Sustainability in the UK Foodservice Operators' Industry 2011-2012: Market Trends and Opportunities, Profitability and Budget Forecasts, Foodservice Operators' Procurement and Marketing Initiatives
The report is based on primary surveys conducted by ICD Research accessing its B2B panels comprised of senior business decision makers. The opinions and forward looking statements on sustainability management of 160 industry executives are captured in our in-depth survey, of which 46% represent director level executives, owners and departmental heads.
The geographical scope of the research is UK - drawing on the activity and expectations of leading industry players across the UK
The report analyzes expenditure of food service operators on sustainability and sustainable procurement practices.
Key topics covered include category-level spending outlooks, investment opportunities and principal challenges associated with the implementation of sustainable practices.
In this report, food service operators identify important sustainability initiatives, energy and water efficiency measures implemented across the industry.
The report provides extensive analysis on effective promotional channels and major drivers of green marketing, along with the effective tools used for marketing green credentials.
The report provides qualitative analysis of key industry opportunities and threats and also contains the full survey results.
Summary
"Sustainability in the UK Foodservice Operators' Industry 2011-2012: Market Trends and Opportunities, Profitability and Budget Forecasts, Foodservice Operators' Procurement and Marketing Initiatives" is a new report by ICD Research that analyzes how companies in the food service industry perceive sustainability. The report contains in-depth analysis on the principal drivers and challenges with regards to sustainability. It also benchmarks successful sustainable initiatives and energy-efficiency measures adopted by various companies. This report also examines the impact of sustainability on profits and cost saving targets set by companies. It also analyzes the procurement strategies and practices being undertaken; category-level spending outlooks; changes in sustainable procurement budgets and investment opportunities available for leading purchase decision makers. The report identifies key drivers and practices of green marketing, and the channels used to effectively market green credentials.
Scope
What sustainability means to the industry
Factors that drive sustainability measures
Barriers that confront effective implementation of sustainability.
Sustainable and energy efficiency measures and their impact on profitability.
Procurement of sustainable materials.
Demand for sustainable products and services, including popular sustainability practices.
Changes expected in sustainability budgets and cost saving targets.
Methods of marketing green credentials and the use of media channels.
Sustainability leaders.
Reasons To Buy
Drive revenues by understanding future sustainable product investment areas
Formulate effective sales and marketing strategies by identifying food service operators' sustainability budgets and areas of investment.
Better promote your business by aligning capabilities and business practices with the changing sustainability needs of customers.
Uncover the business outlook, key sustainability challenges and opportunities
Understand the effect of sustainability on other players and competitors in the industry.
Benchmark sustainable initiatives with key industry leaders and identify major trends that affect the industry.
Secure stronger customer relationships by understanding the leading business concerns and changing business trends.
Identify specific green marketing channels your competitors are using to win business.
