Sustainability in Food and Beverage: Implications for Hospitality

This article discusses the concept of sustainability in the food and beverage industry and its implications for the hospitality sector. It explores the challenges and opportunities for businesses in achieving long-term sustainability and meeting consumer expectations. The article also highlights the benefits of sustainability, such as brand loyalty, customer base growth, increased profit, improved awareness, better menu options, and improved supply chain. It emphasizes the growing demand for sustainability in the industry and its impact on businesses.

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Table of Contents
Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Sustainability within food and beverage................................................................................1
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The sustainability within food and beverage is basically processed in order to maintain
continuity as well as to maintain competitive suitability for this long term sustainability is
processed within future period of time. It also enables to operate the working consequences with
efficiency and effectiveness. Sustainability is related to the comprehensives approach is used by
the hospitality industry as in order to manage and control economic, environmental, and social
factors throughout to consider about supply chain (Lodolo, 2020). For this information is
processed in relation to enhance long term progress and future sustainability and long term
success. The customers get engage inherently with consumers as in this fresh and organic food is
supplied to produce and practice suitability toward consumers. The report below is based on the
contemporary theme that is sustainability food and beverages and provides all the relevant basic
behind implication within hospitality.
MAIN BODY
Sustainability within food and beverage
In order to maintain overall continuity and to remain competitive within the future is resulted
into a sustainable strategy which is implemented within the hospitality organisation. It
particularly used to calculate an affirmative stage that is used to take adequate risk that is
generated and developed within the aggressive competition that is faced by food and beverage
supplied organisation. The hospitality industry also facing disruption within working experience
as due to the fluctuation and changes it is resulted in terms of precipitation, temperature and it is
as per extreme change within weather events (Muangasame and Park, 2019). The food system is
a basis that perceived as major contribution towards climate change as that is resulted of the
impact of greenhouse gas emission. In concern of hospitality and its sustainability working
pressure is controlled as in this 7 trillion of food and beverage is resulted of regulators,
investors, consumer and downstream purchaser that not only enhance sustainability but also
evolve transparency among legitimate legislation. For this most of the companies such as Brakes
Group, Iceland, Iglo Group , Bakkavor , Findus Group and many others as well have worked on
the identify working opportunity and risk that is associated with climatic change that directly
strides towards sustainability increment. The companies has faced various challenges as per
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necessitating of adequate transformation in relation to sustainability and it is as briefly explained
below as:
Transforming food production: The major part of value chain within food and beverage
is controlled and originated through agriculture that is moreover associated with livestock and
land use practices as well. As according to the report it is acknowledge that 56% of the
companies don’t have any scope about the reduction of carbon emission although scope 3
emissions. It is perceived as by maintaining resiliency about the food system that address all the
issues relate to emission which is supported by social and environmental risk (Toaha and et. al.,
2019). In order to gain visibility and sustainability global as well as complex supply chain get
fragmented and engaged with suppliers that scale overall impact over the sector and its
productivity.
Meeting consumer expectations: As per the changing era all the companies get worked
over the customer driven approach and with this they become more responsive to induce better
change through which all the companies remain competitive in future period of instance. The
need and choice of customers get changed as they become more socialise and connect with
various social media platform so that ability to know about recent trends and emerging
acceptance is knows with easiness. In this it is hard for the food and beverage operators to fulfil
the demand, convenience, transparency, sustainability and ethical sourcing under which core
value and its attribute get enhanced over a regular period of instance. Thus to attain success as
well as development it is required to support customer expectation as per consideration of both
ethical and environmental values.
Reduction resource intensity: The food and beverages industry make adequate support of
both energy and water intension. In this it is essential that opportunity get grabbed and
implement as per to improve and make optimised utilisation of resources (Wang, and Teng,
2019). For this data analysis and its visibility to make accurate usage of sourcing, intensity,
management of basic resources such as water, waste and energy consumption is processed by
management. It assists to make adequate and required utilisation of resources that has positive
impact over the profit credibility and its responsiveness within the business.
Sustainability becomes the mainstream demand and supply through which 53% of the
food and beverage suppliers worked to purchase the product those are environmental friendly.
24% of the consumers within Spain are always paying more attention towards the environmental
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protection and measure the change that causes wider impact over surround (Sustainability in the
food & beverage industry, 2021). In addition about 65% of the consumer makes assure to live a
life as by higher standards and norms as per basis of ethics.
In Brazil also most of the areas get affected due to rainforest deforestation thus 35% of
Brazilians pay more about to the drink relate products. However, sustainability is related to the
handing and managing of required resources through which working ability and its tendency
both get resolved over a concern of broader spectrum (Knollenberg and et. al., 2020). Moreover,
regional cultivation such as of raw material ensures to select shortest pathway which strengthen
the route of agriculture. In this most of the food and beverage operators and suppliers start
producing their own irrigation and also make supportive usage of water well system as well. In
this energy supply also plays an essential prospect within which far reaching of production as
well as cultivation is processed in progressive manner. As per consideration of environmental
and ethical protection for this need and demand of customers is fulfilled in most appropriate
manner. The usage of plastic is much less which is relevantly used within packaging of food and
beverage. In order to avoid wastage the production will be controlled with this about 2.2 million
tonnes of plastic is landed as garbage within 2014. For this about individual of 16-24 year old
must get avoid to usage of plastic as they become more aware about the sustainable balance in
between ecology, economy and social issues.
