New study finds millennials want more ethically-sourced foods on the go
5 ways foodservice operators can leverage the demand for ethically-sourced food options
Ethics On the Go, a new report from Culinary Visions Panel's Mindful Dining Initiative project, finds younger consumers to have increased expectations for ethical snacks and grab-and-go foods. In this study, 1,500 US consumers were surveyed about their attitudes towards ethically-sourced foods and how it impacts their dining choices of portable and grab-and-go foods outside the home. The study finds that while all consumers care about ethical eating, consumers under 35 years pay the closest attention to responsible practices behind menus.
"From sustainable farming to free-range eggs, consumers do not want their dining choices to have unintended negative consequences," says Sharon Olson, executive director of Culinary Visions Panel. "Whether it's rewarding a company's fair trade labor practices or their zero-waste policies, we found that Millennials are the most serious about ethically-sourced grab-and-go foods," she adds.