Sustainable eating the trend to watch

Wednesday, April 17, 2019

Student plating up in a professional kitchen as part of Nestlé Professional's sustainable futures program Toque d'Or

A survey of foodservice professionals reveals that sustainability concerns are changing the way the industry operates, with menus and kitchens reflecting more on the longevity of the industry and a desire to protect its future.

A report we commissioned reveals that 40% of foodservice professionals see sustainable eating becoming mainstream as one of the biggest and most exciting opportunities for the industry in the future*.

The trend is reflected behind the scenes, with eight in ten (85%) foodservice professionals saying kitchens are already becoming more sustainable*, while encouragingly nearly three quarters (72%) of foodservice veterans believe there is good emphasis on sustainability when training new chefs*.

This research shows sustainability is central to the trends set to have the biggest impact on the future of foodservice. 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 foodservice industry, however, is the skills gap. Nearly a third (30%) of foodservice 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 confirms that some 41% of foodservice 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 we launch our Toque d’Or Sustainable Futures campaign, to raise awareness around the future of the UK foodservice industry, covering menu and operational sustainability as well as protecting long-term careers in foodservice.

Speaking about Sustainable Futures, Katya Simmons our UK&I Managing Director, said:

“For us at Nestlé Professional, sustainability covers everything from food sourcing through to talent sourcing. It is an exciting time for foodservice as sustainability initiatives are gathering pace."

 

“Our survey also shows foodservice 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."

 

Student working in a professional kitchen participating in the Nestlé Professional's support of sustainable futures program

 

Now in its 31st year, Toque d’Or is one of the UK’s most influential industry competitions, bridging the gap between the theories of the classroom, work-based learning and the exciting reality of the industry. The Grand Finals will be held in London from 1st – 4th May 2019 and will see six college teams and six apprentices battle it out to win the coveted winning title.

Over the four days, the finalists will compete in a series of challenges designed to stretch their knowledge in sustainability, wine, front of house and back of house, all the while working alongside high profile industry experts and chefs, including Simon Hulstone and James Tanner. The finals are a life-changing experience for their careers and will culminate in a glamorous awards ceremony at the Royal Lancaster London on Friday 14th June 2019.
 

Register your interest for 2020 today!

Follow us on Twitter: #toquedor2019, @NestleToquedor

View us on YouTube

 

*Toque d’Or Sustainable Futures survey of 500 foodservice professionals. 3GEM in collaboration with Nestlé Professional®, March 2018

Latest News