Catering and Sustainability: New Business Models

Catering and Sustainability: New Business Models
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In recent years, sustainability has become a key pillar in the Italian restaurant industry. Restaurateurs are adopting eco-friendly practices to reduce their environmental impact and meet growing consumer expectations.
Sector Growth and Investments in Sustainability
According to the 2024 Restaurant Report by FIPE-Confcommercio, the added value of the restaurant industry reached €54 billion in 2023, a 3.9% increase compared to the pre-pandemic period. This figure highlights a significant recovery in the sector. At the same time, approximately 50% of entrepreneurs have invested in upgrading equipment and enhancing digital tools, with investment plans for 2024 approaching €4 billion.
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Adoption of Sustainable Practices
Sustainability is at the heart of corporate strategies: approximately 90% of restaurants and bars have implemented measures to control energy consumption and respect the environment. Over 80% of companies have introduced digital tools to improve operational efficiency.
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Economic Impact of Sustainable Practices
Adopting sustainable practices has also had a positive impact on operating costs. Forty percent of restaurateurs reported a positive business impact, with 60% saving between 10% and 30% on operating costs.
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Consumer Preferences
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Consumers are increasingly focused on sustainability: 56% prefer restaurants that are attentive to these issues, with 83% favoring the use of seasonal, locally sourced, or fair-trade ingredients.
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Sustainability Awards
The Michelin Guide Italy 2025 introduced the green star to recognize restaurants at the forefront of sustainability. Eleven Italian restaurants received this recognition, highlighting the growing importance of sustainability in the industry.
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Strategies for Sustainable Catering
Achieving sustainability in the restaurant industry is not only an ethical choice, but also a strategic investment. Among the most widely used methods are the adoption of circular economy practices and intelligent resource management. For example, many Italian restaurants are implementing food recovery, or the recycling of food scraps to create new dishes or produce compost, reducing waste by up to 30%. Another widespread practice is sourcing locally sourced ingredients, which reduces the environmental impact of transportation and promotes local producers. Energy efficiency is also a priority: switching to induction cooktops, installing solar panels, and using LED lighting are among the most widely adopted solutions. Furthermore, digitalizing menus reduces paper usage, while introducing variable portion sizes helps avoid waste. Finally, educating staff and customers about sustainability is crucial to building widespread awareness and fostering lasting change.