Sustainable foodservice

7 December 2015



Sustainable foodservice


Sustainable foodservice

As the average working day gets longer and, in most cases, wages rise, it's unsurprising that consumers are increasingly opting to eat food outside of the home. Alongside this is an ever-growing demand for fresh goods, often globally sourced. These two trends present huge opportunities for the food services market, yet to be competitive in what has become an increasingly crowded marketplace. Vendors must look at the role innovative packaging plays and use it to differentiate themselves as well as to drive cost savings. HAVI Global Solutions provides an overview of what to expect in the foodservice sector.

 

Traditionally, foodservice has been perceived as a single-use, disposable, out-of-home eating market. However, ready meals, snacking and food-on-the-go have all had significant impact on the market and its packaging. For example, compartmentalised boxes, and intelligent and personalised packaging are all interesting trends that have grown in popularity in 2015, and are things we expect to see more of in the future.

Trends to watch
As wide ranging as market influencers are within the food service industry, undoubtedly two of the most influential trends that are set to dominate the industry in the coming years are transparency and customisation.


Throughout the value chain, transparency is an area that is rising up the agenda. Consumers and business executives worry about quality, safety, ethics and environmental impact. Packaging and product labelling have been transformed as a result. New ways to track and reveal contents and supply-chain information, such as visual authentication and intelligent packaging, will continue to be adapted to ease concerns. This not only gives consumers insight into exactly where their goods have come from, but it gives organisations the opportunity to ensure that the products are transported in the most environmentally friendly way possible.


Packaging technologies that enable customisation for consumers and retailers will drive developed-market opportunities. Leading brands have launched labels that help them stand apart from rival brands and connect with their consumers in a new way. In 2015, Nutella allowed customers to write their own labels as part of a publicity campaign called Make Me Yours. Organisations have clearly seen the benefits of digital printing through these campaigns and will continue to capitalise on the opportunities this technology represents.

Innovations lead the way

Interestingly, much of the new technology coming to market is focused on driving higher levels of sustainability. For example, some companies are making the transition from non-recyclable plastics such as polystyrene to recyclable PET and bio PET, taking them that one step further to achieving zero waste.
Bio PET is an environmental and technological breakthrough that will allow companies to source plastic made from rapidly regenerating plants and agro-waste. Using bio PET is expected to deliver stable and predictable pricing as production grows, and will ultimately be available to be sourced locally from Europe.


Intelligent packaging that changes colour when goods have been spoilt or damaged is also proving vital in reducing food waste - a key sustainability concern for food service providers. Households throw out tons of food each year - most of which could be eaten. Within the food service chain this is even higher. New smart wrapping will highlight when food is about to lose its freshness, whether a product has exceeded its 'best before' date, been poorly refrigerated or passed its expiry date. Importantly, this could also help food-service providers combat food poisoning, which can be detrimental to consumer trust and brand reputation.


At HAVI Global Solutions, new technologies continue to be a key priority. In 2015 it introduced Chill Buddy into the market, a chill product for the food services market that is made out of 99% reflective coating and maintains temperature without using mechanical apparatus. The slow temperature bleed rates associated with Chill Bubble deliver a high degree of temperature control over an extended period. What this means from a sustainability perspective are reductions in carbon emissions and fuel costs.

 

Sustainability: the overarching theme
One thing is clear: the issue permeating all major trends is a demand for increased sustainability levels. It has become - and remains - the most important priority on the food service agenda, impacting costs savings, waste levels and customer loyalty - all important components of continued growth.


Consumers now expect foodservice venues to reflect their own social consciousness and environmental concerns. With customers now more aware than ever of their carbon footprints, this trend is only set to continue. We also see evidence that consumers are rewarding operations that meet their requirements in this increasingly critical area.
The foodservice packaging market is driven largely by the emergence of ecofriendly packaging technologies, which are inexpensive and manufactured from recycled material. In order to achieve sustainability, these ecofriendly technologies have played a vital role.

