Sustainability Trends in Food and Beverage Industry

This paper discusses the sustainability trend in the food and beverage industry, including the definition of sustainability, the concept of triple bottom line, and sustainability trends in F&B. It also covers practical examples like urban beekeeping, recycling efforts, and recommendations like the use of locally sourced food, zero waste, and solar panels.

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Running Head: FOOD AND BEVERAGE 0

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Executive Summary
Sustainability trend in the food and beverage industry meets the needs of the guest
without causing anyone. The trend of sustainability is an important factor to follow the concept
of new requirements. Triple bottom line measures the financial, social and environmental
performance of the organizations. Trends of sustainability are water-saving initiatives, and
educating guests about the go green environment, etc. has been covered in this paper.
Sustainability trends in the food and beverage industry with practical examples like urban
keeping, efforts of recycling has been covered under this paper. This paper will cover the
reflection of practices like water scarcity, reduction of waste and recommendation.

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Table of Contents
Executive Summary.........................................................................................................................1
Introduction......................................................................................................................................4
Sustainability definition...................................................................................................................4
Triple bottom line concept...............................................................................................................5
People (Social impact).................................................................................................................5
Planet (Environment impact).......................................................................................................5
Profit (Economic impact)............................................................................................................5
Sustainability trends in food and beverages....................................................................................6
Education your guests..................................................................................................................6
Initiatives of water savings..........................................................................................................6
Measurement of carbon footprint................................................................................................7
F&B sustainability.......................................................................................................................7
Eco-friendly.................................................................................................................................7
Practices examples...........................................................................................................................7
Urban Beekeeping.......................................................................................................................8
Introduce a green team.................................................................................................................9
The last straw...............................................................................................................................9
Recycling efforts..........................................................................................................................9
Sustainable reflection of practices.................................................................................................10

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Reduce waste.............................................................................................................................10
Functional foods........................................................................................................................10
Water scarcity............................................................................................................................10
Reduction of paper and plastic waste........................................................................................11
Recommendations..........................................................................................................................11
Use of locally sourced food.......................................................................................................11
Zero waste..................................................................................................................................11
Solar panel.................................................................................................................................11
Reporting a climate goal............................................................................................................12
Conclusion.....................................................................................................................................12
References......................................................................................................................................13

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Introduction
There is a need for sustainability trend to make the practices of human more effective for
the organizations. The trend of sustainability is a procedure described by the pursuit of a
common ideal. Food and beverage industry established the trend of sustainability by the
resources within the environment (Bole, 2011). Sustainability trend is also known as a
collaborative procedure. The trend of sustainability in food and beverage operation generates a
positive atmosphere by excluding the artificial fertilizers. The food and beverage industry has
affected by the trend of sustainability at large level as they educate customers by the features of
food and its benefits. The trend of sustainability based on economic, environmental, and social
pillars. These also classify as profits, planet, and people (Ponting, 2014). The following paper
will cover the definition of sustainability, the concept of triple bottom line affection of trend,
examples, reflection, and recommendation for food and beverage operators from management
and customers perspectives.
Sustainability definition
Meaning of sustainability in the operation of food and beverage is food that beneficial
and healthy for customers and prepared in a humane ecologically benign, economically, and
socially responsible fairway (Kelli, 2017). Sustainability is known as operations that meet the
current requirements without compromising the future group abilities to come across their own
needs (Chandana, 2013). The trend of sustainability is the most important factor in food and
beverage operations as it uses production methods to processes system that converse non-
renewable energy, non-polluting, and natural resources including customers that do not
compromise the needs of future generation (Moyana, 2016).

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Triple bottom line concept
The concept of the triple bottom line is a theory or framework that suggest organizations
to focus on the concerns of the social and environment just as they do on profit (Hase, 2016).
This provides an idea that an organization does not earn profits but improves the planet and life
of people's. Elkington elaborated that triple bottom line is an environmentalist wrestled with
measures of and framework for sustainability. The triple bottom line includes aspects of social
equity, environment, and economic. The triple bottom line is also referred to as a three P's:
people, profit, and the planet. This is one of the best markers of sustainable business and profit
(Kumar, 2018).
People (Social impact)
This factor supports the food and beverage operators to calculate and apply the
consistently towards their operations with social responsibility. Food and beverage operator
contributes to projects of local communities and enhances services of local health and education
in terms of their customers, employees to maintain safety and health levels. These operators’
shares social structure regarding the interest of stakeholders, employees, and labor (Hashil,
2014).
Planet (Environment impact)
The bottom line of the planet established environment sustainable practice. The
operations of food and beverage operators are valued by the natural commands. These reduce the
impact on the environment. These natural commands do not harm the environment. These all
manage energy consumption and eliminates manufacturing waste (Williams, 2017).

