QSR July 2023

EDITOR’S LETTER

G , Planet! The world literally needs saving, and restaurants are pinching in.

I loved watching “Captain Planet” growing up. The animated TV series followed five teenagers who used magical rings to summon Captain Planet, an envi ronmentally conscious superhero. I can still hear the theme song’s lyrics in the back of my head, “Captain Planet, he’s our hero, going to take pollution down to zero!” The 1990s show was before its time in how it educated young people about sustainability. Thirty years later, we live in the same reality—climate change cannot be ignored. Piles of statistics back up this claim, all of which can be found with a simple Google search. Let’s start with the fact that Antarctica loses 151 billion tons of ice per year, which equals the weight of the rock of Mount Everest, according to NASA. Or how about 200 million people will be below sea level in 70 years if levels continue to rise at their current pace, said Nature Communications, a peer-reviewed scientific journal. And if you thought COVID was bad, wait until you hear about dengue fever, a mosquito-borne illness that causes high fever and flu-like symptoms. More severe forms can cause serious bleeding and even death. It’s a disease typically found in tropical regions, but with the rise in global temperatures, the sickness is expected to impact 60 percent of the world’s population in about 40 years, according to Frontiers in Public Health. The point of all this is to say, climate change is a global problem that affects all. When Panera announced two years ago its plan to become climate positive by 2050, chairman Niren Chaudhary described the problem as “one of the greatest humanitarian crises of our time.”

He followed that up by imploring every one to act now. The sandwich fast casual certainly walks the walk, with nearly 60 percent of its menu being labeled climate-friendly. Other restaurants, large and small, have done their part with climate change and continue to strive for more. Amy’s Drive Thru—an emerging plant-based chain in California— uses “living roofs,” or roofs comprising soil and vegetation. It’s not only aesthetically pleasing, but it also helps with stormwater management, reduces energy, and creates new habitats for plants and animals. There’s also the likes of Subway, Sonic, and Starbucks, that are investing in EV charging sta tions and providing extra convenience for customers willing to be greener. Research shows that food and bever age brands stand to benefit from taking a stance on sustainability. The National Restaurant Association’s 2023 State of the Industry Report listed zero waste/ sustainability/upcycled foods as one of the top 10 hot trends for this year. A survey from the Association found that 72 percent of adults are more likely to visit a restaurant using sustainable and environmentally friendly business prac tices. This is especially true of the much desired Gen Z and millennial genera tions, which came in at 81 percent and 77 percent, respectively. Sixty-four percent of adults say they’d likely order food grown or raised in an organic or envi ronmentally friendly way, with millenni als at 77 percent and Gen Z at 71 percent. A lot of people are joining the band wagon and for good reason. The planet needs help.

BCOLEY@WTWHMEDIA.COM QSR MAGAZINE

Ben Coley, Editor

REALISTIC EARTH: ADOBE STOCK / LEBERUS

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JULY 2023 | QSR | www.qsrmagazine.com