A study into future foodservice trends on behalf of the FCSI has revealed that many consultants feel operators are still neglecting their green responsibilities.
Less than half of the foodservice consultants surveyed by Allegra Strategies for the report agreed that caterers were taking sustainability seriously.
The report, titled ‘A Taste of the Future’, is the first of its kind that the FCSI UK & Ireland has published and is designed to provide insight into the future of foodservice.
The report reveals that sustainability, economic challenges and healthier eating are the most important future trends that the industry needs to address:
– Food security is a key future trend over the next three years (identified by 53% of consultants)
– That local sourcing will have a serious impact on procurement over the next three to five years (predicted by 86% of consultants)
– Capitalising on burgeoning tourism will be vital to the future success of the industry (according to 43% of consultants)
David Bentley, chairman of the FCSI, said that the foodservice sector has been squeezed on a number of fronts, with the VAT increase, discounting culture and tough trading conditions bringing their own set of challenges.
He predicts that the next three years will be as testing the last three, but stressed that the industry needs to be ready for opportunities when they arise.
“For the foodservice sector, being ready will mean not just meeting current challenges, but preparing for future trends and prioritising the areas that will deliver growth,” said Bentley. “Our report sets out to outline the future issues and growth opportunities that the industry should be aware of.”