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2012 || Sustainability in the UK Foodservice Operators’ Industry 2012–2013 ||

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Aarkstore announce a new report "Sustainability in the UK Foodservice Operators’ Industry 2012–2013" through its vast collection of market research report.

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									       Sustainability in the UK Foodservice Operators’ Industry 2012–2013
London, November 21st, 2012 – Canadean’s industry survey revealed that, on average, foodservice operators
sustainability management budgets are expected to rise over the next 12 months by 7.2% in the profit sector, and
by 5.8% in the cost sector. On average, sustainability management budgets of foodservice operators are expected
to rise by 10.5% in restaurants, while the rise is expected to be 6.4% and 5.5% in the catering and accommodation
and leisure channels respectively.

On average, foodservice operators in education and other cost sector channels are expected to increase
sustainability budgets by 6.4% and 5.1% respectively. Some of the reasons influencing the rise in sustainability
budgets are the increasing need to adopt sustainability practices, train staff, adhere to government regulations,
comply with sustainability certifications, and enacting cost saving techniques. Many foodservice operators are
expected to increase budgets to meet guidelines set by the UK government and related agencies.



            Figure 1: Key Drivers of Sustainability: Sector (%), 2012-2013
                           Which of the following most influences your organisation’s
                                             sustainability practices?

                                                                                             52
                                Compliance with legislation                                                70
                                                                                                  58
                          Consumer inf luence and demand
                                                                                        45
                                                                                                      61
                    Cost savings and operational ef f iciency                                               73
                                                                                            48
                            Growing demand f or local f ood                                      53
                                                                                                 55
                                    Growing public demand                                48
                                                                                        46
                                        Health of customers                                           63
                                                                       10                                        Prof it
                       Managing exposure to taxes / levies            8
                                                                                                                 Cost
                                                                                  34
                               Protecting natural resources                            38
                                                                                         49
                         Provision of saf e and f are working …
                                                                                       45
                                                                                                 55
                                    Reducing f ood wastage                                            63
                                                                                            48
                         Strengthening competitive position
                                                                             25
                                                                  3
                                                     Others        3
                                                                  4
                                         None of the above




Overall, survey results show that 15% of respondents from the profit sector expect that adopting sustainability
practices will increase the profitability of their company substantially, while 32% of respondents expect a slight
increase in profitability and 24% of respondents expect ‘no impact on profitability’. Respondents consider
increasing awareness among consumers, cost savings, optimal resource utilisation, and energy efficiency as
important reasons for their expectations of an increase in profitability; sustainable measures adopted by operators
help them to save costs and, as a result, increase profits.
On average, foodservice operators in the UK profit sector expect to set their cost savings targets at 8% of their
organizational expenditure due to adopting sustainability practices, while respondents from foodservice operators
in cost sector expect to save 8% of their organisational expenditure.

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