The fast-casual segment is known for being dynamic and with strong appeal to younger generations, in no small part because of an emphasis on sustainability. Let’s take a look at some of the key players – big and small -- and what they’re putting on the menu.
First a few facts that illustrate why this growth segment invests in sustainable foods:
Many of the largest and most established brands in the segment have sustainability built into their core principles. Think Panera and their “climate positive” initiative, or Chipotle’s “Food with Integrity” program. It’s no coincidence that both brands include grassfed meats from Australia in their supply chains! On the smaller scale, Sweetgreen has committed to going carbon-neutral by 2027, while also launching their first beef on the menu this year – and yes, that grassfed beef is from Australia too. (More on that here). Australia’s red meat industry has set a goal of achieving carbon neutrality by 2030, and the latest figures show progress of over 78% in emissions reductions to date, by applying smart farming, technology and supply chain practices.
Up and coming brands like CAVA and Piada are appealing to sustainably minded consumers too with how they go to market and what’s on the menu. The goal is to allow their guests to feel good about choosing to eat with them, and make doing good by the planet as easy as placing an order. For all of these brands, there’s a recognition that guests want to make sustainable choices, but they don’t want to have to sacrifice enjoyment or work too hard to figure it out. And it seems to be working!
For more tips on sharpening your brand’s sustainability profile, check out the latest article from Menu Matters here. And to find grassfed beef or pasture-raised lamb in your area, use our new Find A Supplier tool!