoming sustainable, according to a new survey.
The report commissioned by Nestlé Professional Toque d’Or revealed how sustainability concerns are changing how the sector operators, with menus and kitchens reflecting more on the longevity of the industry.
Foodservice professionals believe kitchens are continuously striving to be more eco-friendly, and nearly three quarters (72%) believe there is good emphasis on sustainability when training new chefs.
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.
Nestlé Professional® Toque d’Or’s 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*.
The survey results are announced as Nestlé Professional® Toque d’Or® launches its Sustainable Futures campaign, to raise awareness around the future of the UK food-service industry, covering menu and operational sustainability as well as protecting long-term careers in food-service.