 Original article written by Joanna Fantozzi According to the National Restaurant Association (NRA), sustainability and local sourcing is the No. 1 consumer macrotrend heading into 2025. An operator that practices eco-friendly operations could attract more consumers especially in the younger Gen Z or millennial demographics. For many operators, however, going green gets pushed down the priority list, because of fears of added expenses. While it’s true that eco-friendly alternatives and organic food are not exactly cheap, these are not the only sustainable steps an operator can take. Taking a holistic, comprehensive approach, restaurants can absolutely save money, and they do. Here's how to get started on sustainability in a way that doesn’t break the bank, and a look at three restaurants doing it well. Original article published on Nation's Restaurant News on December 12, 2024 Certified HumaneHumanelyfree range vs pasture raisedComments are closed.
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