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Profit (Economic impact)
Utilization of sustainable initiative reduces waste in food and beverage operations. This
potentially improves the initiative of accountability, transparency of organizational operations.
The food and beverage operators establish the best talent and attract new customers to enhance
the level of productivity. This is a system of reporting in the food and beverage industry and
improves performance (Libe, 2014).
Sustainability trends in food and beverages
For the execution of food and beverage operations trends of sustainability have become
an important part. The industry of hospitality has realized that the experience of guest can be
enhanced by the natural elements and evolution in green thought inspires the community by the
many factors. This has been noticed that the food and beverage industry has started to undertake
the initiative of green (Manfredi, 2011).
Education your guests
Proactive food and beverage operators are educating customers on how to be greener.
This presents good sense to customers as they corporate with operators and follow then concept
to generate more sustainability within the organization. Management also presents their view to
go long for the achievement of goals. These operators also take advantage of content, social
media, and campaigns of email to encourage for less waste (George, 2016).
Initiatives of water savings
The food and beverage operators are looking to established devices of water savings like
low flow showerheads and flush diverters. These operators also moved to divert the water of rain

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to their gardens and plants. This is the main point of talk for the sustainability of food and
beverage management with emerging innovations (Majid, 2013).
Measurement of carbon footprint
Food and beverage industry has been establishing a streamlined methodology known as a carbon
measurement initiative. For the measurement of the carbon footprint of food and beverage
management have adopted the approach of reporting to present the customer a good view
regarding their operations (Jain, 2015)
F&B sustainability
Each aspect of the food and beverage industry focuses on the good quality food
preparation and presentation. Trends of sustainability are not about waste management but also
about the use of sustainable resources of consumable foods. Exact tracking of operations of food
and beverage industry has become the main part of going green. The operators of the food and
beverage industry monitors:
 Utensils, plates, and packages for serving and preparation of food.
 Source of items whether the whole natural, sustainability harvested, and organic used for the
food preparation (Olayanju, 2019).
Eco-friendly
The food and beverage industry has put them into the eco-friendly environment as they
suggest customers to reuse towels and has installed the system of an automatic light for the
specific zone of the customer visit. The principles of food and beverage industry are getting
much stringent by management to serve better quality food and services (Singer, 2019).

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Practices examples
There is emerging technology in operations of food and beverage operations with the
regular growth of sustainability trend. The eco-consciousness has risen in the industry of food
and beverages as customers are looking for an authentic experience. International and Australian
food and beverage operators have addressed the many changes in sustainability trend and applied
them for the best results (Jones, 2019).
Urban Beekeeping
Around the world, the experience of beekeeping is a new bloom. In cities, bees feel more
comfortable. The high temperature in cities provides the surety for a longer period of flowering
compared to the countryside. Lengthens of foraging period has increased the production of honey
per bee. There are more suppliers in the city rather than in rural areas. Monocultures like corn
and rape are spreading too much. The absence and diversity of chemical have made cities bees’
paradise. The bees of cities with food in abundance are healthier than colonies in the countryside
weakened by monocultures. The concept of bringing nature in the city combined with the
independent production of natural products appeals to a lot of guest like (Hunsberger, 2018).
Atrium Mainz, the hotel of Germany holds two colonies of the “Dark Bee”, that was
declared extinct. This also subsidizes to species conservation. This operator consumes its honey.
The farmers surrounding the operator delighted with the self-fertilization of its fruit trees (Roy,
2049).
The Nordic hotel form in Tallinn, Estonia has owned six bees’ hives with 60000 bees on
the roof. There is a camera as a guest can see how bees gathered honey (Bannan, 2019).

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Le Plaza in, Brussels, Belgium has established three hives on the rooftop. The weight of
the first harvest is 20kg and offers quality food to very important persons and a team of the
operators (Symonds, 2013).
Introduce a green team
One of the famous food and beverage operator Kebab & Curries has put an internal green
team to spearhead endeavors of eco-friendly and manage budgets for initiatives. This entire team
has put their best practices to serve the environment-friendly services and food to the consumer.
This team also has multiple portions of choices for customers to serve best by creating offers on
their menu (Yalanis, 2018).
The last straw
Food and beverage industry has joined the elimination of waste. This includes straws,
toothpicks, condiment containers, stir sticks, and other items. Marriott and Hyatt have shifted to
the paper straws or no straws. This is the recent feature of 2019 as plastic has the biggest impact
on the environment. These brands have countless independent properties that are following suit
for guest with earth-friendly alternatives (Kakkar, 2019).
Recycling efforts
Food and beverage operator Hilton has introduced to clean the world soap by the
initiative of recycling. This has already connected with more than a single million pound of
partly used soap that has been recycled into more than four million new soap bars. This is the
main aspects of practices of environmentally irresponsibleness (Lyons, 2013).
One of the operators of food and beverage Norwegian cruise has partnered with the
management of waste to establish the live load and offload of operations. This operator has

