Sustainable eating and the struggle for talent remain industry concerns
A survey of foodservice professionals has revealed that sustainability concerns are changing the way the industry operates, with menus and kitchens reflecting more on the longevity of the industry.
The report commissioned by Nestlé Professional Toque d'Or has shown that 40% of foodservice professionals see sustainable eating becoming one of the biggest opportunities for the industry in the future.
Of those surveyed, 85% said that kitchens are already becoming more sustainable, with 72% of respondents believing that there is a good emphasis on sustainability when training new chefs.
The research also highlighted that sustainability is central to the trends set to have the biggest impact on the future of foodservice. Over a third of respondents listed the facility to ‘grow their own', and alternative food sources such as plant-based ingredients, as trends that will shape the future of the industry.
A major concern, emphasised by the report, however, was the skills gap with nearly a third of foodservice professionals in agreement that the war for talent is one of the biggest challenges facing the industry right now.
The survey results are announced as Nestlé Professional Toque d'Or launches its Sustainable Futures campaign; to raise awareness around the future of the UK foodservice industry, covering menu and operational sustainability as well as protecting long-term careers in foodservice.
Speaking about Sustainable Futures, Katya Simmons, managing director, Nestlé Professional UK&I, said: "For us, sustainability covers everything from food sourcing through to talent sourcing. It is an exciting time for foodservice as sustainability initiatives are gathering pace.
"Our survey also shows foodservice veterans believe rewarding career opportunities, innovation and creativity are exciting prospects for young talent, so it's important the industry works together to celebrate its creativity and attract fresh talent."
The grand finals of the Nestlé Professional Toque d'Or competition will be held in London from 1 - 4 May and will see six college teams and six apprentices battle it out to win the overall title. Over the four days, the finalists will compete in a series of challenges designed to stretch their knowledge in sustainability, wine, front of house and back of house, all the while working alongside high profile industry experts and chefs, including Simon Hulstone and James Tanner. The finals culminate in an awards ceremony at the Royal Lancaster Hotel at Lancaster Gate, London on Friday 14 June.
