We believe that plant-based eating is the key to a more sustainable food supply and we want to support this trend. Guests are making this change for a variety of reasons, from personal health to concerns about the environment. We know that around 10 percent of our guests are flexitarian, meaning that they sometimes eat meat, but sometimes choose plant-based alternatives.
Mindy Gomes Casseres (MGC): Our goal is to be an ally for the wellness of our guests. Can you give us a bit of background on the rationale for this strategy? Daniel Vennard (DV): Panera is actively encouraging people to eat more healthily and within this, to eat more plant-based options. I interviewed Mindy Gomes Casseres, Panera’s senior manager for corporate social responsibility, to discuss the results of this work. Better Buying Lab recently worked with Panera Bread, a U.S.-based sandwich bakery-café with more than 2,000 locations, to test the effect on sales of changing how dishes are described. One area of focus is understanding how food businesses can make plant-based foods more alluring on menus. WRI’s Better Buying Lab works with leading companies in the food industry to research and test new science-based approaches that encourage consumers to choose more sustainable plant-based foods. Many food businesses recognize that “flexitarians,” people who actively choose to eat less meat, represent a growing business opportunity-one that can help improve consumers’ health and the environmental impact of their diets.
0 kommentar(er)
