Six ways to weave sustainable nutrition into your menu

Bord Bia’s Sustainable Nutrition Consumer Research 2026 explores how consumers understand nutrition and sustainability, and how these shape food and drink choices across key markets, including the UK.

The findings reinforce a clear message for foodservice: sustainable nutrition isn’t about asking operators to do more – it’s about helping them make smarter choices.

Sustainable nutrition means moving towards having nutritious, wholesome food available to all. In simple terms, make nutritious choices easier for diners: with easily understood health benefits and accessible formats, while still delivering on taste.

Good procurement and thoughtful menu planning can reduce waste, strengthen supply chain resilience and make nutritious, sustainably produced food more accessible for customers. The businesses that succeed will be those that make the healthier, more sustainable choice the easiest choice.

Here are six ways operators can bring sustainable nutrition onto the menu.

Start with your suppliers

Sustainable nutrition begins long before ingredients reach the kitchen. Building strong relationships with suppliers who invest in sustainable farming and high-quality production gives operators reliable access to ingredients that deliver on provenance, nutrition and consistency.

Consider your diners’ health goal

Nearly three-quarters of diners are trying to eat more healthily, but what’s their goal? It could be weight loss, muscle mass, digestion or energy. Choose ingredients that can deliver for each. Try to stack benefits on the plate to keep the menu simple and make healthy choices even easier.

Keep nutrition claims simple

Sixty-two per cent of consumers think there are too many different messages relating to food nutrition. Consumers are looking for straightforward, reassuring messages rather than long lists of health claims. Highlighting quality ingredients, natural nutrition and provenance is more effective than overwhelming diners with technical language.

Think about the whole plate

Delivering on sustainable nutrition works best when it’s done without compromise on taste. Create dishes that balance flavour, nutrition and sustainability. Small changes such as incorporating more naturally nutrient-dense ingredients alongside quality proteins can make a meaningful difference without changing the overall dining experience.

Let seasonal ingredients do the hard work

Planning menus around more locally sourced, seasonal ingredients can improve quality, reduce pressure on supply chains and often deliver better value. Seasonal produce also gives chefs an opportunity to keep menus fresh while making the most of what’s naturally available.

Assess how AI views your menus

Health-focused diners are much more likely to be using technology to learn more about how to eat well (68% vs average 45%), and are using AI more frequently to advise food choices. Operators can review whether AI would recommend their current menu options and optimise accordingly.

Conor O’Sullivan is UK market manager at Bord Bia, the Irish food board