Table of Contents
Table of Contents
1. Introduction
1.1. What is this Report About?
1.2. Definitions
1.3. Methodology
1) Online Survey
2) Secondary Research
3) Data Analysis and Report Writing
4) Quality Control
1.4. Profile of Survey Respondents
2. Executive Summary
3. Sustainability in the Foodservice Industry
3.1. Perception of Sustainability
3.1.1. Perception of sustainability - sector
3.1.2. Perception of sustainability - channel
3.1.3. Perception of sustainability - turnover
3.2. Sustainability in Business Functions
3.2.1. Sustainability in business functions - sector
3.2.2. Sustainability in business functions - channel
3.2.3. Sustainability in business functions - turnover
3.3. Key Drivers of Sustainability
3.3.1. Key drivers of sustainability - sector
3.3.2. Key drivers of sustainability - channel
3.3.3. Key drivers of sustainability - turnover
3.4. Major Barriers to Sustainability
3.4.1. Major barriers to sustainability - sector
3.4.2. Major barriers to sustainability - channel
3.4.3. Major barriers to sustainability -- turnover
4. Implementation of Sustainability
4.1. Organisational Prerequisites for Sustainability
4.1.1. Organisational prerequisites for sustainability - sector
4.1.2. Organisational prerequisites for sustainability - channel
4.1.3. Organisational prerequisites for sustainability - turnover
4.2. Implementation of Sustainable Measures
4.2.1. Implementation of sustainable measures - sector
4.2.2. Implementation of sustainable measures - channel
4.2.3. Implementation of sustainable measures - turnover
4.3. Key Energy Efficiency Measures
4.3.1. Key energy efficiency measures - profit sector
4.3.2. Key energy efficiency measures - cost sector
Figure 38: Procurement of Sustainable Products and Services: Sector (%), 2011-2012
Figure 39: Procurement of Sustainable Products and Services: Channels (%), 2011-2012
Figure 40: Procurement of Sustainable Products and Services: Turnover (%), 2011-2012
Figure 41: Drivers of Green Marketing: Sector (%), 2011-2012
Figure 42: Drivers of Green Marketing: Turnover (%), 2011-2012
Figure 43: Effective Tools for Marketing: Sector (%), 2011-2012
Figure 44: Effective Methods of Promotion: Sector (%), 2011-2012
Figure 45: Effective Methods of Promotion: Channel (%), 2011-2012
Figure 46: Effective Methods of Promotion: Turnover (%), 2011
Sustainability in the UK Foodservice Operators' Industry 2011-2012: Market Trends and Opportunities, Profitability and Budget Forecasts, Foodservice Operators' Procurement and Marketing Initiatives published by ICD Research in October 12, 2011. This report consists of Pages: 150 and the price starts from US $ 2000.
Press Release
ICD Research Delves into the Topic of how Foodservice Industry Perceives Sustainability
October 24th, 2011
Global Information, Inc. presents "Sustainability in the UK Foodservice Operators' Industry 2011-2012: Market Trends and Opportunities, Profitability and Budget Forecasts, Foodservice Operators' Procurement and Marketing Initiatives" by ICD Research.
Different companies perceive sustainability in different ways. However, organizations need to understand the most-important initiatives that are required for a company to be labelled as sustainable in the foodservice industry. To understand how the foodservice industry perceives sustainability, the respondents were asked to identify the statements which best defines sustainability to their organization. A total of 69% of respondents from profit sector organizations perceive responding to customer demand for sustainable products and services to be an important sustainability initiative, while 73% of respondents from cost sector foodservice operators perceive increasing levels of local sourcing of ingredients and other supplies to be an important sustainability initiative (reference see figure 1 below).
Sustainability is emerging as an important business practice in the foodservice industry. In addition to the social and environmental benefits of a company adopting sustainable practices, these practices tend to bring cost savings to a company, which provides a financial incentive for companies to adopt these measures.
On average, foodservice operators in the profit sector expect to save 7% of their organisational expenditure through the adoption of sustainable practices, while foodservice operators in the cost sector expect to save 8%. Given the size of some foodservice operators organisational expenditure, these savings could be considerable. Furthermore, consumer demand for environmentally friendly food products is growing, which has provided a large incentive for foodservice operators to adopt sustainable practices.
Fairtrade certification ensures that people who grow and produce food are ethically treated. Due to this certifications growing popularity, many operators now consider it as an important requirement, especially since the certification increases their social responsibility scores. For example, Sodexo, a major foodservice operator has committed to significantly increasing its share of products which are procured from fairtrade-certified sources. The company presently procures 174 ethically-sourced products which are certified by the Rainforest Alliance or with Fairtrade certification.
Companies expect to procure sustainable products only when they are certified or have third-party endorsements. This helps companies to market their products with higher credibility. For example, Pret A Manger procures chicken of High Welfare Standard, pork from British Farm Assures, and a specific variety of fish from British Retail Consortium accredited factories in China. The operator also uses free-range eggs and free-range cattle.
