According to a senior lecturer at the Independent Institute of Education School of Hospitality and Service Management in Rosebank, Etresia Booysen, sustainability has become a priority for many industries, including the South African hospitality industry.
“The increasing demand for eco-friendly and socially responsible tourism has led to sustainable food trends in hotels, resorts and restaurants,” she said.
Booysen is passionate about sustainability and is doing her doctoral studies in food service management.
The topic for her thesis is Water Management in Johannesburg Restaurants, and it is the first study of its kind tackled in South Africa.
“As the hospitality industry grows, sustainable food practices and their execution expands,” said Booysen.
“Sustainable food can be classified as food with agricultural practices such as the contribution to local economies, the protection and welfare of plants and animals, the avoidance of damage or waste of natural resources and making provision for social benefits such as safe, quality products and educational opportunities.”
New sustainable food trends in the hospitality industry foreseen this year:
Farm-to-table
It has become popular to source ingredients directly from farmers in local areas.
This sourcing grows the local economy and reduces transportation between suppliers, leading to lower emissions.
Plant-based options
More vegan and vegetarian options are on restaurant menus because consumers are changing to plant-based lifestyles, which benefits the environment.
Sustainable seafood
Restaurants and hotels are more conscious of sustainable fisheries and supporting the world’s seas and oceans.
One step is sourcing only from certified sustainable suppliers that practice ecological fishing.
Composting and waste production
Given that the hospitality industry generates large amounts of waste, it must take responsibility for reducing waste.
Reusable and recyclable options have changed, with polystyrene replaced by recycled carton boxes and a ban on single-use plastics.
“These trends are changing how culinary school and hospitality management students are taught,” she said.
“Lecturers are bringing awareness to the classroom to ensure ease of adaptability to new trends in the industry.
It is becoming a vital factor in consumers’ food choices, and the hospitality industry is responding by adopting sustainable food practices.
“From sourcing ingredients locally to reducing food waste, the industry is working to reduce its impact on the environment and provide consumers with healthier, more viable options.”
Ways to make restaurants and patrons care more about the environment
“Awareness and training are crucial. If the hospitality industry is the forerunner of environmental awareness, it can cause a ripple effect and extend to other industries.
“I don’t think people understand the number of employment opportunities that the hospitality industry has; it can affect more industries than just the accommodation and food and beverage industries.
“Sustainability in the hospitality industry can affect corporates, banks, procurement, tourism, accommodation, restaurants, air, land and sea travel, and so much more.
“Hospitality equals customer service. Customer service should include sustainable practices,” she concluded.
Also Read: Delicious food trends to try
Also Read: Five food trends you need to take note of
