To meet the demands of sustainable operations, Asia Pacific’s foodservice sector is leveraging local sourcing, waste reduction, and introducing more plant-based options, reports GlobalData.
Restaurants, hotels, and food establishments are buying from local farmers and producers to not only get sustainable ingredients but also to reduce their carbon footprint. Buying from local sources minimizes the transport distance of goods, which, in turn, reduces greenhouse gas emissions.
The report highlighted the Singapore Food Agency’s Farm-to-Table Recognition Program which recognized eleven restaurants, hotels and caterers for buying part of their food ingredients from local farms.
To reduce food waste, the sector is employing portion control, menu optimization and creative cooking techniques to minimize surplus food. Technology can also be used to manage food surplus.
The industry is seeing a surge in demand for plant-based and vegetarian options as health-conscious consumers become more prevalent. Around 49% of APAC consumers are also motivated to consume plant-based food alternatives as these are considered to be environmentally friendly or more sustainable, based on a GlobalData 2023 Q1 consumer survey.