By Ian Lifshitz

Restaurants represent more than just food; they are meant to be an experience beyond the taste buds. Growing up, going out for dinner at a restaurant was a time to celebrate birthdays, anniversaries, and other happy occasions, evolving into a time to build new friendships and memories. Now, not only do people gather in restaurants, but consumers are also getting takeaway meals or even ordering online because of the convenience and variety it offers. With more patrons cooking less at home, it is important that restaurants fully meet the needs and wants of their customers – and sustainability is at the top of that list.

Consumer preferences are changing, and they want more eco-friendly options to align with their switch to more sustainable lifestyles as they make efforts to better the planet. From advocating for ethical brands to even paying up to a 20 per cent premium for sustainable meals, consumers are voicing their demands for better-made and ethically-produced products.

However, customers are always going to want a convenient option, such as being able to order food delivery, get takeout, or dine in to avoid the hassle of cooking their own meals at home. That is why restaurants need to be able to bring the best of both worlds to their customers by providing convenient takeout and dining options in a sustainable way.

Sustainability is not just diner-driven; plastic-free legislation has become a worldwide movement to reduce pollution. In several countries, bans on single-use plastics have been implemented on federal and local levels, many of which apply to food service businesses.

To keep up with catering to consumer tastes and abide by government regulations, restaurants need to be able not only adapt, but also be proactive in their efforts to be more sustainable. It’s timely as well, as it is predicted that dining out will continue to be a popular choice, following the increased preference for dining at restaurants the past year. According to a Diner Dispatch survey, 55 per cent of customers chose dining at restaurants over ordering takeout or delivery in 2024, indicating an increase of 43 per cent over 2023. Additionally, according to Fortune Business Insights, the U.S. foodservice market size is projected to grow to USD 1,767.54 billion by 2030 with a CAGR of 10.03 per cent. Hence, it is vital that restaurant owners take the necessary steps to prepare their business for the busy year ahead.

Sustainable consumption

One solution to address this issue is to provide plastic-free alternatives, such as paper straws, wooden cutlery, and paper food packaging. These plastic-free packaging options can leave a smaller carbon footprint while catering to customers’ needs for an easy meal that aligns with their sustainable choices.

Opting for plastic-free alternatives in the restaurant industry has shown a significant impact. For example, in October 2022, plastic beverage cups and lids were removed from McDonald’s outlets in Western Australia and replaced with fibre and paper-based cups. This led to the removal of approximately 17.5 million cups and lids from annual circulation.

Health assurance in non-plastics

Plastic-free options in the food service industries can also provide consumers with peace of mind when it comes to their health. With sustainable packaging options, consumers can rest assured that the utensils and packaging they are eating with are PFAS-free and qualified for direct food contact. Additionally, when restaurants opt for plastic-free packaging, they are able to offer customers a recyclable and compostable sustainable packaging solution that is also safe for the health of the planet.

Sustainability as a choice

Sustainability is more than just packaging and utensils. It also extends to greener food delivery practices. Restaurants can opt for hiring delivery personnel that travel on foot or on bicycles, which can avoid carbon emissions typically produced by cars and motorcycles.

Many families practice ‘take-out nights’ as a way to connect, enjoy family dinners, and support smaller local businesses in our communities. Many of these customers are choosing restaurants that use paper over plastic and avoid styrofoam materials, confirming that diners are continuing to select places that align with their own sustainable commitments.

Ultimately, sustainable practices are no longer just a response to policy changes and consumer demands. They are a powerful tool for driving brand loyalty and growth in a market increasingly focused on environmental stewardship. As dining out, takeout, and delivery remain popular amongst diners, embracing sustainability is more than a trend – it’s an essential shift toward a greener future and connection with your customers.

Ian Lifshitz is Head of Sustainability and Public Affairs for the Americas at APP Group (APP), one of the world’s largest integrated pulp, paper, and packaging manufacturers. With over 25 years of experience in strategic communications and sustainability, Ian plays a pivotal role in steering APP’s sustainability, media relations, and stakeholder engagement programs across the United States, Canada, and South/Latin America.