Sustainability Trends in Food and Beverage Industry

FOOD AND BEVERAGE
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