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Industry leaders agree hospitality careers must be recognised as an opportunity by the younger generations, and need to become more appealing to bring more youth into the hospitality industry. Employers want to attract young talent, and agree that the hospitality industry needs an image change, from unskilled ‘back-up’ career, to skilled flexible vocation.

Today the term sustainability seems to span over many topics, and the sustainability in food and beverage industry is adapting to this new way of understanding the economy and how to make positive moves towards a greener future. As a result, there has been a call for global sustainable indexes that are rational, solid and reliable, to allow the evolution of sustainable investments to be monitored as businesses navigate towards better food industry sustainability.  

Over the past few years, the foodservice industry has undergone significant change. All aiming to promote a more sustainable and effective approach to better sustainability in the food service industry and better economic value to businesses. This is why the footprint sustainability awards were created. To give notice to those who are doing their best to work towards a more sustainable future.

COVID has had a substantial impact on the foodservice workforce, with many unable to work, or out of work. Hospitality training and development can be a key support tool in this situation, and food operators across the country have used online learning to develop team skills and foster a sense of belonging during the pandemic.

Small changes such as improving equipment, tailoring menu options and optimising kitchen layouts could save the UK catering industry over a quarter of a billion pounds in energy costs every year. So bringing up a restaurant sustainability checklist of goals and achievements in weekly meetings is a good way to put these issues front of mind for the catering team.  

Get ahead and work out what carbon accounting tools you need to do before change is forced upon you by legislation, such as the 2021 Environment Bill. If you don’t, you could expose your business to considerable risk.

At Nestlé UK & Ireland we work with the Science Based Targets Initiative to understand our total dairy industry carbon footprint, where the big levers of change are, and the areas we need to address most urgently. A quarter of global emissions comes from food, and gases such as methane and carbon dioxide are produced at different stages of dairy farming.

A global switch to diets with less meat and more fruit and vegetables could save up to 8 million lives, reduce emissions by two thirds, and lead to healthcare related savings and avoided climate damages of $1.5 trillion by 2050, according to an academic study. So, more so now than ever strategies to encourage healthy eating are vital.  

The new partnership sees the GARDEN GOURMET brand highlighted on menus across the company’s hotel, restaurant and pub estate at 800 Premier Inn sites and 400 pub and restaurants including Beefeater, Brewers Fayre, Bar + Block, Table Table, Whitbread Inns and Cookhouse + Pub sites, which serve over five million customers a month. 

We partnered with Arena, the hospitality networking association, to host their Ask Arena webinar. ‘The Power of Plant Based – Opportunities within Hospitality’, sponsored by Garden Gourmet, brought together an expert panel of operators and suppliers to explore how the opportunities plant based brings are being harnessed.

At Nestlé, procurement decisions are made every day. We understand the impact of our choices and that’s why we want to make sure our purchasing power is used to benefit customers, communities and the planet for a better, more sustainable future. And we’re not alone in our mission. We got together with industry leaders to discuss sustainable procurement and what the future looks like for both businesses and consumers. Keep reading to discover more.

We reveal our top tips to support operators as hospitality moves back indoors.

Keeping up with the constantly-shifting customer needs can be overwhelming. But identifying those important food service industry trends ahead of time is key in making sure your business is ready for new opportunities, whatever the future brings. This is why we’ve created the Nestlé Professional 2021 Sustainability Trends Report, an essential document for anyone interested in the current trends in food service sustainability.

NEW NESCAFÉ RESEARCH REVEALS ALMOST TWO-THIRDS OF CONSUMERS WOULD BUY A COFFEE-TO-GO IF IT WAS A WELL-KNOWN BRAND, UNDER £2 A CUP¹

NESCAFÉ, the coffee experts, have launched a new online coffee-to-go hub as a one stop shop destination to help coffee-to-go customers and convenience stores grow their hot drinks trade and maximise their sales from coffee.

Every year, hundreds of thousands of consumers sign up for Veganuary – a pledge to follow a vegan lifestyle for a month. Since it started in 2014, over 600 businesses and 100,000 people have taken part, with sign ups in 2020 peaking at 400,000 & over 500 businesses joining in¹.

As the industry takes steps to get ready for the new post COVID-19 reality, our in-house team of chefs have been busy developing inspiring recipes for food businesses just like yours. These plant-based menu inspirations are for everyone who is trying to reduce their meat consumption.

The announcement is the latest in a line of initiatives aimed at supporting the foodservice industry.

BACK TO WORK - BACK TO BUSINESS: What it means for catering and restaurants health and safety guidelines.

As we all navigate our way through the challenges posed by COVID-19 and the new reality of social distancing in pubs and restaurants as businesses start to reopen, at Nestlé Professional we’re always open for you; here every step of the way to support the industry.

As businesses reopen and consumers get back to enjoying their favourite dishes, organisations will be looking at their menu choices. Understanding how to create a restaurant menu that caters to the demand while adhering to social distancing restrictions has become increasingly important. This is why the second article in our series looks at dish engineering opportunities to maximise menu potential, while offering customers plenty of delicious reasons to come back.

After weeks of navigating through the challenges posed by lockdown, the hospitality industry has begun to open its doors again and welcome back consumers with a sense of optimism and excitement.