Industry leaders are now setting the standards. One of the world's leading fast food restaurants, with over 35,000 outlets worldwide, is currently working to ensure that all packaging in the food it serves is 100% sustainable; that means it is renewable, recyclable and uses fewer resources. These are ambitious and important goals, which they are achieving with a four pillar approach: changing the use of wood fibre from recycled or certified forest sources; creating renewable across-the-counter packaging; using fewer resources by lightweighting through packaging and material redesign; and achieving zero restaurant waste to landfill or incineration.

Looking ahead to 2016
Moving into 2016, it's important to remember that, while sustainability is regarded as the biggest challenge for organisations in the packaging industry, it is also the area of greatest opportunity. If companies are able to capitalise on this, whether through intelligent packaging or innovative technologies, they are almost certain to stay ahead of the game. The key is to determine how all of the trends mentioned above are intrinsically linked.


It is also crucial to remember what it all boils down to: the consumer. With millennials set to overtake the baby-boomer generation in population size, it is the former demographic that will be shaping the agenda in the years to come, and this is a generation for whom sustainability appears to be key.

Healthy eating: a fresh challenge

Klaus Rueth, senior director of analytics and supply chain services at HAVI Global Solutions

Now more than ever before, consumers are opting for natural food and fresh off-the-shelf goods. A recent report revealed that the fresh-food market is continually rising and is currently worth $26 billion globally. It therefore comes as no surprise that a number of food outlets, including Quick Service Restaurants, are including fresher products and ingredients in their menus in order to cater to consumer needs.


As healthy lifestyle trends become more prevalent, consumers are increasingly looking to enrich their daily diets with fresh fruits, vegetables, meat and fish, as opposed to dried and heavily preserved goods that can be found in abundance on the shelves.
With this trend comes new challenges for the packaging industry. The maintenance of fresh foods requires specific packaging methods and particular treatment. The cold chain is a vital logistic system as it enhances food safety, reduces food loss, and retains features, longevity and freshness of the products. As the trend for fresher goods continues to grow, so do the challenges for the temperature-controlled supply chain industry.


All supply chains are complex processes to manage, requiring a great deal of planning and oversight. The cold food chain is no exception to this, presenting a number of additional challenges and complexities:

  • increased costs from the use of refrigerated vehicles
  • compressed timeframes from farm to fork due to perishability
  • reduced ability to rectify planning errors or unforeseen changes in supply and demand due to shortened time frames
  • higher focus on food safety and quality assurance processes due to the perishable nature of products.

The most crucial priority should be to ensure proper planning and coordination with all levels of the organisation and any partners that are involved in the supply chain. Those who manage the cold chain need to be brought into new product development, marketing and sales discussions in order to provide insight into the costs and feasibility of moving specific ingredients and products through the cold chain. The complex procedure of transportation and warehousing must be given careful attention before the products reach their final point of sale.


Fourteen days - or in many cases less - is considered the largest timeframe perishable foods can travel in the cold supply chain. Yet even in this relatively short period, unforeseen challenges can occur. Supply managers need to oversee all levels of the supply chain and, in coordination with external stakeholders, make the necessary adjustments. For example, if buyers need to receive more products or have them shipped to a specific location, organisations must have the flexibility to respond quickly and efficiently.


The transport and logistics processes are clearly more demanding in the cold supply chain industry. The pressure to maintain product quality and nutritional value is greater than ever before. Only through the use of appropriate packaging technology and careful handling throughout the supply chain can organisations mitigate risk and ensure fresher products are delivered to the consumer's table.


Complex as the processes are, the consumer demand for freshness in their food should not be ignored. When managed incorrectly, the impact can be great, effecting waste levels as well as the company's bottom line. However, when executed correctly at optimal performance, the cold chain can provide a strategic advantage for companies to respond to ever-growing consumer demands.




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