It is survey season. The National Restaurant Assn. (NRA) just released “The State of Restaurant Sustainability 2018.” This past week the Greenview survey for the Green Lodging Trends Report 2018 closed. Be sure to watch for the Report in the coming months. I just learned that the goal for releasing the results of the 2018 Lodging Survey is December. That survey report is produced by the American Hotel & Lodging Assn., American Hotel & Lodging Educational Foundation, and STR. The 2018 Lodging Survey is focused on much more than sustainability trends.
For its report, the NRA surveyed 500 restaurant owners and operators about their environmental efforts and sustainability opportunities and challenges within their operations. More than 1,000 consumers also were surveyed about the best methods for restaurants to promote sustainability practices to customers.
The NRA identified four key trends:
Efficient equipment is now standard in many restaurants. Most restaurants use energy-efficient lighting, and many use U.S. Environmental Protection Agency Energy Star-rated kitchen equipment. Water-saving innovations are also gaining ground, from low-flow toilets to efficient pre-rinse spray valves.
Restaurant operators are recycling and focused on packaging. Large majorities of restaurant operators engage in recycling. Most restaurant operators source at least some packaging and supplies made of recycled content.
Reducing food waste is an emerging area for action. About half of restaurant operators track food waste in their operations, with many of them doing so daily. More than one in five operators donate edible leftovers to charity and more than one in 10 compost at least some of their leftover food.
Sustainability is a mainstay on restaurant menus. Restaurant operators and chefs say environmental sustainability, local sourcing and food waste reduction are among the top trends affecting restaurant menus. As both operators and consumers increase their knowledge about where and how food is produced, menus are also evolving to reflect the growing request for transparency.
Additional Highlights from NRA Report
Here are the findings that interested me most in the NRA report:
- Glass is the least recycled waste item in restaurants with only 26 percent saying they recycle it. Certainly more work needs to be done to find markets for recycled glass.
- Only 14 percent compost food waste. There is a huge opportunity for suppliers who offer food composting solutions (biodigesters, etc.).
- Four in 10 restaurant operators are still not using programmable thermostats.
- Only 16 percent of operators took advantage of energy rebates from utility companies.
- Only 11 percent said they use waterless urinals.
- Fifty-six percent of restaurant operators said they buy at least some packaging or supplies that are certified as compostable.
- More than half of those participating in the survey said they do not track food waste. Of those who do track food waste, 74 percent do so on a daily basis.
- Only 22 percent said they donate leftover food. Of those not donating leftover food, 54 percent cited liability or food safety concerns.
- Consumers said the most effective way to promote restaurant sustainability is to include it on the menu.
- Baby boomers making dining-out decisions are slightly more likely than millennials and Gen Xers to be swayed by a restaurant’s efforts to cut food waste, recycle, donate leftovers, conserve energy and water, and use environmentally friendly packaging.
To view The State of Restaurant Sustainability 2018, click here.
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