Sustainable Eating: Connecting with the Consumer in Foodservice Offerings

Introduction: Some market segments desire foodservice offerings that emphasize sustainability, not just what is healthy for the human body. By understanding consumer preference and integrating them with professional practices in foodservices professionals can generate innovation and entrepreneurship in an area where new generations find “sustainable eating” more important. Objective: Recognize development areas in foodservices based on sustainable consumption trends. Methods: This presentation provides an overview of potential areas to work in foodservice, focusing on consumer trends in sustainable eating. In addition to international literature, the speaker shares the results of research studies conducted in Colombia to highlight specific characteristics in the Colombian food environment. The session will focus on three general types of developing areas: food-based, nutrient-based, and environment-based. Results: The most common sustainable strategy reported in foodservice is reducing food waste. However, consumers are now seeking tangible solutions beyond traditional approaches. This session highlights the foods in demand by Colombian consumers who prioritize green consumption, such as minimally processed plant protein alternatives and plant-based milks. Additionally, it explores the potential of nutrient analysis of recipes that include criteria like carbon footprint, and discusses strategies for environmental support, including the use of eco-friendly flatware and informative signage aligned with consumers trends. Attendants will leave the session with new ideas to connect their work on foodservice with consumers expectations for sustainable eating. Conflicts of Interest: the author declares do not have conflicts of interest