Sustainability in anything is the ability to only use resources at a rate that you can replace
or reproduce. It means not living beyond your means to pay for it; otherwise we are not creating
a deficit which is sustainable. Sustainability for food and beverages covers a very big market of
the industries through which for an annual measure it covers billions of dollars market. It is also
a social concern for many people or organisations. In addition, it is also a marketing aspect or we
can say rule guide through which the industrial organisations create resources for their
consumers (Triguero, Fernández and Sáez-Martinez, 2018). Sustainability market comprises very
big market of food and beverage. for example, the move from the internal combustion engine to
the electric vehicle can be called a “sustainability” issue.
Many distributers in the field of food and beverages industries are facing a tough
situation because of covid-19; sustainability is now front page news. This article will discuss
eight reasons why sustainability is now one of the defining issues in food and beverage
manufacturing:
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Consumer preferences
The green consumers want the industrial organisations to embrace the purpose of sustainability,
and the consumer’s needs are to maintain the sustainability and getting the goods or at least do
no harm. The industrial organisations are forced to produce the healthier products with all good
sourced ingredients with a transparent supply chain. The young consumers’ wants to know that
from where their food is generating with all possible given knowledge through their products
with QR codes or smart labels.
The needs for today’s generation consumers are influencing the development of the foods
items and their packaging designs for the manufactures for good. The food sustainability is also
being increases as per the demand and its expectations about 59-98% by 2050. It is a major cause
of the increased population along with that the rising income that ramp utilisation of high grade
proteins (Long, Looijen and Blok, 2018). The food wastage is also be the biggest concern as
overall world produce the wastage of about 1.3 billion tons. It is directly turns into a loss which
has higher contribution towards the climatic change and enhances green house gas emission as
well. The food preferences of the customer get changes over regular period as most of customer
looks forward about to be healthier and wealthier that usually build higher sustainability and
develop more opportunity for the food and beverage to build and enhance larger value and better
reputation in terms of sustainability development.
Importance or benefits of sustainability in food and beverage UK
The UK food and sustainable intentions is to avoid the damaging the wastage of the
natural resources. This also helps to diminish the change of climate because of the production
process. Due to the use of earth various resources that also be measured. This includes the
various usages of the energy and conveyance as well as the storing. The long-term goal of the
UK within the food sustainability is to produce the enough food in order to maintain the
population of the human being. These are the internal factors that give the assurance within the
sustainable food that helps to improve the system that is fertile land, water as well as energy
(Dressler and Paunović, 2019). As well as when, the discussion is about the having the variety of
the crops is the really important sustainability practice. That helps to protect from the diseases
that helps to create the balance and protects form the biodiversity of the business within the land
and the soil. However, this additionally protects from the large agricultural activities which is
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really important for the business. now some of the benefits of showing the gain from the
sustainability.
Brand loyalty- when the hotels and restaurant value will support from the customers, they
are very much likely to return into the seconds. They are felling that their money contributed
gives the impacts on the positive difference that will give the greater difference in the hotels of
UK. That will bring the greater logic of the enjoyment that fulfil their purpose of outing. This
gives the chances are they will also want to spread this across the world. That is the most
powerful forms of the advertisement.
Growth of customer base- by sharing the sustainability strategy from the peoples of UK,
the public will feel more comfortable. Because the customer always wants to try the restaurant
that serves the dishes that includes the sustainable foods for the customers (Ozturk and Akoglu,
2020). Due to the reason, customers will become the most of the Loyal customer of the hotels
that prefers the sustainable and hygienic food, this is the reason the customers will prefer the
type of restaurant, where they feel comfortable. If they will find the restaurant as the most
appealing restaurant to the customers of the UK, such as if the several range of the vegetarian
and the vegan options are present in the menu of the restaurant.
Increased the profit- with the increase in the business the restaurant will gain the
customer base. That will find the restaurant that is increasing its profit. Because the services they
are giving and food and beverages they are providing is not provided by the any of restaurant
within the UK. This also means that sustainable practices is reducing the waste that will also
reduce the cost of the earning
Improved awareness- as well as there is the push for the sustainability within the food
that is really prominent for the media channel now days. As to some of the people also unaware
from the facts of the sustainability that helps food and beverages within the UK to make several
changes within working performance (Belyaeva, Rudawska and Lopatkova, 2020). This helps to
gain the sustainable practices within the UK and make the real changes. As well as the
sustainable practices can act as positively and helps to inspire the peoples of the UK.
