Why Being a Sustainable Restaurant Drives Sales and is the Future of Hospitality

Written by
February 22, 2024
5 min read

In the past restaurants were able to sell themselves based on their menu alone, but with the rising concerns over climate change consumers are more conscious about where their food comes from and its environmental impact (ie) the sustainability credentials of a restaurant.

In a study conducted only a month ago by New Food Magazine they found that 43% of the people questioned are willing to pay more from restaurants that have visible sustainability credits. And a further UK hospitality survey found that

80% of respondents said sustainability was a deciding factor when deciding where to go for food”
There is a demand to go 'green'

There is increasing pressure and a growing demand for restaurants to adopt sustainable practices in their day-to-day operations, mainly because of the impacts of the restaurant industry on climate change and greenhouse gas emissions.

According to the United Nations the food sector accounts for 30% of the world's total energy consumption and around 22% of total greenhouse gas emissions. Food in the UK is estimated to travel 30 billion kilometers by ship, train and road each year which produces 19 million tonnes of CO2 annually which has a detrimental effect on our planet.

Why Does Food Waste Drives Down Sales?

Waste is also a serious problem in the restaurant industry where in the UK alone 1.1 million tonnes of food is wasted in hospitality and food services each year. Food waste is another enormous contributor to carbon emissions and restaurants need to focus on lowering these numbers to slow the climate crisis but also to cater to the sustainability generation.

If restaurants do not move to become sustainable in the near future their business will be grossly affected; it is a necessity for satisfying customers but also in saving the planet.

So what does it mean to be a sustainable restaurant?

Restaurant sustainability refers to when food businesses minimize their impact on the environment by looking at and altering their sourcing and purchasing decisions, operational practices, their carbon footprint, food wastage and more. Sustainable restaurants operate in a way that protects and preserves the environment, by, for example, using locally sourced ingredients or even growing their own.

Daylesford Organic Farm Cafe, where all the food travels straight from their farm to our forks

5 benefits of moving towards becoming a sustainable restaurant?

  1. Builds Better Relationships

Eating out is an amazing experience and none of us what to then feel guilty that they are damaging the planet. By putting sustainability at the heart of the business, enable diners to feel more connected.

  1. Saves money

Minimising food waste and energy usage cuts operating costs and saves money in the long run (whilst also helping the environment)

  1. Improves customer satisfaction

Restaurants that are more “human” and more transparent that align more closely with the sustainability zeitgeist will drive up customer satisfaction scores.

  1. Drives Repeat Business

Customers will return time and time again to a business that they are aligned with and that they believe in.

5. Helps Employee engagement & Recruitment

Most restaurant staff are young (ie) GenZ. There isn’t a debate about Climate Change, and they are at the forefront of purchasing sustainable brands and therefore want to ensure they work in and for a business that matches their values.

SKOOT Eco Dining offers a solution to any restaurants who are looking to become more sustainable and reduce their carbon footprint. Our restaurant solution enables restaurants to automatically plant trees to offset purchases made in the restaurant.

Sustainability isn’t a ‘trend’, or a fad, it’s now a fundamental part of most businesses DNA, regardless of whether that’s a restaurant, bar or manufacturing business. Business who choose to take action quickest are the ones who will thrive in the future but also survive the current economic downturn.

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Written by
February 22, 2024
5 min read