This report – arranged into 10 key insights – highlights important trends in the sustainable diets space. It is designed to be used in conjunction with 2018’s Action on Sustainable Diets report to drive tangible action.
The Action on Sustainable Diets framework provides a step-by-step how-to guide, and this report, 10 key insights on sustainable diets, serves up business critical, up-to-date insight on trends, opportunities and areas in need of urgent action.
From plant-based Whoppers and Big Macs to meat-free nuggets and breaded fillets, hospitality and foodservice (HaFS) is evolving rapidly and sustainably. Terms such as ‘regenerative agriculture’ are increasingly common and there is rising investment in innovations such as cultured meat and insect farming.
Ingredient-related scope 3 carbon targets are being mapped out and strategized. And major foodservice operators are making bold commitments to increase the plant- based components of their menus.
For a hospitality or foodservice operator, the food destined for plates or takeaway packages is – almost without exception – the most impactful part of its environmental footprint.
