The EPA Offers Food Service Providers Information on Sustainability Practices

According to the Environmental Protection Agency’s (EPA) pamphlet, “Putting surplus food to good use: A How-to guide for food service providers,” food waste losses account for up to $100 billion per year; $30-40 billion occurring within the commercial or retail sector (e.g., restaurants, convenience stores) and $20 billion from farming and food processing.

In efforts to encourage food service providers to promote and maintain sustainable practices within their business model, the pamphlet provides useful information concerning practical steps restaurants can take to become more sustainable, and therefore, more environmentally aware.  Some suggested steps include: 

1. Assess your food waste: Take a quick look at the food you are throwing away and identify potential food recovery opportunities to decrease the amount you generate.

2. Conduct a food waste audit: For more detailed information, track and collect data on the types and amounts of each food waste item you are generating. Collecting these data will help you determine if some of your food waste can be reduced by ordering or producing less, how much could be sent to food banks or shelters, and how much could be recycled through animal feeding, rendering, or composting.

3. Plan for costs: There are costs related to collecting, transporting, and composting food scraps. Talk to neighboring organizations also about instituting food waste collection at their facilities to create a cost-effective route for your hauler. You also might be able to generate revenue by selling compost created from your food waste.

4. Start the program: Talk to national waste organizations, haulers, town planners, recycling coordinators, and even the mayor or town manager to get support and assistance for your food recovery program. Employee training is also vital to the success of a food waste recovery program. You might want to consider an incentive program for employee participation. 

5. Decide what food recovery option works best for you: Use the information gathered from your waste assessment and audit to decide which food recovery option is best for your organization. The quality of your surplus food and your estimated generation rate will help you consider how to divert your food waste. To learn about waste disposal options and find haulers in your area, visit your state or county environmental department’s Web site. You can also ask your current recycling or waste hauler about hauling your food waste to a recovery facility.

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All information taken from the epa.gov website.

How can i build my restaurant's brand image?

Why Hispanic Advocacy Matters in the Restaurant Industry

The U.S. Hispanic Chamber of Commerce held a meeting with National Restaurant Association officials last month to discuss ways in which restaurants can attract the growing Hispanic market and find more effective ways of promoting Hispanic employees into management.  This meeting is one of many showing a trend toward promoting more just labor practices in the food service industry, particularly related to members of the Hispanic community, who make up the largest part of the industry’s workforce.  

Speaking on the U.S. Leadership in the Global Food Economy panel, the National Restaurant Association’s Vice President of Labor and Workforce Policy, Angelo Amador, stated, “Hispanics are making up a bigger portion of the market and their tastes are now merging into the mainstream American population. They're asking about food and healthy living, and our foods are influencing the items that are sold in restaurants.”

Amador shared the panel with Kathleen Merrigan, deputy secretary of the U.S. Department of Agriculture; Peter Larkin, president and CEO of the National Grocers Association; Anne Alonzo, vice president of global public policy for Kraft Foods Inc.; and Liz Lopez, an attorney for Barnes & Thornburg LLP. The purpose of the discussion was to develop a plan to promote advocacy within the restaurant industry.  

"We need to let Congress know, and keep repeating the message, that we're very proud of our line workers and our managers," Amador said. "In order to create more opportunities for more people, we need more resources to provide education. That is our biggest challenge. Nevertheless, I do think there is a clearer path to the boardroom today than ever before. That kind of opportunity is more evident at restaurant companies than in any other industry in this country."

What are anticipated food services industry trends for 2012?

Restaurants Claim Retail Builds Brand and Revenue

According to a recent study conducted by the NationalRestaurant Industry, restaurants are offering packaged food items as a retail stream and finding that such items help them stand out from the competition. In an industry that is facing increasing competition, such potential revenue streams are highly attractive and can serve to boost customer loyalty. Additionally, while providing an additional revenue stream, these items are also helping to build brand image for many restaurants who seek greater brand recognition for greater profits.  

The 2012 Restaurant Industry Forecast states that a majority of operators offer merchandise (e.g., frozen food, sauces, dips) for sale at retail outlets, big box stores, and within their own restaurants.  These items are generally placed for sale at the front counter or entryway into the restaurant, so that patrons see the merchandise while entering and leaving the establishment.  Restaurants are also placing ads for these items in their menus and on promotional material that is mailed or emailed to customers.  

Specifically, the numbers from the 2012 Restaurant Industry Forecast show that 54 percent of family dining restaurant operators have retail items, while quick-service and fast casual restaurant owners sell retail items at 37 percent and 41 percent, respectively.  The highest percentage of restaurants having retail items was in the fine dining segment, with 59 percent of operators saying that they sell retail items.  

Hudson Riehle, senior vice president of the NationalRestaurant Association’s Research & Knowledge Group, states that "Selling retail items generates additional sales and in some cases, licensing fees, and that's important considering that the average pretax restaurant profit ranges in the modest 3-percent to 6-percent range. It also expands a restaurant's brand and/or signature products. It keeps it more top-of-mind with current and potential customers and that's extremely important to operators given the highly competitive nature of the industry."

The National Restaurant Association Finds That Sustainability is a 2012 Hot Trend

The National Restaurant Association surveys restaurant owners, chefs, and patrons yearly to determine the top trends showing up in the restaurant industry nationwide.  As a nationally representative sample, these surveys help restaurant owners determine the direction of their establishment in a sluggish economy, and how to best meet their consumers’ demands while cutting costs.  

It was no surprise that according to survey results, 65 percent of restaurant operators believe in the importance of recycling and have recycling programs in place in their restaurant’s day-to-day operations. The survey also found that 60 percent of consumers prefer to support restaurants that recycle, and 51 percent of consumers said that they are willing to pay more for food at restaurants that recycle in order to show support for the practice.

On their current trends report, the National Restaurant Association also showed that an increasing number of restaurants are implementing sustainable practices as a top priority. Since practices of sustainability and recycling promote a healthy environment, lower costs, and the interest of environmentally aware customers, the potential environmental and economic benefit of these trends just make sense.  

The EPA has released a downloadable guide for food service providers wishing to make their business more sustainable and environmentally conscious.  The guide can be found here: (http://www.epa.gov/epawaste/conserve/materials/organics/pubs/food-guide.pdf).  The National Restaurant Association also has several studies and trends related to recycling and sustainability available for download on its website (http://www.restaurant.org/).  According to its findings, restaurants that have begun to put into place new processes that are more environmentally friendly and that reduce food wastes have found that consumers are attracted to the idea, as consumers are likewise becoming more educated, in general, about sustainable practices and the need for it on a wide-spread level.  The message is clear: Environmentally aware business practices are not only smart – they will save you money AND attract more customers.