Research and Markets: Sustainability in the UK Foodservice Operators' Industry 2012-2013
Research and Markets (http://www.researchandmarkets.com/research/p6w8hz/sustainability_in) has announced the addition of Canadean Ltd's new report "Sustainability in the UK Foodservice Operators' Industry 2012-2013" to their offering.
Sustainability in the UK Foodservice Operators' Industry 2012-2013 is a new report by Canadean that provides a comprehensive analysis of various factors that affect sustainability in the UK foodservice industry. The report contains in-depth analysis on the principal drivers and challenges with regards to sustainability as well as highlighting the CSR initiatives implemented by food service operators; it also benchmarks the successful sustainable initiatives and food wastage management measures adopted by various companies. This report also examines the impact of sustainability on profits and cost saving targets set by companies. Furthermore, the report assesses the implementation status of calorie labeling within foodservice organizations and analyses the procurement strategies and practices being undertaken, category-level spending outlooks, changes in sustainable procurement budgets, and the investment opportunities available for leading purchase decision makers. The report identifies the key drivers and practices of green marketing, and the channels used to effectively market green credentials.
'Regular inspection of fridge and storage system', 'strategic menu planning and ordering', and 'training staff on waste management system' are the most important steps taken to manage food wastage, as highlighted by 67%, 63%, and 56% of profit sector respondents respectively. The majority of respondents from the cost sector indicated 'strategic menu planning and ordering', 'purchasing meat and seafood as per cooking needs', and 'regular inspection of fridge and storage system' as the most widely implemented food wastage management measures.
A total of 38% of profit sector respondents and 28% of cost sector respondents consider 'email and newsletters' to be effective media for promotion.
Overall, 31% and 41% of respondents across the profit sector and the cost sector claim that they have 'limited engagement' with suppliers, respectively. Additionally, 21% and 28% of respondents from profit and cost sectors noted that they 'encouraged suppliers with some success', respectively.
On average, sustainability budgets are expected to increase by 8% for operators with turnover of less than GBP1 million, while it is expected to increase by 6.8% for operators with turnover of GBP1 million - GBP9.99 million. Operators with turnovers of GBP10 million - GBP49.99 million expect to increase sustainability spending by 4.6%, while operators with turnover of GBP50 million and more expect to see an increase of just 3.5% in their sustainability budgets.
Procuring 'local' food and implementing 'minimal packaging' are considered to be important sustainable procurement standards by foodservice operators in both the profit and cost sector channels.
Key Topics Covered:
2 Executive Summary
3 Sustainability in the Foodservice Industry
4 Implementation of Sustainability
5 Financial Implications of Sustainability
6 Sustainable Procurement
7 Marketing Green Initiatives
- Orchid Group
- Pret A Manger
- River Cottage Canteen Plymouth restaurant
- Lancaster London hotel
- Unilever Food Solutions
- Nestle UK
- Young's Seafood
- Aramark Limited
- Norbert Dentressangle
- Tata Global Beverages
- Mitchells and Butlers
- Compass group
- OSI Food Solutions
- First Milk
- British larder Suffolk
- Nampak Plastics UK
- Harbor and Jones
- Bedruthan Hotel
- Premier Inn
- bartlett mitchell
- The Lindley Group.
For more information visit http://www.researchandmarkets.com/research/p6w8hz/sustainability_in
Source: Canadean Ltd