A sustainable future is a growing concern for many people and it has affected the restaurant industry, making transparency a higher priority than ever before. Food transparency is the act of being open about menu ingredients, ingredients sourcing, and the social and ecological impacts involved during the whole process. This is a growing trend among restaurants as more consumers become aware of their eating habits and the effects it has on not only themselves but the world as well.
Since the term “healthy” differs from person to person, transparency allows each consumer to decide if a dish works for them. For example, as more and more people avoid gluten and dairy, carrying gluten and dairy free items on a menu has become necessary. Consumers, in general, are wary of processed food with empty calories and instead lean towards foods made with wholesome ingredients. Artificial preservatives, sweeteners, and colors are on the chopping block as more and more people focus on eating well. That is why many restaurants now advertise that there are no GMOs, antibiotics, added hormones, and harmful chemicals in what they serve. Ask us about our clean products.
People are looking outwards as well. Food waste reduction has been a growing trend as the amount of food wasted in the hospitality industry has caused alarm for many. Our IQF vegetable, cheese, and fruit products make it easy to cut back on food waste by keeping produce fresh longer. Many places have also banned plastic straws and have made compostable, eco-friendly packaging a priority.
Transparency also means restaurants being open about their wages they pay their staff. Tip-free restaurants have started popping up all over the U.S., taking on a model popularized in Europe. This method works by adding service charges into menu prices. Under a tip-free model, every individual employee benefits from revenue-sharing. Whether this model will take into effect everywhere is left to be seen, but this move shows care and concern that is being addressed.
In the end, transparency adds brand loyalty and keeps customers informed and happy. People want to eat delicious food, feel good, and know that their meal did not contribute negatively to their bodies and to the world. More knowledge about health and a changing culture towards environmentalism and worker fairness requires restaurants to step their game up