Eating in a RestaurantTechnomic survey: sustainability key to restaurant customers. In a recent survey, and one of the first of its kind, 63% of restaurant customers stated preferences for visiting eateries which they consider to be more socially conscious. Likewise, almost 53% of restaurant operators believe that having a plan for socially responsible actions will be necessary to stay competitive in the future.

“Consumers now expect that the food service venues they visit exhibit social consciousness and sustainability points, just like consumers are making the effort to do in their own lives.”  — Wade Hanson

Read the full article in Restaurant News.

About the Author: Lauren Boitel

Lauren Boitel is the Executive Director of ImpactNV, a statewide sustainability NGO convener and coalition builder that drives systemic change around economic, environmental, and social sustainability in the Silver State. Lauren has 12 years of experience as a Sustainability Professional in Southern Nevada and teaches Sustainability & Entrepreneurship for the Lee Business School at UNLV.