NCCO International One of the biggest trends in 2020 that will define how consumers will eat and shop—not just at restaurants, but at convenience stores and grocery stores too—is the zero-waste movement. Not only are people becoming more aware of the danger of single-use items but avoiding purchasing foods that have wasteful packaging is also becoming more popular. Individuals are also trying to avoid food waste by making use of food before it spoils. Just as people are buying reusable produce bags and skipping items that are packaged in plastic, restaurants are opting for zero-waste cooking.
Younger generations are definitely embracing the zero-waste concept, but other generations are catching on too. You will see the trend everywhere in 2020, but it’s not likely to be a trend for long. Instead, we see this becoming a long-standing practice for consumers and restaurants everywhere.
Consumers value restaurants and stores that focus on creating less food waste. One of the easiest ways you can avoid food waste at your restaurant is by taking advantage of proper food labels. By properly labeling foods with DateIt™ food rotation labels, restaurants can avoid excess food waste. Use-First labels ensure kitchen staff is using items that were delivered first, rather than opening a new package when perfectly good product has already been opened. Product labels allow staff members to clearly label what the item is, when it was prepped and by who, the temperature it was refrigerated at and when it should be used by.
Clearly organized labels take the guesswork out of food preparation. By providing accurate dates on labels, restaurants can avoid letting food spoil and therefore going to waste. Not only will this cut down on costs, but the environment will benefit as well.
If you want to create a dining experience that trendy diners will appreciate, your careful attention to creating a less wasteful experience will be highly appreciated by consumers across generations.