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Sustainable Food Barometer
Uncovering Global Sustainable Eating Attitudes and Gaps Between Intentions and Behaviors
In a world grappling with the environmental impact of its food systems, the call for sustainable practices is more urgent than ever. As the global leader in sustainable food and valued experiences, we have developed the International Sustainable Food Barometer, in collaboration with Harris Interactive. This first edition of the barometer stands out for its focus on amplifying the voices of respondents across different geographies and cultures, shedding light on their understanding of sustainable food and deciphering potential gaps between perceptions, intentions, and behaviors.
Reported attitudes and perceptions of sustainable eating by US citizens showed geographic-specific attitudes and levers that can help motivate our country toward a more sustainable way of eating.
Learn more about US-specific insights in our press release.
You can also read our 2023 Sustainability and CSR Report to learn about our ongoing sustainability journey and progress.
Cutting Carbon Emissions
We’re looking to cut harmful carbon emissions everywhere we can. From helping clients reduce energy use to sourcing responsibly within our network of diverse suppliers including over 1,400 U.S. farmers, we follow the principles of the circular economy. We also collaborate with industry peers to co-develop sustainable products and services. When it comes to the planet, we’re all in this together.
Reducing Food Waste
We have an aggressive target to cut food waste: 50% reduction at 85% of our U.S. sites by 2025. Our WasteWatch by Leanpath program is the strongest tool in our arsenal — an easy-to-use scale system that tracks and measures kitchen food waste, providing reports and recommendations to enable our chefs to reduce future food waste. We also repurpose and donate extra food, which supports our commitment to feeding hungry people.
Promoting Plant-Based Plates
We’re excited about the growing demand for plant-based foods and its potential impact on carbon emissions. We’re committed to making 33% of main dishes on planned menus plant-based by 2025; in our Campus segment, we’ll shift 50% of planned entrées to plant-based. And 100% of our U.S. consumers will be offered healthy options every day by 2025. Across the country, our chefs prove plant-based eating is delicious, healthy and sustainable.