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Half of Brits more likely to choose eco-friendly bars and restaurants
More consumers are engaging with sustainability when eating and drinking out, new research has found, but a lack of information means many still struggle to make eco-friendly choices when visiting bars and restaurants.
New research by food software company Foodprint from Nutritics shows that consumers want more guidance from hospitality venues to make environmentally friendly menu choices.
A survey gauged the attitudes of 2,000 nationally representative respondents across the UK, assessing consumer attitudes and views relating to eating and drinking out. Results show that almost half (45%) of respondents said that a venue’s commitment to sustainability is an important part of deciding where to go and spend money. Over a quarter (27%) of consumers also said they would like to know the carbon footprint of a meal when eating out.
Results from Foodprint from Nutritics’ Sustainability Sentiment Index show that British consumers actively want to make more sustainable choices when visiting the on-trade, and want more transparency from restaurants, pubs and bars on its menus to demonstrate the effects their choices have on the environment.
However, only one-third (35%)of respondents felt that they currently have the right information to make sustainable food choices when eating or drinking out. Nearly two thirds (64%) of people surveyed also think hospitality venues and brands could do more to reduce their environmental impact.
Commenting on the findings, Stephen Nolan, CEO of Foodprint from Nutritics, said: “It’s clear that there is strong public demand for hospitality venues and brands to be more transparent with their sustainability credentials and to demonstrate these efforts openly to consumers.
“We know that many hospitality and food service operators are looking for ways to achieve Net-Zero, and we encourage them to implement strategies that will not only benefit the planet in the long-run, but also capitalise on consumer desire for understanding the environmental impact of their menu choices.
“It’s evident that a significant – and increasing — number of consumers are trying to make better choices to make the planet a greener place. Operators are in a powerful position to use their resources, including technology, not only to accelerate their own journey to net zero, but also in doing so drive increased footfall from environmentally savvy diners.”
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