Showing results for: Restaurants/eating out
This piece from Foodservice Footprint draws together the information available so far (as of mid-March 2020) about how the coronavirus (COVID-19) outbreak is affecting the UK's foodservice sector. The information covers impacts on restaurant staffing and operations, the food supply chain (one distributor told Footprint that "Everyone seems to be being relatively sensible at the moment"), new hygiene standards, and issues in supporting people at risk of hunger.
This report from UK campaign group Action on Salt finds that three-fifths of plant-based restaurant meals and two-fifths of plant-based food options in fast food outlets and coffee chains contain 3 grams of salt or more - half of an adult’s daily recommended salt intake. The report argues that consumers should have access to healthier plant-based options, particularly since the public tends to perceive vegan food as healthy.
This paper by Verma et al., with FCRN member Thom Achterbosch as co-author, estimates that consumers across the world are probably wasting over twice as much food as previously believed. The study is based on the FAOSTAT Food Balance Sheets, but goes further than the Food and Agriculture Organisation in that it factors in how consumer affluence affects food waste. It finds that once people spend more than $6.70 per day (in total, not just on food), food waste starts to rise - suggesting that consumer food waste is an issue even in lower-middle income countries, not only in wealthier countries.
In this report, the global non-profit World Resources Institute lists 23 ways in which the food service sector could encourage diners to choose dishes that contain more plants and less ruminant meat.
This report from the US nonprofit Centre for Biological Diversity quantifies the environmental impacts (climate, habitat loss and water use) of caterers or events planners switching from a “conventional American dining menu” (including dairy, beef and other meats) to a mostly plant-based alternative menu.
FCRN member Christian Reynolds has co-authored this paper, which finds that in Japan, differences in the carbon footprint of household food consumption are driven by what the paper describes as “unexpected” food categories: the households with higher food carbon footprints spend more on restaurant food, fish, vegetables, alcohol and confectionary.
This report from UK NGO Sustain is a guide for both local and national policymakers. It argues that controlling hot food takeaway outlets (e.g. fish and chip shops, kebab shops, burger bars) through planning laws, e.g. by limiting the number of outlets near schools, can help to promote public health.
Children in New York City who live less than 0.025 miles (about half a city block) from a fast-food outlet are more likely to be obese or overweight than children who live further away, according to this paper. The probability of a child being overweight was up to 4.4% lower and the probability of obesity was up to 2.9% lower for children who lived further away, relative to those who lived closest to fast-food outlets. The study used over 3.5 million data points (measurements of body mass index) from the New York City public school system between 2009 and 2013.
This paper by FCRN member Emma Garnett finds that doubling the availability of vegetarian lunchtime meal options (from one-in-four to two-in-four) in university cafeterias increases vegetarian sales by 40-80%, with little change to overall sales and no detectable rebound effects (such as lower vegetarian meal sales at other meal times such as evening meals).
This annual report from Menus of Change, a joint initiative by The Culinary Institute of America and Harvard T.H. Chan School of Public Health, provides guidance for the foodservice sector on how to choose menus and select ingredients in ways that are beneficial to health and the environment.
In two experiments where participants were asked to choose between hypothetical canteen meals, “traffic light labelling” (red, amber or green labels) of different meal options was found to shift meal choices towards those lower in carbon emissions and calorie content.
In this paper, FCRN members Christian Reynolds and Tom Quested review the effectiveness of different consumption-stage measures to reduce food waste. Examples of successful interventions include serving food on smaller plates (which can reduce food waste by up to 57%) and changing school nutritional guidelines (which reduced waste of vegetables by 28% because fewer students selected vegetables and those who did select vegetables ate more of them).
This report from the UK’s Sustainable Restaurant Association reviews the current state of sustainability in the UK food service sector. The three main challenges it identifies are reducing the amount of meat on menus, reducing food waste, and using less single-use plastic packaging.
The World Resources Institute has published its early findings on research into language that appeals to British and US consumers when describing plant-based foods.
FCRN member Annette Burgard has created the app More Than Carrots, which has rated 1500 London restaurants according to their number and variety of vegan and vegetarian options.
Some businesses no longer accept cash and instead prefer card or other digital payments. This piece in The Spoon explores the ways in which cashless businesses might exclude some people, following legislation in New York City that could, if passed, force restaurants, coffee shops and stores to accept cash.