Even before this year, consumers were thinking more about the sources of the food they eat. Last year, a YouGov study of more than 9,000 consumers in the U.S., U.K., Italy, Canada, Spain, the Netherlands and Sweden found that 66 percent of consumers said they would feel more positive about companies that can demonstrate they are making efforts to reduce the carbon footprint of their products. Now that 2020 has put climate concerns under a magnifying glass and also demonstrated to consumers how it can be difficult to get the foods they want when they want them, food sourcing has become even more important. As the Rail reports, some restaurants are stepping up to promote greater transparency around their sourcing and environmental impact by identifying meals on their menus that have a low carbon footprint. Panera, Just Salads and Chipotle are among them – and Chipotle has even developed a proprietary tool that evaluates a menu item against measures including carbon in the atmosphere, water saved, improved soil health, organic land supported and antibiotics avoided. Can your existing technology help you harness data about your inventory that you can then use to market menu items? In addition to helping the environment and building customer loyalty, it could be just plain good for business: Just Salads reported a 26 percent sales increase after they started labeling products with lower carbon footprints.
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