Nestlé releases new Sustainable Diets report

Nestlé Professional's new report reveals evolving attitudes towards sustainable diets and the hottest new approaches in the food industry...

Nestlé Professional has launched its latest report, 10 Key Insights on Sustainable Diets, which reveals that 70% of consumers now think a diet change is important to tackle the climate crisis, while 62% say they’d be more likely to choose a restaurant with sustainable menu choices. Outlining six transformative trends, leading industry tools, and 10 of the hottest sustainable diets topics rising to prominence over the last year, the report is designed to help foodservice operators stay on top of the rapidly evolving sustainable diets arena, incorporating innovative approaches within their strategies as needed.

Developed in collaboration with Footprint Intelligence, the study comprises in-depth, interviews with industry experts, original consumer and desk-based research, involvement in industry events and forums, and comments and insights from industry opinion leaders. Designed to address all the critical issues the industry has faced over the last year, it provides fresh insight on regenerative agriculture, strategic best practice, promoting sustainable diets and waste reduction. It also outlines and reviews six of the industry’s most transformative trends, ranging from cultured meat and insect protein to vertical farming.

Katya Simmons, managing director of Nestlé Professional UK&I, said: “Sustainable diets will become critical in the coming years if we’re to avoid environmental crises. It’s important, therefore, that our industry understands what these mean – to consumers as well as the environment.  

“Attitudes are evolving, and our report reveals more than half of UK consumers are reducing meat consumption, choosing restaurants based on sustainable menu choices and want to know how food operators are tackling food waste. Furthermore, 59% are willing to pay more for a meal or snack produced with sustainable ingredients, indicating the potential for food operators to continue making changes, without affecting margins. 

“As ever, we’re laser focused on inspiring action and our ultimate aim is for these insights to enrich and inform the strategies of foodservice operators. This will enable our industry to continue evolving, aligning the desires of consumers with those of the planet.” 

To view and download the Sustainable Diets report, food operators can go to nestleprofessional.co.uk/sustainability/10-key-insights-on-sustainable-diets.

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