In today’s fast-paced world, the demand for convenient operation in the food and beverage (F&B) industry has never been higher since the food service operation needs to ensure customer satisfaction while maintaining quick and easy access. On the other hand, since negative news about the environment, such as climate change and natural resource shortages, can easily be spotted on mass communication channels, sustainability has become a hot topic in recent years. According to the report made by NielsenIQ, 78 percent of US consumers say a sustainable lifestyle is essential for them. The survey from McKinsey & Co. shows that 66% of all respondents consider sustainability when they make a purchase. Sustainable practice has become a must for F&B operations rather than the option, which creates a challenge for F&B leaders to operate more sustainably while maintaining efficiency in their operations. These solutions below have been recognised as beneficial in helping F&B business maintain their convenience while executing sustainable practices.
- Implementing responsible strategy
Practical implementation of sustainable strategies is where theory meets practice. Energy consumption is a significant expense in food and beverage operations; therefore, energy efficiency should be a priority. Investing in energy-efficient appliances, regularly checking the equipment to ensure it operates properly, monitoring energy usage to identify the source of energy wastage, and optimising the kitchen layout are the best energy-saving strategies.
Food waste is another critical issue within the food and beverage industry, with 38% of food prepared being wasted at the cost of 6 billion AED in the UAE in 2023. Food donation helps the business cut down on food waste and benefits the business’s bottom line. Specifically, by giving out unused food, the food service operation can make room for fresh ingredients to maintain their products’ quality and reduce the energy cost of storing unused ingredients. Moreover, the donation can build a positive brand image for the business, engaging them with their customer without spending too much on marketing. 
- Integrating innovation solutions
Technology can play an essential role in balancing convenience and sustainability in F&B operations; the business can use automation and intelligent technology to streamline operations, making the management more efficient and convenient while maintaining sustainable practices. For example, by applying Jolt, a smart restaurant software, into their operation, the F&B business can ensure that stock levels are optimised, minimising spoilage and overstocking since Jolt helps them to calculate the food level needed to be prepared based on the historical data.
Moreover, due to its convenience, many F&B services use single-use plastic in their operations, creating a large amount of plastic waste in the environment. Recently, a wave has been of using biodegradable, compostable, or recyclable materials to produce eco-friendly single-use products such as paper cups, bamboo-craft meal boxes, or sugarcane straws. This trend allows F&B leaders to enhance their sustainable practices without sacrificing convenience. Moreover, the business can easily find those products from local suppliers to support their local community.
- Collaborating with stakeholders
Sustainable practices cannot be implemented without collaboration with stakeholders. The F&B business should partner with suppliers who share a commitment to sustainability, meaning their ingredients or materials are ethically sourced, and their supply chains are optimised to reduce their environmental footprint. Furthermore, they can find and compare prices between eco-friendly suppliers to find the lowest prices. Choosing between suppliers will create competition among them, which helps to lower the price further.
Since industry alliances are also beneficial, F&B leaders can seek help from their industry by joining industry talks related to sustainability, where top leaders in the F&B industry will share their sustainable practices. Such collaborations can create a pool of resources for research and development and drive collective innovation, leading to breakthroughs in sustainable technologies while maintaining convenience that benefits the entire industry. Take the Sustainable Restaurant Association (SRA) as an example; they host conferences, trade shows, and summits to share about sustainable practices and work with businesses worldwide to create valuable resources that support sustainable development. By collaborating with organisations like SRA, F&B leaders can find a way to balance sustainability and convenience in their operations.
