Mention the word “green” in these environmentally aware times and several things might spring to mind: energy-saving appliances, organic soap or reusable shopping bags. Executives from three quick-service chains offered some thoughts on the green movement relative to the restaurant industry.
Food & Green Trends + Culinary Cuttingboard + Green QSR Trends + On the Menu
Using Organic Ingredients to Promote Health and Sustainability
The popularity of books such as Food Rules and The Omnivore’s Dilemma by Michael Pollan, Fast Food Nation by Eric Schlosser and films like Food Inc. that feature both authors, testify to the public’s growing interest in eating more wholesome food. And some quick-service restaurants are responding to the demand.
Even in a recession people still run for office, compete in sporting events, make movies, get sick, and go to college. But as consumers pour consistent yet fewer dollars into those industries, they also still have to eat; and on occasion, want to do it outside of their house.
Early 2010 forecasts of the foodservice industry’s buoyancy this year may have hinted
