FSR April 2023

First Course

Nature versus Nanotechnology The food supply chain is complex at best and convoluted at worst. Pro posed solutions run the gamut but generally fall into one of two camps: those relying on science and technology to improve the existing sys tem, and those pushing for a more natural approach to sourcing food. In terms of preferred approach to sustainability, consum ers are split down the middle, according to a new report by The Hartman Group . Sixty-four percent agree food that is more natural is also more environmentally sustainable (for example, foods grown using regenerative agriculture). At the same time, 64 percent also believe scienti c advancements, such as nanotechnology and cellular agriculture, can make food more sustainable. So whether res taurants want to source tech-forward ingredients or more naturally derived ones, they can rest assured in the knowledge that their cus tomers will appreciate any and all sustainability e orts.

B Rr eeamkaf iansst Bright According to a new report by the NPD Group , restaurant traffic was down 1 percent in 2022 compared to the previous year. What’s worse, full-service concepts accounted for the majority of the decline, while foodservice retail outlets like convenience stores increased 2 percent. Nevertheless, one category in particular (whose ranks include some sit-down restau rants) provided a silver lining. The increas ingly popular breakfast daypart has posted positive foot traffic gains the last two years in a row, at both restaurants and retail outlets . Although 2021 represented a double-digit increase from the previous year, the 12-month period ending December 2022 managed to up the ante even further, growing 2 percent com pared year-over-year.

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FSRMAGAZINE.COM

APRIL 2023