SPECIAL:
THE FUTURE EDITION
Heat will likely be the big challenge in a service context, Cheesewright adds. “Heat waves like this summer's will become more frequent. That makes kitchens an unpleasant and potentially even more dangerous place to be.” Many restaurants may switch gas for induction hobs and electric grills to reduce temperatures and carbon emissions. “Long- term, these will likely also be cheaper options, though sooner in Europe than the US”. Energy bills for air conditioning “won't be shrinking any time soon, as establishments seek to keep customers comfortable.” What customers want will also be subject to change, influenced by the climate. “Consciousness of the carbon cost of produce will rise, and palates may shift with the temperature,” says Cheesewright. “The trend towards lighter, fresher cuisines such as Nordic and Pacific Rim may become established as a long-term preference.”
Prepare for all eventualities Working at the coalface of the industry, FCSI consultants have a direct view to the impacts of environmental changes on the sector. “Almost every aspect of foodservice will be impacted by climate change,” says Foster Frable FCSI, founding partner and president of Clevenger Frable LaVallee in White Plains, New York. “Water use in warewashing and food prep, trash and waste management, reducing food waste at the source and in use, cooking methods – in particular, electric replacing gas – air-frying versus deep-fat frying, new refrigerants, return to using bag- and-box and draft beer and wine to replace cans and bottles, and eliminating disposables.” “The future of foodservice will be tremendously impacted by climate change – and it has already started,” says Chris Tripoli FCSI, hospitality specialist based in Texas, US. “Product availability, type and price are being determined by type of changes to fertilizers and feed.” The longer-term influence of the changes in climate are likely to be dramatic and the sector must prepare, says James H Petersen FCSI, president of C.i.i Food Service Design in Michigan, US. “The way things have been going, I’m concerned that there will simply
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be fewer people eating,” he says. “Restaurants and institutions along the coasts should prepare for eventual abandonment, and those on the anticipated ‘new’ coasts [should] prepare for more customers and staff availability, as entire demographics change. I hope I’m wrong, but the relatively sudden and extreme changes to climates and water levels internationally have begun much sooner than anticipated and may bring population relocations within years instead of decades.” However, not all of his colleagues share
the view. “Foodservice will not be affected by the variations in the weather. What will affect foodservice is how people react towards the matter,” says Tim Agosti, FCSI, principal of Arctic Food Service Design in Alaska, US. “Labor availability, economic policies of
government, availability of energy all affect how foodservice is delivered. Consumer and corporate trends affect what is delivered, and this affects food sourcing, with farmers and food manufacturers reacting to demand.” Key to foodservice businesses thriving is flexibility and agility – fortunately many already learned this during the Covid pandemic. “We have learned that restaurants also have to be ‘grocerants’ and grocery/ retail needs to double up as foodservice – and foodservice needs to be take-out, delivery and even bartenders, and on and on,” says Arlene Spiegel FCSI, president of Arlene Spiegel & Associates in New York. “So, we need to design our businesses and develop our teams to be prepared for all eventualities, even the unimaginable ones.” There are likely to be much wider ranging impacts of climate change beyond foodservice and spilling over into “commercial food in any, and all capacities,” says Rudy Miick, FCSI, founder of The Miick Companies in Colorado, US.
Miick, who sits on a number of Ph.D councils that are looking at water, land and energy says he has learned that “we have plenty of water if used right. We have plenty of food, or land to produce food, if we choose, and energy sources. What is needed is a shift in the power structure and game and perspective of the players. Possible? Yep. Probable? Not likely,” he concludes.
For more go to
fcsi.org
“What is needed is a shift in the power structure and game and perspective of the players”
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