Question: What are some green New Years resolutions you’d suggest for businesses in the food service industry?

Answer: While you can never be too energy-efficient or sustainable — they’re predicting 2014 to be the year where sustainable food is hitting the mainstream! With more businesses on board, this dream may actually become a reality.


The National Restaurant Association issued their press release that forecasts a focus on sustainability in the New Year.

“The top restaurant menus trends for 2014 focus on local sourcing, environmental sustainability and nutrition,” says the press release.

When creating green resolutions for the upcoming year, companies and restaurant owners should consider some of these energy-efficient and sustainability trends that are hitting the foodservice and restaurant business sectors.

Tasty trends being served up

The What’s Hot in 2014 survey is finding locally produced wines and beers, onsite barrel-aged drinks and fresh ingredients are what’s trending for beverages in the upcoming year.

Hot food menus will have a focus on environmental sustainability, local sourcing, nutrition (especially for children), according to the News and Research.

They’re also calling for some trends in technology — consumer’s having access to menus, orders, reservations, ordering and daily deals on their smart phones. Mobile payment is becoming a thing — will printed bills become obsolete? The reduction in receipt and paper waste is certainly a perk.

A clever way to kick-start your sustainability this year

The nonprofit industry wide forum that supports the foodservice’s drive for sustainable design, Hobart Center for Foodservice Sustainability (HCFS) is now accepting applications for a $5,000 grant.

With the grant being in its seventh year, it’s been having a great award to businesses that aim for optimal energy efficiency and sustainability. According to FSR, the organization considers these foodservice sustainability challenges:

  • How the operation reduced energy/water usage
  • How the operation reduced creation of wastewater or solid waste
  • How the operation implemented Farm-to-Fork programs or other combined programs

Depending on where your restaurant is located, it’s also a good idea to check in with government or energy retailers with incentives and rebates that can financially benefit your business.

Of course, we offer both an interactive Energy Audit as well as incentives here.


Image credit: AFS – Advanced Foodservices Solutions