Better menu- when the discussion is about the menu the sustainable food resourcing can
usually use the much more refined and high-quality menu. This may be cost a little extra amount
to improve the ingredients of the food that we learnt from the customers that want to pay for the
sustainable food within the UK.
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Improving the supply chain- the sustainable strategy involves in the less supply chain to
reduce the carbon footprint. This not only gives the customer the greater visibility, as well as this
also prevents from the food fraud, this can cost effective for the business. But this can also
impact the customers, which want to support the local business and the communities. This can
also help to improve the quality of the ingredients of food (Martínez-Navalón, Gelashvili and
Debasa, 2019). With the help of this customers are well satisfied from the food and beverages of
the hotel and the customer more likely to recommend the other people about the hotels and its
sustainability efforts within the business.
Sustainability also is dependent on the regulatory and transportation restriction that has
direct impact over supply chain that evaluates positive change within implementation of climate
change. For this food and beverage industry actively works to embrace an electric truck which
fits to distribution hub under which effective and timely delivery is perceived. It seems to
provide multiple directions under which higher attention is assist to segment and through this all
the brands ensure to make positive impact over the working and produce more ecological ways
to induce positive shift. For instance, if company maintain target towards zero carbon footprint
by the end of 2030 than it intends to brew overall renewable energy. It is a better and effectual
technique through which possibility to attain obvious change and alteration is basically used to
captify and improvises market share and value as well (Engida and et. al., 2018). As per the
recent survey as well it is estimated that 80% of the individual are more conscious about the
usage of various products and services and for that also be ready to pay higher cost too. It turns
into the favourable stage for the food and beverage with these sustainability increases of about
more than 5.6 times and it turns into higher sustainability.
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CONCLUSION
It has been concluded from the above report that sustainability is a major concern of most
of the organisation as with this possibility to achieve long term sustainability with certain period
of instance is developed and designed in favoured manner. For this food and beverage industry
could have been worked more so that ability to manage and control sustained resource is
perceived in timely constrained. In addition, there are various challenges as well that is faced by
food and beverage industry as in concern of to maintain sustainability as it is related to
maintaining balance in between social, economic and environmental prospect. Furthermore, to
covert those challenges into the benefits various strategies and initiative is developed that assist
to make positive change within productivity and profitable generation of the business.
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REFERENCES
Books and Journals
Belyaeva, Z., Rudawska, E.D. and Lopatkova, Y., 2020. Sustainable business model in food and
beverage industry–a case of Western and Central and Eastern European countries. British
Food Journal.
Dressler, M. and Paunović, I., 2019. Towards a conceptual framework for sustainable business
models in the food and beverage industry: The case of German wineries. British Food
Journal.
Engida, T.G. and et. al., 2018. Measuring corporate sustainability performance–the case of
European food and beverage companies. Journal of Cleaner Production, 195, pp.734-
743.
Knollenberg, W. and et. al., 2020. Creating competitive advantage for food tourism destinations
through food and beverage experiences. Tourism Planning & Development, pp.1-19.
Lodolo, E.J., 2020. Sustainability through Management of Water, Process and Product Hygiene
on Food and Beverage Sites. Journal of the American Society of Brewing
Chemists, 78(1), pp.1-15.
Long, T.B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to business
models for sustainability in the food and beverage industry in the Netherlands. Journal of
cleaner production, 175, pp.82-95.
Martínez-Navalón, J.G., Gelashvili, V. and Debasa, F., 2019. The impact of restaurant social
media on environmental sustainability: An empirical study. Sustainability, 11(21),
p.6105.
Muangasame, K. and Park, E., 2019. Food tourism, policy and sustainability: Behind the
popularity of Thai food. In Food tourism in Asia (pp. 123-142). Springer, Singapore.
Ozturk, S.B. and Akoglu, A., 2020. Assessment of local food use in the context of sustainable
food: A research in food and beverage enterprises in Izmir, Turkey. International Journal
of Gastronomy and Food Science, 20, p.100194.
Toaha, M. and et. al., 2019, August. Competitive Sustainability of Food and Beverage SMEs in
South Sulawesi. In 3rd International Conference on Accounting, Management and
Economics 2018 (ICAME 2018) (pp. 608-615). Atlantis Press.
Triguero, A., Fernández, S. and Sáez-Martinez, F.J., 2018. Inbound open innovative strategies
and eco-innovation in the Spanish food and beverage industry. Sustainable Production
and consumption, 15, pp.49-64.
Wang, Y.F. and Teng, C.C., 2019. A transformative sustainability learning model for inculcating
passion for learning about green food and beverage in hospitality college
students. Journal of Teaching in Travel & Tourism, 19(4), pp.302-325.
ONLINE
Sustainability in the food & beverage industry, 2021. [Online] Available through:
<https://www.austriajuice.com/news-blog/sustainability-food-beverage-industry>.
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