Consumer interest in climate-smart dining is growing—but foodservice operators aren’t keeping pace. That’s the central finding of the second year of “Closing the Gap: Eater and Operator Perspectives on Sustainable Dining,” a multi-year research study from BITE: Building Impact Through Eaters and Datassential.
Leading North American airport restaurateur and retailer Paradies Lagardère announced that more than 98.5% of the company’s 213 airport dining locations have earned the Certified Green Restaurant status from the Green Restaurant Association (GRA), a national nonprofit that has been helping restaurants become more environmentally sustainable since 1990.
Focus on your trash. It may sound unsexy, but it’s a game-changing place to start if you’re serious about making your catering business more sustainable in 2026.
That’s one of the tips from Steve Short, a longtime sustainability expert who’s the COO of the Steve Short Culinary Team and Atlasta Catering in Phoenix, and a member of the CFE News advisory board. CFE News asked Short for the practical guidance he’d give other caterers looking to make meaningful sustainability changes in the new year.
Leading hospitality groups including Hilton, Accor, Marriott, Mandarin Oriental and IKEA are now collectively saving more than $100 million a year by cutting food waste across their kitchens—enabled by AI-powered food waste tracking from Winnow.
Sandals Resorts and Beaches Resorts have unveiled Nature’s Vow, a new eco-chic wedding inspiration poised to define 2026 celebrations. Rooted in the spirit of the Caribbean, the design blends sustainable elements with elevated style, offering couples a trend-forward way to honor love, nature and purpose, surrounded by friends and family.
From large festivals to intricate and intimate gatherings, we who work in the events space generate our fair share of waste and carbon emissions. Single-use décor, mass-produced materials and short-lived installations all contribute to a cycle of consumption that can strain our planet’s resources.
But what if we could shift this narrative—not by compromising creativity or experience, but by rethinking the way events are designed and executed?
A growing movement within the industry is proving that it’s possible. And at the heart of that movement is a concept that’s known to us all: rentals.
There’s a growing appetite for sustainable events. Are you meeting the demand?
According to a recent report from Food for Climate League and Datassential, the foodservice industry research firm, 79 percent of consumers plan to eat more sustainably in the next year. That includes 33 percent who say they never eat sustainable foods but plan to start.
Whether you’re just starting out on your sustainable journey or looking to become even greener, we’ve rounded up 10 strategies to follow to minimize your company’s impact on the environment.
Today, all aspects of foodservice operations are under scrutiny, from sourcing to water conservation to food waste. Consumers and lawmakers are increasingly pushing the foodservice industry to adopt practices that will get us closer to creating a sustainable food ecosystem.
This heightened awareness creates unique opportunities for caterers to stand out. Businesses that embrace this shift can refresh their brand identity, attract eco-conscious clients and potentially command premium pricing.
In 2025, catering will continue to transcend the traditional concept of just feeding guests—it’s becoming an art form, an immersive experience designed to engage every sense. At the forefront of this evolution is Constellation Culinary Group, a catering company bringing restaurant-quality cuisine with elevated presentations across a wide range of venues, from cultural landmarks like Carnegie Hall and the Philadelphia Museum of Art to intimate weddings and high-profile events.
This year’s catering trends emphasize globally inspired flavors, refined interpretations of quiet luxury and more. Discover what’s on the horizon for 2025 with insights from Constellation’s culinary director, Meg Grasso.
Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.
According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.
Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.
