Foodservice’s Race to Net Zero: How To Reduce Emissions Without Losing Customers

Leading operators in the foodservice industry have set ambitious goals to reduce their greenhouse gas (GHG) emissions by almost 50% on average by 2030. The majority of their GHG emissions come from food ingredients. Strategies to reduce these emissions include menu reformulation, such as switching to more plant-based options, local sourcing, food waste and packaging reductions, and sourcing lower-emission products. Together, these strategies could achieve close to a 70% reduction in total emissions. To reach their targets, it is crucial that the industry works together with the supply chain.