Urbanization and rapid human development have caused environmental destruction and imbalances. This leads to climate change and other changes, including diseases that have become significant threats to our planet and all living beings. Sustainability and health have become cross-generational issues and global concerns; inevitably, the food and beverage industry play an essential role and greatly impacts our environment. The emergence of green restaurants has become an undeniable trend in the food business, including food services at Harvard University and the well-known American burrito restaurant chain "Boloco."

After the United Nations Climate Summit 2015, reducing carbon emissions to prevent climate change has become a global concern. According to a report jointly released by the World Economic Forum and the Boston Consulting Group in 2021, the food industry accounts for approximately 16.5 billion tons of carbon emissions from an accumulation of food production, processing, transportation, and sales, ranking highest among all industries. To strive for the planet's long-term health, the green trend has become an inevitable direction for the food and beverage industry.

The so-called green restaurants and green dining refer to the commitment to pursue environmentally sound practices and incorporate environmental and sustainable principles into every aspect of food management, production, and sales. In simple terms, it means businesses need to reduce the use of natural resources and minimize waste.

In practical implementation, efforts can be made to use organic, eco-friendly ingredients while prioritizing local, seasonal, and sustainable food sources. Following ecological and marine principles and providing vegetarian meal options will reduce resource consumption and waste.

When transitioning into a "green" operation, this noble commitment may lead to many challenges during implementation, inevitably changing how a business operates. Yet, the dedication to sustainability not only meets consumer market expectations but it can bring new business opportunities.

1. Positive Brand Image:

The continuously rising consumer market trend toward sustainable food consumption demonstrates the potential for green businesses. Providing food products that are made with environmentally friendly ingredients and production methods will bring considerable competitiveness to food brands.

ANKO offers professional factory planning services as well as top-quality processing and cold chain equipment configuration. Our goal is to assist our clients in reducing their production carbon footprint while effectively minimizing their refrigerated transportation costs and energy consumption. ANKO aims to help businesses increase profitability and create positive brand images.

2. Expanding Customer Base:

Environmental issues have become a global challenge, leading the younger generation to emphasize sustainability in the food and beverage industry. According to surveys, around 40% of Millennials are willing to spend 20% more for sustainable products, while Gen Z consumers will accept a 50% increase, compared to Gen X and baby boomers, whose acceptance is less than 20%.

The willingness of these growing consumer segments demonstrates the market's support for green dining. Food and beverage operators can contribute by providing recyclable and environmentally friendly packaging, using local ingredients to reduce energy consumption related to transportation, and incorporating organic or environmentally friendly ingredients such as flour, chocolate, dried fruits, and pickled products to create delicious and eco-friendly dishes like pasta, cookies, bagels, and more. These changes cater to consumers seeking healthy and sustainable daily dining options.

3. The rising Vegan & Vegetarian trends

Carbon emissions pose the biggest challenge in the food and beverage industry, prompting people to reflect on the carbon footprint of the livestock industry and prioritize health considerations; this has led to an ever-increasing demand for vegetarian options. Over 1.5 billion people worldwide (approximately 22% of the global population) have embraced a vegetarian lifestyle, and the market size is expected to grow rapidly at a compounded annual growth rate of 12.4% to reach USD 29.19 billion by 2027.

Many traditional dishes served in restaurants can be made without meat, such as Samosas, steamed vegetable Dumplings, vegetarian Spring Rolls, and refried bean Burritos. They are not only popular but can also be found in the frozen food sections of supermarkets and other retail stores. Recently, plant-based meat alternatives have replaced animal-sourced protein in dishes like Ravioli and turnovers. The rapid development in the texture and taste of plant-based meat substitutes provides meat-eaters with satisfaction while contributing to a more sustainable and environmentally friendly food culture, all creating a greener planet with consumers.

In 2022, ANKO introduced the ISO 50001 energy management system, implementing the goal of achieving net-zero carbon emissions according to international standards. ANKO has invested in research and development to modify our machines' structure to utilize low-GWP (Global Warming Potential) eco-friendly refrigerants, thus significantly reducing environmental pollution and ensuring excellent cooling efficiency of our machinery.

ANKO provides professional and reliable food machinery, and we also share practical experiences and industry trends in carbon reduction policies with our clients. ANKO's corporate mission emphasizes "Striving to bring safe and delicious food to the world through automation production solutions." We are dedicated to contributing to the food industry with energy-efficient processing machinery and creating sustainable business opportunities for the market.

Source: Smart Brief, Food Navigator, Food Navigator, Simplot, Simon Kucher, Report Linker