Sustainability a Hot Trend for Restaurants

WASHINGTON — In the culinary world, sustainability tops the list of hottest trends for 2015.

Environmental sustainability, sustainable seafood and food-waste reduction are among the top restaurant trends for 2015, according to the annual What’s Hot Culinary Forecast from the Washington-based National Restaurant Association (NRA). From large franchises such as Dunkin Donuts to local eateries, chefs and restaurant owners are focusing on where they can improve their operations in an environmentally friendly way.

The NRA surveyed approximately 1,300 professional chefs — all members of the American Culinary Federation — to determine the industry’s hottest trends, and in 2015 sustainability is going to be center of the plate, the respondents said.

“We’ve been seeing strong trends toward sustainability in the food space for several years now and that’s going to continue to grow,” said Annika Stensson, the NRA’s senior manager of research communications, in a statement. “Chefs and restaurateurs are realizing the benefits and cost savings that conservation and food-waste reduction bring, in addition to doing what’s good for the environment.”

Dunkin’ Donuts, based in Canton, Mass., launched in December 2014 an initiative that takes eco-friendliness beyond just food preparation. The large donut manufacturer started DD Green, its own certification program designed to help build sustainable and energy efficient Dunkin’ Donuts restaurants. Its first certified restaurant opened in Long Beach, Calif., and the chain will be working with franchisees and construction managers to build 100 new DD Green Certified Dunkin’ Donuts restaurants by the end of 2016.

“My passion for creating the DD Green program came from my love for sustainability. I realize how important it is and believe that as business professionals, we owe it to our planet to do everything possible to improve it,” said John Herth, senior director of global design and construction services for Dunkin’ Donuts, in a statement. “My years in the food industry, background as a licensed architect and as a LEED accredited professional, gave me the tools and know-how to put a unique program like this together.”

The DD Green certification requires that restaurants are built with green elements, including energy efficiency, water efficiency, and a low amount of landfill waste. Dunkin’ Donuts will not be changing the appearance of its restaurants; rather, they will include landscaping using regional plants, LED lighting and low-flow plumbing fixtures. An ongoing check-in system will help ensure that restaurants stay green and that they maintain their certification.

Dunkin’ Donuts currently has more than 11,000 restaurants in 33 countries.