Kerry calls for industry collaboration to drive sustainable nutrition

Foodservice supplier and manufacturer Kerry has hosted a summit for senior leaders from the foodservice sector, sharing new research, knowledge and insights into the importance of sustainability in the industry.

The event held in London earlier this month demonstrated the opportunity that exists to integrate sustainability, taste and health into a successful proposition for consumers.

The qualitative and quantitative research presented examines the current reach of sustainable nutrition with consumers and shares actionable recommendations on how foodservice operators can integrate sustainability, indulgence, and health into a winning proposition. With over half (55%) of consumers reporting that they are now eating more sustainably since the COVID-19 pandemic.

The day included sustainable chefs and influencers such as Thomasina Miers, Arthur Potts-Dawson and Max La Manna, as well as innovative foodservice operators such as MAX Burger, Brakes, Guinness & innocent, as well as the Sustainable Restaurant Association, Nesta and Nutritics.

Daniel Sjogren, vice president Foodservice at Kerry said: “To truly accelerate the creation of a world of sustainable nutrition, we need to make the business growth agenda and sustainability one conversation. Our industry needs to act now and provide healthier and more sustainable food and beverage offerings, that deliver on taste expectations of consumers and ultimately are better for the planet and society.   People are integrating sustainability into their everyday choices and becoming significantly more proactive in living a more sustainable life. As a result, there are great opportunities for foodservice operators to respond to these new needs and expectations and grow their businesses successfully with a more sustainable model.”

Key findings from the new research include:

• 65% of consumers report that they are looking for sustainable options made easy, whether through more information or a greater range of options, so that they can feel more empowered to make the better, more sustainable choice.
• Taste is the most important factor for people and serves as a reminder that consumers are unwilling to compromise. Always delivering a great taste promise is key for Foodservice to drive confidence in more sustainable options.
• 59% of consumers believe that sustainably sourced meals and drinks are healthier for you. Nutritional claims are also becoming more important to the consumer than ever before, especially claims with low/reduced sugar content. Explicitly linking sustainability to healthier options could help drive demand.
• Foodservice operators have an opportunity to drive sustainable choices through low-cost menu design interventions and message framing, especially given that consumers actively want the industry to make sustainable menu choices easier for them.
• There is a strong belief that acting sustainably comes at a cost, and there is willingness to pay more for sustainable food and drinks with 51% agreeing that they are happy to pay more. Where there is a sustainability premium, consumers need a greater understanding of why it exists and the cost differential must be defendable and clearly communicated.