The UK’s hospitality sector needs to do more to promote sustainability, according to the latest UKHospitality/CGA Future Shock Report.
UKHospitality CEO Kate Nicholls that sustainability would become more important and was “arguably the key issue of our time”.
The study said that customers were expecting businesses in the sector to engage in at least one of four key areas of sustainability: ethically-sourced food and drink incorporating seasonal, local and fairly-traded ingredients; environmentally-friendly packaging; reduced carbon footprint and donating to social, ethical or green causes.
Nicholls said “Sustainability is arguably the key issue of our time. It will become more important and hospitality needs to lead efforts to promote sustainability yet further.
“This urgency makes our latest Future Shock arguably the most important to date. It is a key resource in enabling businesses to tackle the issue, adapt to increasing consumer interest and may help the sector pre-emptively tackle future legislation.
“The hospitality sector has been leading on the issue in recent years and we are in a great position to continue. We have already had some great success with removing single-use plastics from venues and we have succeeded in placing the problem at the forefront and businesses’ and customers’ minds.”
Karl Chessell, business unit director, food & retail, CGA, said: “Our research for this edition of Future Shock highlights the mounting importance of sustainability in consumers’ choices and behaviour. The environmental impacts of restaurants, pubs, bars and hotels are under intense scrutiny, and all operators will need to demonstrate a genuine commitment to sustainability as we enter the new decade.
“As the case studies in this report show, hospitality businesses of all sizes are actively engaging and investing in this urgent issue - but there is much more work to be done in 2020 and beyond.”