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recycled aluminum, paper, plastics, scrap metals, glass, and pallets of wood. This has resulted in
diverting enough timber sources to generate 260514100 copy paper. This preserve enough space
of landfill to fill the annual municipal of waste disposal and save enough power to fill the annual
needs of electricity (Holder, 2014).
Sustainable reflection of practices
Reduce waste
Waste in waters is not only because of the extensive reach of a blue planet. This has
become paramount for food and beverage operators to reduce the waste by single time use
coming to their properties. This not only covers `bottles in general covers wrapping and crates of
delivery. Operators of food and beverages in Australia have adopted more sustainable and
consumption practices. There are many tools for operators to measure and reduce the waste of
food. This has imperatively put pressure on the organizations of waste to allow a comprehensive
detailed system of billing to know exact loads of pick-up (Smith, 2016).
Functional foods
Guests have raised they are concerned about they eat and ever-rising medical costs have
become more prominent in an aging population. Functional food has taken a more prominent
role in the diet of guests. This has also come for the food and beverage industry as good
operations to serve the guest best food for their health compare to its competitors. Food and
beverage industry Marriott has announced to use the changed menu to serve customers good
food (Prafdar, 2018). This is also known as the best practice to increased profit.

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Water scarcity
In the past year's summer in Australia has delivered and one of the driest and hottest
summer that has ever recorded. There has been an increase not in the wildfires but also the
reduction of water. This provides operators an opportunity to monitor the usage of waste to
provide the surety about the no inefficiencies and no leaks. This also retains the staff to use the
water as availability and price of the commodity will not remain the same in a long time. So this
is necessary for the organizations to prepare instead to be caught unawares (Moreli, 2017).
Reduction of paper and plastic waste
Kempton food and beverage operator has proactively worked on the single use of paper
and replace it by the compassable or reusable towel. This organization has introduced the
operation team to set the priority to provide an exclusive line of amenities. The larger formats
have also benefited the organization to present the world-class process of cleaning services
compare to competitor with more benefits (Pol, 2018).
Recommendations
Use of locally sourced food
This is the main point of attracting customers at a point of sale. The items of buying from
the local market of farmers or growing fresh products on their site are the main source for the
associations to source local ingredient from producers (Xavier, 2019).
Zero waste
The food and beverage operator John Anthony has introduced many programs to support
sustainability within the industry. One of the famous programs is the five-day program to zero
waste Bistro consisted the sessions of tasting with an innovative menu that sourced full local

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sustainable producers by using byproducts of food system and supply without packaging
(Hannah, 2017).
Solar panel
One of the food and beverage operator OQ in Amsterdam has developed mass integration
of the solar panel with full integration of the ecosystem within a large scale area of the building.
This will help the organization to integrate with the smart technology and scaled up to serve the
best quality services to the customer with saving energy and light (Higginbotham, 2013).
Reporting a climate goal
There is a sustainable trend for the food and beverage organization to develop the target
of ambitious emission reduction. The way of responding to this is a science-based reduction of
carbon targets. This provides organizations a clear path to future proof growth by clarifying
pathway to future proof growth by specifying the growth of reducing the emissions of
greenhouse gases. Operators of Hilton hotel has announced to measure performance according to
the SBTs. Many operators have started to followed suit in committing to the same pathways.
This also presents good news for the overall sector to follow the same examples of the best
practices. This will include the data on the direct emission but also for the supply chains to
reduce the waste produced and transport (Schaltegger, 2014).
Conclusion
This paper discusses the solid management of sustainability trend of food and beverage
operators. This discussion covers the part of the triple bottom line that reflects the importance
towards the operators of food and beverage industry. The trend of sustainability also affects the
operators to generate meaningful initiative for the environment. This paper focused on the

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practical examples of the sustainability trend in food and beverage operations. This also consists
of the reflections of the sustainability trends with a meaningful recommendation to the industry.
This also presents as the trend of sustainability has become the most important features for the
food and beverage industry. The services of food and beverage operators have generated
economic welfare towards the culture of the organization. The operator in this industry has also
established the concept of sustainability trend to provide stability within the environment to
establish factors of growth.

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