3 trends you need to know for 2024
With 2024 around the corner, you need to stay on top of the latest trends to keep customers coming through the door. Here are our top spots
More customers than ever want to eat sustainably. When eating out, they’re more likely to choose venues that source local ingredients, recycle and try to reduce their waste. Most hospitality staff also want to work in sustainable businesses. Swapping to greener products is a quick and easy way to benefit your business, customers and employees.
Coloured plastic is more difficult to recycle. MAGGI® has moved from coloured to white plastic tubs; white plastic is more easily recycled and can be used again in a wide variety of plastic products and packaging. Changing from yellow tubs with red lids to white polypropylene across the lid, tub and label also means all of MAGGI’s packaging is fully recyclable and can be put in the same recycle bin. The tubs are also dishwasher safe, so they can be easily cleaned and reused for food or utensil storage.
Love it or hate it, Marmite can boost your flavour and sustainability. Made with yeast
left over from beer brewing, it helps to reduce food waste. The factory is also based near major UK breweries in Burton upon Trent. So the main ingredient never has to travel far, reducing the product’s carbon footprint. Production is also powered by 100% renewable electricity, with all food waste being collected and reused as biogas.
The lids and jars are both recyclable.
Marmite is also vegan, so switching can add meat-free umami to your menu. Drop a spoonful into roast potatoes, stews or marinades. Jump on the flavoured butter trend to level up your bread basket. Or reinvent your bar snack selection with Marmite-covered nuts.
PepsiCo brands can help to minimise the environmental impact of your bar snacks. With all of its UK potatoes sustainably sourced and the supplier reducing its oil carbon footprint by 36%, stocking Walkers, Max and Squares is a greener choice.
PepsiCo has removed 500 tonnes of plastic from its packaging in the past three years. The Walkers Crisp Packet Recycling Scheme has also turned used crisp and nut bags into other items, including plant pots, benches and other food packaging.
Join the scheme and do your bit by putting a packet recycling bin behind or near the bar for your team to use.
Cling film keeps ingredients fresh but can lead to plastic waste. Wrapmaster has launched a cling film that is compostable so it can be put in a food waste composter, be home composted or sent for industrial composting. It’s an all-purpose wrap that can be used in the fridge or freezer and it’s also free from PLA, PVC and BPA.
Focus on your bar
Nearly one in five customers check the sustainability of a pub before they visit (greenpubguide.co.uk). To attract them through your door, making changes and shouting about them is key.
Here’s how to minimise the impact
of your bar on the planet:
Tell your customers
If you’re working hard to be more sustainable, make sure your customers know to attract them into your venue.
Follow these tips to keep them in the loop:
Engage employees
Making positive changes also helps to attract eco-conscious talent, improve staff satisfaction and retention.
Try these ways to engage employees in your sustainability efforts:
“94% of hospitality professionals say living a sustainable lifestyle is important to them”
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