in attitudes over the years. So how has the definition of sustainability evolved, and what has driven that shift? “It has certainly changed, but motivations vary between regions, judging by conversations I have had,” says Tarah Schroeder FCSI, managing principal and COO of Ricca Design Studios in Denver, Colorado. “To a large extent codes and regulations are driving it, but also organizational commitment to carbon reduction in institutional projects, and opex cost.” “Tat said, there is a
difference of attitude,” she adds. “When you look back 15 or 20 years, some operators would think you were crazy to talk about it. Now, some clients, particularly colleges, are excited about sustainability and have it as part of their cultural values, while some operators still see it as a hassle.” Over time, the industry’s
stance has changed for many – though clearly not all – operators, with the realization that resource efficiency generates real savings for a business. In an industry where margins are tight, any saving on utility bills is a huge win. Operating costs have, therefore, taken center stage. “Before, the message was
‘don’t waste food’ but now it is ‘don’t waste power, water or steel either,’” says Vant Tan FCSI, senior VP of CKP Hospitality Consultants, which has offices across Asia. “Save energy first,
then water, then worry about scraps. Big chains are moving the fastest in their attempts to use less electricity, as it is their biggest bill.” Now, cost-efficiency is a
no-brainer, but the link between opex and sustainability needed a push. As Schroeder suggests, that impetus came largely from regulators.
CHANGING THE RULES Te big regulatory changes have been a move away from voluntary codes of conduct to stricter rules with compliance requirements, and a broadening in scope of what falls under regulatory oversight. Voluntary initiatives in the 1990s included the Global Reporting Initiative (GRI), from which emerged the concept of ‘green restaurants’ with energy- efficient and environmentally friendly practices. Tis led to other country-specific programs such as the UK’s Food Industry Sustainability Strategy (FISS) in 2006, which focused on waste-reduction targets. In 2010, the British
Hospitality Association (BHA) added sustainability as a key commitment in its strategic plan. Mandatory regulations, including the EU’s Corporate Sustainability Reporting Directive (CSRD) arrived in 2022, and the UK’s Sustainability Disclosure Requirements (SDRs) in 2025; both mandate corporate ESG reporting.
In the US, there was a steady
shift from an early focus on food safety to a broader set of environmental regulations and voluntary initiatives. In 2015, the country set a national goal to halve per capita food waste. Later, voluntary programs and private standards emerged to complement regulations.
“Before, the message was 'don't waste food' but now it is 'don't waste power, water or steel either'. Save energy first, then water, then worry about scraps”
Market-driven sustainability
came later, driven by growing consumer demand for green restaurants, and this continues to encourage operators to adopt environmentally friendly practices to gain a competitive advantage. “Te fuel is partly regulation
and partly the fact that some clients have a hyper focus on sustainability in their culture,” says Kip Serfozo FCSI, VP of design at Cini-Little. “For some, it is baked into their culture and their company philosophy, but it is also awareness among customers, especially in the college market or among restaurants serving certain demographics.”
BEYOND THE GREENWASH A growing body of research shows that Millennials and Gen Z consumers see sustainability as an important factor in purchasing decisions. Tey are willing to pay more for sustainable products and services – and they can see through mere virtue signalling. “Tere has been a lot of
greenwashing in the past – claims of sustainable practices without a lot of data to support them – but there is a big push for data in decision-making,” says Schroeder. “Tere is now a lot of information on energy use for making equipment choices, but it is only a start. Even when we design a kitchen well, if you leave a refrigerator door open then the intention on energy use disappears.” For foodservice operations,
transparency is key in terms of marketing, but in a practical sense the emphasis is on layout, use of space, and good practice. Also, the lens continues to widen beyond energy efficiency. “We have broadened out
from food waste to a lifecycle view, and that is the most pertinent change,” says Vinoo André Mehera FCSI, CEO of promaFox in Switzerland. “Manufacturers and specifiers look at transport, water, embodied carbon, end of life and everything else that brings lower running costs, smaller footprints, and more efficiency. If done right there are cost savings and money to be made, but also a benefit to >
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